Brioche Donut with Vanilla Cream Filling
A Brioche Donut is the perfect balance of crispy on the outside and soft and fluffy inside. These homemade donuts are a treat, filled with rich, smooth, and luxurious Vanilla Cream Filling, making each bite irresistible. Taking the leap into home frying these baked brioche donuts is worth it. Your family and friends will love the freshly made batch, bursting at the brim with flavor. Whether for a weekend indulgence or a special occasion, these brioche donuts recipe bring pure joy.
Why You’ll Love This Recipe
Get Creative: Switch up the filling with chocolate custard, lemon curd, strawberry jam, or white chocolate cream. Add cinnamon to the sugar coating for an extra treat!
Delicious: Who can resist enriched dough that’s fried, coated in sugar, and filled with creamy goodness? It’s indulgence in every bite.
Fun to Make: While family activity.
How to Make Brioche Donuts at Home
Making homemade brioche donuts might sound intimidating, but with the right equipment and a little patience, you’ll end up with the most crispy, soft, and fluffy treats filled with rich vanilla cream.
What You’ll Need
A long-handled spider tool for handling the donuts safely
A cast-iron pot or Dutch oven for frying (Lodge is a great brand)
Baking sheets for resting and cooling
A candy thermometer to maintain the right frying oil temperature
Preparing the Dough
Start by activating the yeast let it bloom in warm liquid to ensure it’s active. Mix it with the rest of the ingredients and knead until the dough is smooth and glossy. Let it rise for two hours, gently punch it down, and then refrigerate it overnight. This slow proofing develops the perfect texture of thebrioche donuts.
Frying and Filling
Heat your frying oil to the right temperature using the candy thermometer. Carefully place each donut into the hot oil using a spider tool. Fry until golden brown, then toss them in sugar while warm. Fill with luxurious vanilla cream or get creative with other flavors.
Homemade Brioche Donuts are worth every step. Whether you’re making them for brunch, a special occasion, or just because, your family and friends will love the result!
How to Shape Donuts
In the morning, take the dough and shape it into tight rounds, ensuring each piece weighs around 70 grams. Using a digital kitchen scale helps keep the portions uniform, which allows them to fry evenly. This also guarantees beautiful, identically-sized donuts a trick every food blogger appreciates!
Place the shaped dough on a baking sheet and let it rise for about 2 hours until puffy and airy. Once ready, it’s time to fry them to golden perfection.
Preparation is Key to Frying Donuts
Before frying, heat the oil in a dutch oven over medium low heat and monitor it with a candy thermometer. Set up a baking sheet lined with paper towels near the stove top to drain excess oil. Keep a spider tool ready for lifting and flipping each donut carefully.
Pour granulated sugar into a wide dish for coating after frying. Avoid overcrowding the pot frying three donuts at a time maintains the right oil temperature. Flip them when golden brown, let them fry for three more minutes, then allow excess oil to drip before rolling in sugar and filling.
Piping in the Vanilla Cream
As the donuts finish cooling, prepare the vanilla cream until it’s thick, smooth, and slightly cooled. Transfer it into a pastry bag or a gallon sized ziptop bag with a small cut at the end to easily fill each donut. Use a butter knife to create a hole, then insert the piping tip and squeeze gently, ensuring a luscious filling in every bite. Enjoy your homemade treat with your family, and don’t forget to store extra brioche buns properly to keep them fresh!
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Store Brioche Donuts
Store brioche donuts in an airtight container at room temperature for up to 24 hours to keep them soft. For longer storage, refrigerate them for up to 3 days, but let them come to room temperature before serving for the best texture. To freeze, place them in a sealed bag or container, ensuring they are completely cooled, and store them for up to a month. Reheat in the oven at 300°F for a few minutes to restore freshness without drying them out.
