These Crème Brûlée Donuts are the perfect combination of flavors and textures. Soft, fluffy brioche donuts filled with silky-smooth pastry cream and topped with a hard sugar shell. It’s a match made in dessert heaven.
Donuts are one of my favorite desserts. They’re the perfect package, soft and fluffy, and super versatile. If you have tried my Brioche Donuts, you know that they are better than any regular old donut. They are made with an enriched dough (heavy in fat) that results in a softer and more flavorful donut compared to a regular donut.
These Creme Brulee Donuts, though, take it to a whole new level. The fluffy donuts are filled with a silky smooth vanilla pastry cream that replicates the custard part of a regular creme brûlée and topped with a crisp sugar shell that replicates the crispy sugar top.
The three things paired together create a truly magical dessert. It’s a party in your mouth with different textures and flavors. It’s definitely up there on my list of favorite desserts.
Brioche Donut Dough
These donuts are softer and fluffier than regular donuts because they are made with an enriched dough, which basically means a dough that’s rich in fat. The increased fat % creates a more pillowy texture, and trust me, these donuts turn out far better than regular ones.
But that doesn’t mean it’s difficult to make. As doughs go, this one’s actually quite easy and is made with six simple ingredients: sugar, salt, egg, milk, instant yeast, and flour.
I have added many tips and tricks for making the perfect brioche donuts in my original brioche donuts recipe, so make sure you check it out before making these.
Custard FIlling
These donuts are filled with pastry cream, or custard as we know it more commonly. It’s rich, creamy, and has a silky soft texture that pairs perfectly with the sweet and crisp sugar shell on top.
The custard is made with only six ingredients: milk, vanilla, egg yolks, sugar, corn flour, and butter. The corn flour helps thicken the custard and gives it the perfect texture.
Steps for the custard
- In a saucepan, add the milk and vanilla and heat on a medium flame until it starts to simmer, mixing often so that the milk does not burn or stick to the pan.
- In another bowl, add the egg yolks, sugar, and cornflour and whisk until the mixture is pale and creamy, about two minutes.
- Once the milk starts boiling, pour half of it into the egg mixture while whisking. This process is called tempering the eggs, and it helps the egg get used to the hot temperature and stops it from scrambling when it’s added to the remaining milk in the saucepan.
- Return the egg mixture to the remaining milk in the saucepan and cook it on medium-low heat while whisking continuously. Whisk until the mixture thickens, about 3-5 minutes. The custard should coat the back of the spoon.
- Remove from heat, let it cool for 10 minutes, then add softened butter and whisk until fully combined. Transfer to a bowl and cover it with cling film, making sure the plastic is touching the surface of the cream to stop a milk skin from forming on top. Let it chill for at least one hour before using.
- The pastry cream can be made a day ahead and refrigerated overnight. Make sure to whisk it before using to smooth it out.
- Once the donuts have been fried and cooled, transfer the pastry cream into a piping bag, make a hole in the center of the donut, and pipe the cream until the donut feels full and heavy.
Love crème brûlée? You will like these desserts!
Caramel Shell
The crisp caramel shell topping is made with a simple two-ingredient caramel. You basically melt sugar and water together until caramelized, and dip the donuts in the syrup, but there are a few things to keep in mind while making it.
Steps for the caramel shell
- Place the sugar and water in a saucepan, but do not mix it with a spoon, as it might crystallize the sugar. Gently swirl the pan until the sugar is fully wet.
- Cook the caramel on medium-high heat, swirling the pan around every few minutes. In 10-15 minutes, the caramel will start changing color; keep a very close eye on it from this step because it goes from perfectly caramelized to burnt very fast.
- Once the caramel is perfectly golden, remove from heat and dip the top side of each donut into it, swirl it around, pick it up, and flick the donut gently to get rid of any excess. Try not to create multiple layers of the caramel, as this will make the sugar shell thick and difficult to break through. Be very careful during this process, as the caramel will be very hot and may burn your fingers,
- If the caramel starts setting in the pan or becomes too thick, place it on the heat until it softens and continue using it. You can melt it a few times without any problem.
