Dreamy Burnt Honey Donuts

These brioche donuts are a golden dream filled with smooth burnt honey crème légère that offers a rich, caramel-sweet surprise inside every bite. The dough, enriched with butter and whole milk, turns soft and tender, melting in your mouth with every bite. After a careful rise, the dough is shaped into small balls, fried to a dark golden finish, and tossed in sugar for a delightful crunch outside. The highlight is the custard filling made by caramelizing honey, blending it with egg yolks, cooking it into a thick custard, then folding in whipped cream. Let the donuts cool before filling generously for a truly indulgent treat.

I first made these donuts inspired by a friend's rave about burnt honey ice cream. Since then, they have become a birthday breakfast must in our home, filling the morning with cozy, caramel-sweet joy.

Ingredients

• Heavy whipping cream: kept cold for the fluffiest, most luxurious filling
• Granulated sugar: for coating the donuts to create a sweet, crunchy exterior
• Bread flour: provides the perfect protein level for airy yet structured dough—look for at least eleven percent protein
• Egg yolks: give the custard a silky smooth texture that is rich and dreamy
• Whole eggs: at room temperature make the dough rich and help it hold together evenly
• Salt: enhances all the flavors and prevents the donuts from tasting flat
• Active dry yeast: to get the dough rising beautifully—check freshness for optimal results
• Vegetable oil: with a neutral flavor and high smoke point for frying the donuts evenly golden
• Corn starch: lightens the custard and thickens it to just the right consistency
• Pure vanilla extract: to brighten up the custard and bring all the flavors together
• Unsalted butter: at room temperature adds softness and a rich buttery taste to the dough
• Honey: that is dark and bold for the burnt honey custard base, adding complex caramel notes
• Whole milk: fresh and used twice for both dough and custard creaminess

Instructions

Make the Burnt Honey:

In a pan over medium heat, slowly cook the honey until it bubbles and turns a rich dark amber with a nutty aroma. Watch closely so it does not burn as this stage controls the depth of flavor in the custard.

Mix the Custard Base:

Whisk egg yolks, sugar, salt, and corn starch together until pale and fluffy to create a smooth base that will thicken beautifully.

Temper the Eggs:

Carefully add about half of the hot honey and milk mixture to your egg yolk bowl while whisking constantly to avoid scrambling the eggs. Then pour it all back into the saucepan.

Simmer with Milk:

Add the rest of the milk slowly into the saucepan while stirring continuously to combine the honey fully. Bring to a gentle simmer, stirring frequently, and cook until the custard thickens well. Remove from heat.

Finish the Custard:

Add vanilla extract and butter, stirring until glossy and smooth. Strain through a fine mesh to remove lumps and press plastic wrap directly on the surface. Chill until ready.

Make the Brioche Dough:

Warm the milk to about bathwater temperature, add yeast and sugar to bloom for five minutes until foamy. In your mixer, combine bread flour, salt, whole eggs, and softened butter. Pour in the yeast mixture and mix on low until combined. Increase speed and knead for about fifteen minutes until the dough is stretchy without tearing.

First Rise:

Shape the dough into a tight ball, coat your mixing bowl with butter, place the dough back inside, cover with plastic wrap. Refrigerate overnight for deeper flavor or proof at room temperature for about an hour until doubled.

Shape and Proof the Donuts:

Deflate the dough gently and turn it onto a lightly floured surface. Divide into six equal balls. Set each ball on a square of parchment paper and cover with a towel. Let rise for thirty minutes until puffed.

Fry the Donuts:

Heat two inches of vegetable oil to three sixty-five degrees Fahrenheit in a deep pot. Carefully lower the donut dough with parchment into the oil, removing the paper after a few seconds. Fry for two to three minutes on each side until golden brown.

Sugar the Donuts:

While still hot, toss the donuts in granulated sugar ensuring an even crunchy coating. Transfer to a wire rack to cool before filling.

Make the Filling and Finish Up:

Whip cold heavy cream until pillowy soft. Fold gently into the chilled burnt honey custard. Use a large piping bag to fill the cooled donuts generously through a hole poked at the top.

My kids love helping roll the donuts in sugar hot from the oil.

How to Store Yours

Keep donuts tightly covered at room temperature if consuming within a day to preserve the sugar crunch. After that, refrigeration is best but bring them back to room temperature before serving so the custard filling isn't cold and hard.

Swap-Out Suggestions

Try plant-based milks and vegan butter alternatives for a dairy-free version but match fat and protein for a good rise. Use all-purpose flour if bread flour isn’t available—your donuts will be denser but still delicious.

How to Serve

Perfect for brunch alongside coffee or tea. For a flair, pipe extra custard swirls on top or sprinkle flaky sea salt to enhance the caramel notes before serving to impress guests.

Serve these brioche donuts warm for the best texture and flavor. They pair beautifully with coffee or tea.

FAQs About This Recipe

→ What makes brioche dough special?

Brioche dough is rich in eggs and butter, giving it a soft, fluffy texture that’s perfect for frying and results in tender, melt-in-your-mouth bites.

→ How do I caramelize honey properly?

Gently bubble honey in a pan on medium heat until it turns a dark amber and smells toasty. Stir occasionally and watch closely to avoid burning.

→ Can I prepare the dough ahead of time?

Yes, the dough can be chilled overnight to deepen flavor and improve texture before frying fresh.

→ What temperature should I use to fry these donuts?

Heat oil to 365°F (185°C) to ensure donuts cook through evenly and develop a crisp, golden exterior without being greasy.

→ What’s the best way to fill the donuts?

Once cooled, poke a hole in each donut and use a piping bag with a large round tip to fill generously with the whipped burnt honey custard.

→ Can the custard be made in advance?

Yes, prepare the burnt honey custard early and keep it chilled. Add whipped cream right before filling for a light texture.