Brioche Donuts
Ingredients
For the Dough:
- 2 ¾ cups 350g all-purpose flour
- ¼ cup 50g granulated sugar
- 1 packet 2 ¼ tsp active dry yeast
- ½ tsp salt
- 3 large eggs room temperature
- ¼ cup 60ml whole milk, warmed
- ½ cup 113g unsalted butter, softened and cut into small pieces
- 1 tsp vanilla extract
- 4 cups vegetable oil or enough to fill a dutch oven about 2 inches deep
- ½ cup 100g granulated sugar
For the Vanilla Cream Filling:
- 1 ½ cups 360ml whole milk
- ½ cup 100g granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
Make the Brioche Dough
- Heat warm milk to 100℉, ensuring it’s not too hot, or it may kill the yeast.
- In a bowl, combine the yeast and warm milk, whisking until fully combined. Let it sit for 5 to 10 minutes until fully activated.
- Add eggs, sugar, salt, and flour, then mix in a stand mixer until a dough forms.
- Knead the dough for about 5 minutes, ensuring the ingredients are well incorporated.
- Gradually add room temperature butter, ¼ cup at a time, mixing until fully incorporated.
- Continue kneading until the dough comes together and no longer sticks to the sides or bottom of the bowl.
- Transfer to a floured work surface, then shape into a ball and place in a greased bowl.
- Cover and allow it to rise for about an hour, or until it has doubled in size.
Chill Your Dough Overnight
- Gently punch down the dough to release air and prevent over-expansion.
- Shape it back into a ball on a floured work surface for an even texture.
- Transfer it to a bowl, cover with plastic wrap, and place in the fridge for overnight proofing (about 8 hours).
Divide and Shape Dough
- Divide the dough into two equal portions for uniform donuts.
- Use a bench scraper to cut each half into eight pieces, creating 16 equal-sized pieces in total.
- Roll each piece into a ball or bun shape for even frying.
- Place on a baking sheet lined with parchment paper, lightly dust with flour to prevent sticking.
Fry the Donuts
- Heat a pot with enough oil to submerge the donuts, keeping the stove temperature steady at 350℉.
- Choose tallow, lard, or coconut oil for a rich flavor and crisp texture.
- Use a slotted spoon to carefully place the dough buns into the oil, ensuring you don’t overcrowd the pot.
- Fry about 4 at a time, depending on the size of your pot, to maintain even cooking.
- Cook on one side for 3 minutes, then flip and fry for another 3 minutes until golden brown.
- Transfer the donuts to a wire rack lined with a baking sheet and paper towels to soak up extra oil.
- Roll the cooled donuts in a bowl of sugar to coat them evenly. Allow them to finish cooling before filling.
Make the Custard Filling
- In a bowl, whisk together milk and eggs, then set it aside.
- In a saucepan, combine sugar, corn starch, and vanilla, then pour in the milk and egg mixture along with butter.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Reduce the stove to low and let it cook for another minute before removing the pan from the heat.
- Cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- Refrigerate for 30 minutes to an hour to allow it to chill completely.
Add Filling to Donuts
- Once the custard and donuts are completely cooled, transfer the filling to a piping bag.
- Alternatively, use a Ziploc bag by cutting a small corner off.
- Use a knife or skewer to cut a hole into the side of each donut.
- Insert the piping tip and fill each donut until slightly firm to the touch.
Notes
Recipe FAQs
Why did my brioche dough turn out too sticky?
Brioche dough is naturally soft, but if it’s too sticky, try kneading longer or adding a little flour, one tablespoon at a time, until manageable.
Why is my custard filling too runny?
If the custard is runny, it may not have cooked long enough. Simmer it on low hea, stirring constantly until it thickens properly.
How do I store leftover brioche donuts?
Store at room temperature for up to 24 hours in an airtight container. Refrigerate for up to 3 days, but reheat before serving for freshness.
What oil is best for frying donuts?
Use oils with a high smoke point like tallow, lard, or coconut oil. These provide the best texture and flavor without making the donuts greasy.
How can I fill the donuts without a piping bag?
Use a Ziploc bag with a small corner cut off as a substitute. A small spoon can also work, but a bag provides a cleaner and easier fill.
