There’s something irresistibly magical about crème brûlée donut holes—a dessert that captures both the delicate refinement of French patisserie and the heartwarming joy of homemade pastries. These bite-sized wonders take two beloved classics—crème brûlée and donuts—and unite them in one unforgettable treat. Each tiny dough ball hides a silky vanilla custard center, capped with a crisp, golden caramel shell that shatters with the gentlest crunch. It’s indulgence, elegance, and comfort rolled into a single bite.
I first made these on a chilly Saturday morning, with jazz humming through the kitchen and a cup of strong coffee by my side. The dough rose slowly as sunlight filtered through the curtains, and the scent of sweet cream and vanilla began to fill the air. My grandmother had once taught me to make crème brûlée, carefully torching the sugar until it caramelized to the perfect amber hue. Donuts were my own addition—a nod to lazy weekend mornings and warm, sugar-dusted memories.
Over time, these crème brûlée donut holes became our go-to for special brunches and cozy family gatherings. They never fail to spark a little awe—someone always bites in, pauses, and says, “Wait, is that crème brûlée?” Yes. Yes, it is.
Why You’ll Love This Recipe
- Elegant meets homey: Crème brûlée donut holes strike a balance between bakery-style sophistication and down-to-earth comfort.
- Perfect texture combo: Soft, pillowy dough surrounds a rich custard center and is topped with a glass-like sugar crust that cracks with every bite.
- Impress your guests: Serve these at brunch, birthdays, or tea parties, and they’ll be the center of attention.
- Fun to make: From watching the dough rise to torching the sugar topping, every step is satisfying and hands-on.
- Customizable flavor: Infuse the custard with coffee, citrus zest, or almond extract to make them your own.
Crème Brûlée Donut Holes – The Perfect Bite-Sized Dessert with a Crackly Sugar Shell
- Yield: About 15 donut holes
Description
There’s something irresistibly magical about crème brûlée donut holes—a dessert that captures both the delicate refinement of French patisserie and the heartwarming joy of homemade pastries. These bite-sized wonders take two beloved classics—crème brûlée and donuts—and unite them in one unforgettable treat. Each tiny dough ball hides a silky vanilla custard center, capped with a crisp, golden caramel shell that shatters with the gentlest crunch. It’s indulgence, elegance, and comfort rolled into a single bite.
I first made these on a chilly Saturday morning, with jazz humming through the kitchen and a cup of strong coffee by my side. The dough rose slowly as sunlight filtered through the curtains, and the scent of sweet cream and vanilla began to fill the air. My grandmother had once taught me to make crème brûlée, carefully torching the sugar until it caramelized to the perfect amber hue. Donuts were my own addition—a nod to lazy weekend mornings and warm, sugar-dusted memories.
Over time, these crème brûlée donut holes became our go-to for special brunches and cozy family gatherings. They never fail to spark a little awe—someone always bites in, pauses, and says, “Wait, is that crème brûlée?” Yes. Yes, it is.
Ingredients
- For the Donut Dough:
-
3 cups all-purpose flour
-
2¼ teaspoons active dry yeast
-
½ cup warm milk (about 110°F)
-
¼ cup granulated sugar
-
¼ cup unsalted butter, melted
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 teaspoon salt
-
Oil for frying (vegetable or canola)
- For the Vanilla Custard Filling:
-
1 cup heavy cream
-
4 egg yolks
-
½ cup granulated sugar
-
1½ teaspoons vanilla extract
- For the Caramelized Sugar Topping:
-
½ cup granulated sugar (plus extra as needed)
Instructions
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy. This signals that the yeast is alive and ready to work its magic.
In a large mixing bowl, combine the flour and salt. Add the melted butter, eggs, vanilla, and activated yeast mixture. Stir to form a shaggy dough, then knead on a lightly floured surface for about 8–10 minutes until soft and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. While the dough rises, move on to the custard.
In a saucepan, warm the heavy cream over medium heat until just steaming—don’t let it boil. In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Stir in vanilla extract. Let cool completely, then transfer to a piping bag fitted with a narrow tip.
Once the dough has risen, punch it down and divide it into small balls—about 1 inch in diameter. Place them on a floured surface, cover loosely, and let them rise for another 20–30 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry the donut holes in batches, turning frequently, until they’re golden brown on all sides. This usually takes about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Once slightly cooled, use the piping bag to inject each donut hole with vanilla custard. Gently press the tip into the side of each donut and squeeze until you feel the donut swell slightly.
