classic French crème brûlée donuts

Why You’ll Love This Recipe

  • Healthier Alternative: Baking instead of frying reduces the oil content without compromising flavor.
  • Decadent Texture: Enjoy the combination of a fluffy donut, creamy filling, and crunchy sugar topping.
  • Impressive Dessert: Perfect for special occasions or when you want to treat yourself to something extraordinary.

Ingredients

For the Pastry Cream Filling:

  • 1 cup (240mL) whole milk
  • 3 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract

For the Donut Dough:

  • 3/4 cup (180mL) warm milk (about 110°F or 43°C)
  • 1/4 cup (50g) granulated sugar
  • 2 and 1/4 teaspoons (one packet) active dry yeast
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 3 and 1/2 cups (440g) all-purpose flour
  • 1/2 teaspoon salt

For the Caramelized Sugar Topping:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60mL) water
  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Pastry Cream:
    • In a saucepan, heat the milk over medium heat until it begins to simmer.
    • In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
    • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
    • Remove from heat, stir in butter and vanilla extract until fully incorporated.
    • Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until chilled.
  2. Prepare the Donut Dough:
    • In a large bowl, combine warm milk and sugar; sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
    • Add eggs and melted butter to the yeast mixture, stirring to combine.
    • Gradually add flour and salt, mixing until a soft dough forms.
    • Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
    • Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
  3. Shape and Bake the Donuts:
    • Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness.
    • Use a round cutter to cut out donuts; place them on a parchment-lined baking sheet.
    • Cover and let rise for another 30-60 minutes until puffy.
    • Preheat the oven to 375°F (190°C).
    • Bake the donuts for 10-12 minutes, or until lightly golden.
    • Transfer to a wire rack to cool completely.
  4. Fill the Donuts:
    • Once the donuts are completely cooled, use a small knife to make a hole on the side of each donut.
    • Fill a piping bag with the chilled pastry cream and pipe it into each donut until filled.
  5. Add the Caramelized Sugar Topping:
    • In a saucepan, combine sugar, water, and a pinch of salt; cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
    • Carefully dip the tops of each filled donut into the caramel, allowing excess to drip off.
    • Place the donuts upright and let the caramel harden before serving.

Servings and Timing

  • Yield: Approximately 12 donuts
  • Preparation Time: 30 minutes
  • Rising Time: 1.5 to 2.5 hours
  • Baking Time: 10-12 minutes
  • Total Time: Approximately 2.5 to 3.5 hours

Variations

  • Flavor Infusions: Add a teaspoon of espresso powder to the pastry cream for a coffee-flavored filling.
  • Alternative Fillings: Use chocolate ganache or fruit preserves instead of pastry cream for a different twist.
  • Topping Options: Sprinkle a pinch of sea salt over the caramelized sugar for a sweet-salty combination.

  • Print

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    classic French crème brûlée donuts


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    • Author: Isabella
    • Total Time: 2.5-3.5 hours
    • Yield: 12 donuts
    • Diet: Vegetarian

    Description

    Delight in the gourmet fusion of classic French crème brûlée and fluffy baked donuts. These baked crème brûlée donuts combine a soft, airy dough with rich vanilla pastry cream and a crunchy caramelized sugar topping, creating a heavenly dessert that’s perfect for special occasions.


    Ingredients

    Pastry Cream Filling:

    • 1 cup (240mL) whole milk
    • 3 large egg yolks
    • 1/4 cup (50g) granulated sugar
    • 2 tbsp cornstarch
    • 2 tbsp (30g) unsalted butter
    • 1 tsp pure vanilla extract

    Donut Dough:

    • 3/4 cup (180mL) warm milk (about 110°F or 43°C)
    • 1/4 cup (50g) granulated sugar
    • 2 1/4 tsp (1 packet) active dry yeast
    • 2 large eggs, at room temperature
    • 1/4 cup (60g) unsalted butter, melted and cooled
    • 3 1/2 cups (440g) all-purpose flour
    • 1/2 tsp salt

    Caramelized Sugar Topping:

    • 1 cup (200g) granulated sugar
    • 1/4 cup (60mL) water
    • Pinch of salt

    Instructions

    1. Prepare the Pastry Cream:
      • Heat milk until simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Temper eggs with hot milk, then cook until thickened. Stir in butter and vanilla. Cover and chill.
    2. Make the Donut Dough:
      • Combine warm milk, sugar, and yeast; let sit until foamy. Mix in eggs and melted butter. Gradually incorporate flour and salt. Knead until smooth and elastic. Let rise 1-2 hours until doubled.
    3. Shape and Bake:
      • Roll dough to 1/2-inch thickness, cut donuts, and let rise for 30-60 minutes. Bake at 375°F (190°C) for 10-12 minutes until golden. Cool completely.
    4. Fill Donuts:
      • Make a hole in each donut. Fill with chilled pastry cream using a piping bag.
    5. Add Caramelized Sugar Topping:
      • Heat sugar, water, and salt until amber-colored. Dip donut tops into caramel, let excess drip, and cool until hardened.

    Notes

    • For a coffee-flavored twist, add espresso powder to the pastry cream.
    • Substitute chocolate ganache or fruit preserves for the filling.
    • Sprinkle sea salt over the caramel for a sweet-salty contrast.
    • Prep Time: 30 minutes
    • Rising Time: 1.5-2.5 hours
    • Cook Time: 10-12 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: French-Inspired

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