Crème Brûlée Donuts: Soft, Pillowy, and Crunchy

I’ve baked up soft, pillowy donuts with a blow-torch crunch—these Crème Brûlée Donuts feature a velvety custard filling and a crisp, caramelized sugar topping that brings all the elegance of the classic dessert in donut form.

Why You’ll Love This Recipe

I love how these donuts combine the best of textures: light, airy pastry wrapped around creamy custard, finished with a satisfying crack of caramel. They feel indulgent, upscale, and show-stopping, yet they come together right in my kitchen without fancy tools.

Ingredients

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

• all-purpose flour

• instant yeast

• warm milk

• sugar + brown sugar

• salt

• eggs

• unsalted butter

• heavy cream

• vanilla extract or vanilla bean

• granulated sugar for brûlée topping

• vegetable oil for frying (if deep-frying) or butter/oil for pan-frying

Directions

1. I combine warm milk, yeast, a teaspoon of sugar, and a pinch of salt. Let it sit until foamy—this ensures a light dough.

2. I whisk in eggs, sugar, melted butter, and vanilla.

3. I add flour gradually and knead until the dough is smooth and elastic—about 5–7 minutes. Then I transfer the dough to a greased bowl and let it rise until doubled, around 1 hour.

4. I roll the dough out to about ½ inch thickness, cut rounds using a biscuit cutter or glass, and place them on a floured surface. I cover and let them rise another 30–45 minutes until puffed.

5. I heat oil in a deep skillet to around 180 °C (350 °F). I fry the donuts a few at a time, turning once, until golden—about 1–2 minutes per side. I let them drain on paper towels. (Alternative: Pan-fry in butter if I want to skip deep-frying.)

6. While the donuts cool slightly, I make custard: I whisk together egg yolks, sugar, heavy cream, vanilla, and a pinch of salt, then cook gently over low heat, stirring constantly until thickened—like pudding. I chill it fully before use.

7. I fill a piping bag with the custard, then inject each donut from the side until slightly deflated but evenly filled.

8. I sprinkle a thin layer of granulated sugar on top of each donut. Using a kitchen torch (or broiler), I caramelize the sugar until it forms a crisp, golden crust.

9. I let the donuts rest for a few minutes so the crust sets, then serve warm.

Servings and timing

This recipe makes about 12 donuts.

• Prep time: 30 minutes (plus rising time)

• Cook time: 20 minutes for donuts + 15 minutes for custard + torching

• Total time: Around 2 hours, including proofing and chilling

Variations

• Flavor twists: I infuse the custard with citrus zest, espresso, or matcha powder for unique flavor profiles.

• Choco-brûlée: I dip the donut tops in melted dark chocolate before adding sugar and torching.

• Mini bites: I shape smaller, bite-size donuts—perfect for parties or little indulgences.

• Air-fryer option: I cook the donuts in my air-fryer for a lighter version, then follow the same filling and torching steps.

storage/reheating

I store filled donuts in an airtight container in the fridge for up to 1 day. For the best texture, I re-sprinkle sugar and torch them just before serving—this revives the crisp top. I enjoy them slightly warm or at room temperature. Reheating in the microwave softens the sugar crust, so I prefer gentle stovetop warming or skipping reheating.

FAQs

How can I make sure the dough is airy and fluffy?

I use fresh yeast, knead until the dough is elastic, and give it enough time—about 1 hour for the first rise and 30–45 minutes after shaping.

What if I don’t have a kitchen torch?

I use my oven broiler: I put the sugared donuts on a baking sheet under a hot broiler for a minute or two, watching closely so they caramelize without burning.

Can I bake these instead of frying?

Yes—I bake them at 180 °C (350 °F) for about 10–12 minutes until golden. I still fill and brûlée them afterward for that signature crisp top.

How do I fill them without splitting?

I let them cool slightly before filling, then inject slowly with a medium round tip. If a donut splits, I gently press it closed as it fills.

Can I prep parts ahead?

Definitely—I prepare the custard and dough the day before. I refrigerate the custard, then fill and brûlée the donuts fresh when I want to serve them.

Conclusion

These Crème Brûlée Donuts bring bakery-style elegance into a cozy homemade treat. I love their soft dough, creamy custard, and crunchy caramel top—they’re an indulgence that’s worth every bit of effort. Whenever I make them, they become the star of the table and a treasured treat I return to again and again.