These Crème Brûlée Donut Holes combine the best of two beloved desserts into one irresistible treat. Imagine fluffy, golden donut holes filled with silky vanilla custard and topped with a signature caramelized sugar shell that cracks under your spoon just like traditional crème brûlée. This recipe transforms the classic French dessert into a fun, bite-sized indulgence that’s perfect for entertaining or satisfying your sweet tooth.
Why You’ll Love This Recipe
These Crème Brûlée Donut Holes offer the ultimate dessert experience in a perfectly portioned package. The contrast between the warm, pillowy donut and the cool, creamy custard filling creates an incredible textural experience, while the caramelized sugar topping adds that signature crack and burn that makes crème brûlée so satisfying. Unlike traditional crème brûlée that requires ramekins and precise oven techniques, these donut holes are easier to make and even more fun to eat. They’re ideal for parties, brunches, or any time you want to impress guests with a unique twist on familiar flavors.
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
Step-by-Step Instructions:
Step 1: Prepare the Custard Filling Start by making the vanilla custard, as it needs time to cool completely. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. In a separate bowl, whisk together egg yolks and sugar until pale and thick. Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (about 170°F). Remove from heat, stir in vanilla extract, and strain through a fine-mesh sieve. Cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours.
Step 2: Make the Donut Dough In a small bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a soft dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Step 3: Shape and Fry the Donut Holes Punch down the risen dough and turn onto a floured surface. Roll to about ¾-inch thickness and cut into 1½-inch rounds using a cookie cutter or glass. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes. Heat oil to 350°F in a deep fryer or heavy pot. Fry donut holes in batches for 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 4: Fill the Donut Holes Once the donut holes are completely cool, use a small paring knife to create a pocket in each one. Fill a piping bag fitted with a small round tip with the chilled custard. Pipe custard into each donut hole until filled but not overflowing.
Step 5: Create the Caramelized Sugar Topping Just before serving, sprinkle the top of each filled donut hole with granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a golden, crackling shell. If you don’t have a torch, place the donut holes under a broiler for 1-2 minutes, watching carefully to prevent burning.
Helpful Tips
Temperature control is crucial for success with these Crème Brûlée Donut Holes. When making the custard, use a thermometer to ensure you don’t overcook the eggs, which would result in a curdled texture. For the donut dough, make sure your milk is at the right temperature for the yeast – too hot will kill it, too cool won’t activate it properly. When frying, maintain oil temperature at 350°F for evenly golden donut holes that aren’t greasy.
For the best caramelized sugar topping, use a kitchen torch rather than the broiler method when possible, as it gives you more control over the caramelization process. Work quickly when torching, as the sugar can go from perfectly golden to burnt in seconds. If you’re making these ahead, prepare the donut holes and custard separately, then assemble and torch just before serving for the best texture contrast.
Details
Prep Time: 45 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 4 hours 45 minutes
Servings: 24 donut holes
Difficulty: Intermediate
Notes
The key to perfect Crème Brûlée Donut Holes lies in the timing and temperature control. The custard must be completely chilled before filling the donut holes to prevent the warm donuts from causing the custard to become runny. If you notice the custard is too thick after chilling, whisk in a tablespoon of heavy cream to achieve the right consistency for piping.
These donut holes are best enjoyed within 2-3 hours of assembly, as the caramelized sugar topping will begin to soften over time. The contrast between the crunchy sugar shell and the soft interior is what makes this dessert so special, so timing is everything. You can prepare components ahead of time, but final assembly and torching should happen just before serving.
Frequently Asked Questions
Can I make these without a kitchen torch? Yes, you can use your oven’s broiler function, but watch very carefully as the sugar can burn quickly. Place the sugar-topped donut holes on a baking sheet and broil for 1-2 minutes until the sugar caramelizes.
How do I prevent the custard from curdling? The key is tempering the eggs properly. Add the hot cream very slowly to the egg mixture while whisking constantly. Also, cook the custard over low heat and stir continuously to prevent overheating.
Can I bake these instead of frying? While traditional donut holes are fried for the best texture, you can bake them at 375°F for 12-15 minutes. The texture will be slightly different – more like a cake donut than a yeast donut.
What if I don’t have a piping bag? You can use a plastic storage bag with a small corner cut off, or carefully spoon the custard into each donut hole using a small spoon.
Can I use different flavors for the custard? Absolutely! Try chocolate, coffee, or citrus variations by adding cocoa powder, instant coffee, or citrus zest to the custard base.
Storage Instructions
Store unfilled donut holes in an airtight container at room temperature for up to 2 days. The vanilla custard should be kept refrigerated and used within 3 days. Once assembled, these Crème Brûlée Donut Holes are best enjoyed immediately, but can be stored in the refrigerator for up to 24 hours. Note that the caramelized sugar topping will soften when refrigerated, so you may want to re-torch before serving.
If you need to store assembled donut holes, place them in a single layer in an airtight container and refrigerate. The sugar topping can be refreshed by sprinkling with additional sugar and re-torching just before serving.
Conclusion
These Crème Brûlée Donut Holes represent the perfect marriage of two classic desserts, creating something entirely new and exciting. The combination of fluffy fried dough, silky vanilla custard, and crackling caramelized sugar delivers multiple textures and flavors in every bite. While they require some planning and technique, the impressive results make them worth the effort.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply want to treat yourself to something extraordinary, these bite-sized desserts are sure to impress. The familiar comfort of donut holes combined with the elegant sophistication of crème brûlée creates a dessert that feels both nostalgic and refined. Master this recipe, and you’ll have a show-stopping dessert that guests will be talking about long after the last bite.