These caramel cream-filled doughnuts are next-level bakery bliss!
Each one is made from soft, fluffy dough, filled with silky pastry cream, and topped with a crunchy caramel glaze that cracks like crème brulee.
A perfect fusion of doughnut and dessert!
Why You’ll Love This Recipe
Ultra-soft yeast doughnuts made from scratch
Filled with rich, creamy homemade pastry cream
Topped with a crackly caramel crust for texture
Customizable with optional flavors like citrus or cocoa
Great for celebrations, brunch, or special treats
Ingredient Highlights
Flour (all-purpose) – The base of our dough, soft yet strong enough to hold the filling.
Instant yeast – Gives rise and fluffiness to the doughnuts.
Sugar and salt – Adds just the right amount of sweetness and balance.
Eggs & butter – Enrich the dough for tenderness and flavor.
Warm water or milk – Activates the yeast; milk adds extra richness.
Lemon zest & vanilla extract (optional) – Adds bright flavor and warmth to the dough.
Milk, egg yolks, cornstarch – The trio for thick and creamy pastry cream.
Extra sugar – Caramelizes to create the crisp topping.
Chopped nuts, cinnamon, nutmeg, cocoa powder – Optional toppings or mix-ins for flavor twists.
Extracts like almond or coconut, or a splash of rum – Optional enhancements for the cream filling.
Pro Tips Before You Start
Let your yeast proof in warm liquid until bubbly—this ensures your dough rises beautifully.
Chill the dough overnight if you have time. It develops better flavor and is easier to shape.
Keep your oil at 175°C/350°F for even frying and golden color.
Fill the doughnuts only after both the pastry cream and doughnuts are fully cool.
Caramelize the topping right before serving for maximum crunch.
How to Make Caramel Cream-Filled Doughnuts
Step 1: Activate the Yeast
Combine the instant yeast with warm water (or milk) and let it sit for 10 minutes until foamy.
Step 2: Make the Dough
In a stand mixer bowl, mix flour, sugar, and salt.
Slowly add the yeast mixture.
Step 3: Enrich the Dough
Add eggs one at a time, mixing thoroughly.
Then add softened butter, lemon zest, and vanilla extract if using.
Knead until smooth and elastic.
Step 4: Let the Dough Rise
Cover and let it rise at room temperature until doubled, or refrigerate overnight for deeper flavor and easier handling.
Step 5: Shape the Doughnuts
Once risen, divide into equal pieces and roll into small buns.
Place on parchment-lined tray, cover with a towel, and let rise again until puffy.
Step 6: Fry the Doughnuts
Heat oil to 175°C/350°F.
Fry the doughnuts in batches, about 2 minutes per side, until golden.
Drain on paper towels.
Step 7: Make the Pastry Cream
Heat milk in a saucepan until steaming (not boiling).
In a bowl, whisk together egg yolks, sugar, and cornstarch.
Slowly add the hot milk to the yolk mixture while whisking.
Return the mixture to the saucepan and cook over medium heat until thickened.
Step 8: Cool and Pipe the Cream
Remove the cream from heat, stir in a bit of butter, and cool to room temp.
Transfer to a piping bag. Poke a small hole in each doughnut and fill with the cream.
Step 9: Caramelize the Topping
Melt sugar using a kitchen torch or the wet caramel method (combine sugar with a bit of water and heat until golden).
Dip each doughnut top into the caramel and let it harden.
Step 10: Garnish and Serve
Optionally top with chopped nuts, a dusting of cocoa, or cinnamon.
Serve fresh and enjoy the crackly caramel crust with creamy filling inside!
What to Serve It With
Variations / Substitutions
Add cocoa powder to the dough for a chocolate version
Use coconut or hazelnut extract in the pastry cream for extra flavor
Infuse the cream with brandy or rum for a boozy twist
Swap lemon zest for orange or lime zest
Use dark caramel for a deeper, bittersweet contrast
Storage & Leftovers
Fridge – Store filled doughnuts in an airtight container in the refrigerator for up to 2 days.
Reheat gently – Let come to room temp or microwave for a few seconds before serving.
Best fresh – The caramel top will soften over time, so enjoy soon after caramelizing.
Unfilled doughnuts can be frozen for up to 2 months, then thawed and filled as needed.
FAQs
Can I make these doughnuts ahead of time?
Yes! Fry and freeze unfilled doughnuts, then thaw and fill with cream later.
Why did my doughnuts deflate after frying?
They may have overproofed or the oil was too hot.
Try shorter final rise and consistent oil temp.
Can I use store-bought pastry cream?
You can, but homemade tastes richer and lets you control the flavor.
How do I get the caramel perfectly crunchy?
Let the sugar reach a deep golden color, then dip quickly.
Don’t refrigerate after topping.
Can I bake instead of fry?
You can bake at 350°F (175°C) for 15–20 minutes, but they won’t be as airy or crispy.
What oil is best for frying doughnuts?
Use neutral oil like canola or peanut for high heat stability and clean taste.
How do I flavor the cream differently?
Add extracts like almond or coconut, or citrus zest, or even a dash of liquor after cooking.
Final Thoughts
These caramel cream-filled doughnuts combine fluffy, rich dough with silky vanilla pastry cream and a shattering caramel top.
Whether you’re making them for a party, brunch, or just because—you’ll love every creamy, crispy, dreamy bite.
