What the heck is this?
These Crème Brûlée Donuts are the delicious love child of your favorite custard dessert and a perfectly fried donut. Think: golden, soft dough that’s light and fluffy on the inside, filled with silky-smooth vanilla custard, then topped with that signature crackly sugar shell that shatters like glass when you bite into it. They’re a little fancy, a lot indulgent, and basically everything you didn’t know your brunch menu was missing.
Why You’ll Love This Recipe
– They’re wildly impressive but totally doable at home.
– That contrast: crispy caramel top, soft dough, creamy filling—it’s a sensation.
– Perfect for parties, brunches, or just when you want to flex your baking skills.
– The custard can be made ahead, and the donuts fried fresh—aka dessert strategy.
– These will disappear the moment you crack that sugar top.
The Good Stuff You’ll Need
For the donut dough:
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 1/4 tsp (1 packet) active dry yeast
– 1/2 tsp salt
– 2/3 cup whole milk, warm
– 2 large eggs
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– Vegetable oil, for frying
For the vanilla custard filling:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1 tsp vanilla bean paste (or vanilla extract)
– 2 tbsp unsalted butter
For the crackly brûlée topping:
– Extra granulated sugar (about 1/2 cup)
– A small kitchen torch
Let’s Do This
Step 1: Make the Donut Dough
In a stand mixer (or large bowl), combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add eggs, softened butter, vanilla, and salt. Mix in the flour gradually until the dough comes together. Knead for 6–8 minutes (stand mixer with dough hook or by hand) until the dough is smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled.
Step 2: Make the Custard
While your dough is rising, whisk together egg yolks, sugar, and cornstarch in a medium bowl. Heat the milk in a saucepan until just simmering. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return the mix to the saucepan and cook over medium heat, whisking, until thickened—about 3–5 minutes. Remove from heat, stir in vanilla and butter. Cover with plastic wrap touching the surface and chill until cold.
Step 3: Cut and Fry the Donuts
Punch down the dough and roll it out to about 1/2-inch thick. Cut into rounds (2.5 to 3 inches), place on parchment-lined trays, and let them rest another 30–45 minutes. Heat oil to 350°F (175°C). Fry donuts 1–2 at a time until golden brown—about 1 minute per side. Drain on paper towels and cool.
Step 4: Fill Them Up
Transfer chilled custard to a piping bag with a long tip. Poke a hole in the side of each donut and fill generously until you feel a little pushback. Don’t be stingy—more is more here.
Step 5: Brûlée Time
Dip or sprinkle the tops of the filled donuts with sugar. Use a kitchen torch to caramelize until deep golden brown and crackly. Let cool for a minute so the sugar hardens into that signature brûlée crunch.
Serving Suggestions
– Serve warmish with coffee for ultimate pastry shop vibes.
– Dust with a little powdered sugar before adding the brûlée if you want extra sweetness.
– Add a pinch of sea salt on top of the brûlée layer for a sweet-salty edge.
– Feeling wild? Spike the custard with a splash of bourbon or coffee liqueur.
Switch It Up
– Swap the vanilla custard with chocolate pastry cream or lemon curd for a twist.
– Roll the sides of the filled donut in finely chopped nuts or toasted coconut before brûlée-ing.
– Want to skip frying? You could bake the donuts—but fair warning, that airy texture and golden edge might not be the same.
Make-Ahead Tips
– Make the custard up to 2 days ahead and keep it chilled.
– The dough can be made and proofed in the fridge overnight.
– Fry the donuts same-day for freshness, but you can fill and brûlée just before serving to maintain that perfect sugar crunch.
– Leftovers? Store in the fridge, but re-torching the sugar will be key to reviving the crackle.
Questions People Actually Ask
Q: Do I really need a torch for this?
A: Technically, you can try broiling—but the results will never be as crisp or even. A torch is the way to go here.
Q: Can I use store-bought custard or pudding?
A: You can, but homemade custard is what makes these next-level. It’s worth the extra 10 minutes.
Q: How long do they stay good?
A: Best the day they’re made, especially for the brûlée crunch. That said, you can keep them in the fridge for a day or two—just re-torch the top before eating.
Crème Brûlée Donuts: Soft, Pillowy, and Crunchy
- Total Time: 45 minutes
- Yield: 10–12 donuts
Description
These Crème Brûlée Donuts are the delicious love child of your favorite custard dessert and a perfectly fried donut. Think: golden, soft dough that’s light and fluffy on the inside, filled with silky-smooth vanilla custard, then topped with that signature crackly sugar shell that shatters like glass when you bite into it. They’re a little fancy, a lot indulgent, and basically everything you didn’t know your brunch menu was missing.
Ingredients
For the donut dough:
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 1/4 tsp (1 packet) active dry yeast
– 1/2 tsp salt
– 2/3 cup whole milk, warm
– 2 large eggs
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– Vegetable oil, for frying
For the vanilla custard filling:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1 tsp vanilla bean paste (or vanilla extract)
– 2 tbsp unsalted butter
For the crackly brûlée topping:
– Extra granulated sugar (about 1/2 cup)
– A small kitchen torch
Instructions
Step 1: Make the Donut Dough
In a stand mixer (or large bowl), combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add eggs, softened butter, vanilla, and salt. Mix in the flour gradually until the dough comes together. Knead for 6–8 minutes (stand mixer with dough hook or by hand) until the dough is smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled.
Step 2: Make the Custard
While your dough is rising, whisk together egg yolks, sugar, and cornstarch in a medium bowl. Heat the milk in a saucepan until just simmering. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return the mix to the saucepan and cook over medium heat, whisking, until thickened—about 3–5 minutes. Remove from heat, stir in vanilla and butter. Cover with plastic wrap touching the surface and chill until cold.
Step 3: Cut and Fry the Donuts
Punch down the dough and roll it out to about 1/2-inch thick. Cut into rounds (2.5 to 3 inches), place on parchment-lined trays, and let them rest another 30–45 minutes. Heat oil to 350°F (175°C). Fry donuts 1–2 at a time until golden brown—about 1 minute per side. Drain on paper towels and cool.
Step 4: Fill Them Up
Transfer chilled custard to a piping bag with a long tip. Poke a hole in the side of each donut and fill generously until you feel a little pushback. Don’t be stingy—more is more here.
Step 5: Brûlée Time
Dip or sprinkle the tops of the filled donuts with sugar. Use a kitchen torch to caramelize until deep golden brown and crackly. Let cool for a minute so the sugar hardens into that signature brûlée crunch.
Notes
– Serve warmish with coffee for ultimate pastry shop vibes.
– Dust with a little powdered sugar before adding the brûlée if you want extra sweetness.
– Add a pinch of sea salt on top of the brûlée layer for a sweet-salty edge.
– Feeling wild? Spike the custard with a splash of bourbon or coffee liqueur.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~370 kcal
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~6g