Julia Walton
Golden, caramelized sugar that cracks with every bite, paired with a luscious creamy filling—these Baked Crème Brûlée Doughnuts are pure indulgence. Imagine the best of both worlds: the airy softness of a freshly baked doughnut and the luxurious custard-like creaminess of a classic crème brûlée. Every bite delivers a mix of warm vanilla notes, smooth pastry cream, and that irresistible crunch of brûléed sugar.
Unlike traditional fried doughnuts, these are baked to perfection, making them lighter while still incredibly rich and decadent. Perfect for weekend brunches, special occasions, or simply when you want to impress, these doughnuts are the ultimate showstopper dessert.
What Makes These Baked Crème Brûlée Doughnuts So Special?
The secret lies in the perfect combination of textures and flavors. The baked doughnut is soft yet sturdy enough to hold the creamy filling. The silky custard inside adds a luxurious touch, while the caramelized sugar topping provides a satisfying crunch reminiscent of a classic crème brûlée. Plus, they’re baked instead of fried, making them a slightly healthier alternative without sacrificing flavor.
Ingredients for the Baked Crème Brûlée Doughnuts
- All-purpose flour – Provides the structure for the doughnuts, giving them a soft yet stable base.
- Granulated sugar – Sweetens the dough and is essential for the brûléed topping.
- Active dry yeast – Helps the dough rise, giving it that light and fluffy texture.
- Whole milk – Adds richness and tenderness to the dough.
- Unsalted butter – Brings a subtle buttery flavor and moisture.
- Eggs – Bind the dough together and contribute to its softness.
- Vanilla extract – Infuses the dough and cream with a warm, aromatic flavor.
- Custard or pastry cream – The heart of this recipe; smooth, creamy, and indulgent.
- Powdered sugar (optional for dusting) – For an extra touch of sweetness before serving.
How To Make the Baked Crème Brûlée Doughnuts
Step 1: Prepare the Dough
Warm the milk until it’s lukewarm, then mix it with active dry yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and a pinch of salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a soft dough forms.
Step 2: Knead and Let It Rise
Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 3: Shape the Doughnuts
Punch down the dough and roll it out to about ½-inch thickness. Use a doughnut cutter to cut out shapes. Place them on a parchment-lined baking sheet, cover, and let them rise again for 30 minutes.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the doughnuts for 10–12 minutes or until golden brown. Allow them to cool slightly before filling.
Step 5: Fill with Custard
Using a piping bag with a long nozzle, inject the pastry cream or custard into each doughnut. Be generous to get that creamy center in every bite.
Step 6: Caramelize the Sugar
Sprinkle granulated sugar generously over the tops. Using a kitchen torch, brûlée the sugar until it melts and forms a crisp caramelized crust. Let it cool for a minute to harden before serving.
Serving and Storing Your Baked Crème Brûlée Doughnuts
These doughnuts are best enjoyed fresh, when the caramelized sugar topping is perfectly crisp and the custard is creamy. If you need to store them, keep them in an airtight container in the refrigerator for up to 2 days. Re-brûlée the sugar topping just before serving to revive that crunchy texture.
For longer storage, keep the baked (unfilled) doughnuts frozen for up to 1 month. Thaw, warm slightly, then fill and brûlée before serving.
What to Serve With Baked Crème Brûlée Doughnuts?
Fresh Berries and Whipped Cream
The light tartness of fresh berries balances the rich custard beautifully.
Hot Coffee or Espresso
A bold espresso or creamy cappuccino pairs perfectly with the sweet, custard-filled doughnut.
Vanilla Bean Ice Cream
Add a scoop on the side for a decadent dessert experience.
Spiced Chai Latte
The warm spices of chai complement the caramelized sugar topping wonderfully.
Sparkling Wine or Champagne
Perfect for brunch or special celebrations, giving a festive twist to your dessert.
Dark Chocolate Drizzle
A drizzle of melted dark chocolate adds a rich, slightly bitter contrast to the sweetness.
Caramel Sauce
For an extra indulgent touch, serve with a side of warm caramel sauce for dipping.
Want More Dessert Ideas with a Twist?
If you love these Baked Crème Brûlée Doughnuts, you’ll probably enjoy these other favorites:
• Chocolate Cherry Cream Pie for a rich and fruity indulgence.
• Gooey Cinnamon Cream Cheese Muffins for a warm, spiced breakfast treat.
• Salted Caramel Cupcakes if you’re craving a sweet-and-salty combo.
• White Chocolate Strawberry Cheesecake for a luxurious, creamy dessert.
• Strawberry Shortcake Cheesecake Rolls for a fun, bite-sized delight.
Save This Pin For Later
Save this irresistible recipe to your favorite Pinterest board so you can easily find it when the craving strikes again.
Tried it with a twist? Maybe you added a splash of coffee to the custard or topped it with a hint of sea salt? Share your tips or questions in the comments below—I’d love to hear them!
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite dessert might be waiting there.
Baked Crème Brûlée Doughnuts
Equipment
- Mixing bowl
- Rolling Pin
- Piping bag
- Kitchen torch
- baking sheet
Ingredients
Ingredients
- 250 g all-purpose flour
- 60 g granulated sugar
- 7 g active dry yeast
- 120 ml whole milk lukewarm
- 50 g unsalted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 200 g pastry cream or custard
- 60 g granulated sugar for brûlée topping
- powdered sugar optional for dusting
Instructions
- Warm the milk and mix with yeast and 1 tsp sugar. Let it rest for 5–10 minutes until foamy.
- In a bowl, combine flour, remaining sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Mix into a soft dough.
- Knead for 8–10 minutes until smooth. Cover and let rise for 1–1.5 hours until doubled.
- Roll dough to ½-inch thickness, cut doughnuts, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 10–12 minutes until golden. Cool slightly.
- Fill with pastry cream using a piping bag.
- Sprinkle sugar on top and brûlée with a kitchen torch until caramelized. Serve immediately.