Indulge in a decadent baked crème brûlée donuts recipe that combines light, fluffy yeast donuts with a smooth vanilla pastry cream filling and a crisp, caramelized brûlée sugar topping. This easy donut recipe elevates your dessert game without deep-frying—perfect as a healthy baked dessert for brunch, parties, or afternoon treats.
😍 Why You’ll Love This
- 💪 Gourmet at home: Achieve a crackly caramel crust just like classic crème brûlée.
- 💚 Healthier twist: Baked―not fried―for a lighter texture and fewer calories.
- ⏲️ Make-ahead magic: Prep dough and cream separately, then assemble when ready.
- 🍮🍩 Dual-dessert delight: Fluffy yeast donuts meet rich custard filling.
🛒 Ingredients
🥛 Pastry Cream Filling
- 360 ml whole milk
- 3 large egg yolks
- 50 g granulated sugar
- 3 Tbsp cornstarch
- 30 g unsalted butter
- 1 tsp pure vanilla extract
🍩 Yeast Donuts
- 180 ml lukewarm milk (≈ 43 °C)
- 50 g sugar, divided
- 7 g instant yeast
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 60 g unsalted butter, melted & cooled
- 300 g all-purpose flour (+ extra for kneading)
- ¼ tsp salt
- 1 Tbsp vegetable oil
🍯 Sugar Topping
- 200 g granulated sugar
- 60 ml water
- ⅛ tsp salt
👩🍳 Preparation
- 🥧 Pastry Cream:
- Heat milk until steaming (don’t boil).
- Whisk yolks, sugar & cornstarch until smooth; temper with hot milk.
- Cook, whisking, until thickened (5–10 min). Stir in butter & vanilla, cover surface with wrap, chill 1–2 hrs.
- 🍞 Dough:
- Combine milk, 1 Tbsp sugar & yeast; let foam 5–10 min.
- Stir in remaining sugar, egg, vanilla & butter.
- Add flour & salt; knead until smooth & elastic (5–10 min).
- Oil a bowl, proof 45–60 min until doubled.
- 🔪 Shape & Bake:
- Preheat oven to 190 °C (375 °F).
- Roll dough to 1.3 cm thickness; cut 7.5 cm rounds.
- Arrange on parchment, proof 30–45 min until puffy.
- Bake 10–12 min until light golden; cool completely.
- 🎉 Fill & Brûlée:
- Poke hole; pipe in chilled pastry cream. Chill briefly.
- Swirl sugar, water & salt in a skillet over medium until amber.
- Dip donut tops into hot caramel; set on parchment 5–10 min.
💡 Tips & Tricks
- 💧 Prevent crystals: Brush pan sides with water or cover briefly if sugar crystals form.
- 🔥 Reheat caramel: Gently warm hardened sugar to reliquify.
- 👆 Proof test: Poke dough—if indent springs back slowly, it’s ready.
- 🍊 Citrus twist: Stir 1 tsp orange or lemon zest into cream for brightness.
🎉 Final Thought
Enjoy these baked crème brûlée donuts fresh for the crispiest caramel top and creamiest bite! 🤤