Crème Brûlée Donut Holes Recipe

Prepare to fall in love with Crème Brûlée Donut Holes, the ultimate fusion of classic French elegance and the warm, nostalgic joy of a fresh donut. Each bite brings together a soft, airy pastry filled with silky vanilla custard, crowned by a shattering layer of caramelized sugar. These delightful treats capture everything you adore about crème brûlée, wrapped up in a grab-and-go package that’s impossible to resist. They’re showstoppers at brunch, dazzling desserts for parties, or an indulgent pick-me-up any day of the week. Get ready to impress, because these Crème Brûlée Donut Holes are unforgettable!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of these Crème Brûlée Donut Holes lies in their simplicity—humble baking staples transformed into something magical. Each ingredient plays an essential role, building flavor, achieving that perfect tender crumb, and creating the crackly caramel top everyone craves.

• All-purpose flour: The foundation of your donut dough, giving it structure and that classic, pillowy bite.
• Granulated sugar: Sweetens both dough and the brûlée top, and helps activate the yeast at the very start.
• Active dry yeast: This is what gives your donut holes that irresistible airy lift.
• Warm milk: Feeds the yeast and adds extra richness to the dough, making each bite tender.
• Unsalted butter, melted: Adds richness, moisture, and flavor—don’t skip it!
• Large eggs: Bind the dough and add richness, ensuring a soft, luscious center.
• Salt: Balances all the sweetness, making every flavor pop.
• Vanilla extract: Infuses both the dough and the filling with luscious vanilla warmth.
• Vegetable oil: Necessary for frying—choose a neutral oil to let the flavors shine.
• Heavy cream: The star of your crème brûlée filling, lending silkiness and depth.
• Egg yolks: Thicken the custard for that irresistibly creamy center.
• Brown sugar: Adds a subtle caramel note to your custard, making it extra luxurious.

How to Make Crème Brûlée Donut Holes

Step 1: Prepare the Dough

Begin by waking up your yeast: combine warm milk, a spoonful of sugar, and yeast in a large bowl, letting the magic happen until it’s bubbly and fragrant. Stir in the flour, melted butter, eggs, salt, and a splash of vanilla, then knead until you’ve got a smooth, elastic dough. Let it rise somewhere warm for about an hour—watch as it doubles in size, soft and pillowy, ready for the next step!

Step 2: Shape the Donut Holes

Gently punch down your dough to release some of that built-up air, then roll it into one-inch balls. These little rounds will puff up again as they rest for another 20 to 30 minutes, ensuring each Crème Brûlée Donut Hole is light-as-air after frying.

Step 3: Fry the Donut Holes

Heat up your vegetable oil to a perfect 350°F—don’t guess, use a thermometer! Fry the donut holes in batches, giving them plenty of space to turn golden brown all over, about two to three minutes. Drain them on paper towels to ensure they’re beautifully crisp on the outside and fluffy within.

Step 4: Prepare the Crème Brûlée Filling

It’s time for that luscious custard heart. Gently heat your heavy cream just until steaming, then whisk together egg yolks, sugar, and vanilla in a separate bowl. Slowly drizzle in the warm cream, whisking all the while—this keeps your eggs silky rather than scrambled! Return the whole mix to the stove and cook over low heat, stirring constantly until thickened. Patience pays off as the custard becomes smooth and dreamy.

Step 5: Fill the Donut Holes

Once your custard is slightly cooled, load it into a pastry bag or a syringe. Pipe a generous amount into each donut hole, transforming them from simple dough balls into creamy-filled delights. Be careful not to overfill, but don’t be shy—each bite should have a surprise of creamy goodness!

Step 6: Caramelize the Sugar

Sprinkle a bit of granulated sugar atop each filled donut hole, then bring out your inner pastry chef with a kitchen torch. Carefully melt and caramelize the sugar until it’s glassy, amber, and tempting—this is where that unmistakable brûlée crackle comes in. If you don’t have a torch, a quick broil in the oven can do the trick, just watch closely.

How to Serve Crème Brûlée Donut Holes

Garnishes

For truly stunning Crème Brûlée Donut Holes, a little garnish goes a long way. A dusting of powdered sugar for prettiness, a few fresh berries for color, or even a pinch of flaked sea salt will make these golden treats feel extra-fancy and irresistible.

Side Dishes

Serve your Crème Brûlée Donut Holes alongside a hot, strong coffee, or pair with a creamy latte for brunch. If you’re creating a dessert spread, set them next to fresh fruit salad or a scoop of vanilla gelato for the ultimate indulgence.

Creative Ways to Present

Wow your friends by stacking Crème Brûlée Donut Holes on a cake stand, or thread them onto skewers for an elegant finger-food display. For a playful twist, serve them in mini cupcake liners with tiny forks or even in paper cones for a party-ready treat that’s as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your Crème Brûlée Donut Holes fresh by storing them in an airtight container at room temperature for up to one day, or in the fridge for up to three days. The caramelized tops may soften slightly, but the flavor remains divine!

Freezing

Want to make a big batch in advance? Freeze the unfilled, fried donut holes in a single layer, then transfer to a sealed bag or container. They’ll keep for up to two months. Defrost at room temperature before adding the custard and brûlée topping just before serving for best results.

Reheating

To revive any chilled or leftover Crème Brûlée Donut Holes, pop them in a 300°F oven for a few minutes or give them a short burst in the microwave. If the caramel tops have lost their crackle, dust again with sugar and quickly torch for a fresh crunch before serving.

FAQs

Can I make Crème Brûlée Donut Holes without a kitchen torch?

Absolutely! If you don’t have a torch, you can place the sugar-topped donut holes under a very hot broiler for a minute or two. Keep a close eye—they caramelize quickly. You’ll get a similar crackly finish, although a torch offers the most precise control.

How do I keep the filling from leaking out?

Make sure your donut holes are cool before filling, and avoid overfilling. A small slit with a paring knife or the tip of your piping bag helps control the process, ensuring a perfect creamy center without any mess.

Can I use store-bought donut holes for a shortcut?

You sure can! Pick up plain yeast donut holes, carefully fill with your homemade crème brûlée custard, then brûlée the tops as directed. It’s a quick cheat that still delivers amazing flavor and texture.

Is it possible to make the filling ahead of time?

Yes, the custard filling can be prepared up to two days in advance. Store it covered in the refrigerator, and let it soften at room temperature before piping into your freshly fried donut holes.

Can I flavor the custard differently?

Definitely! Add espresso, orange zest, or even a splash of liqueur to the custard base for your own twist on these Crème Brûlée Donut Holes. Just keep the base recipe the same for best texture.

Final Thoughts

Whether you’re baking for a special occasion or just want to wow your taste buds, Crème Brûlée Donut Holes offer the best of both worlds—classic comfort and chic patisserie style in every bite. Give this recipe a try and bring some golden, caramel-crackling magic to your kitchen!