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Baked Crème Brûlée Donuts Recipe

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★★★★★

4.7 from 138 reviews

These Baked Crème Brûlée Donuts are an indulgent twist on classic yeast donuts, filled with a smooth and creamy vanilla pastry cream and topped with a crisp, caramelized sugar crust reminiscent of traditional crème brûlée. Baked to golden perfection and finished with a crunchy sugar topping, they offer a delicious balance of soft, creamy, and crunchy textures in every bite.

Ingredients

Scale

Pastry Cream Filling

  • 1 & ½ cups (360mL) milk
  • 3 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract

Yeast Donuts

  • ¾ cup (180mL) lukewarm milk (around 110°F)
  • ¼ cup (50g) granulated sugar, divided
  • 2 & ¼ teaspoons (7g) instant or active dry yeast
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60g) unsalted butter, melted and cooled
  • 2 & ½ cups (300g) all-purpose flour, spoon and leveled (plus more for kneading)
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil

Sugar Topping

  • 1 cup (200g) granulated sugar
  • ¼ cup (60mL) water
  • ⅛ teaspoon salt

Instructions

  1. Make the Pastry Cream Filling: Pour milk into a medium sized saucepot and heat over medium until steaming with bubbling edges. In a medium bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into egg mixture. Strain back into saucepot and cook over medium heat whisking constantly until thickened and boiling, about 5-10 minutes. Remove from heat; whisk in butter and vanilla. Cover with plastic wrap touching surface and chill 1-2 hours until cold and set.
  2. Make the Donut Dough: Warm milk to about 110°F. In a large bowl, whisk milk, 1 tbsp sugar, and yeast; let sit 5-10 minutes until foamy. Add remaining sugar, egg, vanilla, and butter; whisk to combine. Mix in half the flour, then remaining flour and salt. Knead on floured surface 5-10 minutes until smooth and elastic. Coat dough in oil, cover, and let rise in a warm spot for 45-60 minutes until doubled.
  3. Shape and Proof Donuts: Punch down dough, roll to ½ inch thickness on floured surface. Cut 3-inch rounds and place on parchment lined baking sheets 3 inches apart. Reroll scraps to cut more donuts. Cover and let rise 30-45 minutes until doubled.
  4. Bake Donuts: Preheat oven to 375°F. Bake donuts for 10-12 minutes until puffed and golden. Transfer to wire rack; cool completely.
  5. Fill Donuts: Use a sharp paring knife to make a hole in side of each donut. Fill a piping bag with chilled pastry cream, trim tip, and pipe into donuts until cream pushes out the hole. Refrigerate filled donuts until ready to top.
  6. Make Sugar Topping: Combine sugar, water, and salt in a medium skillet over medium-high heat. Bring to a boil without stirring, gently swirl if needed to dissolve sugar evenly. If crystallization occurs, cover briefly to melt crystals, then cook uncovered. When sugar turns honey color, remove from heat and let sit 1 minute to deepen to amber. If under-browned, reheat briefly. Using tongs, dip donut tops into caramelized sugar. If sugar hardens during dipping, warm slightly to re-liquify. Place donuts on wire rack or parchment to harden topping for 5-10 minutes before serving.

Notes

  • Ensure milk is warm, not hot, when activating yeast to avoid killing it.
  • Cover pastry cream with plastic wrap directly on the surface to prevent skin formation.
  • Do not stir caramelizing sugar to avoid crystallization; gently swirl instead.
  • If sugar crystallizes, covering the pan for a few seconds helps dissolve crystals.
  • For best texture, caramelize sugar topping just before serving to maintain crispness.
  • You can reroll dough scraps multiple times but avoid overworking to keep donuts tender.
  • Store filled donuts refrigerated and bring to room temperature before serving for best flavor.

Keywords: Baked donuts, crème brûlée donuts, pastry cream filled donuts, caramelized sugar topping, yeast donuts, dessert donuts

Find it online: https://nayabaker.com/baked-creme-brulee-donuts-recipe/