Dreamy Burnt Honey Brioche

This dreamy burnt honey brioche donut recipe brings golden, tender donuts filled with a smooth burnt honey crème légère that melts in your mouth. The soft dough, enriched with butter and whole milk, creates the fluffiest fried treats. Each donut is fried to a deep golden brown, rolled immediately in sugar for a crunchy coating, and then filled with a rich caramelized honey custard for a perfect balance of sweetness and toasted complexity. These donuts are indulgent enough for special occasions but simple enough for weekend treats that everyone will love.

I first made these after hearing about burnt honey ice cream and wanted to capture that cozy flavor in warm donuts. Now they are a birthday tradition in my house, and no celebration feels complete without them.

Ingredients

• Heavy whipping cream: for a fluffy, luxurious filling keep it cold for best whipping results
• Granulated sugar: to roll the hot donuts in for that perfect sweet crunch
• Bread flour: with at least eleven percent protein gives the airy but structured texture
• Egg yolks: add silky smoothness to the custard filling
• Whole eggs: bring richness and help bind the dough best if at room temperature
• Salt: enhances all the flavors and balances sweetness
• Active dry yeast: ensures the dough rises beautifully fresh yeast makes all the difference
• Vegetable oil: chosen for its neutral flavor and ability to withstand high heat in frying
• Corn starch: helps thicken and lighten the custard for a perfect creamy finish
• Vanilla extract: adds a lovely aromatic lift
• Unsalted butter: mixed into the dough delivers softness and richness use room temperature for smooth blending
• Honey: is the star ingredient choose a bold dark variety for complex caramel notes
• Whole milk: used in both dough and custard contributes creaminess and soft texture keep it fresh

Instructions

Make the Filling and Finish Up:

Whip your cold heavy cream into soft peaks then gently fold it into the cooled burnt honey custard. Transfer this creamy filling into a large piping bag to generously fill each cooled donut through a hole poked in the top.

Sugar the Donuts:

While the donuts are still warm from frying, immediately toss them in granulated sugar to fully coat the surface. This forms a crunchy, sweet crust that sets as they cool on a rack before filling.

Fry the Donuts:

Heat vegetable oil in a deep pot to 365 degrees Fahrenheit approximately 185 degrees Celsius. Carefully lower each donut, parchment paper and all, into the oil then slide the parchment away after a few seconds. Fry each side for two to three minutes until a deep golden brown with a firm but tender texture.

Shape and Proof the Donuts:

Knock the air out of the risen dough and roll it out onto a floured surface. Cut into six equal pieces and shape each into a ball. Place each ball on a parchment square to prevent sticking, cover with a towel, and proof for another half hour until puffed and airy.

Cook the Custard:

Whisk the custard constantly over medium heat as it thickens. When nearly thick, cook for one more minute then remove from heat. Stir in vanilla and butter until glossy. Strain through a fine mesh to ensure smoothness and press plastic wrap directly on the surface while cooling to prevent skin forming.

Temper the Eggs:

Slowly drizzle about half of the hot honey-milk mixture into the egg yolks, whisking constantly to prevent curdling. Pour this tempered egg mixture back into the saucepan and continue cooking.

Simmer with Milk:

Add the milk gradually to the burnt honey while whisking ensuring a smooth blend. Bring to a simmer and stir occasionally to deepen the flavor.

Burn the Honey:

In a pan, gently simmer the honey until it transforms into a deep amber color with a toasty aroma. Watch carefully to avoid burning as this develops the rich caramel flavors that define the custard.

Make the Burnt Honey Custard Base:

Whisk together the egg yolks, sugar, salt, and corn starch until pale and fluffy. This mixture forms the creamy base of the custard.

First Rise:

Butter your mixing bowl lightly then shape the dough into a tight ball. Place in the bowl, cover with plastic wrap or a towel, and proof. You can refrigerate overnight for improved flavor or proof for about an hour until doubled in size if you need to speed things up.

Mix the Dough:

Combine bread flour, salt, whole eggs, and softened butter in your mixer. Pour in the frothy yeast mixture and start mixing gently with a dough hook. Increase the speed and mix for about fifteen minutes until the dough is smooth and elastic, able to stretch without tearing.

Make the Brioche Dough:

Warm the whole milk until tepid like bath water, then stir in the yeast and a bit of sugar. Let it sit about five minutes until bubbly and frothy to activate the yeast fully.

Honestly the honey custard is my favorite part. I remember almost burning the honey on my first try and thinking I ruined the batch. From then on I babysit my pan closely waiting for that perfect color and smell. The crunchy sugar coating comes next and my kids love to roll the donuts themselves while we sneak samples before filling. It’s such a fun date with them and a happy kitchen memory every time we make these.

Storage tips

Store your donuts in an airtight container at room temperature for up to a day. Longer storage makes the filling soggy so for keeping over 24 hours pop them in the fridge tightly wrapped and bring them back to room temperature before eating.

Ingredient substitutions

Dairy intolerance? Swap the milk and cream for full-fat plant-based options with similar protein and fat content. Use non-dairy butter alternatives that perform well in baking. Bread flour can be replaced with all-purpose flour but expect a slightly denser donut.

Serving suggestions

Perfect paired with a strong coffee or tea for brunch. For an extra touch pipe some leftover custard into little swirls on top or sprinkle flaky sea salt right before serving to contrast the sweetness.

Serve warm for the best texture and flavor. These donuts make a showstopping addition to brunch or dessert.

Common Recipe Questions

→ Why does brioche dough stand out?

Brioche dough combines eggs and butter to create a soft, rich, and fluffy texture that results in a tender, squishy bite, perfect for frying.

→ What’s the trick to caramelizing honey for this?

Let honey gently bubble on medium heat until it turns a dark gold with a rich, toasty aroma. Stir occasionally and watch carefully to avoid burning.

→ Can I chill the dough ahead of time?

Yes, refrigerate the dough after kneading to deepen flavors. Chill overnight and fry fresh for best results.

→ How hot should the oil get for frying?

Heat the oil to 365°F (about 185°C) for perfectly cooked donuts with a golden, non-greasy finish.

→ What's the best way to get the filling inside?

Allow donuts to cool, poke a hole on top, then use a large piping bag to generously fill them with the burnt honey custard.

→ Is it okay to prep the custard before filling?

Absolutely. Make the burnt honey custard ahead, cover with plastic wrap, chill, and fold in whipped cream just before filling to keep it light and smooth.