Creme brulee donuts are light brioche-style rings filled with a smooth vanilla custard and finished with a crackly sugar shell you torch at home, with an overnight chill that boosts flavor and gives them amazing softness.
This recipe tackles common concerns with dough dryness and sugar sogginess, ensuring a soft filling with a crisp top and delightful flavor preservation.
I used to get dry dough and a soggy sugar top. This brulee donuts approach keeps them soft and the sugar crisp, even when I rush (my kids smelled vanilla). A quick pat of sugar on edges saves time.
It works because the dough rests overnight and puffs up in 45 minutes at room temp, which makes it soft. The vanilla scent fills the kitchen as the custard chills for 4 hours, so filling won’t spill. I was relieved the sugar snapped in 1 minute.
If you want another quick sweet breakfast, check out my Cinnamon Raisin Bagel for a soft, chewy twist.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe is not dairy-free due to heavy cream and unsalted butter.
- This recipe contains eggs and dairy, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to high amounts of all-purpose flour and granulated sugar.
- This recipe is vegetarian and nut-free.
Why You Will Love This Recipe
- Stable custard center: I love how the custard holds its shape thanks to a touch of gelatin, so you get a smooth creme brulee filling without a mess.
- Satisfying crackled sugar: Torching each doughnut for a crisp sugar top creates that classic crackle you tear into with a gentle bite, and I can’t resist the sound.
- Overnight chill for depth: Letting the dough proof in the fridge overnight gives the brioche base a deeper flavor and makes each creme brulee doughnut light yet rich tasting.
- Lasts soft next day: A dash of invert sugar in the dough holds moisture so these brulee donuts stay soft next day, enjoying that tender crumb without stale bite.
Easy Creme Brulee Donuts
- Prep Time: 8 hours
- Cool Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 12 hours
- Yield: 12 donuts 1x
- Category: dessert
- Method: frying
- Cuisine: French
- Diet: vegetarian
Description
Creme brulee donuts are light brioche-style rings filled with a smooth vanilla custard and finished with a crackly sugar shell you torch at home.
Ingredients
- 3¼ cups all-purpose flour (plus extra for dusting)
- 2 teaspoons instant dry yeast
- 3 tablespoons granulated sugar
- ¾ teaspoon salt
- 2 tablespoons potato starch
- 2 large eggs, at room temperature
- 4 tablespoons invert sugar syrup
- 6 tablespoons unsalted butter, softened
- 1 cup whole milk, warmed to 100°F
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 vanilla bean pods, split and scraped (reserve seeds)
- 5 large egg yolks
- 2 tablespoons cornstarch
- 1½ teaspoons unflavored gelatin powder
- 2 tablespoons water (for blooming the gelatin)
- Neutral oil for frying (canola or grapeseed), about 4 cups
- 1 cup raw cane sugar, for torching
Instructions
- Begin by blooming the gelatin. In a small bowl, sprinkle 1½ teaspoons of gelatin powder over 2 tablespoons of cold water and let it sit for 5 minutes.
- In a saucepan, whisk together 1 cup of heavy cream, ½ cup of whole milk, and the split vanilla bean pods along with their seeds. Heat this mixture over medium heat until it reaches a simmer, then remove it from the stove.
- In a separate bowl, whisk together the 5 large egg yolks, ½ cup granulated sugar, and 2 tablespoons of cornstarch until the mixture becomes pale in color. Gradually add half of the hot cream mixture into the yolks while whisking continuously to temper the eggs.
- Return the egg yolk mixture to the saucepan with the remaining hot cream mixture. Cook over medium-low heat, whisking constantly until the custard thickens and reaches 175°F on an instant-read thermometer.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved. Strain the custard through a fine-mesh sieve to ensure it’s silky smooth. Transfer the custard to a shallow pan, cover the surface with plastic wrap directly, and chill it in the refrigerator for at least 4 hours or overnight until set.
- In the bowl of a stand mixer fitted with a dough hook, mix together the 3¼ cups of all-purpose flour, 2 teaspoons of instant dry yeast, 3 tablespoons of granulated sugar, ¾ teaspoon of salt, and 2 tablespoons of potato starch.
- Add the 2 room-temperature eggs, 4 tablespoons of invert sugar syrup, and 1 cup of warmed whole milk to the flour mixture. Mix on low speed until a shaggy dough forms.
- Increase to medium speed and knead the dough for about 5 minutes. Gradually incorporate the 6 tablespoons of softened butter, adding one tablespoon at a time and kneading until each addition is fully mixed in. Continue kneading for about 8 to 10 minutes, until the dough is smooth and elastic, registering around 75°F.
- Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for 8 to 12 hours to allow for an overnight proof.
- On a lightly floured surface, roll out the prepared dough to a thickness of ½ inch. Use a 3-inch round cutter to cut out doughnut shapes and place them on a sheet of parchment paper. Cover them with a kitchen towel and allow them to rest for about 45 minutes, until they puff visibly.
- Heat the oil in a heavy pot to 350°F, maintaining the temperature throughout the frying process.
