Name: Ultimate Baked Crème Brûlée Donuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: French
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, plus more for kneading; ¼ teaspoon salt; 1 tablespoon vegetable oil; For the sugar topping:; 1 cup (200g) granulated sugar; ¼ cup (60mL) water; ⅛ teaspoon salt

These Baked Crème Brûlée Donuts combine the best of both worlds: the soft, pillowy texture of yeast donuts with the creamy custard filling and signature caramelized sugar crust of a classic crème brûlée. Baked instead of fried, these donuts offer a slightly lighter approach to a decadent treat that’s perfect for special brunches or weekend baking projects.

Why You’ll Love This Recipe

These donuts are truly special – they deliver all the satisfaction of a deep-fried donut but are baked for easier preparation and less mess. The rich pastry cream filling brings a luxurious element to each bite, while the caramelized sugar topping creates that distinctive “crack” experience that makes crème brûlée so delightful. The yeast dough creates a light, airy texture that’s worth the extra rising time. These are showstoppers for entertaining, yet approachable enough for home bakers willing to spend a little extra time for an extraordinary result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Milk serves as the base for both the pastry cream and the donut dough, creating richness and providing the liquid needed to activate the yeast.

Egg yolks give the pastry cream its signature silky texture and rich flavor while adding fat that contributes to the custard’s smooth mouthfeel.

Granulated sugar appears throughout the recipe—sweetening the dough and pastry cream, feeding the yeast, and most importantly, creating the distinctive caramelized top that makes these donuts special.

Cornstarch is the thickening agent in the pastry cream, ensuring it sets up properly and maintains its structure when piped into the donuts.

Unsalted butter adds richness and tenderness to both the pastry cream and the donut dough. Using unsalted allows you to control the salt content precisely.

Vanilla extract brings warmth and depth to both the pastry cream and the dough, enhancing the overall flavor profile without overwhelming.

Instant or active dry yeast is the leavening agent that creates the light, airy texture characteristic of these donuts. Either type works, though instant doesn’t require proofing.

All-purpose flour provides the structure for the donut dough. Its moderate protein content creates the ideal balance between tenderness and chew.

Salt is essential in both the dough and sugar topping, as it enhances flavors and balances sweetness while also helping control yeast activity.

Vegetable oil is used simply to prevent the dough from sticking during rising, allowing for proper development.

Directions

Make the pastry cream:
Heat the milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour in the hot milk while whisking. Return the mixture to the pot and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill for 1–2 hours.
Make the donut dough:
Warm the milk until just lukewarm. In a large bowl, mix it with 1 tbsp sugar and the yeast. Let sit until foamy, 5–10 minutes. Add remaining sugar, egg, vanilla, and melted butter. Stir in half the flour, mix, then add remaining flour and salt. Knead for 5–10 minutes on a floured surface until smooth.
Place dough in an oiled bowl, cover, and let rise 45–60 minutes until doubled. Roll out to ½ inch thickness, cut with a 3-inch cutter, and arrange on lined baking sheets. Let rise another 30–45 minutes.
Preheat oven to 375°F. Bake donuts 10–12 minutes until golden. Cool completely on a wire rack.
Fill the donuts:
Poke a hole in each donut, then fill using a piping bag with chilled pastry cream. Chill the filled donuts while preparing sugar topping.
Make the sugar topping:
In a skillet, boil sugar, water, and salt without stirring until golden. Remove from heat and let darken slightly. Dip the tops of donuts into the sugar using tongs. Set aside to cool until the sugar hardens, 5–10 minutes.

Servings and Timing

This recipe yields 10 delicious donuts. The prep time is approximately 30 minutes, with a cooking time of 20 minutes. However, factor in rising and cooling times for a total of about 3 hours and 30 minutes from start to finish. Each donut contains approximately 310 calories, making them a special treat rather than an everyday indulgence.

