Crème Brûlée Donut Holes combine the rich, caramelized sugar topping of crème brûlée with the soft, fluffy texture of donut holes. These bite-sized treats are crispy on the outside, tender and creamy on the inside—perfect for a sweet snack or a special occasion. Whether you’re hosting a party, treating yourself, or looking for a unique dessert to impress your guests, these crème brûlée donut holes are sure to be a crowd-pleaser!
Table of Contents
Why You’ll Love Crème Brûlée Donut Holes
- Bite-sized indulgence: These donut holes offer all the rich flavors of crème brûlée, but in a convenient, pop-in-your-mouth size. Perfect for sharing or treating yourself!
- The perfect texture: A crispy, caramelized sugar shell with a creamy vanilla custard filling inside makes for a delightful contrast with each bite.
- Impressive but simple: These little treats look elegant but are easy to make with a few simple steps, making them a great option for any occasion.
- Customizable flavors: You can experiment with different fillings like chocolate, fruit preserves, or even coffee-flavored cream. The options are endless!
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | 1 cup + extra for topping |
| Active dry yeast | 2¼ tsp |
| Warm milk | ½ cup |
| Unsalted butter (melted) | ¼ cup |
| Large eggs | 2 |
| Salt | 1 tsp |
| Vanilla extract | 1 tsp |
| Vegetable oil (for frying) | As needed |
| Heavy cream | 1 cup |
| Egg yolks | 4 |
| Brown sugar (for caramelization) | ½ cup |
How to Make Crème Brûlée Donut Holes
Step 1: Prepare the Donut Dough
In a large bowl, mix warm milk, sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes bubbly.
Add the flour, melted butter, eggs, salt, and vanilla extract to the yeast mixture. Stir to form a dough. Knead on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Step 2: Shape the Donut Holes
Once the dough has risen, punch it down and roll it into small, 1-inch balls. Then, carefully poke a hole through the center of each ball with your finger to create the “hole” shape. Place them on a floured surface, cover, and let them rise for another 20–30 minutes until puffed.
Step 3: Fry the Donut Holes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donut holes in batches, cooking each for about 2–3 minutes until golden brown and puffed up. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Step 4: Prepare the Crème Brûlée Filling
While the donut holes are frying, prepare the crème brûlée filling. In a medium saucepan, heat the heavy cream over medium heat until it begins to steam (but not boil).
In a separate bowl, whisk together egg yolks, sugar, and vanilla extract. Slowly pour the warm cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and let it cool slightly.
Step 5: Fill the Donut Holes
Using a pastry bag or a syringe, carefully inject the crème brûlée filling into the center of each donut hole. Be gentle to avoid tearing the dough.
Step 6: Caramelize the Sugar
Sprinkle a generous amount of granulated sugar over the tops of the filled donut holes. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden-brown topping.
Expert Tips for Success
- Use a kitchen torch: The key to that signature crème brûlée crunch is the caramelized sugar topping. A kitchen torch gives you the control you need to get the perfect golden crust. If you don’t have one, you can also place the donut holes under a broiler for a minute or two, but keep a close eye on them to avoid burning.
- Make sure the dough is smooth: Kneading the dough until it’s smooth and elastic will help ensure a light, airy texture. Don’t skip this step!
- Let the donut holes cool slightly before filling: If you inject the crème brûlée filling into the donut holes while they’re too hot, it may melt or leak out. Let them cool for a few minutes before filling.
- Use a piping bag for easy filling: A piping bag or syringe makes it easier to inject the custard filling without making a mess or breaking the donut holes.
Health and Nutrition
Crème brûlée donut holes are a treat to be enjoyed on special occasions, as they are rich and indulgent:
- Calories per donut hole: Approx. 150–250, depending on the size and amount of crème brûlée filling.
- Rich in sugar and fat: These donut holes have a high sugar and fat content due to the fried dough and rich custard filling, so enjoy them in moderation.
- Not a health food: While delicious, these donut holes should be considered an occasional indulgence rather than a daily snack.
FAQs
Can I use a different filling for the crème brûlée donut holes?
Yes! You can experiment with other fillings like chocolate ganache, fruit preserves, or flavored creams. For a twist, try a salted caramel filling!
How long will these donut holes stay fresh?
Crème brûlée donut holes are best enjoyed the day they’re made. However, they can be stored in an airtight container at room temperature for up to 1–2 days. Reheat them gently before serving for the best texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, let it rise once, then cover and refrigerate overnight. The next day, let it come to room temperature before shaping and frying.
Can I bake the donut holes instead of frying them?
While frying gives these donut holes their signature texture, you can bake them at 375°F (190°C) for 10–12 minutes if you prefer a lighter version. They won’t have the same crispy exterior but will still be delicious.
Can I use store-bought donut dough?
Yes, you can use store-bought donut dough for a quicker option, though making it from scratch provides the best texture and flavor. For a shortcut, consider using biscuit dough or crescent roll dough.
Can I freeze the crème brûlée donut holes?
Yes, you can freeze the donut holes after frying. Let them cool completely, then store them in an airtight container or freezer bag. To reheat, place them in the oven or use a toaster oven to warm them up and crisp the exterior.
How do I get the sugar topping to caramelize perfectly?
A kitchen torch works best for achieving the perfect golden-brown sugar crust. Be sure to caramelize it slowly and evenly to avoid burning the sugar.
Can I make crème brûlée donut holes without a kitchen torch?
If you don’t have a kitchen torch, you can place the donut holes under a broiler for 1–2 minutes, but be sure to watch them closely to avoid burning the sugar.
Crème Brûlée Donut Holes
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- ⅓ cup granulated sugar for coating
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, sugar, baking powder, and salt.
- Add milk, egg, melted butter, and vanilla extract. Mix until a smooth dough forms.
- Roll dough into small balls and bake for 10-12 minutes, until golden.
- While baking, heat heavy cream and vanilla bean paste in a saucepan until warm.
- Once the donuts are baked, remove and let them cool slightly.
- Dip each donut hole in the warm custard mixture and coat with sugar.
- Caramelize the sugar with a torch or under a broiler until golden and crispy.
- Serve and enjoy your crème brûlée donut holes!