Crème Brûlée Donuts Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook, combine 3 1/4 cups all-purpose flour, 2 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp fine sea salt. Whisk briefly to aerate and distribute ingredients evenly.

Combine wet ingredients

Warm 3/4 cup whole milk until about 100°F (warm but not hot). Combine warm milk and 1/4 cup warm water (105–110°F) and add to the dry mix with 1 large egg. Start mixing on low to incorporate.

Knead and add butter

With the mixer running on medium-low, add 4 tbsp softened unsalted butter pieces a little at a time. Continue kneading for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is extremely sticky, add up to 2 tbsp flour; if too dry, add up to 1 tbsp warm milk.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape donuts

Turn the risen dough onto a lightly floured surface. Roll it out to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter to cut rounds. Place rounds on a parchment-lined sheet, cover lightly, and let rest 20–30 minutes until puffy (second rise). Reserve scraps to re-roll once.

Heat oil and fry

In a heavy-bottomed pot or Dutch oven, heat 6 cups vegetable oil to 350°F (175°C) over medium heat. Fry donuts in batches, 1–2 minutes per side, until golden brown and puffed. Do not overcrowd. Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain. Let cool until warm (not hot) before filling—about 20 minutes.

Infuse milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Add the scraped seeds and pod of 1 vanilla bean (or 1 tsp vanilla extract if using). Heat over medium until mixture is steaming and just starting to simmer; do not boil. Remove from heat, cover, and let steep 15 minutes to intensify vanilla flavor. If using extract, add after tempering later.

Whisk yolks and sugar

In a heatproof bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 2 tsp cornstarch until pale and slightly thickened.

Temper eggs and thicken

Remove vanilla pod from milk mixture. Gradually whisk about 1/3 cup of the hot milk into the yolk mixture to temper, then slowly pour the tempered yolks back into the saucepan while whisking continuously. Return saucepan to low-medium heat and cook, stirring constantly with a heatproof spatula, until mixture thickens to a custard that coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

Finish custard

Remove from heat and whisk in 1 tbsp unsalted butter until incorporated and glossy. If you used vanilla extract instead of a bean, stir it in now (about 1 tsp). Strain the custard through a fine-mesh sieve into a shallow bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming and chill until cool, at least 2 hours, or up to overnight.

Prepare for piping

Once chilled, transfer custard to a pastry bag fitted with a small round tip (or a squeeze bottle). Keep refrigerated until ready to fill the donuts.

Fill the donuts

Using a 2–3 inch piping tip or the small round tip fitted to your pastry bag, insert the tip about 1/2 inch into the side or bottom of each warm-to-room-temperature donut. Squeeze gently until you feel resistance and the donut yields — approximately 2–3 tablespoons custard per donut. Repeat for all donuts. Wipe any excess custard from the surface.

Prepare brûlée sugar layer

For each filled donut, evenly sprinkle a thin layer (about 1–1.5 teaspoons) of granulated sugar across the top center of the donut where you want the crisp crust. For extra texture, lightly mix demerara sugar with granulated sugar and use that blend. Shake off any excess sugar so you have a thin, even coating.

Caramelize sugar

Using a kitchen blowtorch, hold the flame about 2–3 inches from the sugared surface and move in circular motions until the sugar melts, bubbles, and forms an even golden-brown crisp crust. Allow the crust to cool and harden for 1–2 minutes. If you don't have a torch, you can place donuts under a very hot broiler for 1–2 minutes on a tray (watch closely) but note the doughnut may warm the custard slightly.

Add maple cotton candy

Just before serving, gently place a small nest (about 1 oz) of maple cotton candy on top of each brûléed donut. The cotton candy will begin to dissolve if exposed to moisture—add at last moment. If using plain cotton candy, lightly brush with a drop or two of maple extract on the cotton candy to impart maple flavor.

Finish and serve

Optionally finish with a tiny pinch (a few flakes) of flaky kosher salt atop the caramel crust to enhance flavor contrast. Serve donuts immediately so the cotton candy remains airy and the brûlée stays crisp. Leftover filled donuts can be stored in an airtight container in the refrigerator for up to 24 hours (best same day).

Ensure oil temperature stays near 350°F (175°C) for an even fry—too hot will brown outside before cooking through, too cool will make greasy donuts. Custard should be fully chilled before filling to keep texture; warm custard can leak. For safety, keep cotton candy dry and add at the last second. Each component (dough, custard, brûlée sugar, cotton candy) corresponds to its ingredient list above.