Description

These indulgent baked crème brûlée doughnuts combine the light, fluffy texture of traditional doughnuts with the rich custard flavor of classic crème brûlée. Featuring a soft dough infused with vanilla and filled with creamy pastry custard, these doughnuts are finished with a crisp caramelized sugar topping for an irresistible sweet treat perfect for any occasion.

Ingredients

Scale

Doughnut Batter

4 cups all-purpose flour (can substitute with cake flour)
1/4 cup granulated sugar
2 teaspoons active dry yeast (instant yeast can be used)
1 cup whole milk (can use almond milk as a dairy-free option)
1/4 cup unsalted butter (can substitute with coconut oil)
2 large eggs (flax eggs can be used for a vegan option)
1 tablespoon vanilla extract (vanilla bean paste for a more intense flavor)

Filling & Topping

1 batch pastry cream or custard (can be store-bought or homemade)
1 to 2 tablespoons granulated sugar (for brûlée, superfine sugar recommended)
Powdered sugar (optional dusting before serving)

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Instructions

Prepare the Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and active dry yeast. Warm the milk slightly and melt the butter. Add these liquids along with the eggs and vanilla extract to the dry ingredients. Mix thoroughly until a smooth dough forms. Knead the dough for about 8-10 minutes until elastic and smooth.
Let the Dough Rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Doughnuts: After the dough has risen, punch it down gently and roll it out to about 1/2 inch thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnut shapes. Place the cut doughnuts on a baking sheet lined with parchment paper.
Second Rise: Cover the shaped doughnuts loosely and let them rise again for about 30-45 minutes until puffy.
Bake the Doughnuts: Preheat the oven to 375°F (190°C). Bake the doughnuts for about 10-12 minutes or until they are lightly golden and cooked through. Remove from the oven and let cool completely.
Fill the Doughnuts: Use a piping bag fitted with a small tip to inject the cooled doughnuts with the prepared pastry cream or custard. Insert the tip into the side or bottom of each doughnut and squeeze gently until filled.
Brûlée the Tops: Sprinkle 1 to 2 teaspoons of superfine 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. If a torch is unavailable, place the doughnuts under a hot broiler for a minute or two, watching carefully to avoid burning.
Optional Finishing Touch: Dust the doughnuts lightly with powdered sugar for an elegant presentation before serving.
Serve and Enjoy: Enjoy the doughnuts fresh for the best texture contrast between the creamy filling and crunchy brûlée topping.

Notes

You can substitute cake flour for all-purpose flour for a softer crumb.
Dairy-free options include almond milk and coconut oil for butter.
For a vegan version, replace eggs with flax eggs and use dairy-free milk and butter alternatives.
Superfine sugar is recommended for brûlée since it melts and caramelizes more evenly.
If you don’t have a kitchen torch, using the broiler is an effective alternative but watch closely.
Store filled doughnuts in the refrigerator and consume within 2 days for best freshness.