If you love the creamy decadence of classic crème brûlée but can’t resist the pillowy texture of a freshly fried donut, get ready for your new obsession: Crème Brûlée Donut Holes. These little bites capture everything you love about the iconic French dessert (think silky custard and that signature crackly sugar top) and package it inside golden, light-as-air donut holes. It’s a show-stopper treat, perfect for brunch, parties, or just because you feel like celebrating! In this guide, you’ll learn how to make, serve, and store these crave-worthy Crème Brûlée Donut Holes in your own kitchen.
Ingredients You’ll Need
Every ingredient in these Crème Brûlée Donut Holes plays a starring role. Simple pantry staples transform into something truly magical, thanks to a dreamy custard filling and the caramelized sugar shell that makes every bite unforgettable.
- All-purpose flour: This gives the donut holes their lovely structure and fluffy bite.
- Granulated sugar: Essential for sweetness in both the dough and that classic brûlée topping crunch.
- Active dry yeast: The secret to making your donut holes rise and become irresistibly light.
- Warm milk: Activates the yeast and lends extra tenderness to the dough.
- Unsalted butter, melted: Adds rich flavor and keeps each little donut moist.
- Large eggs: They enrich the dough and help it puff up beautifully.
- Salt: A pinch brings out the other flavors and keeps things balanced.
- Vanilla extract: Brings out those signature custardy notes we all crave.
- Vegetable oil, for frying: Makes the donut holes golden and perfectly crisp outside.
- Heavy cream: Forms the base of the luxurious crème brûlée filling.
- Egg yolks: Key for a custard that’s rich, creamy, and deeply satisfying.
- Brown sugar: Adds depth of flavor to the custard, making it taste nostalgic and cozy.
How to Make Crème Brûlée Donut Holes
Step 1: Prepare the Dough
Start by activating your yeast: combine warm milk, a spoonful of sugar, and the yeast itself. After a few minutes, bubbles will let you know it’s awake and ready! Mix in the rest of your dough ingredients until you have a soft, slightly sticky ball. Knead until smooth and elastic, then let your dough take a cozy rest in a greased bowl. This is where the magic happens—your dough will double in size, getting ready for its transformation.
Step 2: Shape the Donut Holes
Once your dough has risen to fluffy perfection, give it a gentle punch to release excess air. Roll the dough into small 1-inch balls—think tiny pillows of joy! Place the balls on a floured surface, cover them with a kitchen towel, and let them puff up one more time. This quick second rise makes sure your Crème Brûlée Donut Holes stay light and airy inside.
Step 3: Fry the Donut Holes
Heat up your vegetable oil—350°F is the sweet spot for crispy, golden exteriors without soaking up too much oil. Carefully fry the donut holes in batches, turning them gently to ensure even browning. In just a couple of minutes, they should be beautifully golden and ready to drain on paper towels, filling your kitchen with that irresistible donut-shop scent.
Step 4: Prepare the Crème Brûlée Filling
Meanwhile, it’s time to whip up the creamy heart of these treats. Warm up your heavy cream in a saucepan, then whisk together egg yolks, sugar, and vanilla extract in a separate bowl. Slowly pour the warm cream into the yolks—just a bit at first to avoid scrambling—then combine everything on the stove over low heat. Stir constantly as it thickens into a silky custard. Once thick and dreamy, set it aside to cool slightly.
Step 5: Fill the Donut Holes
Now for the fun part! Transfer your cooled custard to a piping bag or a syringe. Gently poke a hole in each donut and fill it with the luscious crème brûlée custard. It’s like injecting every bite with love (and pure deliciousness).
Step 6: Caramelize the Sugar
Finish off your Crème Brûlée Donut Holes with the pièce de résistance: that iconic brûlée shell. Sprinkle a little granulated sugar over each donut, then torch it carefully until it bubbles and turns an amber gold. The aroma alone will leave you weak in the knees. Let the caramelized tops cool so you get that perfect glassy crack with every bite.
How to Serve Crème Brûlée Donut Holes
Garnishes
A light dusting of powdered sugar or a few fresh berries on your serving platter can make these donut holes look even more inviting. For a fancy touch, a few edible flower petals or a drizzle of melted chocolate next to each donut takes presentation up a notch. The caramelized sugar shell is the true star, so you don’t need much to wow your crowd!
Side Dishes
Crème Brûlée Donut Holes pair wonderfully with a creamy coffee, a vanilla latte, or a sparkling berry lemonade. If you’re serving brunch, offer them alongside fresh fruit, a platter of cheeses, or mini quiches—something light to balance their rich and indulgent flavor.
Creative Ways to Present
If you want your Crème Brûlée Donut Holes to steal the show at your next gathering, try serving them on a tiered dessert tray, or nestle them in cupcake liners for easy grabbing. For parties, consider passing them with tiny tasting forks or skewered on cocktail sticks—everyone will feel like they’re getting their own gourmet treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Crème Brûlée Donut Holes in an airtight container in the fridge. While they’ll stay tasty for a couple of days, their best texture is right after torching the sugar. The custard keeps the inside moist, but the brûlée top may soften after refrigeration.
Freezing
If you’d like to make these ahead, freeze the unfilled, unfried donut dough balls or even the cooked (but unbrûléed) donuts. When ready to enjoy, thaw, fill, and finish with the brûlée sugar topping right before serving for the ultimate fresh-from-the-fryer taste.
Reheating
To recapture that just-made perfection, gently warm refrigerated donut holes in the microwave for a few seconds, but avoid reheating the caramelized tops too much to keep them crisp. If the sugar shell softens, you can always sprinkle a bit more sugar and give it another quick blast with the kitchen torch.
FAQs
Can I make Crème Brûlée Donut Holes without a kitchen torch?
Absolutely! If you don’t have a torch, simply use your oven’s broiler. Place the sugar-topped donut holes on a baking sheet and broil for a minute or two, watching very closely so the sugar caramelizes but doesn’t burn.
How far in advance can I fill the donut holes?
You can fill the donut holes up to one day ahead, but for the crispiest brûlée topping, add the sugar and caramelize just before serving. This way, the shell stays perfectly crackly!
What if I don’t have active dry yeast?
Instant yeast works just as well. You can skip the proofing step with instant yeast and mix it right in with your dry ingredients before adding the wet ones.
Can I use store-bought custard as a shortcut?
If you’re short on time, you can use a high-quality store-bought custard, but homemade filling takes these donut holes from great to unforgettable. The custard is surprisingly quick and makes all the difference!
Are Crème Brûlée Donut Holes gluten-free?
The traditional recipe uses all-purpose flour, so they aren’t gluten-free; however, you can experiment with a gluten-free flour blend designed for yeasted doughs. The texture will be different, but still delicious.
Final Thoughts
There’s just something magical about sinking your teeth into a warm, golden donut filled with creamy custard and topped with that signature brûlée crunch. I truly hope you feel inspired to bring Crème Brûlée Donut Holes into your home, whether for a special occasion or just a little everyday joy. Gather your ingredients and get ready to enjoy a new favorite—every bite is a tiny moment worth celebrating!