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Brioche Doughnut Recipe

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Brioche Doughnuts with rich vanilla cream | Jernej Kitchen

Brioche doughnuts with rich vanilla cream, not too big, not too oily. Soft, airy inside and filled with the most delicious vanilla cream.

Provided by: EasyRecipesCooking.com

Total time: 275 minutes

Prep time: 20 minutes

Yield: makes 10 doughnuts


50 g sugar (1/4 cup)
190 ml water, lukewarm (3/4 cup)
1 tsp active dry yeast or 16g (2 tsp) fresh yeast
3 eggs, free range
500 g all-purpose flour, plus for dusting (4 cups + 2 tbsp)
1 tbsp rum (optional)
1 tsp lemon zest
1 tsp salt
100 g butter, softened at room temperature (1 stick)
2 liters vegetable oil (1/2 gal)
80 g vanilla sugar (or vanilla seeds mixed with sugar) (1/2 cup)
40 g corn starch (1/3 cup)
4 eggs
500 ml milk (2 cups)
50 g butter (1/2 stick)


  • Add sugar and yeast to the lukewarm water in a large bowl. Allow it to sit for about 10 minutes or until the yeast starts to bubble. In a small bowl, beat the eggs. Cut the butter on small cubes.
  • Add flour, eggs, rum and lemon zest to the yeast mixture in a large bowl. Knead well. After about 5 minutes, add the salt. Slowly incorporate the butter cubes and knead well with your hands or in a stand mixer. The dough has to be glossy and smooth.
  • Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size. Punch down the dough, then re-cover the bowl. Put in the fridge to chill for 12 – 16 hours or overnight.
  • The next day, take the dough out of the fridge and cut it into 70g pieces. Shape each piece into smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. Leave plenty of room between the doughnuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.
  • Get a cast iron casserole (we are using the one linked in the tools and equipment section). Fill it up to the halfway point with vegetable oil. Heat the oil to 165 – 175°C / 330 – 350°F. Carefully remove the doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Cover with a lid. Fry for 3 minutes on each side until golden brown. Don't cover with a lid when you turn the doughnuts around. Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling.
  • Prepare the vanilla cream. Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan. Whisk together milk and eggs in a separate bowl. Add milk mixture to the saucepan. Also, add the butter. Cook over medium heat until mixture comes to a boil, then lower the heat and cook for one minute. Remove from heat. Cover with plastic wrap, pressing it directly onto the surface of the vanilla cream to prevent a skin from forming. Just before using, whisk until smooth.
  • Fill a piping bag with vanilla cream. Roll the doughnuts in sugar and pipe a generous amount of vanilla cream into each doughnut. Eat them right away or store in an airtight tin. Enjoy.

Nutrition Facts:

ServingSize 10, Calories 435, SugarContent 13 g, SodiumContent 408 mg, FatContent 17 g, SaturatedFatContent 9.5g, TransFatContent 0.5 g, CarbohydrateContent 58 g, FiberContent 1.5 g, ProteinContent 12 g, CholesterolContent 167 mg

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