Variations

Chocolate Crème Brûlée Donuts: Add 3 tablespoons of cocoa powder to the donut dough and 2 ounces of melted chocolate to the pastry cream for a chocolate lover’s version.
Citrus-Infused: Add lemon or orange zest to the dough and a teaspoon of corresponding citrus juice to the pastry cream for a refreshing twist.
Coffee Crème Brûlée Donuts: Dissolve 1 tablespoon of instant espresso powder in the warm milk when making the pastry cream for a coffee-flavored filling.
Cardamom Spiced: Add ½ teaspoon of ground cardamom to the donut dough for a subtle warmth and complexity.
Mini Crème Brûlée Donuts: Use a smaller cutter (about 2 inches) and reduce the baking time by 2-3 minutes for bite-sized treats perfect for parties.

Storage/Reheating

These donuts are best enjoyed the day they’re made, particularly within a few hours after the sugar topping has been applied, as this is when the contrast between the crunchy top and soft donut is at its peak. However, unfilled donuts can be stored in an airtight container at room temperature for up to 2 days.

If you’ve already filled the donuts but haven’t applied the sugar topping, store them in the refrigerator for up to 2 days. The sugar topping should be applied just before serving for the best texture experience.

To refresh day-old donuts, warm them in a 300°F oven for 3-5 minutes. Note that once the sugar topping has been applied, reheating will cause it to soften and lose its characteristic crunch.

The pastry cream can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly onto its surface to prevent a skin from forming.

FAQs

Why did my pastry cream turn out lumpy?

Lumpy pastry cream usually results from adding the hot milk too quickly to the egg mixture or from inconsistent whisking while cooking. To fix lumpy cream, pass it through a fine-mesh sieve while still warm. For future batches, temper the eggs more gradually and whisk constantly.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Punch it down, cover tightly, and refrigerate overnight. Allow it to come to room temperature for about 30 minutes before rolling out and proceeding with the second rise.

Why didn’t my dough rise properly?

Several factors can affect dough rising: yeast could be expired, the milk might have been too hot (killing the yeast) or too cold (not activating it), or the environment might be too cool. Ensure your yeast is fresh, milk is around 110°F, and let the dough rise in a warm, draft-free place.

Can I freeze these donuts?

Unfilled baked donuts freeze well for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5 minutes before filling and adding the sugar topping fresh.

How can I tell when the sugar topping is the right color?

The sugar should reach a medium amber color—similar to honey. If it’s too light, the topping will be too soft; if too dark, it will taste bitter. Once it reaches golden color, remove from heat as it will continue darkening slightly.

What can I use if I don’t have a donut cutter?

Use two round cutters of different sizes—a 3-inch one for the outer edge and a 1-inch one for the hole. Alternatively, use a wide drinking glass and a bottle cap.

My sugar topping crystallized before I could use it. What happened?

Sugar crystallization typically happens when sugar crystals form on the sides of the pan. To prevent this, avoid stirring once the mixture is boiling and consider brushing the sides of the pan with water using a pastry brush.

Can I make these donuts gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend designed for yeast baking. The texture may be slightly different, but the donuts should still turn out well.

Is there a dairy-free alternative for this recipe?

You can use plant-based milk and butter alternatives throughout the recipe. For the pastry cream, coconut milk works particularly well for richness, while almond or oat milk can be used for the dough.

How do I know when the donuts are properly baked?

Properly baked donuts should be golden brown on top and have an internal temperature of about 190°F. If you don’t have a thermometer, press gently on the top—the donut should spring back when fully baked.

Conclusion

These Baked Crème Brûlée Donuts represent the perfect marriage of two beloved desserts. While they require some time and attention, the process is straightforward and the results are absolutely worth the effort. The contrast between the crunchy caramelized sugar top, the creamy vanilla pastry filling, and the soft, airy donut creates a truly memorable treat that will impress family and friends alike.

Whether you’re serving these for a special brunch, dessert, or simply as an indulgent weekend project, these donuts offer a unique twist on traditional recipes that elevates them to something truly special. The techniques you’ll learn—from making proper pastry cream to working with yeast dough and creating a perfect caramel—are versatile skills that will serve you well in many other baking adventures.