Name: Crème Brûlée Donuts
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: French-American Fusion
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 cup warm milk; 1/4 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 tsp salt; 1 tsp vanilla extract; Oil, for frying; 2 cups whole milk (for pastry cream); 4 large egg yolks; 1/4 cup cornstarch; 1/2 cup granulated sugar (for pastry cream); 2 tbsp unsalted butter (for pastry cream); 1 tsp vanilla bean paste or extract; 1/2 cup granulated sugar (for brûlée topping)

Why You’ll Love This Recipe

Crème Brûlée Donuts are the ultimate upgrade to your usual donut game. They’re filled with rich, velvety pastry cream and finished with a crunchy brûléed sugar top—no icing needed. These donuts are bakery-worthy yet totally doable at home. Each bite delivers a contrast of textures and flavors that makes them irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Unsalted butter (softened)
Eggs
Salt
Vanilla extract

For the pastry cream filling:

Whole milk
Egg yolks
Cornstarch
Granulated sugar
Unsalted butter
Vanilla bean paste or extract

For the brûlée topping:

Granulated sugar (for caramelizing)

Directions

Make the dough: In a mixing bowl, combine warm milk, yeast, and a bit of sugar. Let it sit until foamy. Add the remaining sugar, eggs, butter, flour, salt, and vanilla. Knead until a soft, elastic dough forms. Cover and let rise until doubled in size, about 1 to 1.5 hours.
Shape and fry the donuts: Roll out the dough to about ½ inch thick. Cut into rounds using a donut or biscuit cutter. Place on a floured surface, cover, and let rise again for 30–45 minutes. Heat oil to 350°F (175°C) and fry the donuts until golden brown on both sides. Drain on paper towels.
Make the pastry cream: In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly add the hot milk to the yolk mixture, whisking constantly, then return to the saucepan. Cook over medium heat until thickened. Stir in butter and vanilla. Chill until ready to use.
Fill the donuts: Once the donuts are cool, use a piping bag fitted with a small round tip to fill each donut with pastry cream.
Brûlée the tops: Dip or sprinkle the top of each filled donut with granulated sugar. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool for a few minutes to harden.

Servings and timing

This recipe makes about 10–12 filled donuts.
Prep Time: 2 hours (including rising time)
Cook Time: 20 minutes
Total Time: Approximately 2 hours 20 minutes

Variations

Baked Option: Bake the donuts instead of frying for a lighter version.
Flavored Filling: Add espresso, orange zest, or a splash of liqueur to the pastry cream for a twist.
Mini Donuts: Make smaller versions for bite-sized treats.
Chocolate Brûlée: Add a layer of chocolate ganache under the sugar topping.
Fruit Compote: Add a spoonful of berry jam inside along with the cream for a fruity surprise.

Storage/Reheating

Crème Brûlée Donuts are best enjoyed the same day they are made. If storing, keep unbrûléed, filled donuts in the refrigerator for up to 2 days. Add the sugar topping and brûlée just before serving to retain the crisp texture. Avoid microwaving as it will soften the caramel top—if needed, let come to room temperature before eating.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance and stored in the refrigerator.

Do I need a torch for the brûlée topping?

A kitchen torch gives the best results. However, in a pinch, you can place the sugared donuts under a broiler for a few seconds—but watch closely to avoid burning.

Can I use store-bought donuts?

Yes, if short on time, use plain filled donuts and add the sugar topping and brûlée them at home.

How do I know when the donuts are fully cooked?

They should be golden brown and puffed. You can also use a thermometer to check the internal temp (around 190°F or 88°C).

Can I bake instead of fry the donuts?

Yes, bake at 375°F (190°C) for 10–12 minutes, but note that the texture will be more like bread than traditional donuts.

What kind of oil is best for frying?

Use a neutral oil with a high smoke point like canola or vegetable oil.

Is it okay to skip the sugar topping?

You can, but the brûlée topping is what gives this dessert its signature character.

Can I freeze the dough?

Yes, you can freeze shaped, un-fried donuts. Thaw, let rise, and fry as usual.

How do I prevent the sugar from melting into the donut?

Make sure the donut top is dry before applying the sugar, and brûlée just before serving.

What’s the best way to fill the donuts?

Use a piping bag with a long narrow tip to inject the pastry cream into the center.

Conclusion

Crème Brûlée Donuts bring together the richness of classic French custard with the soft, pillowy joy of fresh donuts. The contrast between the creamy filling and the crisp caramel top makes every bite unforgettable. Perfect for special occasions or just because, these donuts are guaranteed to wow anyone lucky enough to try them.