This Cream Filled Brioche Donuts Recipe will make you fall in love with the first bite. The amazing fluffy donuts with a sweet cream filling will be great to serve to guests, at work, or enjoy at home. Make homemade brioche donuts for the perfect treat.
INGREDIENTS 1x2x3x
- Donuts
- 4 1/2 cups all-purpose flour
- 3/4 cup water lukewarm
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 3 eggs room temperature
- 1/2 cup 1 stick unsalted butter, room temperature, cut into cubes
- 1 tablespoon rum
- 1 teaspoon salt
- 1/2 cup granulated sugar for coating
- Vanilla Cream
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the flour, salt, eggs, and rum. Knead well using the attachment on your mixer or by hand.
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
- Punch the dough down. Put in the fridge to chill for 12-16 hours or overnight. (The dough will be more delicious if you leave it to chill overnight. If you don’t have the time, leave that part out.)
- Cut the dough into 70g pieces. Shape each piece into a smooth bun and place on a baking sheet lined with parchment paper and dusted with flour. Leave plenty of room between the donuts to proof. Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
- Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop several of them at a time and allow them to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with the spider tool and place them on a tray lined with paper towels.
- Once slightly cooled, place 1/2 cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.
- For the vanilla cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow boiling for 2 minutes, stirring continuously.
- Remove from heat, add butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on the surface. Refrigerate until cold.
- Fill a piping bag with a round tip with the vanilla cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.
- Enjoy!
