Here’s a complete recipe for crème brûlée donuts — golden brioche-style donuts filled with rich vanilla custard and topped with a crisp, caramelized sugar crust (just like the classic French dessert).
Crème Brûlée Donuts Recipe
Yield:
About 10–12 filled donuts
Time:
Prep: 40 minutes
Rising: 1½–2 hours
Cooking: 20 minutes
Cooling & Assembly: 30 minutes
Total: ~3½ hours
Ingredients
For the Donut Dough:
2¼ tsp (1 packet) active dry yeast
¾ cup warm whole milk (about 105–110°F / 40–43°C)
¼ cup granulated sugar
3½ cups (440g) all-purpose flour, plus extra for dusting
½ tsp salt
3 large egg yolks
3 Tbsp unsalted butter, softened
Oil for frying (vegetable or canola)
For the Vanilla Pastry Cream Filling:
2 cups (480ml) whole milk
½ cup (100g) sugar
4 large egg yolks
¼ cup (30g) cornstarch
2 Tbsp unsalted butter
1½ tsp pure vanilla extract (or 1 vanilla bean, split and scraped)
Pinch of salt
For the Brûlée Topping:
½ cup (100g) granulated sugar
Optional: a sprinkle of coarse sugar for crunch
Kitchen torch (recommended)
Directions
1. Make the Dough
In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let it sit until foamy (5–10 minutes).
In a large bowl (or mixer with a dough hook), mix flour, remaining sugar, and salt.
Add egg yolks and yeast mixture; mix until combined.
Add butter, one tablespoon at a time, and knead until smooth and elastic (8–10 minutes).
Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (1–1½ hours).
2. Make the Vanilla Pastry Cream
In a medium saucepan, heat milk and half the sugar until steaming (don’t boil).
In a bowl, whisk together egg yolks, remaining sugar, cornstarch, and salt until smooth.
Gradually pour hot milk into the egg mixture, whisking constantly.
Return mixture to the saucepan and cook over medium heat, stirring, until thick and bubbling (1–2 minutes).
Remove from heat; whisk in butter and vanilla.
Press plastic wrap directly on the surface and chill completely (at least 1 hour).
3. Shape and Fry the Donuts
Punch down risen dough and roll out to about ½-inch (1.2 cm) thick.
Cut into 3-inch rounds; place on parchment-lined trays.
Cover and let rise 30–45 minutes until puffy.
Heat oil in a heavy pot to 350°F (175°C).
Fry donuts 1–2 minutes per side until golden brown.
Drain on paper towels and cool slightly.
4. Fill the Donuts
Transfer chilled pastry cream to a piping bag fitted with a small round tip.
Use a skewer or knife to make a small hole in each donut.
Pipe in the pastry cream until the donut feels full.
5. Make the Crème Brûlée Topping
Sprinkle about 1–2 teaspoons of sugar evenly over each donut top.
Using a kitchen torch, caramelize the sugar until deep amber and crisp.
(Alternatively, you can place them briefly under a hot broiler, but watch closely!)
Let cool for 1–2 minutes so the sugar hardens into a glassy crust.
6. Serve and Enjoy
Enjoy your crème brûlée donuts fresh — the contrast of crispy caramelized sugar, creamy vanilla custard, and soft donut dough is incredible!
