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Baked Crème Brûlée Donuts

Featured in: Sweet Treats for Every Occasion

These baked crème brûlée donuts combine two beloved desserts into one irresistible treat. The process involves making a smooth vanilla pastry cream, preparing a soft yeast dough, baking until golden, then filling the cooled donuts with the chilled cream. The signature finish comes from dipping the tops in freshly caramelized sugar that hardens into a crackable shell, just like traditional crème brûlée. The result is a perfectly balanced dessert with contrasting textures—soft, bread-like exterior, creamy center, and crisp, caramelized top.

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sana kitchen chef
Updated on Sun, 27 Apr 2025 13:21:51 GMT
A glazed donut on a wooden board. Pin it
A glazed donut on a wooden board. | recipebyme.com

This baked crème brûlée donut recipe combines the fluffiness of homemade yeast donuts with silky pastry cream and a crackly caramelized sugar top that perfectly mimics the classic French dessert. I created these for my daughter's birthday brunch and they've become our most requested special occasion treat.

These donuts first appeared in my kitchen when I was craving something special but didn't want to deal with deep frying. The moment my family heard the satisfying crack of the sugar topping, they were completely hooked.

Ingredients

  • Whole milk: Adds richness to both the pastry cream and dough choose full fat for best results
  • Egg yolks: Create silky smooth pastry cream with beautiful color
  • Cornstarch: Thickens the pastry cream without making it gummy
  • Instant yeast: Provides reliable rising even for beginner bakers
  • Vanilla extract: Use pure not imitation for authentic flavor
  • Unsalted butter: Adds tenderness to both components
  • All purpose flour: Provides structure while maintaining softness
  • Granulated sugar: Needed for sweetness and creating the signature caramelized top

Step-by-Step Instructions

Prepare the pastry cream:
Heat milk until steaming but not boiling to infuse flavor without curdling. Whisk egg mixture gradually into warm milk to temper the eggs preventing them from scrambling. Return mixture to heat and cook while constantly whisking until thickened to pudding consistency about 5 to 10 minutes. This patience creates the smoothest texture.
Make the donut dough:
Activate yeast by combining with warm milk and a tablespoon of sugar until foamy about 5 to 10 minutes. This ensures your donuts will rise properly. Mix wet ingredients thoroughly before gradually adding flour to prevent lumps. Knead dough for at least 5 minutes until smooth and elastic which develops gluten for perfect texture.
First rise and shaping:
Place dough in oiled bowl and allow to rise in warm spot until doubled about 45 minutes to 1 hour. This develops flavor and airy texture. Roll dough to 1/2 inch thickness for the ideal balance between substance and lightness. Cut donuts with 3 inch cutter reserving scraps to reroll for maximum yield.
Second rise and baking:
Allow cut donuts to rise again until visibly puffy about 30 to 45 minutes which creates the characteristic light texture. Bake at 375°F for exactly 10 to 12 minutes until just golden on top. Watch carefully during final minutes as overbaking will result in dry donuts.
Filling and finishing:
Create a small hole in each cooled donut and pipe in chilled pastry cream until it begins to push back out. Prepare caramelized sugar topping by cooking sugar water and salt until amber colored. Dip each filled donut into the hot caramel using tongs for the signature crème brûlée top.
A tray of glazed donuts. Pin it
A tray of glazed donuts. | recipebyme.com

I particularly love using Madagascar bourbon vanilla in the pastry cream which adds floral notes that elevate the entire dessert. The first time I served these at a family gathering my nephew declared them better than the fancy bakery version we splurged on for special occasions.

Troubleshooting Caramel

The caramel topping can be intimidating but remember that color is your guide. Look for a honey to amber shade not dark brown which indicates bitterness. If sugar crystallizes during cooking cover the pan for a few seconds to create steam that will dissolve the crystals. You can rewarm the caramel over low heat if it hardens before you finish dipping all donuts.

Storage and Freshness

Unfilled donuts can be stored in an airtight container at room temperature for up to 2 days. Once filled they should be refrigerated and are best consumed within 24 hours. The caramel topping is best applied shortly before serving to maintain its crisp texture. For longer storage freeze unfilled donuts then thaw defrost and fill before serving.

Flavor Variations

Add orange or lemon zest to the pastry cream for a citrus twist. Infuse the milk with lavender chai spices or coffee beans while heating for sophisticated flavor profiles. Replace some of the vanilla with almond extract for a marzipan note. You can also add a thin layer of fruit preserves beneath the pastry cream for a fruit filled variation.

A stack of glazed donuts. Pin it
A stack of glazed donuts. | recipebyme.com

The perfect balance of flavors and textures will make these crème brûlée donuts the highlight of any special occasion. Enjoy every crackly bite!

Frequently Asked Questions

→ Why do my donuts need to rise twice?

The double rise is essential for developing proper texture and flavor. The first rise (bulk fermentation) allows the yeast to create carbon dioxide and develop flavor compounds. The second rise (proofing) happens after shaping and gives the donuts their light, airy structure. Skipping either rise would result in dense, less flavorful donuts.

→ Can I make the pastry cream ahead of time?

Yes! The pastry cream can be made up to 3 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly onto its surface to prevent skin formation. This actually helps the flavors develop and saves time on baking day.

→ Why does my sugar topping crystallize sometimes?

Sugar crystallization typically happens when sugar crystals form on the side of the pan or when you stir the caramel. To prevent this, avoid stirring (swirl instead), brush down the sides of the pan with water, or cover the pan briefly to allow condensation to wash down crystals. If crystallization occurs, start over for the best results.

→ How do I know when my donut dough has risen enough?

