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Crème Brûlée Donuts

These crème brûlée donuts are the perfect combination of airy, golden-brown dough, creamy vanilla bean custard, and a crisp caramelized sugar topping. Each bite delivers an irresistible blend of flavors and textures, making them a showstopping dessert or special treat. Whether you stick to the classic crème brûlée flavors or customize them with alternative fillings, these donuts are as versatile as they are delicious. Not in the mood for caramelized sugar? A simple dusting of cinnamon sugar, powdered sugar, or granulated sugar is just as delightful. Perfect for impressing guests or indulging your sweet tooth, these donuts are a must-try recipe.
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Keyword: Best Fried Donut Recipe, Caramelized Sugar Donuts, Classic Donut Recipe with Sugar Topping, Crème Brûlée Donuts Recipe, Donut Recipe with Customizable Fillings, Easy Crème Brûlée Dessert Recipe, Fluffy Doughnut with Custard Filling, Gourmet Donut Recipe, Homemade Custard-Filled Donuts, How to Make Diplomat Cream, Unique Crème Brûlée-Inspired Desserts, Vanilla Bean Donut Recipe
Servings: 8
Cost: $

Ingredients

Dough

  • 350 g bread flour
  • 1 egg room temperature
  • 160 ml milk lukewarm
  • 40 g butter room temperature
  • 50 g sugar
  • 6 g salt
  • 6 g yeast

Vanilla Bean Custard Cream

  • 68 g egg yolk
  • 270 g milk
  • 80 g sugar
  • 24 g cake flour
  • 3 vanilla beans
  • 20 g butter

Whipped Cream

  • 400 g heavy cream
  • 35 g powdered sugar

Caramelized Sugar

  • 150 g sugar
  • 75 g water

Instructions

Prepare the Dough:

  • Warm the milk until lukewarm (not hot) and whisk in the yeast and egg.
  • Add the flour, sugar, and salt, mixing until the dough comes together in a cohesive lump.
  • Incorporate the room-temperature butter and knead until the dough is smooth and elastic with no lumps.
  • Cover the dough and let it rise for about 1 hour or until doubled in size.

Make the Vanilla Bean Custard

  • In a bowl, whisk the egg yolks and sugar together until they form a thick paste. Sift in the cake flour and mix until smooth.
  • In a small saucepan, heat the milk with the vanilla bean seeds and pods over low heat until the edges of the milk bubble. Remove from heat.
  • Gradually whisk the warm milk into the egg mixture. Return the combined mixture to the saucepan and cook over low heat, whisking constantly, until the custard thickens and large bubbles appear.
  • Stir in the butter, transfer the custard to a tray, flatten it, and cover it with plastic wrap directly touching the surface. Freeze for 20 minutes, then move it to the fridge.

Shape and Fry the Donuts:

  • Once the dough has doubled, punch it down and roll it out to ½-inch thickness. Use a round or heart-shaped cutter to cut out donuts. Re-roll scraps and repeat.
  • Place the cut donuts on parchment paper, cover with plastic wrap, and let them rise again for 40 minutes until 1.5x their original size.
  • Heat oil to 310–320°F. Fry the donuts in batches, cooking each side until golden brown. Drain on paper towels and let cool completely.

Make the Whipped Custard Cream:

  • Whip the heavy cream and powdered sugar to stiff peaks.
  • Push the chilled custard through a sieve for a smooth texture, then gently fold it into the whipped cream. Transfer the custard cream to a piping bag.
  • Use a chopstick to poke small holes into the donuts, ensuring not to pierce through, and pipe the custard cream into the centers.

Caramelize the Sugar and Finish:

  • Combine the sugar and water in a saucepan over low heat. Let it cook without stirring until it bubbles and turns a caramel color.
  • Prepare an ice bath to cool the pot once the caramel reaches your desired color but make sure no water goes into the pot. Once slightly cooled, remove pot from ice. Dip the tops of the filled donuts into the hot caramel, being careful as the sugar is extremely hot.
  • Place the donuts on a tray and allow the caramel to cool and harden completely.