If you have a sweet tooth and a love for that perfect crisp caramelized topping, you’re going to adore these Crème Brûlée Donuts. Imagine biting into a golden, pillowy donut filled with luscious vanilla pastry cream and finishing with that satisfying crackle of caramelized sugar on top. These Crème Brûlée Donuts blend the best of a classic French dessert and a beloved treat, rising to the occasion with every bite.

Crème Brûlée Donuts Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are delightfully simple yet essential to create the perfect balance of fluffy donuts and creamy filling. Each component plays a key role, contributing to the light texture, rich flavor, or that signature brûlée crunch you can’t resist.

Active Dry Yeast: Ensure it blooms properly for the dough to rise beautifully.

Milk: Warm milk activates the yeast and adds moisture for a tender crumb.
All-Purpose Flour: Provides structure and chewiness; avoid cake flour here.

Granulated Sugar: Sweetens the dough and helps create that irresistible golden brown during frying.
Salt: Balances the sweetness and deepens flavor complexity.

Eggs: Room temperature eggs incorporate better and contribute to richness and structure.
Unsalted Butter: Softened to blend smoothly, adding buttery flavor and tenderness.
Canola Oil: Perfect for frying due to its neutral flavor and high smoke point.

Egg Yolks: Essential for creating the creamy, custardy filling.
Whole Egg: Adds extra silkiness to the pastry cream.
Cornstarch: Thickens the filling to the ideal texture without overpowering.

Vanilla Bean Paste: Packs an intense vanilla punch into the cream, elevating the flavor.
Powdered Sugar: For a smooth, glossy glaze coating that contrasts the brûlée crust.
Milk (for glaze): Helps achieve the perfect consistency for dipping.

Granulated Sugar (for brûlée): Sprinkled on top and caramelized for that iconic crackling finish.

How to Make Crème Brûlée Donuts

Step 1: Bloom the Yeast and Prepare the Dough

Start by activating your active dry yeast in warm milk until it bubbles and comes to life—this step ensures your donuts will have that soft, airy texture we all crave. Then mix it with flour, sugar, salt, and eggs. Slowly fold in softened butter to get a rich, smooth dough ready for kneading.

Step 2: Knead and Chill the Dough

Knead the dough on a floured surface until it turns elastic and smooth, about 8 to 10 minutes. This is where you develop that lovely structure and chewiness. Once ready, cover the dough tightly with plastic wrap and refrigerate for 6 to 15 hours—this slow chill enhances flavor and makes the dough easier to handle.

Step 3: Roll, Cut, and Proof

Roll your chilled dough to around 1/2-inch thickness. Use a round cutter to shape the donuts, then place them on a baking tray, allowing space to rise. Let the dough circles proof for 1 to 2 hours until they nearly double, giving the donuts their final fluffy height.

Step 4: Fry to Golden Perfection

Heat canola oil to 350°F, an ideal temperature for frying that produces a beautiful golden crust without greasiness. Fry the donuts for about 2 minutes on each side, flipping carefully for even color. Drain on paper towels to remove excess oil and cool before glazing.

Step 5: Make the Vanilla Pastry Cream

Whisk egg yolks, whole egg, and cornstarch in a saucepan until smooth. Warm the milk and sugar separately, then slowly combine with the egg mixture over low heat. Stir constantly until thickened into luscious pastry cream. Chill in the fridge until ready to fill your donuts.

Step 6: Glaze and Fill Your Donuts

Mix powdered sugar with a small amount of milk to create a dip-worthy glaze that’s smooth and slightly runny. Dip each cooled donut to coat, then use a piping bag to inject the chilled vanilla pastry cream into the center, ensuring every bite bursts with flavor.

Step 7: Caramelize the Tops

Sprinkle granulated sugar generously over the filled donuts, then carefully use a kitchen torch to caramelize the sugar. Watch as the top bubbles and hardens into that crackly brûlée finish that sets these donuts apart from any other.

How to Serve Crème Brûlée Donuts

Garnishes

For an extra fancy touch, consider sprinkling a pinch of flaky sea salt on top after caramelizing for a salty-sweet balance. Fresh berries or edible flowers can add a pop of color and freshness, making the presentation almost too beautiful to eat.

Side Dishes

Pair these Crème Brûlée Donuts with a cup of strong coffee or a creamy latte for a delightful breakfast treat or afternoon pick-me-up. Light fruit salads or whipped cream on the side can also complement the richness of the donuts without overwhelming their delicate flavors.

Creative Ways to Present

Try stacking the donuts on a tiered cake stand for a brunch centerpiece or arranging them on a platter with caramel sauce drizzled artistically. Serving with mini crème brûlée pots allows guests to enjoy both textures and flavors in an interactive experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Crème Brûlée Donuts (lucky you), store them in an airtight container in the refrigerator for up to 2 days. This keeps the pastry cream fresh and the donuts from drying out, but the caramelized topping may soften slightly.

