Baked Crème Brûlée Donuts

✨ Description

If crème brûlée and a donut had a baby, this would be it. These Baked Crème Brûlée Donuts combine the delicate vanilla flavor of classic French crème brûlée with the soft, pillowy texture of baked yeast donuts. They’re filled with rich pastry cream and topped with a crisp, caramelized sugar shell that cracks when you bite into it—just like the real deal.

These donuts are baked instead of fried, making them a lighter indulgence without sacrificing flavor or decadence. Perfect for brunch, special occasions, or when you want to impress with a unique dessert.

???? Ingredients

For the Donuts:

2 ¼ tsp active dry yeast (1 packet)
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
2 ½ cups all-purpose flour
¼ tsp salt
2 eggs
¼ cup unsalted butter, melted
1 tsp vanilla extract

For the Pastry Cream Filling:

2 cups whole milk
½ cup granulated sugar
4 egg yolks
¼ cup cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Brûlée Topping:

½ cup granulated sugar (for topping only)
Kitchen torch for caramelizing

????‍???? Instructions

Step 1: Make the Dough

In a bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Add eggs, melted butter, vanilla, and the yeast mixture to the dry ingredients. Mix until a dough forms.
Knead the dough for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Step 2: Bake the Donuts

Preheat oven to 350°F (175°C). Grease a donut pan.
Punch down the dough and roll out to about ½ inch thickness. Cut circles using a 3-inch cutter (no hole).
Place into the pan, cover lightly, and let rise for another 20–30 minutes.
Bake for 10–12 minutes or until golden. Cool completely.

Step 3: Make the Pastry Cream

In a saucepan, heat milk until just steaming.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale.
Slowly whisk in the hot milk. Return mixture to the saucepan and cook on medium heat, stirring constantly, until thickened.
Remove from heat, stir in butter and vanilla. Let cool, then chill for at least 1 hour.

Step 4: Fill the Donuts

Use a piping bag fitted with a long nozzle to fill each donut with chilled pastry cream. Insert from the side and gently squeeze until the donut feels heavy.

Step 5: Add the Brûlée Topping

Sprinkle a thin layer of granulated sugar over the top of each filled donut.
Use a kitchen torch to caramelize the sugar until deep golden brown. Let set for 1–2 minutes to harden.

???? Nutrition Facts (Per Donut – Approx. 12 servings)

Calories: 280
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 39g
Sugar: 20g
Protein: 5g
Fiber: 1g

???? Tips & Tricks

No kitchen torch? You can caramelize the sugar under a broiler—just watch it closely!
For extra flair, infuse the pastry cream with vanilla bean or espresso powder.
Chill the donuts for 15 minutes before torching to keep the filling firm.
These donuts are best enjoyed the day they’re made but can be stored in the fridge for up to 2 days.

???? My Special Touch

To elevate the flavor, try adding a splash of orange liqueur or bourbon to the pastry cream. Want a party version? Make mini brûlée donut holes using a mini muffin tin and serve them on a platter with a brûlée crack topping!