Creme Brulee Sourdough Donuts
- Jan 3
- 5 min read
Updated: Jan 24
Picture this: it’s Valentine’s Day, and your love language is baking. So you decide to make your partner the fluffiest sourdough donuts, filled with creamy vanilla custard and finished with a delicate, crackly caramel top. With every bite, your teeth crunch through the caramel before sinking into the softest, dreamiest donut and silky custard center.
If you want to challenge yourself or just make some seriously good donuts, this is the recipe for you.
Why Make Sourdough Custard Donuts?
Sourdough custard donuts elevate the classic fried treat by combining the light, airy texture of naturally fermented dough with a rich, creamy custard filling. Using sourdough instead of commercial yeast develops deeper flavor, creates a more tender crumb, and enhances the overall mouthfeel of the donut.
The slow fermentation process also strengthens gluten naturally, helping the donuts hold their shape during frying while remaining soft inside. The custard filling pairs perfectly with the slightly tangy-sweet dough, creating a balanced, bakery-quality dessert that’s indulgent but refined.
Sourdough also offers flexibility—these donuts can be cold-proofed overnight, making them easier to plan for special occasions or weekend breakfasts.
Example baking schedule (same day)
8am mix dough
3pm shape donuts
5pm fry
Example baking schedule (two day)
Saturday
12pm mix dough
8pm put dough into fridge
Sunday
8am shape donuts
10am fry
Watch the Recipe in Action
Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.
Recipe
Servings: 12 Prep time: 8 hours (including rising) Baking time: 3 mins
Dough
120g active sourdough starter
390g all-purpose flour
240g milk
57g unsalted butter
3 egg yolks
60g granulated sugar
8g salt
For Frying: Avocado oil or Canola oil
Custard
490g whole milk
85g unsalted butter
2tsp vanilla extract
100g granulated sugar
5 egg yolks
30g cornstarch
Brulee Topping
200g granulated sugar
60ml water
Instructions
1.Make your donut dough
In your stand mixer: Mix together your warmed milk and sourdough starter until frothy.
Add your softened butter, egg yolks flour, sugar, and salt.
Use your dough hook on low to combine the ingredients until it forms a shaggy dough. Slightly increase the speed, and knead until your dough is smooth, elastic and passes the windowpane test. (about 17 minutes). You may add a little extra flour if your dough looks too runny.
Bulk Ferment
Allow your dough to rise in a warm spot until it doubles in size. If your dough is 78-80F this should take 5-6 hours. If your dough is colder, it will take longer. You can keep in in the oven ( no heat) with the light on.
You may put in the fridge for an hour or two after bulk fermentation to make the dough easier to work with for shaping. (Or just shape immediately.)
3. Shape donuts
Punch down your dough and transfer to a lightly floured surface. Roll out your dough to 1/2 inch thickness. Use a heart shaped cookie cutter to cut out 12 donuts.
Cover with a kitchen towel and allow to rise until puffy ( about 2 hours)
Making the Custard
Combine Ingredients
Mix the yolks in a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Set aside.
Heat the milk in a saucepan over medium heat, warm the milk and vanilla until very hot but not boiling. You should see steam, not bubbles.
Temper the eggs slowly pour a small splash of the hot milk into the egg mixture while whisking constantly. Continue adding the milk a little at a time, whisking well after each addition. This gently warms the eggs and prevents scrambling.
Cook the custard
pour the mixture back into the saucepan and cook over medium heat, stirring constantly. Once it begins to bubble, continue cooking for 1–2 minutes until thick. The custard is ready when you can draw a line through it with a spatula and it holds.
Strain and finish
Strain the custard through a fine-mesh sieve into a clean bowl. Whisk in the butter, one tablespoon at a time, until smooth and glossy.
Chill
Cover and refrigerate for at least 2 hours, or up to 12 hours, until fully set and chilled.
Fry
Heat up 2-3 inches of neutral oil (I use avocado oil) in a heavy bottomed pot (I used my dutch oven) to 350F. Drop your donuts into the oil and cook each side until golden brown about 1-1.5 mins per side.
Transfer your donuts to a wire rack and let cool completely before filling with custard.
Make Brulee topping
Combine water and sugar in a pot on high heat. Do not stir. Once this starts to bubble, lower to low-medium heat until the mixture appears to thicken up and become lightly golden. You can stir when you get to this stage. Do not let it crystalize.
Take your cooled donuts and dip the tops into this mixture. Be careful not to touch it with you bare fingers. Let cool. The Brulee will harden once cooled.
Fill with Custard
Once the brulee has hardened, spoon your custard into a piping bag. Pipe the custard into each donut, generously.
Enjoy!
Troubleshooting & Tips for Sourdough Custard Donuts
Donuts Are Dense or Heavy
Possible causes:
Starter not active
Dough under-fermented
Gluten not fully developed
Solutions:
Use a bubbly, active starter at peak activity
Allow bulk fermentation until dough is puffy and slightly risen
Knead dough until smooth, elastic, and slightly tacky
Dough Is Too Sticky
Possible causes:
High hydration
Warm environment
Solutions:
Lightly flour your hands and surface when shaping
Chill dough briefly for easier handling
Add flour gradually, 1 tablespoon at a time, if needed
Donuts Flatten or Spread During Frying
Possible causes:
Over-proofed dough
Oil temperature too low
Solutions:
Fry donuts immediately after final proof
Maintain oil temperature at 350°F for even cooking
Avoid overcrowding the fryer
Custard Filling Leaks or Isn’t Set
Possible causes:
Custard too thin
Filling added before donuts cooled
Solutions:
Chill custard until thick enough to pipe
Fill donuts only after they have cooled slightly
Use a piping bag with a small tip to control filling
Donuts Absorb Too Much Oil
Possible causes:
Oil too cool
Donuts left in oil too long
Solutions:
Use a thermometer to maintain 350°F
Fry in small batches for consistent temperature
Drain donuts on a wire rack or paper towels immediately
Tips for Best Results
Use active, bubbly starter for predictable rise
Chill custard to make filling easier and prevent leakage
Handle dough gently—avoid deflating during shaping
For even frying, make all donuts roughly the same size
Dust with powdered sugar or glaze after filling for a professional finish
How to Store Sourdough Custard Donuts
Short-Term Storage (1–2 Days)
Store donuts in an airtight container at room temperature
Fill with custard just before serving if possible to keep fresh
Refrigeration
Custard-filled donuts can be stored in the fridge for up to 2 days
Keep in an airtight container to prevent drying
Bring to room temperature or warm briefly before serving
Freezing (Not Recommended for Filled Donuts)
Freezing is best for unfilled donuts
Freeze cooled donuts in a freezer-safe bag for up to 2 months
Thaw at room temperature, then fill with custard after
Similar Sourdough Recipes
Share Your Experience
If you try this Creme Brulee Donut recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.
Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.
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