Freezing

While donuts are best enjoyed fresh, you can freeze unfilled donuts before glazing. Wrap tightly in plastic and place in a freezer bag for up to 1 month. Thaw them completely before frying or glazing for best results.

Reheating

To bring back some of that fresh-from-the-fryer warmth, gently reheat donuts in a 300°F oven for about 5 minutes. Avoid microwaving if possible to maintain that crispy exterior. For the brûlée topping, a quick torch touch-up can restore the caramelized crunch beautifully.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! The vanilla pastry cream can be made up to two days in advance and stored in the fridge. Just make sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

What if I don’t have a kitchen torch for caramelizing?

If you don’t have a torch, place the sugared donuts under a broiler for a minute or two, watching carefully to avoid burning. The effect won’t be as precise but still delicious.

Can I use a different oil for frying?

Canola oil is ideal due to its neutral flavor and high smoke point, but vegetable oil or peanut oil can also work well for frying these donuts.

Are Crème Brûlée Donuts very sweet?

They have a balanced sweetness thanks to the delicate vanilla cream and just the right amount of caramelized sugar on top, so they’re indulgent but not overpowering.

How long will the donuts last without filling?

Unfilled donuts stay fresh for about 1 day at room temperature. It’s best to fill them the same day you plan to serve for optimal texture and taste.

Final Thoughts

These Crème Brûlée Donuts are truly a decadent treat you’ll want to make again and again. With their dreamy pastry cream filling and that satisfyingly crisp brûlée topping, they’re a dessert experience that feels special yet is so rewarding to create at home. Dive in and share this sweet delight with friends or family—you’ll be the star of any gathering.

Crème Brûlée Donuts Recipe

★★★★★

5.2 from 26 reviews

Author: Mariam
Total Time: 8-18 hours (including chilling and rising times)

Yield: 12 donuts 1x
Diet: Vegetarian

Print Recipe

Description

Crème Brûlée Donuts combine the decadent flavors of classic French dessert crème brûlée with the fluffy, fried delight of homemade donuts. These donuts are filled with rich vanilla bean pastry cream, topped with a shiny glaze, and finished with a caramelized sugar crust, making each bite irresistibly creamy and crisp.

Instructions

Bloom the yeast: In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Prepare the dough: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the eggs and the bloomed yeast mixture. Mix until ingredients begin to come together, then gradually add softened butter, mixing thoroughly until a smooth, soft dough forms.
Knead and chill: Knead the dough on a floured surface until elastic and smooth, about 8-10 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for 6 to 15 hours to develop flavor and texture.
Shape and proof donuts: Roll out the chilled dough to about 1/2-inch thickness. Cut into circles with a donut cutter or round cutter. Arrange on a baking sheet and cover loosely with a cloth. Let the donuts rise in a warm place until doubled in size, about 1-2 hours.

Heat oil and fry: Heat canola oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the donuts in batches for approximately 2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Prepare pastry cream: In a saucepan, whisk together egg yolks, whole egg, cornstarch, and granulated sugar until smooth. Warm the milk separately until just hot and gradually whisk it into the egg mixture. Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in vanilla bean paste, and allow to cool completely, then refrigerate until ready to use.
Glaze the donuts: In a small bowl, combine powdered sugar with milk to create a smooth glaze of desired consistency. Dip each cooled donut into the glaze and allow excess to drip off. Set aside to let the glaze firm slightly.

Fill the donuts: Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Insert the tip into the side or bottom of each donut and carefully pipe in the pastry cream until the donut feels heavier and fuller.
Caramelize the topping: Sprinkle a thin, even layer of granulated sugar over the filled donuts. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden-brown crust resembling that of classic crème brûlée.

Notes

Use room temperature eggs to help with dough incorporation and texture.

Do not substitute all-purpose flour with cake flour; bread structure relies on stronger gluten development.
Ensure oil temperature stays at 350°F for even frying and to avoid greasy donuts.
Chilling the dough overnight enhances flavor and dough handling.

If you do not have a kitchen torch, the sugar layer can be caramelized under a broiler, but watch carefully to prevent burning.

Prep Time: 20 minutes (plus 6-15 hours chilling and 1-2 hours proofing)
Cook Time: 20 minutes (frying and pastry cream cooking combined)

Category: Dessert, Pastry
Method: Frying, Baking (for pastry cream), Chilling
Cuisine: French-inspired American

Nutrition

Serving Size: 1 donut
Calories: 350 kcal
Sugar: 20 g

Sodium: 150 mg
Fat: 18 g
Saturated Fat: 7 g

Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g

Fiber: 1 g
Protein: 6 g
Cholesterol: 125 mg

Keywords: Crème Brûlée Donuts, Vanilla Pastry Cream Donuts, Fried Donuts, Caramelized Sugar Donuts, French Dessert Donuts