Dreamy Burnt Honey Donuts

These dreamy burnt honey brioche donuts melt in your mouth with a tender crumb and a rich, caramel—tinged custard center. The dough is soft and fluffy thanks to a blend of butter and whole milk, making each bite light yet indulgent. After the dough rises, you shape it into little balls, fry until a deep golden brown, then toss them in sugar for a crisp, sweet shell. The burnt honey custard filling gives a unique, slightly bitter sweetness that balances the sugar perfectly. These donuts are a perfect treat for weekend brunch or special occasions, capturing a comforting, warm flavor that’s unlike any other donut you’ve tried.

My first attempt was inspired by a friend’s rave about burnt honey ice cream. I wanted that cozy depth but in a warm, fuzzy donut form. Now they have become a birthday tradition in my family, and everyone looks forward to them.

Ingredients

• Heavy whipping cream: Makes the filling extra airy and luscious. Keep it well chilled for the best whipping results.
• Granulated sugar: Is essential for coating the donuts to get that satisfying sweet crunch on the outside.
• Bread flour: Ensures the donuts are airy but still have enough structure. Look for flour with at least eleven percent protein.
• Egg yolks: Enrich the custard with a silky smooth texture that’s integral to the filling’s creaminess.
• Whole eggs: Bring richness and help bind the brioche dough. Let them come to room temperature before mixing for even incorporation.
• Salt: Enhances all the flavors and balances the sweetness; don’t omit it or the donuts will be flat.
• Active dry yeast: Helps the dough rise high and fluffy. Fresh yeast will give you the best lift.
• Vegetable oil: Is used for frying to achieve an even golden finish. Choose a neutral oil with a high smoke point.
• Corn starch: Lightens and properly thickens the custard filling.
• Vanilla extract: Adds a lovely fragrant depth that rounds out the flavors wonderfully.
• Unsalted butter: Contributes to the dough’s softness and rich taste. Use softened butter for smoother mixing.
• Honey: Is the star of the show. Opt for a bold and darker honey to deepen the complex flavor.
• Whole milk: Appears twice in this recipe: in the dough and the custard. Use fresh milk for a creamy finish.

Instructions

Make the Burnt Honey:

In a saucepan, heat your honey gently over medium heat until it bubbles and darkens to a rich amber color while releasing a nutty aroma. Keep an eye on it at all times to avoid burning.

Whisk the Custard Base:

In a bowl, combine egg yolks, sugar, salt, and corn starch. Whisk them together thoroughly until the mixture becomes pale and fluffy.

Temper the Eggs:

Slowly add half of the hot honey and milk mixture to the egg yolks while whisking constantly to avoid curdling. Then transfer everything back to the saucepan.

Simmer with Milk:

Gradually pour in the remaining milk while whisking continuously. Bring the mixture to a gentle simmer over medium heat, stirring regularly until the custard thickens. Allow it to cook an extra minute to set the starch.

Finish the Custard:

Remove the custard from heat, stir in vanilla and butter until smooth and glossy. Strain through a fine mesh sieve to remove any lumps, then cover the surface with plastic wrap directly to prevent a skin from forming. Chill until cool.

Activate the Yeast:

Warm the milk until it feels like a warm bathwater temperature. Stir in the sugar and yeast, then let it sit for about five minutes until foamy to prove that your yeast is active.

Mix the Dough:

Add bread flour, salt, eggs, and softened butter to your mixer bowl. Pour in the yeast mixture and start mixing with a dough hook on low speed until the dough comes together, about five minutes. Increase speed and continue kneading for about fifteen minutes until the dough stretches without tearing.

First Rise:

Butter your mixing bowl lightly, shape the dough into a tight ball, and place it inside. Cover completely with plastic wrap. Refrigerate overnight for best flavor or proof at room temperature for one hour until doubled.

Shape and Proof the Donuts:

Deflate the dough gently, transfer to a floured surface, and divide into six equal balls. Place each ball on a square of parchment paper to prevent sticking. Cover with a clean towel and let rise again for thirty minutes until puffed.

Heat the Oil and Fry:

Fill a deep pot with two to three inches of vegetable oil and heat to about 365 degrees Fahrenheit. Carefully lower the donuts on their parchment into the oil. After a few seconds, slide the parchment out. Fry each side for two to three minutes until a deep golden brown.

Sugar the Donuts:

Immediately toss the hot donuts in granulated sugar to coat every surface evenly. Let cool on a wire rack before filling.

Fill with Custard:

Whip the chilled cream until soft peaks form and gently fold it into the cooled burnt honey custard. Use a large piping bag with a wide nozzle to fill each donut by poking a hole on the side or top. Fill generously for plump, decadent bites.

My favorite ingredient has to be the honey. The first time I made this, I let the honey darken too much and it became bitter. Now I stay close to the pan, aiming for a perfectly burnt honey with a nutty aroma. My kids adore rolling the warm donuts in sugar and sneaking bites before we even fill them. That crispy, caramelized shell is pure magic.

How to Store Yours

Store these donuts in an airtight container at room temperature if you plan to eat them within a day to avoid sogginess from the custard filling. For longer storage, refrigerate, but allow them to come back to room temperature before serving to regain softness and flavor.

Ingredient Substitutions

Try plant-based milks and non-dairy butters to make a dairy-free version. Match the fat and protein content as closely as possible for the dough to rise properly. All-purpose flour can substitute bread flour in a pinch but expect a slightly denser texture.

Serving Suggestions

These brioche donuts pair beautifully with a strong coffee or aromatic tea for brunch. For a whimsical touch at gatherings, pipe extra custard swirls on top or sprinkle a tiny pinch of flaky sea salt just before serving. That little salty contrast really makes the caramel notes pop.

These burnt honey brioche donuts are worth the effort and make a stunning centerpiece for brunch or special occasions.

Common Questions About Recipes

→ Why does brioche dough stand out?

Brioche dough is rich with eggs and butter, giving a soft, fluffy texture with a tender, chewy bite ideal for fried treats.

→ How do you caramelize honey properly?

Cook honey on medium heat until it bubbles and turns a deep golden amber with a toasty aroma. Stir occasionally and watch closely to avoid burning.

→ Can the dough be chilled ahead of time?

Yes, refrigerate the dough after kneading to develop flavor. Chill overnight or proof for an hour before frying fresh.

→ What oil temperature is best for frying?

Maintain oil around 365°F (185°C) to ensure even frying, crisp exterior, and fully cooked inside without greasiness.

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

Allow donuts to cool, then poke a hole and use a piping bag with a round tip to generously fill with custard for a plump center.

→ Should the custard be prepared in advance?

Prepare burnt honey custard early, chill it covered to keep smoothness, then fold in whipped cream just before filling donuts.