Description

These indulgent baked Crème Brûlée doughnuts are a decadent treat combining the soft, airy texture of perfectly baked doughnuts with a luscious, creamy pastry cream filling. Finished with a crisp, caramelized sugar crust reminiscent of classic crème brûlée, these doughnuts offer a sophisticated twist on a beloved dessert favorite, perfect for special occasions or an irresistible everyday indulgence.

Ingredients

Scale

Dough

3 cups All-Purpose Flour (Can substitute with gluten-free flour.)
2 tablespoons Granulated Sugar (Consider using coconut sugar for less sweetness.)
2 teaspoons Active Dry Yeast (Ensure it’s fresh to avoid ineffective rising.)
1 cup Whole Milk (Can substitute with non-dairy milk like almond or oat.)
4 tablespoons Unsalted Butter (Use margarine or vegan butter for a dairy-free option.)
2 large Eggs (Substitute with flaxseed meal for vegan options.)
2 teaspoons Vanilla Extract (Use pure vanilla or a vanilla bean if available.)
1 teaspoon Salt

Filling and Topping

1 cup Pastry Cream or Custard (Store-bought or homemade versions are versatile.)
1 cup Granulated Sugar (For caramelized glaze, can use brown sugar.)
Optional tablespoons Powdered Sugar (Adds a decorative touch.)

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Instructions

Activate Yeast: Warm 1 cup of whole milk until lukewarm (about 100°F/38°C). Pour into a mixing bowl and whisk in 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Allow this mixture to foam and become frothy for 5-10 minutes, indicating the yeast is active.
Make Dough: In a separate bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix the yeast mixture, 2 large eggs, 4 tablespoons of melted unsalted butter, and 2 teaspoons of vanilla extract into the flour. Stir until a soft dough forms.
Knead Dough: Transfer the dough onto a lightly floured surface. Knead it for 8-10 minutes until it becomes smooth and elastic.
First Proofing: Place the dough in a greased bowl and cover with a cloth. Let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
Shape Doughnuts: Punch down the risen dough and roll it out to approximately ½-inch thickness. Use a doughnut cutter to cut out shapes. Transfer the cut doughnuts onto a parchment-lined baking sheet and let them rise again for 30 minutes.
Bake Doughnuts: Preheat your oven to 350°F (175°C). Bake the doughnuts for 10-12 minutes until golden brown and cooked through. Remove from oven and allow to cool slightly on a wire rack.
Fill Doughnuts: Prepare a piping bag filled with pastry cream or custard. Carefully inject each doughnut with filling, being gentle to avoid tearing the dough.
Caramelize Sugar: Sprinkle granulated sugar evenly over the top of each filled doughnut. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust like a classic crème brûlée.
Serve: Optionally dust the doughnuts lightly with powdered sugar for an elegant finish and serve slightly warm or at room temperature.

Notes

You can substitute all-purpose flour with gluten-free flour to make this recipe gluten-free.
For a dairy-free version, use non-dairy milk like almond or oat and vegan butter or margarine.
Flaxseed meal can replace eggs for a vegan adaptation.
Ensure yeast is fresh to get proper rise in the dough.
A kitchen torch is essential to achieve the signature caramelized sugar crust.
Pastry cream can be homemade or store-bought to save time.
Store leftover doughnuts in an airtight container in the refrigerator and consume within 2 days for best freshness.