These creme brulee donuts are soft, pillowy, and filled with a rich vanilla custard, then topped with a crackly caramel glaze. They combine the best of both worlds: the light fluffiness of donuts and the irresistible sweetness of creme brulee.

Why You’ll Love This Recipe

I love how these donuts are a showstopper for any occasion. The creamy custard filling balances perfectly with the slightly bitter caramel glaze, creating that iconic creme brulee flavor. Making them at home means I can enjoy a bakery-style treat that feels indulgent and special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 1 cup whole milk (250ml)

• ¼ cup sugar (50g)

• 1 egg

• 2¼ tsp instant yeast (7g)

• 3¼ cups all-purpose flour (406g)

• 1 tsp salt (5g)

• 3 tablespoons unsalted butter (30g), softened

For the custard creme:

• 2 cups whole milk (500ml), fresh or evaporated

• ½ cup sugar (50g)

• 4 egg yolks

• ½ cup milk (125ml)

• 2 tsp vanilla extract

• 3 tablespoons cornstarch

• 2 tablespoons butter (20g)

For the caramel sauce:

• 1½ cups sugar (300g)

• ½ cup water (125ml)

directions

1. Warm the milk slightly and combine it with sugar and yeast. Let it sit for 5 minutes until foamy.

2. Add in the egg, flour, and salt. Mix until dough comes together.

3. Knead the dough for about 8–10 minutes, then add softened butter and knead until smooth and elastic.

4. Cover and let the dough rise for 1–2 hours or until doubled in size.

5. Punch down the dough, roll it out, and cut into rounds. Place on a tray and let rise again for 30–40 minutes.

6. Heat oil to 350°F (175°C) and fry the donuts until golden brown on each side. Let cool completely before filling.

7. For the custard, heat the milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and remaining milk. Slowly temper with hot milk, then return mixture to the pan. Cook until thickened, then stir in butter and vanilla. Chill before using.

8. Fill a piping bag with custard and pipe into cooled donuts.

9. To make the caramel, heat sugar and water in a saucepan without stirring until golden amber. Dip the tops of filled donuts into the caramel carefully to form a thin, crackly shell.

Servings and timing

This recipe makes 12 donuts. The prep time takes about 2 hours and 30 minutes including resting and proofing, while cooking and assembly take about 30 minutes. Total time: around 3 hours.

Variations

I sometimes add a splash of espresso to the custard for a mocha twist. Another option is using flavored extracts such as almond or coconut for a different flavor profile. For a lighter version, I can sprinkle powdered sugar instead of making the caramel glaze.

storage/reheating

I keep these donuts in an airtight container at room temperature for up to 1 day, since the caramel glaze can soften. If I want them to last longer, I refrigerate them for up to 3 days, but I let them come back to room temperature before serving. I avoid microwaving because it melts the caramel shell.

FAQs

How do I know when the donuts are fried properly?

I look for a golden brown color on both sides and make sure they puff up nicely. It usually takes 2–3 minutes per side.

Can I make the custard ahead of time?

Yes, I often make the custard a day in advance and keep it refrigerated until ready to use.

What if I don’t have instant yeast?

I can substitute active dry yeast, but I need to proof it in warm milk with sugar for 10 minutes before adding it to the dough.

How do I stop the caramel from hardening too quickly?

I work quickly when dipping the donuts. If the caramel hardens in the pot, I reheat it gently to loosen it.

Can these donuts be baked instead of fried?

I can bake them at 375°F (190°C) for about 15 minutes, but they won’t have the same airy, fried texture.

Conclusion

These creme brulee donuts are worth the effort for their rich custard filling and the satisfying crackle of caramel on top. I love serving them for special gatherings or whenever I want to treat myself to a bakery-style indulgence at home.

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