There’s something undeniably magical about the blend of creamy, rich pastry and a crisp, caramelized topping, and I say that these baked crème brûlée donuts bring that enchantment right to my kitchen. The moment I take a bite, the silky pastry cream fills my mouth, while my taste buds dance with the sweet notes of vanilla and a whisper of lemon zest. It’s a sensory overload, and honestly, who doesn’t want that?
Why You’ll Love This Recipe
I transform simple everyday ingredients into restaurant-quality flavors that will blow my mind.
The technique is foolproof enough so even someone like me (with only moderate baking confidence) can feel like a pro.
They look stunning, with golden crust, creamy filling and proof I can impress guests (or myself).
They’re endlessly adaptable — whether I want to tweak flavors, accommodate dietary tweaks, or elevate brunch entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Dough:
½ cup warm water (about 120 ml)
1 teaspoon finely grated lemon zest
½ teaspoon vanilla extract
2 teaspoons instant yeast
4 large egg yolks
⅓ cup (65 g) granulated sugar
2 ½ cups (319 g) all-purpose flour
¼ teaspoon fine sea salt
4 tablespoons (57 g) unsalted butter, room temperature
¼ cup (60 ml) heavy cream
Pastry Cream:
1 cup (240 ml) whole milk
⅓ cup (65 g) granulated sugar
3 large egg yolks
Pinch of salt
2½ tablespoons (≈ 20-25 g) all-purpose flour
1 teaspoon vanilla bean paste
Caramel Topping:
¾ cup (150 g) granulated sugar
2 tablespoons (30 ml) water
Directions
Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, I combine the warm water, lemon zest, vanilla extract, yeast, egg yolks and sugar. Then I gradually add the flour followed by the salt, mixing until everything is absorbed.
Incorporate Butter & Cream: I add the softened butter and heavy cream to the dough mixture, then I beat on medium speed for about 6-8 minutes, until a smooth, sticky dough forms. I transfer the dough to a lightly greased bowl, cover it, and let it rise until doubled in size — about 1½ hours.
Shape the Donuts: On a lightly floured surface, I roll the dough out to about ½-inch thickness. Using a round cookie cutter, I cut out six rounds, place them on a parchment-lined baking sheet spaced apart. I cover and let them rise until puffy — about 45 minutes.
Bake the Donuts: I pre-heat the oven to 350 °F (175 °C) and bake the donuts for about 10 minutes or until golden brown and puffed. Then I let them cool completely.
Make the Pastry Cream: In a medium saucepan I whisk together the milk and half the sugar and bring to a gentle boil. Meanwhile I whisk the yolks, salt and remaining sugar in a small bowl, stirring in the flour. When the milk boils I whisk about a third of it into the egg mixture (constantly), then pour the egg-mixture back into the pot, and whisk until the cream thickens and comes to a boil. Then I pour it into a heat-proof bowl, press plastic wrap directly on its surface, and refrigerate until chilled.
Fill & Caramelize: Once the donuts are cooled, I fit a piping bag with a long filling tip, insert into the side of each donut and squeeze in the chilled pastry cream. Then I place the filled donuts on a wire rack over a baking tray. In a glass measuring cup I mix the sugar and water, spoon it over each donut and allow to set for 5 minutes. Using a kitchen blow-torch, I caramelize the sugar until it’s a beautiful amber color.
Servings and Timing
Servings: 6 donuts.
Timing: Prep time ~30 minutes, rising time ~1 h 45 m, bake time ~10 minutes, total ~2 h 25 m.
Variations
I might swap the vanilla extract for almond or orange extract to change the flavor profile.
I can replace the heavy cream with coconut cream to make it dairy-free (or mostly) while capturing the richness.
I could sprinkle in a dash of cinnamon or nutmeg in the dough or cream for extra warmth in flavor.
For a topping twist, I might skip the blow-torch caramel and instead do a baked sugar crust under the grill, or even a flavored sugar (for example citrus sugar).
I could experiment with different fillings (for instance coffee or matcha pastry cream) and still finish with the caramelized top.
Storage/Reheating
I store any leftover donuts in an airtight container at room temperature for up to two days. To reheat, I pop them briefly in a microwave or oven just long enough to revive texture (especially crisping the sugar top lightly).
