Baked Crème Brûlée Donuts: A Decadent Pastry Delight

There’s something magical about combining the best of two worlds—donuts and crème brûlée. If you’re ready to elevate your home baking game, baked crème brûlée donuts are the perfect challenge. These soft, yeast-raised donuts filled with creamy, silky pastry cream and topped with a crunchy caramelized sugar glaze bring indulgence to your fingertips. And the best part? They’re baked, not fried, making them a lighter yet equally irresistible treat.

Why You’ll Fall in Love with Baked Crème Brûlée Donuts

Imagine biting into a donut that boasts a soft, pillowy texture and rich custard filling. The caramelized sugar crunch provides a satisfying contrast to the creamy interior, making each bite unforgettable. Whether for a fancy brunch or a cozy weekend treat, these donuts are sure to wow your family and friends.

Ingredients You’ll Need

Here’s everything you need to create these delectable donuts, broken down by their components:

For the Pastry Cream Filling

Ingredient	Measurement	Notes
Milk	1 ½ cups (360mL)	Whole milk for best results
Egg Yolks	3 large	Separate whites for another recipe
Granulated Sugar	¼ cup (50g)	Sweetness level you can adjust
Cornstarch	3 tablespoons	For thickening
Unsalted Butter	2 tablespoons (30g)	Adds richness
Pure Vanilla Extract	1 teaspoon	Use high-quality vanilla

For the Yeast Donuts

Ingredient	Measurement	Notes
Milk	¾ cup (180mL)	Lukewarm, around 110°F
Granulated Sugar	¼ cup (50g)	Divided into portions
Instant/Active Dry Yeast	2 ¼ teaspoons (7g)	Check expiration for freshness
Egg	1 large	At room temperature
Pure Vanilla Extract	1 teaspoon	Adds depth of flavor
Unsalted Butter	¼ cup (60g)	Melted and cooled
All-Purpose Flour	2 ½ cups (300g)	Spoon and level to avoid excess
Salt	¼ teaspoon	Balances sweetness
Vegetable Oil	1 tablespoon	For greasing

For the Sugar Topping

Ingredient	Measurement	Notes
Granulated Sugar	1 cup (200g)	Forms the caramelized top
Water	¼ cup (60mL)	Helps dissolve sugar evenly
Salt	⅛ teaspoon	Enhances flavor

Step-by-Step Instructions

1. Prepare the Pastry Cream

1. Heat the Milk: Pour milk into a medium saucepan and warm it over medium heat until steaming with bubbles forming at the edges.
2. Whisk the Base: In a medium bowl, combine egg yolks, sugar, and cornstarch until smooth.
3. Temper the Eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook Until Thickened: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency (5–10 minutes).
5. Finish the Cream: Remove from heat, then whisk in butter and vanilla. Cover with plastic wrap touching the surface to prevent skin from forming and chill for 1–2 hours.

2. Make the Donut Dough

1. Activate the Yeast: Warm milk to around 110°F and whisk with 1 tablespoon of sugar and yeast. Let sit for 5–10 minutes until foamy.
2. Combine Wet Ingredients: Add remaining sugar, egg, vanilla, and melted butter to the yeast mixture.
3. Mix the Dough: Gradually incorporate half the flour, stirring to combine, then add the rest along with salt. Mix until a sticky dough forms.
4. Knead: Turn the dough onto a floured surface and knead for 5–10 minutes until smooth and elastic.
5. Proof: Place the dough in a greased bowl, turning to coat, and cover with a clean towel. Let rise in a warm spot for 45 minutes to 1 hour until doubled in size.

3. Shape and Bake

1. Roll Out Dough: Punch down the risen dough and roll it out to ½-inch thickness. Use a 3-inch round cutter to shape the donuts.
2. Second Rise: Arrange on parchment-lined baking sheets and let rise again until doubled (30–45 minutes).
3. Bake: Preheat oven to 375°F and bake the donuts for 10–12 minutes, until golden and puffed. Allow to cool completely before filling.

4. Fill the Donuts

1. Use a small knife to create a hole in the side of each donut.
2. Fill a piping bag with the chilled pastry cream and pipe into each donut until cream peeks out.

5. Caramelize the Sugar

1. Combine sugar, water, and salt in a skillet and heat until the mixture turns a honey-colored amber.
2. Dip the tops of each filled donut into the caramel, letting excess drip off. Let cool until hardened.

Tips for Perfect Baked Crème Brûlée Donuts

• Room Temperature Ingredients: Ensure your egg and butter are at room temperature to help the dough come together seamlessly.
• Don’t Overbake: Keep a close eye on your donuts while baking to prevent dryness.
• Caramel Tips: Avoid stirring the caramel as it can crystallize; instead, gently swirl the pan.

FAQs About Baked Crème Brûlée Donuts

1. Can I make these donuts ahead of time?
Yes, you can prepare the pastry cream and bake the donuts a day in advance. Fill and caramelize the sugar topping just before serving.

2. How do I store leftovers?
Store filled donuts in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

3. What if my caramel hardens while dipping?
Simply reheat it gently over low heat until it liquifies again.

4. Can I freeze the donuts?
Yes, freeze the unfilled baked donuts. Thaw at room temperature before filling and topping.

5. Can I fry the donuts instead of baking them?
Absolutely! Fry them in 350°F oil for 1–2 minutes per side, then drain on paper towels before filling.

6. What’s the best way to reheat these donuts?
Warm them briefly in the microwave for 10–15 seconds to soften without melting the sugar topping.

Conclusion

Baked crème brûlée donuts are a show-stopping dessert that’s surprisingly achievable at home. With their creamy filling and crackly sugar topping, they combine elegance with comfort. Whether you’re a seasoned baker or just starting out, these donuts will quickly become a household favorite. Ready to create your own batch of indulgent treats? Start baking today!

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