If you’ve ever wanted the silky indulgence of crème brûlée in a handheld bite, these Crème Brûlée Donuts are your dream come true. They’re soft, airy, and filled with smooth vanilla custard, topped with that signature crackly caramelized sugar layer.
Imagine biting through golden dough and hearing that delicate crunch — the sound of pure dessert bliss.
Why You’ll Love This Crème Brûlée Donuts
There’s something about these donuts that feels like a little luxury — golden, creamy, and perfectly balanced.
- Bakery-quality texture: Soft and fluffy inside, perfectly crisp outside.
- Velvety custard filling: Smooth, rich, and full of real vanilla flavor.
- Signature brûlée crunch: A golden sugar topping that cracks beautifully.
- Make-ahead friendly: Both dough and custard can be prepared early.
- Perfect for celebrations: Ideal for brunches, parties, or cozy Sunday baking.
When I first tried making these donuts, I wanted that same joy I felt biting into my first crème brûlée in a Paris café — that crisp top, the creamy center, and the warmth of freshly baked dough. The result? A donut that feels like a pastry chef’s secret but tastes like home.
For more French-inspired sweets, try my French Butter Cake — it has that same balance of light texture and deep flavor.
Ingredients You’ll Need
For the Donuts:
- 1 cup milk
- 1 pack of yeast
- ⅓ cup sugar
- 4 cups flour
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream cheese
- ⅓ cup unsalted butter (room temperature)
For the Custard Filling:
- 75 g granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 480 g full-fat milk
- 2 teaspoons vanilla extract (or 1 vanilla bean)
- 2.5 tablespoons unsalted butter
For the Brûlée Topping:
- 1 cup granulated sugar
- 4 tablespoons water
(My Tip: Use a kitchen torch for that perfect golden caramel crust — no need to bake the tops again.)
Step-by-Step Instructions
- Activate the yeast:
Warm the milk slightly (about 110°F). Stir in yeast and 1 tablespoon of sugar. Let sit for 10 minutes until foamy. - Make the dough:
In a mixing bowl, combine flour, remaining sugar, salt, eggs, vanilla, cream cheese, and butter. Add the yeast mixture and knead until smooth. - Let it rise:
Cover the dough with a towel and let it rise for 1–1.5 hours, or until doubled in size. - Shape and fry:
Roll dough to ½-inch thickness. Cut circles using a 3-inch cutter. Let rest for 20 minutes, then fry in oil (350°F) for about 1–2 minutes per side until golden. - Make the custard:
In a saucepan, whisk sugar, cornstarch, and salt. Add egg yolks, milk, and vanilla. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter, and cool completely. - Fill the donuts:
Use a piping bag to fill each donut with custard. - Add the brûlée topping:
Sprinkle each donut with sugar and lightly caramelize with a kitchen torch until the surface is golden and crisp.
Quick Reminders:
- Don’t overheat the milk or the yeast will die.
- Chill custard before filling — it thickens perfectly.
- Torch right before serving for the crispiest top.
Expert Tips for Success
- Use bread flour for a chewier donut texture.
- Chill the dough slightly before cutting — easier to handle.
- Torch gently — move the flame constantly to avoid burning.
- Flavor twist: Try espresso sugar for a coffee brûlée topping.
- Make ahead: Store fried donuts unfilled, then fill and torch just before serving.
Love this kind of creamy dessert fusion? You’ll adore my Tiramisu Balls for a bite-sized Italian classic with the same indulgent flair.
Serving Suggestions
- Serve warm with extra custard for dipping.
- Dust with powdered sugar before torching for more caramel depth.
- Pair with black coffee or an iced latte.
- Garnish with fresh berries for a touch of brightness.
- Serve alongside Lemon Cream Choux for a bakery-inspired dessert board.
(Jake’s note: These donuts make an unforgettable brunch centerpiece — trust me, they vanish fast.)
Storing and Reheating
How to Store It:
- Store unfilled donuts in an airtight container for 1 day at room temp.
- Filled donuts should be refrigerated for up to 2 days.
How to Reheat It:
- Warm in the microwave for 10 seconds, then re-torch the sugar if needed.
- Avoid the oven — it can dry them out.
Nutrition (Per Donut)
- Calories: 295
- Protein: 5g
- Carbohydrates: 40g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sugar: 18g
- Sodium: 120mg
- Fiber: 1g
These Crème Brûlée Donuts deliver indulgence without overdoing it — creamy, sweet, and satisfying in every bite.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Bake at 350°F (175°C) for 10–12 minutes, then brush with butter for that golden finish.
Can I make the custard ahead of time?
Absolutely. It keeps for up to 3 days in the fridge — just whisk before piping.
Do I need a torch?
A torch gives the best results, but you can broil the tops for 1–2 minutes if needed.
Final Thoughts
These Crème Brûlée Donuts are pure dessert joy — golden, filled, and kissed with caramel crunch. They’re proof that elegance doesn’t need to be complicated — just a little patience, good butter, and a steady hand with the torch.
Whether you’re baking for guests or just craving something special for yourself, these donuts deliver on every level — texture, flavor, and that irresistible crack that never gets old.
- Let your dough rise slowly for the lightest crumb.
- Don’t rush the custard — smoothness is everything.
- Torch with confidence — the golden sugar crown is your final flourish.
And if you love layered, creamy desserts like this, try my Millionaire Tiramisu — another indulgent twist on a timeless favorite.
Crème Brûlée Donuts
Ingredients
Equipment
Method
- Warm the milk until just warm to the touch. Stir in yeast and 1 tablespoon of sugar. Let sit for 10 minutes until foamy.
- In a bowl, mix flour, remaining sugar, salt, eggs, vanilla, cream cheese, and butter. Add yeast mixture and knead until smooth.
- Cover dough and let rise for 1–1.5 hours until doubled in size.
- Roll dough to 1/2-inch thickness and cut into rounds. Rest for 20 minutes, then fry at 350°F for about 2 minutes per side until golden.
- Make the custard by whisking sugar, cornstarch, salt, egg yolks, milk, and vanilla over medium heat until thick. Remove from heat and stir in butter. Cool completely.
- Pipe cooled custard into the donuts using a piping bag.
- Sprinkle sugar on top of each donut and caramelize with a kitchen torch until golden and crackly.
Nutrition
Notes
- Torch the sugar topping just before serving for the best crackly brûlée finish.