FAQs
What are Baked Crème Brûlée Donuts?
Baked Crème Brûlée Donuts are an exquisite twist on the beloved French dessert. Imagine the classic crème brûlée transformed into a light, airy donut, filled with rich pastry cream and topped with a caramelized sugar crust. They deliver a unique balance of creamy and crunchy textures.
How long does it take to make them?
Making these donuts is a delightful process that involves a bit of waiting for the dough to rise, but it’s definitely worth it. The hands-on prep takes about 30 minutes, the rising time is about 1 h 45 m, then 10 minutes bake, plus time for the pastry cream. In total you’ll need around 2 to 3 hours.
Can I customize the recipe?
Absolutely! One of the best things about these donuts is their versatility. You can swap vanilla for other flavored extracts like almond or orange. Use coconut cream instead of heavy cream for a dairy-free version. Sprinkle in spices like cinnamon or nutmeg to make them uniquely yours.
Are they difficult to make?
While they may seem fancy because of the caramelized top and pastry cream filling, they’re quite approachable. With some basic baking equipment and following the steps carefully, you’ll find they’re fun and not overly intimidating. Yes, there are several steps (rising dough, filling cream, caramelizing) but each is manageable.
How do I get the sugar topping to caramelize properly?
You’ll want to spoon the sugar-and-water mixture over each donut and let it set for about 5 minutes. Then use a kitchen blow-torch to caramelize the sugar until it turns a beautiful amber color. If you don’t have a torch, you might attempt a quick broil in the oven, but the torch gives the best results.
Conclusion
I hope you’ll give these baked crème brûlée donuts a try—they deliver an indulgent mix of textures and flavors that feels elegant while still being home-bake friendly. Between the airy baked donut, the rich vanilla-lemon pastry cream filling and the crisp caramelized sugar topping, every bite hits. Whether you’re treating yourself, surprising guests or making brunch something extra, these donuts have the wow factor. Let me know how yours turn out and enjoy every bite of your sweet success!
Airy baked donuts filled with rich vanilla-lemon pastry cream and topped with a caramelized sugar crust, delivering all the elegance of crème brûlée in a fun and irresistible handheld form.
Total Time:2 hours 25 minutes
Yield:6 donuts
Ingredients
Dough:
½ cup warm water (120 ml)
1 teaspoon lemon zest
½ teaspoon vanilla extract
2 teaspoons instant yeast
4 large egg yolks
⅓ cup (65 g) granulated sugar
2½ cups (319 g) all-purpose flour
¼ teaspoon sea salt
4 tablespoons (57 g) unsalted butter, room temperature
¼ cup (60 ml) heavy cream
Pastry Cream:
1 cup (240 ml) whole milk
⅓ cup (65 g) granulated sugar
3 large egg yolks
Pinch of salt
2½ tablespoons all-purpose flour
1 teaspoon vanilla bean paste
Caramel Topping:
¾ cup (150 g) granulated sugar
2 tablespoons (30 ml) water
Instructions
Make the Dough: In a stand mixer, mix warm water, lemon zest, vanilla, yeast, egg yolks, and sugar. Gradually add flour and salt. Add butter and cream. Mix for 6–8 minutes until smooth. Let rise in a greased bowl for 1½ hours.
Shape Donuts: Roll out dough to ½-inch thick. Cut 6 rounds. Place on parchment-lined sheet. Cover and rise for 45 minutes.
Bake Donuts: Preheat oven to 350°F (175°C). Bake 10 minutes until golden. Cool completely.
Make Pastry Cream: Heat milk with half the sugar. In a bowl, whisk yolks, salt, remaining sugar, and flour. Temper with hot milk, then return to saucepan. Cook until thick. Stir in vanilla. Chill with plastic wrap directly on surface.
Fill Donuts: Use piping bag with long tip to fill each cooled donut with pastry cream.
Caramelize Tops: Mix sugar and water. Spoon onto donuts. Let set 5 minutes. Use blow torch to caramelize until amber.
Notes
Swap vanilla for almond or orange extract for flavor variety.
Use coconut cream for a dairy-free twist.
Sprinkle cinnamon or nutmeg in dough or cream for warmth.
No blow torch? Try caramelizing under a hot broiler.
Try different fillings like coffee or matcha pastry cream.