- Fry the doughnuts in batches of 3 to 4, flipping after about 90 seconds. They should cook until golden brown, which will take around 3 minutes total. Transfer them to a wire rack set over a tray to drain excess oil.
- Once the custard is chilled, transfer it to a piping bag fitted with a small round tip. Insert the tip into the side of each doughnut and fill until you feel a slight resistance.
- Dust the tops of the filled doughnuts evenly with raw cane sugar. Using a culinary torch, move the flame in small circles over the sugar until it melts and begins to caramelize, forming a crisp crust.
Notes
- Blooming gelatin is essential for achieving a custard filling that won’t leak when filling your creme brulee donuts. Make sure to let it sit in cold water until it softens and becomes spongy.
- Kneading the dough not only incorporates ingredients but also develops gluten for structure. The inclusion of invert sugar and potato starch in the dough will ensure your creme brulee donuts remain soft for longer.
- Always maintain the oil temperature while frying. If it dips too much, the doughnuts may absorb excess oil. Aim for a steady 350°F to achieve golden-brown perfection.
- The filling can be messy if overfilled, so taking care to stop as you feel resistance will help keep the custard in place.
- When torching the sugar, work quickly to caramelize it without heating the doughnut interior, which will help preserve the delicate texture of the pastry.
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Ingredient Notes
- All-purpose flour: choose a medium-protein flour with even grind; spoon into cup, level off to prevent heavy dough; clumps cause uneven rise.
- Potato starch: look for pure white powder; sift with flour to avoid lumps; adds tender texture without affecting gluten structure.
- Eggs: bring to room temp before mixing; cold eggs ruin dough elasticity; they boost structure and richness in the brioche base.
- Heavy cream: use 36% fat or higher; keep cold until whisking to stop early curds; cream richness supports silky custard texture.
- Vanilla bean pods: pick dark, pliable pods with no cracks; split and scrape seeds for maximum flavor; avoid dried or brittle bean sticks.
- Egg yolks: separate while cold to avoid white mixing; room temp yolks blend smoothly; they thicken custard and add golden color.
- Unflavored gelatin powder: pick clear, powder form; bloom in cold water until spongy; this sets custard without altering taste or texture.
Recipe Baking Tips
- When oil temperature drops below 345°F 1 minute into frying, wait until it returns to 350°F before adding next batch.
- If doughnuts collapse, rest shaped rounds 45 minutes at room temperature until they puff visibly before frying.
- For soggy bottoms, drain fried doughnuts on a wire rack 2 minutes before dusting with 1 tbsp raw cane sugar.
- If sugar crust bubbles too slowly, spritz tops with 1 tsp water 30 seconds before torching each doughnut.
- When custard leaks, fill each doughnut with 20 g chilled custard until slight resistance 10 minutes before serving.
Serving Suggestions
Serve Creme Brulee Doughnuts with coconut chia pudding and lemon verbena tea plus almond biscotti and berry compote for crunch. Serve Creme Brulee Doughnuts on platter with cold brew coffee and pistachio brittle next to glass tumblers and linen napkins.
Use Creme Brulee Doughnuts to make bread pudding with bourbon cream sauce and almond garnish in ceramic glass baking dish. Add Creme Brulee Doughnuts pieces to waffle iron batter then serve squares topped with ricotta cream and blood orange segments.
Top Creme Brulee Doughnuts with caramel drizzle and strawberry salsa in porcelain bowl before sprinkling pistachio shards over sugar crust. Top Creme Brulee Doughnuts with pomegranate molasses and cinnamon syrup then arrange chocolate curls around sugar crust on marble platter.
Recipe variations
- You can use a 1:1 gluten-free flour blend used instead of all-purpose flour for creme brulee donuts with potato starch and tender rich brioche crumb.
- Add 1 teaspoon ground cinnamon to the custard for warm, subtle spice. These pair with my Boston Creme Donuts for small cozy afternoon family gatherings.
- Either use unflavored gelatin or agar-agar powder to stabilize the vanilla bean custard filling for silky, smooth texture and consistent reliable set in each doughnut.
- If using 24 doughnuts, double ingredients to 6½ cups flour, 4 teaspoons yeast, 8 tablespoons invert sugar, 12 tablespoons potato starch and 2 cups milk.
Save This Recipe!
How to Store?
To keep your Crème Brûlée Doughnuts fresh and delicious, follow these storage tips:
Room Temperature: Store doughnuts in an airtight container at room temperature up to 1 day. Include parchment layers between doughnuts for freshness.
Refrigeration: Place doughnuts in an airtight container in the refrigerator up to 3 days. Rewarm briefly in preheated oven before serving.
Freezing: Wrap doughnuts in plastic wrap. Place in a freezer bag at 0°F up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Chips Zucchini Bread
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Zucchini Brownies
A crème brûlée donut is a yeast-raised donut filled with crème brûlée–flavored Bavarian cream, iced with the same flavor, finished with turbinado sugar.
Crème brûlée is special for its contrast of smooth custard against crunchy caramelized sugar, achieved by techniques like gentle heating and patience.
It takes 20 minutes prep, 10 minutes cook, and 2 hours resting for crème brûlée donuts.
If you enjoyed this Easy Creme Brulee Donuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
