These creme brulee donuts have an addictive crunchy glaze and are filled with creamy creme brulee. A must-try homemade donut recipe!
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How to Make Creme Brulee Donuts
- Make & Fry the Donuts. Mix warm milk and yeast, let foam. Combine with flour, salt, sugar, egg, and butter to form a dough. Knead, let rise, roll to ½ inch thick, cut into rounds, rise again, then fry at 350°F until golden. Cool completely.
- Make the Filling. Whip heavy cream, instant pudding, and milk until thick. Pipe the cream into each cooled donut.
- Add the Brûlée Topping. Cook sugar and water until deep amber. Dip the tops of the filled donuts into the hot caramel and let it harden for that classic crème brûlée crunch. Serve and enjoy.
Make-Ahead and Freezing Instructions
To Make-Ahead: Make and fry the donuts up to 1 day in advance, then keep them unfilled in an airtight container. Prepare the cream filling ahead if you like, and store it in the refrigerator until ready to pipe.
To Store: Keep filled donuts in an airtight container in the refrigerator for up to 2 days. The brûlée tops may soften slightly, but the donuts will still taste great.
To Freeze: Freeze unfried donut dough rounds or fully fried (but unfilled) donuts for up to 2 months. Thaw in the refrigerator, then fill and add the brûlée topping just before serving.
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Ingredients
For the donuts:
- ¾ cup warm milk
- 1 ½ tsp yeast
- 3 ¼ cups flour
- 1/2 tsp salt
- ¼ cup sugar
- 1 egg
- 60 g unsalted butter
For the creme brulee filling:
- 1½ cups heavy whipping cream
- 1 3.4 ounce box instant vanilla pudding
- 3 tbsp milk possibly a little more
For the caramel:
- 1 cup sugar
- ½ cup water
Instructions
- In a small bowl, combine warm milk and yeast and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, salt, and sugar.
- Add the egg, softened butter, and the yeast mixture.
- Stir until a soft dough forms, then knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down the dough and roll it out on a lightly floured surface to about ½ inch thick.
- Cut out rounds using a 3½-inch cookie cutter.
- Place them on parchment paper, cover, and let rise for another 30–40 minutes.
- Heat oil to 350°F and fry the donuts in batches (2 minutes per side) until golden on both sides.
- Drain on paper towels and let cool completely.
- For the filling, beat heavy cream, instant pudding, and milk until thick and creamy.
- Transfer to a piping bag and fill each donut through the side.
- For the caramel, heat sugar and water in a saucepan over medium high heat without stirring for 7-9 minutes or until golden amber.
- Carefully dip the top of each filled donut into the hot caramel.
- Let the caramel harden for that signature brûlée crunch then serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
