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Creme Brulee Heart Donuts Recipe
Ben Carraoli

Creme Brulee Heart Donuts Recipe

I absolutely love desserts that feel like a little work of art, and these Creme Brûlée Heart Donuts are just that! When I first tried making them, I was amazed at how soft, fluffy, and perfectly sweet they turned out. The custard inside is creamy and velvety, and the caramelized sugar on top adds that signature crackly crunch.
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Total Time 3 hours
Ingredients Method Notes

Ingredients
  

  • whole milk – provides a creamy base for the custard
  • one vanilla bean pod scraped – gives a rich, natural vanilla flavor
  • vanilla extract – enhances the vanilla taste
  • sugar – sweetens the custard
  • cornstarch – thickens the custard without lumps
  • salt – balances sweetness
  • egg yolks – adds richness and smooth texture
  • unsalted butter – makes the custard silky and luscious
  • warm milk – activates the yeast for soft dough
  • instant yeast – helps the dough rise quickly
  • sugar – feeds the yeast and sweetens the dough
  • salt – enhances flavor
  • eggs – adds structure and richness
  • unsalted butter at room temperature – keeps the dough tender
  • all-purpose flour – forms the dough base
  • vegetable canola, or peanut oil – for frying, neutral flavor
  • granulated sugar – to caramelize for the brûlée topping
  • water – helps dissolve the sugar for caramelization

Method
 

  1. Start by whisking sugar, cornstarch, and salt, then beat in egg yolks until pale. Warm the milk with vanilla, then slowly mix into the eggs to avoid curdling. Return to heat until thickened, then cool before filling the donuts.
  2. Combine warm milk, yeast, sugar, salt, and eggs. Add butter and flour, then knead until soft and elastic. Let it rise in a warm spot until doubled in size, about 1.5–2 hours.
  3. Roll dough to about 1/2 inch thickness, then cut out hearts. Let them proof for 30 minutes. Heat oil to 325–350°F, fry until golden, then drain on paper towels.
  4. Use a piping bag to insert creamy custard into each donut. Make a hole on one side and gently fill until the donut is full without overflowing.
  5. Boil sugar with water until golden brown, then quickly dip donuts on one side. Let the sugar set on a wire rack to create a crunchy brûlée top.

Notes

  • I always use fresh vanilla beans instead of extract for a deeper flavor.
  • I lightly flour my rolling pin and surface to prevent sticking but avoid adding too much flour to keep donuts soft.
  • I use a candy thermometer to maintain oil temperature so donuts cook evenly.
  • I fill donuts while slightly warm for a smoother custard flow.
  • I let the caramelized sugar cool for a few minutes; it sets perfectly without burning.