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–+ servings
Merry

Easy Baked Crème Brûlée Donuts Recipe

Soft, yeast-raised donuts filled with silky pastry cream and topped with a caramelized sugar crust, these baked crème brûlée donuts are a decadent treat perfect for any occasion. Baking instead of frying keeps them light yet indulgent, with all the crunch and creaminess you love in crème brûlée.
Print Recipe
Cook Time 25 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: French-Inspired
Ingredients Method Notes

Ingredients
  

For the 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
For the 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, spooned and leveled
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
For the Sugar Topping:
  • 1 cup 200g granulated sugar
  • ¼ cup 60mL water
  • ⅛ teaspoon salt

Method
 

1. Make the Pastry Cream Filling
  1. Heat the milk in a medium saucepan over medium heat until steaming with bubbles forming at the edges. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency (5–10 minutes).
  5. Remove from heat and whisk in butter and vanilla. Transfer to a heat-safe bowl, cover with plastic wrap touching the surface, and refrigerate for 1–2 hours until set.
2. Prepare the Donut Dough
  1. In a large bowl, whisk together lukewarm milk, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add the remaining sugar, egg, vanilla, and melted butter to the yeast mixture and whisk to combine.
  3. Gradually mix in half the flour, stirring to form a rough dough, then add the remaining flour and salt. Mix until a sticky dough forms.
  4. Knead the dough on a floured surface for 5–10 minutes until smooth and elastic.
  5. Grease a large bowl with vegetable oil, place the dough inside, and turn to coat. Cover and let rise in a warm place for 45 minutes to 1 hour until doubled in size.
3. Shape and Bake the Donuts
  1. Punch down the dough and roll it out to ½-inch thickness on a lightly floured surface. Use a 3-inch round cutter to shape the donuts.
  2. Arrange the cut donuts on parchment-lined baking sheets, leaving space between each. Let rise for 30–45 minutes until doubled in size.
  3. Preheat your oven to 375°F. Bake the donuts for 10–12 minutes, until golden brown and puffed. Cool completely on a wire rack.
4. Fill the Donuts
  1. Use a sharp knife to create a small 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. In a medium skillet, combine sugar, water, and salt. Cook over medium-high heat, swirling the pan gently (do not stir), until the sugar turns amber in color.
  2. Remove from heat and let sit for 1 minute. Dip the tops of the filled donuts into the caramel, letting excess drip off.
  3. Place the donuts on a wire rack or parchment paper to cool and harden the sugar topping.

Notes

  • Make Ahead: Prepare the pastry cream and bake the donuts a day in advance. Fill and caramelize the sugar topping just before serving.
  • Caramel Tip: If the caramel hardens while dipping, gently reheat it over low heat to liquify again.
  • Storage: Store filled donuts in the refrigerator for up to 2 days. Bring to room temperature before serving

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