Name: Crème Brûlée Donuts
Prep time: 3 h
Cook time: 52 min
Total time: 3 h 52 min
Cuisine: French
Ingredients: 4 tablespoons milk (50 g) (tangzhong); 1 tablespoon flour (10 g) (tangzhong); 3/4 cup milk (180 g); 1.5 teaspoons yeast; 3 cups all-purpose flour (400 g); 2 tablespoons milk powder (15 g); 1/4 cup sugar (50 g); 1 large egg, room temperature; 5 tablespoons softened butter, divided (70 g); 1/2 teaspoon salt; 2 eggs; 1/2 cup sugar (110 g); 2 tablespoons cornstarch (20 g); 2 cups milk (460 g); 1 teaspoon vanilla; 2 tablespoons unsalted butter; 1 cup sugar; 4 tablespoons water; Pinch of salt; Oil for frying

Jump to Recipe·Print Recipe

These crème brûlée donuts are soft, fluffy tangzhong donuts filled with silky crème pâtissière and topped with a thin, crackly caramel shell. I love how they feel bakery-style, elegant, and extra satisfying with every creamy, caramelized bite.

Crème Brûlée Donuts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong: 4 tablespoons milk (50 g)

Tangzhong: 1 tablespoon flour (10 g)

¾ cup milk (180 g)

1.5 teaspoons yeast

3 cups all-purpose flour (400 g)

2 tablespoons milk powder (15 g)

¼ cup sugar (50 g)

1 large egg, room temperature

5 tablespoons softened butter, divided (70 g)

½ teaspoon salt

2 eggs

½ cup sugar (110 g)

2 tablespoons cornstarch (20 g)

2 cups milk (460 g)

½ teaspoon salt

1 teaspoon vanilla

2 tablespoons unsalted butter

1 cup sugar

4 tablespoons water

Pinch of salt

Directions

I start by making the tangzhong. I stir 1 tablespoon flour with 4 tablespoons milk in a nonstick pan over medium heat until it turns into a thick paste.

I add the tangzhong to the bowl of a stand mixer with ¾ cup milk and the yeast, then I let it sit for 5 minutes.

I add the flour, milk powder, ¼ cup sugar, egg, ½ teaspoon salt, and half of the softened butter. I knead the dough with a dough hook on medium-high speed for 5 minutes.

I add the remaining butter and knead again for 5 to 8 minutes, until the dough is smooth, stretchy, and pulls away from the bowl.

I cover the dough and let it rise for about 1 hour, or until doubled in size.

I roll the dough to about ½ inch thick and cut it into 4-inch circles, re-rolling the scraps as needed.

I place each dough round on a small square of parchment paper and transfer them to a tray. I let them proof at room temperature for 30 to 45 minutes.

I heat 2 to 3 inches of oil in a deep pan to 350°F. I fry the donuts for about 2 minutes per side, removing the parchment as I lower them into the oil. Then I transfer them to a wire rack to cool.

For the crème pâtissière, I whisk together the 2 eggs, ½ cup sugar, cornstarch, and ½ teaspoon salt in a bowl.

I heat 2 cups milk with the vanilla until just boiling.

I slowly pour the hot milk into the egg mixture while whisking continuously, then I return the mixture to the pan.

I cook it on low heat, stirring constantly, until thick and custard-like. Then I stir in the unsalted butter.

I strain the pastry cream for a smooth texture, then chill it for at least 15 minutes.

I transfer the cooled cream to a piping bag fitted with a Bismarck tip. I puncture each donut and fill it until it feels noticeably heavy.

For the caramel, I combine 1 cup sugar, 4 tablespoons water, and a pinch of salt in a nonstick pan over low heat. I let the sugar dissolve and caramelize, stirring only gently near the end, until deep golden.

While the caramel is still hot, I dip one side of each filled donut into it for a thin coating. I let the excess drip off, then place the donuts on a wire rack to cool and crisp. I briefly reheat the caramel if it starts to thicken too much.

I serve the donuts the same day for the best crisp caramel texture.

Servings and Timing

This recipe makes 13 servings.

Prep Time: 180 minutes

Cooking Time: 52 minutes

Total Time: 232 minutes

Calories: 390 kcal per serving

Variations

I like making these with a chocolate pastry cream when I want a richer donut. I can also add a little orange zest to the crème pâtissière for a brighter flavor. For a coffee version, I mix a small amount of espresso powder into the pastry cream. I can also skip the caramel shell and dust the filled donuts with powdered sugar for a softer finish.

Storage/Reheating

I think these donuts taste best the same day because the caramel topping stays crisp. If I need to store them, I keep them in an airtight container in the refrigerator for up to 2 days. The caramel may soften as it sits.

I do not usually reheat filled donuts because the pastry cream can loosen. If I want them slightly less cold, I let them sit at room temperature for 10 to 15 minutes before serving.

FAQs

Can I make the dough ahead of time?

Yes, I can make the dough ahead and let it rise slowly in the refrigerator overnight. I bring it closer to room temperature before rolling, cutting, and proofing.

Why do I use tangzhong in these donuts?

I use tangzhong because it helps make the donuts softer, fluffier, and more tender.

Can I bake these donuts instead of frying them?

I prefer frying for the best classic donut texture, but I can bake them if I want a lighter version. The result will be more bread-like and less rich.

How do I know when the pastry cream is thick enough?

I know it is ready when it looks custard-like and holds soft lines as I stir it.

Why did my caramel topping get soft?

The caramel can soften from moisture in the filling or from storage. I get the crispiest texture when I serve the donuts the same day.

Conclusion

These crème brûlée donuts are soft, creamy, crisp, and beautifully indulgent. I love making them when I want a homemade dessert that feels elegant and bakery-worthy, especially with that crackly caramel top and smooth vanilla filling.

📖 Recipe:

Crème Brûlée Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 232 minutes
Yield: 13 servings
Diet: Vegetarian

Print Recipe

Description

Soft, fluffy tangzhong donuts filled with silky vanilla crème pâtissière and topped with a crisp caramel shell for a bakery-style treat.

Instructions

In a pan, cook 1 tablespoon flour with 4 tablespoons milk over medium heat until a thick paste forms. Cool slightly.
Mix tangzhong with ¾ cup milk and yeast; let sit 5 minutes.
Add flour, milk powder, sugar, egg, salt, and half the butter. Knead 5 minutes.
Add remaining butter and knead 5–8 minutes until smooth and elastic.
Cover and let rise 1 hour until doubled.
Roll dough to ½ inch thick and cut into rounds. Place on parchment and proof 30–45 minutes.
Heat oil to 350°F and fry donuts about 2 minutes per side. Cool on rack.
Whisk eggs, sugar, cornstarch, and salt. Heat milk with vanilla, then slowly whisk into egg mixture.
Return to heat and cook until thick. Stir in butter, strain, and chill.
Fill donuts with pastry cream using a piping bag.
Cook sugar, water, and salt until deep golden caramel forms.
Dip tops of filled donuts into caramel and let set on a rack.
Serve same day for best texture.