- Let the caramel set completely before cracking it.
Note: The sugar shell will soften over time, so I recommend doing this step just before serving the donuts.
Storage & Make Ahead
Make Ahead
- Donut dough: The donut dough can be made a night in advance and stored in the fridge for proofing. The longer proofing time also adds more flavor to the dough as it ferments overnight.
- Custard: The custard can be made a day in advance and stored covered in the fridge until ready to use. Whisk it well before using to smooth it out.
- Sugar shell: The sugar shell is best made fresh just before serving, as it melts over time because of moisture from the environment and the dough.
Storage
These donuts taste best within 2 hours of frying and filling, and the sugar shell does not last for more than 2 hours. I highly recommend filling and topping the donuts just before serving, and for any leftover donuts, store them covered at room temperature and eat them within a day.
Frequently Asked Questions
Yes, it can be kneaded by hand without a stand mixer; it will only take a little more time and physical effort, but it’s definitely possible.
The dough can be proofed on the counter for a shorter time. Proofing in the fridge creates a slower, longer ferment, which adds more flavor to the dough. If you’re short on time, proof it on the counter until it almost doubles in size. The exact time would depend on your kitchen’s temperature, but it would take between 60-90 minutes.
Any neutral, flavorless oil like vegetable or sunflower will work for frying the donuts.
Yes, you can, but the homemade version is definitely better! Make sure the consistency of the custard is thick and not runny.
Yes, you can, but the sugar shell is what gives these donuts the creme brulee effect with the perfect crunch. But you can also replace it with a melted chocolate topping for a more Boston creme-like donut.
Creme Brulee Donuts
Equipment
- Stand mixer with whisk and dough attachment optional, but recommended
- Hand whisk
- Rolling Pin
- 7cm round cookie cutter or any cookie cutter of your choice
- Baking paper
- Saucepan for deep frying
- piping bags
Ingredients
Brioche Donuts
- 1 eggs
- 25 grams caster sugar
- 1 tsp salt
- 5 grams instant yeast
- 120 ml warm milk
- 85 grams melted butter
- 280 grams all-purpose flour
- 300 ml vegetable oil for frying
Custard
- 60 grams egg yolks approximately 4
- 70 grams granulated white sugar
- 30 grams cornflour
- 300 ml full-fat milk
- 2 tsp vanilla essence or 1 vanilla bean
- 30 grams unsalted butter
Caramel
- 200 grams granulated white sugar
- 65 ml water
Instructions
Brioche Donuts
- Add the eggs, sugar, and salt in a bowl. If using stand mixer, use the whisk attachment and whisk until combined, or use a hand whisk.1 eggs, 25 grams caster sugar, 1 tsp salt
- In a separate bowl, mix the warm milk with instant yeast. Make sure the milk isn’t too hot as that will kill the yeast. Add the milk mixture into the eggs and whisk until combined.5 grams instant yeast, 120 ml warm milk
- Add the melted butter and whisk again, then add half the flour and mix until you have a thick batter-like consistency.85 grams melted butter, 280 grams all-purpose flour
- Add the remaining flour and switch to the dough attachment (if using a stand mixer) and knead on medium speed for 5-10 mins until the dough forms a soft ball and starts climbing the dough hook. If not using a stand mixer, start kneading by hand and knead for 10-15 minutes until the dough forms a smooth ball.
- Transfer the dough ball to an oiled bowl, cover with cling wrap and let it rest and rise in the fridge for three hours. The dough should double in size during this time. You can also let it rest overnight, for 12-16 hours.
- Transfer the dough ball to a floured surface, knead it for 2-3 minutes until smooth, then roll it to 1.5 cm thickness. Make sure that the thickness in even throughout the dough.
- Dust the cookie cutter with flour, cut circles out of the dough, and place them on baking paper.
- Cover the donuts loosely with a towel or cling film and let them rise in a warm place for 15-20 minutes, until they puff up slightly. Meanwhile, heat the oil to 170 degrees Celsius.
