1-First Step: Preheat your oven to 350°F and generously grease a 6-cavity donut pan with non-stick spray or butter. This prevents sticking and ensures easy release. Gather all ingredients measured out. Total prep time here takes about 10 minutes, setting you up for smooth sailing.

2-Second Step: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk vigorously for 30 seconds to evenly distribute leavening agents. This dry mix forms the foundation of your fluffy baked donuts. Avoid overmixing later to keep them tender.

3-Third Step: In a separate bowl, beat 2 large eggs until frothy. Stir in 3/4 cup buttermilk, 2 tablespoons melted unsalted butter, and 1 tablespoon vanilla extract. Mix until smooth, about 1 minute. The buttermilk adds tang and moisture, mimicking yeast-raised donuts without the wait.

4-Fourth Step: Pour wet ingredients into the dry bowl. Gently fold with a spatula until just combined, with a few lumps remaining. Overmixing toughens the batter. Spoon or pipe into the prepared donut pan, filling each cavity 3/4 full. Tap the pan lightly to release air bubbles. This yields 12 donuts in two batches.

5-Fifth Step: Bake at 350°F for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean. Golden edges signal doneness. Cool in the pan for 5 minutes, then transfer to a wire rack. Repeat for the second batch. Cooling prevents sogginess when filling.

6-Sixth Step: While donuts bake, prepare the custard. Heat 1 1/2 cups whole milk in a saucepan over medium heat until steaming, not boiling. In a bowl, whisk 4 egg yolks, 1/4 cup sugar, and 2 tablespoons cornstarch until pale. Slowly temper hot milk into yolk mixture, whisking constantly. Return to saucepan, cook over medium-low, stirring until thickened (about 2 minutes at 170°F). Remove from heat, stir in 1 tsp vanilla. Strain, cover with plastic touching surface, chill 20 minutes. This creamy filling captures creme brulee essence.

7-Seventh Step: Once donuts cool completely (about 20 minutes), use a piping bag or knife to fill. For piping, insert tip into side and squeeze 1-2 tablespoons cream per donut. Or slice horizontally, spread filling, and sandwich. Chill filled donuts 10 minutes for set.

8-Final Step: Sprinkle 1 teaspoon granulated sugar evenly over each top. Use a kitchen torch to caramelize, moving in circles until bubbly and golden, 10-20 seconds. Let harden 1 minute. Serve fresh. Total time: 45 minutes active, yields 12 perfect baked creme brulee donuts. Pair with coffee for breakfast bliss. Inspired by recipes like this baked creme brulee donuts guide.