Baked Crème Brûlée Donuts

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There is nothing quite like biting into a pillowy soft donut filled with creamy custard and capped with crisp burnt sugar. These baked crème brûlée donuts bring together everything I love about the classic French dessert with the coziness of homemade donuts. You get a luscious pastry cream filling tucked inside fluffy golden dough, and that signature shattering caramelized sugar crown on top. Every bite is a little celebration.

I made a batch for my sister’s birthday brunch and none of us could stop talking about them for days. They make such a fun weekend baking project and are always a hit.

Ingredients

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• Milk: brings richness to both the pastry cream and the dough. Choose whole milk for best texture
• Granulated sugar: gives just the right sweetness and helps caramelize for that crackly top. Use fresh sugar for a clean caramel taste
• Large egg yolks: add silkiness to the pastry cream. Use free-range yolks for vibrant color
• Cornstarch: ensures the pastry cream thickens to a luxuriant pudding consistency. Sift it first to avoid lumps
• Unsalted butter: adds buttery flavor and keeps everything tender. European style butter if you can find it brings even more richness
• Pure vanilla extract: enhances all the flavor. Notes of vanilla are essential here. Check that your bottle smells fragrant not sharp
• Instant or active dry yeast: makes the donuts rise really high. Always double check your yeast expiration date
• All-purpose flour: forms the base of the dough. Measure by spooning into your cup for accuracy
• Salt: balances all the flavors. A pinch keeps the pastry from tasting flat
• Vegetable oil: is used for coating the dough during rising. Any neutral flavored oil will work
• Water: melts the sugar for an even caramel layer. Use clean filtered water

• Tips: Selecting fresh dairy and eggs makes all the difference in flavor. The higher the quality of your vanilla the more aromatic your finished donuts will be

Step-by-Step Instructions

Make the Pastry Cream:

In a medium saucepot heat your milk over medium until steaming and small bubbles appear at the edges. Take off the heat

In a bowl whisk together egg yolks sugar and cornstarch until totally smooth

Slowly pour your hot milk over the yolk mixture while whisking steadily. This helps temper the eggs so they do not scramble

Strain everything back into the pot. Place over medium heat and whisk constantly until the cream thickens to a soft pudding like texture about 5 to 10 minutes

Remove pan from heat and whisk in your butter and vanilla. Immediately press plastic wrap directly onto the surface of the cream and refrigerate for at least 1 hour

Prepare the Donut Dough:

Warm your milk so it feels just a little warm on your wrist not hot

In a large bowl combine the milk 1 tablespoon of sugar and yeast. Mix and let it sit 5 to 10 minutes until foamy at the top

Whisk in the rest of the sugar your egg vanilla and melted butter

Add half the flour and stir with a spatula until a rough sticky dough begins to form. Add in the rest of the flour and the salt. Mix again until combined

On a floured surface knead the dough for 5 to 10 minutes. Sprinkle a little flour as needed until it becomes smooth and elastic

Oil a large bowl and transfer your dough into it. Turn once so all sides are oiled. Cover and set in a warm spot for 45 to 60 minutes until doubled in size

Shape and Bake the Donuts:

Punch down the risen dough and roll it out on a lightly floured surface to half an inch thick. Cut out donut rounds with a three inch cutter

Arrange rounds on parchment lined baking sheets leaving a few inches of space between each

Cover and let them rise in a warm spot until they look puffy and doubled about 30 to 45 minutes

Preheat oven to 375 Fahrenheit. Uncover donuts and bake in the center rack for 10 to 12 minutes until golden but still soft

Cool completely on a wire rack before filling

Fill and Chill the Donuts:

With a small sharp knife poke a hole in the side of each donut. Fill a piping bag with your cold pastry cream. Snip the tip off and gently squeeze the cream into each donut until some starts to peek out

If you are saving donuts for later chill them now and wait to make the sugar topping until right before serving for maximum crunch

Make the Sugar Topping:

In a skillet combine sugar water and salt. Set over medium high heat until boiling swirling occasionally so the sugar melts all over

Let it boil until the color changes to honey or light amber. Remove from heat. It will keep darkening as it sits off the heat

Wait a minute then dip the top of each donut quickly into the hot caramel using tongs. Place them back on the rack for five to ten minutes until hardened

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You Must Know

• Baked not fried so a bit lighter and less oily
• These donuts are freezer friendly before they are filled or topped
• The caramel topping really does set with a satisfying crackle just like real crème brûlée

The pastry cream is always my favorite part especially when it is chilled Just seeing those flecks of real vanilla reminds me of making classic custard tarts with my mom on Sunday afternoons when I was little She always let me scrape the bowl clean

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Storage Tips

Store any filled donuts in the refrigerator for up to two days The pastry cream needs to be kept chilled and the sugar top will stay crunchy for several hours after dipping For best results fill and top the donuts right before you plan to enjoy them so you get that signature crackle Fresh donuts without filling or topping can also be frozen wrapped tightly and thawed on the counter

Ingredient Substitutions

You can swap out the dairy milk for oat or almond milk the result will be slightly less rich but still delicious For the pastry cream you can try using coconut milk for a hint of tropical flavor If you need to go egg free consider using a thick vanilla pudding for the filling instead Gluten free flour blends with xanthan gum usually work well for the dough if swapped cup for cup

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Serving Suggestions

These are stunning for brunch parties or special birthdays Arrange on a pretty platter dusted with a bit of powdered sugar right before serving For an extra touch serve each donut with a few fresh berries on the side My family loves pairing them with cold brew coffee or strong black tea The donuts also make a memorable dessert for a dinner party

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Cultural Historical Context

Crème brûlée itself comes from the French culinary tradition and has been loved for centuries The crackly caramelized sugar on creamy custard is what makes it so special By swapping the ramekin for a donut we bring a classic fancy dessert into something playful and homey These donuts honor both French and American baking and are perfect for moments when you want to impress

Recipe FAQs

→ What makes these donuts similar to crème brûlée?

The combination of vanilla custard filling and caramelized sugar topping captures the classic flavors and textures of crème brûlée in donut form.

→ Can I use store-bought pastry cream?

Yes, although homemade pastry cream is recommended for best flavor, store-bought can be used in a pinch.

→ How do I get the sugar topping crunchy?

Dip the baked and filled donuts into freshly caramelized sugar and let them cool completely so the topping hardens into a crisp shell.

→ Is it possible to make these donuts ahead of time?

The donuts can be baked and filled in advance, but for best results, add the caramelized sugar just before serving to keep it crisp.

→ Can I fry the donuts instead of baking?

While the method here uses baking for a lighter texture, frying the dough is possible if you prefer a classic donut flavor and feel.