Sprinkle the tops of the filled donut holes with a thin layer of granulated sugar. Using a kitchen torch, caramelize the sugar until golden brown and crackly. If you don’t have a torch, place them under a broiler for 1–2 minutes—but keep a close eye to avoid burning.
Notes
-
You can make the custard up to 2 days ahead. Store refrigerated in a sealed container.
-
The donut holes are best served the same day for optimal crispness and creaminess.
Nutrition
- Calories: 180
INGREDIENTS YOU’LL NEED
For the Donut Dough:
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ½ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Oil for frying (vegetable or canola)
For the Vanilla Custard Filling:
- 1 cup heavy cream
- 4 egg yolks
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
For the Caramelized Sugar Topping:
- ½ cup granulated sugar (plus extra as needed)
How to Make Crème Brûlée Donut Holes
These crème brûlée donut holes are made in three parts: a yeast-raised dough, a silky vanilla custard, and the caramel sugar topping. Let’s take it step by step.
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy. This signals that the yeast is alive and ready to work its magic.
Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Add the melted butter, eggs, vanilla, and activated yeast mixture. Stir to form a shaggy dough, then knead on a lightly floured surface for about 8–10 minutes until soft and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. While the dough rises, move on to the custard.
Step 3: Make the Vanilla Custard
In a saucepan, warm the heavy cream over medium heat until just steaming—don’t let it boil. In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Stir in vanilla extract. Let cool completely, then transfer to a piping bag fitted with a narrow tip.
Step 4: Shape the Donut Holes
Once the dough has risen, punch it down and divide it into small balls—about 1 inch in diameter. Place them on a floured surface, cover loosely, and let them rise for another 20–30 minutes.
Step 5: Fry the Donuts
Heat oil in a deep pot to 350°F (175°C). Fry the donut holes in batches, turning frequently, until they’re golden brown on all sides. This usually takes about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Step 6: Fill with Custard
Once slightly cooled, use the piping bag to inject each donut hole with vanilla custard. Gently press the tip into the side of each donut and squeeze until you feel the donut swell slightly.
Step 7: Caramelize the Sugar
Sprinkle the tops of the filled donut holes with a thin layer of granulated sugar. Using a kitchen torch, caramelize the sugar until golden brown and crackly. If you don’t have a torch, place them under a broiler for 1–2 minutes—but keep a close eye to avoid burning.
Helpful Tips
- If your dough is sticky while kneading, add flour a tablespoon at a time until manageable.
- For a smoother custard, strain it through a fine mesh sieve before cooling.
- Use a candy thermometer to maintain steady oil temperature while frying.
- Always caramelize the sugar topping just before serving for maximum crackle.
Details
- Prep Time: 25 minutes (plus 90 minutes rising)
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: About 15 donut holes
- Category: Dessert, Brunch
- Method: Frying
- Cuisine: French-American fusion
- Diet: Vegetarian
Notes
- You can make the custard up to 2 days ahead. Store refrigerated in a sealed container.
- The donut holes are best served the same day for optimal crispness and creaminess.
Nutritional Information (Per Donut Hole, Approximate)
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
- Sugar: 12g
Frequently Asked Questions
Can I bake these instead of frying?
Yes, bake at 375°F for about 12–14 minutes. They’ll be slightly less rich but still tasty.
What if I don’t have a torch?
Use your oven broiler. Place the sugared donuts on a foil-lined sheet, broil for 1–2 minutes, and watch closely.
Can I freeze crème brûlée donut holes?
The custard and sugar topping won’t freeze well, but you can freeze the unfilled fried donut holes. Reheat and fill when ready to serve.
Storage Instructions
Store filled crème brûlée donut holes in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate, and gently rewarm and re-torch the sugar before serving.
Related Recipes
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- Frozen Peanut Butter Greek Yogurt Bites
- Frozen Peanut Butter Greek Yogurt Bites
- Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
Conclusion
Crème Brûlée Donut Holes are more than just dessert—they’re a story told in sweetness. Each bite carries a whisper of nostalgia, a moment of joy, and a hint of something wonderfully unexpected. They are perfect for breakfast tables, dessert platters, or whenever your soul craves a little golden indulgence. Try them once, and they’ll become a forever favorite in your baking repertoire.