- Once the donuts have risen and the oil is hot, cook them for 3 minutes on each side until golden brown.300 ml vegetable oil
- Transfer the donuts onto a paper towel to absorb the excess oil and let them cool before filling.
Custard Filling
- Bring the milk and vanilla to a simmer in a saucepan over medium heat. While it boils, whisk the egg yolks, sugar, and cornflour in a separate bowl until they're pale and creamy, about 2 minutes.60 grams egg yolks, 70 grams granulated white sugar, 300 ml full-fat milk, 2 tsp vanilla essence, 30 grams cornflour
- Once the milk starts boiling, temper the egg mixture by adding half of it to the egg yolk mix and whisking it continuously. This introduces the eggs to some heat before they are transferred to the saucepan, reducing the chances of them scrambling over the heat.
- Transfer the egg yolk and milk mixture back to the saucepan with the remaining milk mixture on medium heat. Keep whisking continuously until the custard starts to thicken, about 2 minutes. Once the custard is thick enough to coat the back of the spoon, remove it from the heat and transfer it to a bowl to stop the cooking process.30 grams unsalted butter
- Let the custard cool slightly for 10 minutes, then add the softened butter and whisk until properly combined. Cover it with cling film, making sure that it directly touches the surface to stop a milk film from forming on top. Let it chill in the fridge for at least 1 hour and whisk before using.
- Transfer the set cream to a piping bag and use a small knife to create a hole in the middle of the donut. Place the piping bag inside the donut hole and pipe the cream until the donut feels full and heavy.
Caramel Shell
- In a saucepan, add the sugar and water and gently swirl it around to cover all the sugar with water.200 grams granulated white sugar, 65 ml water
- Cook the mixture on medium heat until it starts turning golden, swirling every few minutes. Cook until the caramel is amber, keeping a close eye not to burn it.
- Once it's ready, immediately place the donuts in the pan and swirl them around, covering the entire top side of the donut. Pick it up and gently flick it to get rid of any excess.
- If the sugar starts setting, place it back on medium low heat until It softens again. You can melt it a few times throughout the process so that the caramel layer does not become too thick.
- Let the donuts rest at room temperature until the caramel is completely set, then crack through and enjoy.
Notes
- Make sure the milk is not hot when mixing it with yeast, as that will kill the yeast and your dough will not rise. The milk should be lukewarm, around 30-35 degrees Celsius.
- Knead the dough until it forms a completely smooth ball with just a little stickiness.
- When rolling the dough, make sure to properly flour the surface and the rolling pin to avoid it sticking.
- Do not roll out the dough thicker than 1.5- 2 cm or the donuts will become too big and misshapen after rising.
- The dough should have even thickness all across, or your donuts will have uneven thickness.
- Cut baking paper into small squares and place each donut on it. This makes it easy to pick the donut and transfer it to the frying pan without disturbing the rise of the dough.
- Make sure the oil is at the right temperature before adding the donuts to it. If you don’t have a thermometer, heat it until it’s very hot, the way you would for deep-frying potato fries.
- You will have to reduce and increase the heat throughout the cooking process; make sure to keep it balanced so that the donuts get cooked from the inside and not just browned on the outside.
- Keep an eye on the donuts and don’t let them get too dark.
- If your dough does not rise, it means that your yeast is dead. In this case, buy new yeast and make sure the milk isn’t too hot.
- If the donuts come out dry, it means you have overcooked them.
- Make sure the donuts have completely cooled down before filling, or the heat will melt the custard.
- Make the caramel when the donuts are filled and ready, as the sugar sets very quickly.
- If the caramel begins to thicken, place it on the heat for a minute until it softens again. You can melt the caramel a few times through the process to avoid the caramel from thickening, as that would lead to a thicker sugar shell on the donuts.
- For the best experience, serve the donuts immediately after the sugar shell is set, as the caramel will soften over time.
I am very excited for you to try this recipe because it’s one of the best things you will make! Trust me on this.
If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
