1. Can I make baked crème brûlée donuts without a donut pan?

Yes, you can use a muffin tin instead. Shape the batter into a ring by piping or spooning it around the edges, leaving a hole in the center. The texture will be similar, even if the shape is slightly different.

2. How do I get the perfect crackly sugar topping without a kitchen torch?

You can use your oven’s broiler. After brushing the donuts with cream and sprinkling sugar, place them under the broiler for 1–2 minutes. Watch closely to prevent burning.

3. Can I make these donuts dairy-free?

Absolutely. Swap the milk with almond or oat milk, the butter with coconut oil, and the heavy cream with a rich non-dairy creamer. The results will still be delicious and tender.

4. How should I store baked crème brûlée donuts?

Store them in an airtight container at room temperature for up to two days. For the best texture, enjoy them fresh, but you can re-caramelize the tops under a broiler if needed.

Baked Crème Brûlée Donuts

Name: Baked Crème Brûlée Donuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French-American
Ingredients: Flour – 1 and 1/4 cups; Granulated Sugar – 1/2 cup (plus extra for topping); Baking Powder – 1 and 1/2 teaspoons; Salt – 1/4 teaspoon; Milk – 1/2 cup; Egg – 1 large; Butter (melted) – 2 tablespoons; Vanilla Extract – 1 teaspoon; Heavy Cream – for brushing tops

Description

Easy baked crème brûlée donuts with a tender crumb and caramelized sugar topping, perfect for beginner bakers seeking a quick and impressive dessert.

Ingredients

Flour – 1 and 1/4 cups
Granulated Sugar – 1/2 cup (plus extra for topping)
Baking Powder – 1 and 1/2 teaspoons
Salt – 1/4 teaspoon
Milk – 1/2 cup
Egg – 1 large
Butter (melted) – 2 tablespoons
Vanilla Extract – 1 teaspoon
Heavy Cream – for brushing tops

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Combine the wet and dry ingredients and gently fold together until just mixed.
Spoon the batter into the donut pan, filling each mold about two-thirds full.
Bake for 12 to 15 minutes until a toothpick inserted comes out clean.
Let the donuts cool for 5 minutes, then transfer to a wire rack.
Brush tops with heavy cream and sprinkle with sugar.
Broil for 1 to 2 minutes until sugar caramelizes, watching carefully to avoid burning.

Notes

If sugar burns under the broiler, move donuts to a lower rack.
Run a thin knife around donuts if they stick to the pan.
Prep wet and dry ingredients separately the night before for quicker assembly.
Use almond or oat milk and coconut oil for a dairy-free version.
Without a broiler or torch, sprinkle sugar without caramelizing for a lighter top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 donut
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0.5g
Protein: 3g
Cholesterol: 35mg