The dough should roughly double in size during each rise. A simple test is the 'poke test'—gently poke the dough with your finger about 1/2 inch deep. If the indentation springs back immediately, it needs more time. If it fills back slowly or stays indented, it's ready to proceed to the next step.

→ How long will these donuts stay fresh?

For optimal enjoyment, consume the donuts within 24 hours of applying the sugar topping, as the caramelized sugar will eventually absorb moisture and lose its crunch. The filled donuts without the sugar topping can be stored in an airtight container in the refrigerator for up to 2 days. Ideally, apply the sugar topping just before serving.

→ Can I freeze these donuts?

The baked, unfilled donuts can be frozen for up to 1 month. Thaw at room temperature, then fill with pastry cream and apply the sugar topping. However, once filled or topped, freezing is not recommended as it will affect the texture of both the cream and the caramelized sugar.

Baked Crème Brûlée Donuts

Fluffy baked donuts with vanilla pastry cream filling and a crackling caramelized sugar topping that mimics classic crème brûlée.

Prep Time
60 Minutes
Cook Time
12 Minutes
Total Time
72 Minutes
By: Sana

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: French-American Fusion

Yield: 12 Servings (12 filled donuts)

Dietary: Vegetarian

Ingredients

→ Pastry Cream Filling

01 360ml milk
02 3 large egg yolks
03 50g granulated sugar
04 3 tablespoons cornstarch
05 30g unsalted butter
06 1 teaspoon pure vanilla extract

→ Yeast Donuts

07 180ml lukewarm milk (approximately 43°C)
08 50g granulated sugar, divided
09 7g instant or active dry yeast
10 1 large egg, at room temperature
11 1 teaspoon pure vanilla extract
12 60g unsalted butter, melted and cooled
13 300g all-purpose flour, plus extra for kneading
14 1/4 teaspoon salt
15 1 tablespoon vegetable oil

→ Sugar Topping

16 200g granulated sugar
17 60ml water
18 1/8 teaspoon salt

Instructions

Step 01

Heat milk in a medium saucepot over medium heat until steaming with edges just starting to bubble. Set aside off heat.

Step 02

In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk over egg mixture while whisking continuously to temper the eggs.

Step 03

Strain mixture back into saucepot. Cook over medium heat, whisking constantly, until mixture boils and thickens to a soft pudding consistency, approximately 5-10 minutes.

Step 04

Remove from heat and whisk in butter and vanilla. Transfer to a heat-safe bowl and cover with plastic wrap directly touching the surface to prevent skin formation.

Step 05

Refrigerate pastry cream for 1-2 hours until cold and set.

Step 06

Warm milk to approximately 43°C. In a large bowl, whisk together milk, 1 tablespoon sugar, and yeast. Let stand 5-10 minutes until surface becomes foamy, indicating active yeast.

Step 07

Add remaining sugar, egg, vanilla, and melted butter to the yeast mixture. Whisk until combined.

Step 08

Add half the flour to wet ingredients and mix with a spatula or wooden spoon until a rough, sticky mixture forms. Add remaining flour and salt, then mix until it forms a cohesive dough ball.

Step 09

Turn dough onto a floured surface and knead for 5-10 minutes, adding flour as needed to prevent sticking, until smooth and elastic.

Step 10

Oil a large bowl and place dough inside, turning to coat all surfaces. Cover and let rise in a warm place for 45-60 minutes until doubled in size.

Step 11

Line two large baking sheets with parchment paper.

Step 12

Punch down risen dough and turn onto a lightly floured surface. Roll dough to approximately 1.3cm thickness. Use a 7.5cm round cookie cutter to cut donut shapes.

Step 13

Place cut donuts on parchment-lined baking sheets, leaving at least 7.5cm between each. Gather and reroll scraps to cut remaining donuts. Cover and let rise in a warm place for 30-45 minutes until doubled.

Step 14

Preheat oven to 190°C. Bake donuts in center rack for 10-12 minutes until puffed and golden brown on top. Avoid overbaking to prevent dryness.

Step 15

Immediately transfer baked donuts to a wire rack and cool completely before filling.

Step 16

Create a hole in the side of each donut using a sharp paring knife. Fill a piping bag with chilled pastry cream, cut tip off, and pipe filling into each donut until cream begins to push out of the hole.

Step 17

Place filled donuts in refrigerator until ready to apply sugar topping.

Step 18

In a medium skillet, combine sugar, water, and salt. Heat over medium-high until boiling, swirling pan gently to ensure even melting. Do not stir to prevent crystallization.

Step 19

Continue boiling until sugar begins to brown to a honey color. Remove from heat and allow residual heat to continue browning to amber color, approximately 1 minute.

Step 20

Using long-handled tongs, dip tops of donuts into caramelized sugar. If sugar hardens during process, warm over low heat to liquify again.

Step 21

Place topped donuts on wire rack or parchment paper to set for 5-10 minutes until sugar hardens. Serve immediately for optimal texture and flavor.

Notes

  1. If sugar begins to crystallize during caramelization, cover the pan for a few seconds until sugar bits melt, then continue cooking uncovered.
  2. For optimal crispness of the brûlée topping, apply caramelized sugar shortly before serving.
  3. If yeast mixture doesn't foam during activation, the yeast may be expired or the milk was too hot.

Tools You'll Need

  • Medium saucepot
  • Whisk
  • Heat-safe bowls
  • Plastic wrap
  • Large mixing bowl
  • Wooden spoon or spatula
  • Baking sheets
  • Parchment paper
  • Rolling pin
  • 7.5cm round cookie cutter
  • Wire cooling rack
  • Paring knife
  • Piping bag
  • Medium skillet
  • Long-handled tongs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter)
  • Contains eggs
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12.7 g
  • Total Carbohydrate: 48.5 g
  • Protein: 5.3 g