Crème Brûlée Donuts with Vanilla Custard Filling and a Caramelized Sugar Shell

A Fancy French Twist on a Donut Favorite

Crème brûlée donuts are what happens when classic French dessert meets indulgent, pillowy fried dough. These golden donuts are filled with smooth vanilla custard and topped with a crackly, torched sugar shell that shatters just like traditional crème brûlée.

It’s a luxurious treat that feels bakery-level but can absolutely be made in your own kitchen. Rich, creamy, and slightly crisp on top—these donuts are perfect for weekend baking, brunch, or anytime you want something extra special.

Why This Recipe Works

Each donut starts with a soft, enriched dough that’s fried until golden and fluffy. The vanilla pastry cream is silky and not too sweet, balancing the richness of the donut. The final touch—a coating of sugar that’s caramelized with a kitchen torch—adds a crunch and deep flavor that takes these over the top.

If you love the creamy center of crème brûlée and the soft texture of fresh donuts, this recipe brings both together in the best possible way.

Donut Dough Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (110°F)
• ¼ cup granulated sugar
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter, softened
• Vegetable oil for frying

Vanilla Custard Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 4 egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of salt

Caramelized Sugar Topping

• ¼ cup granulated sugar (for topping)
• Kitchen torch for brûlée finish

Instructions

To make the dough: In a small bowl, mix warm milk, yeast, and a teaspoon of the sugar. Let sit for 5–10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, and softened butter. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Roll out the dough to about ½-inch thickness. Use a round cutter to cut circles, then place them on a parchment-lined tray. Cover and let rise again for 30–45 minutes until puffy.

Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches for about 1–2 minutes per side, until golden brown. Drain on a paper towel–lined tray and let cool slightly.

For the custard: In a saucepan, heat the milk until steaming. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk to the egg mixture while whisking, then pour everything back into the saucepan. Cook over medium heat, stirring constantly until thickened (about 5–7 minutes). Remove from heat, stir in butter, vanilla, and a pinch of salt. Chill until set.

Using a piping bag fitted with a round tip, fill each donut with the chilled custard.

To brûlée the tops: Dip or sprinkle the tops of each donut with granulated sugar. Using a kitchen torch, carefully caramelize the sugar until golden and crackled. Let cool slightly before serving so the shell hardens.

Tips for Best Results

Use a thermometer to keep the oil steady at 350°F—too hot and the donuts will burn, too cool and they’ll soak up oil. Make sure the custard is completely chilled before piping, or it may be too runny. Don’t skip the torch—broiling doesn’t give the same clean crackly crust.

These are best enjoyed fresh, but leftovers can be stored in the fridge and enjoyed the next day (they just won’t be as crisp on top).

Final Thoughts

Crème brûlée donuts are rich, creamy, and full of texture—from the soft dough to the cool vanilla center and crisp caramelized topping. They’re a little fancy, a little nostalgic, and completely unforgettable.

Stick around—every visit tastes better than the last at The Buttered Bliss.