• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kickass Baker
  • Home
  • About Me
  • Recipes (Legacy)
  • Let's Work Together!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Recipe Search
  • Recipe Index
  • Work With Me
  • Baking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast » Donuts

    Brioche Donuts with Vanilla Cream Filling

    4.89 from 9 votes
    15 Comments

    Mar 30, 2019

    (updated Mar 11, 2023)

    by Kimberlee Ho

    Jump to Recipe
    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    There's nothing quite like the taste of a freshly made Brioche Donut with Vanilla Cream Filling. A bit crispy on the outside and soft and fluffy on the inside.

    And, as an added bonus, these homemade donuts are filled to the brim with rich, smooth, luxurious vanilla cream. Life just doesn't get any better than that.

    You will be so happy you took the leap into home-frying these donuts - and so will your family and friends!

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Don't be Intimidated by Frying Donuts at Home

    If you haven't made donuts yourself before or if you're intimidated by the frying part of these Brioche Donuts, please don't be!

    It's not difficult, as long as you have the right tools and the right set of instructions. Luckily, you have me to guide you on your homemade donut frying journey!

    The two most important tips I can give you for making and frying donuts at home are:

    • prepare your workspace and tools before you start
    • be patient because good donuts take time to proof

    Let's talk about the first tip above: the first step in making any recipe is to read through the recipe completely at least twice before you begin.

    This Brioche Donut recipe should be no exception to that.

    There are lots of steps - you'll want to know what lies ahead and, more importantly, you'll want to be prepared so everything goes smoothly.

    For example, you don't want to get to the part where you need to proof the dough overnight without having thought through the timing (aka, you wanted to have these donuts prepared for brunch two hours from now!).

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    How to Make Brioche Donuts at Home

    After you've read through the recipe twice, make sure you have all the necessary equipment such as:

    • a cast-iron pot or dutch oven for frying (they're essentially the same thing, just wanted to give you a couple of options. I use a Lodge and I love it)
    • baking sheets
    • a candy thermometer for measuring and maintaining the temperature of your frying oil
    • a long-handled spider tool for placing the donuts into and removing them from the hot oil

    Next, prepare your dough. Be sure to "bloom" the yeast by following the directions in step 1.

    This will ensure you have yeast that is active. If nothing happens after 10 minutes, throw it out and start over with fresh yeast (aka, yell to your partner/roommate/next door neighbor to run to the store and buy you a new, fresh bag so your dough will rise properly).

    Be sure to knead all the ingredients together well until you have a smooth and glossy dough.

    Allow the dough to rise for 2 hours, punch dough gently, then stick it in the fridge overnight.

    How to Shape Donuts

    In the morning, shape the dough into tight rounds, each about 70 grams.

    I like to use a digital kitchen scale to measure out the portions so they're each the same size.

    Frankly, this ensures they fry evenly and more importantly, it ensures I get nice photos of identically-sized donuts! Hehe, the life of a food blogger 🙂

    If you haven't before shaped dough into tight balls like this, check out this video on YouTube (it's less than a minute long and is super helpful).

    Place the rounds onto a baking sheet and let rise again for 2 hours. Then you're ready to fry.

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Preparation is Key to Frying Donuts

    This is the part where you especially need to make sure you're prepared before you begin. Place your oil into the dutch oven, clip the candy thermometer to the side and heat gradually over medium-low heat.

    While the oil is heating, don't stray too far away, but use this time to prepare your setup - arrange a baking sheet lined with paper towels next to the stove top. Get out your spider tool.

    Place ½ cup of granulated sugar in a wide dish or bowl and place next to your baking sheet.

    Once the oil has reached temperature, very gently pick up one donut at a time, place on the end of the spider, and place it gently into the oil.

    I fry three donuts at a time, so as to not overcrowd the pot, but also so that the oil temperature doesn't drop down too much (adding cool donuts to hot oil will do this).

    This will result in your donuts absorbing all the oil rather than frying in them. And, believe you me, you do not want this to happen.

    Once the donuts have gotten golden brown on the first side, gently flip over with the spider tool and fry for three more minutes on the second side.

    Remove from the oil, allowing any excess oil to drip back into the pot, then place on the paper towel-lined baking sheet. Repeat for the remainder of the donuts.

    Once the donuts have cooled slightly, roll them in sugar and allow to cool completely before filling.

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Piping in the Vanilla Cream

    While the donuts are cooling, prepare the vanilla cream. This part should be relatively straightforward following the instructions below.

    The goal is to have thick but smooth vanilla cream that is cooled slightly so you can fill a pastry bag then fill the donuts.

    If you don't have pastry bags, cut a small hole in the end of a gallon-sized ziptop bag - this works just as well.

    To fill the donuts, I like to use a butter knife to cut a hole ¾ of the way through the donut from the side.

    This makes it easier to stick the piping tip or end of your pastry bag into the donut and squeeze gently to fill the donuts with luscious vanilla cream.

    When you work so hard to make a delicious bread for your family, make sure to know How To Store Brioche Buns (+ donuts) so not one bite is lost.

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Looking for more donut recipes? Give these a try:

    • Stack of freshly made glazed donuts.
      Glazed Donuts
    • chocolate glazed donuts on a cooling rack with rainbow sprinkles and chocolate glaze in a bowl
      Homemade Chocolate Glazed Donuts
    • stack of 3 blueberry cake donuts, top donut with bite taken out
      Blueberry Cake Donuts
    • Enjoy these baked pumpkin donuts for breakfast before you head to the pumpkin patch.
      Pumpkin Cake Donuts

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Brioche Donuts with Vanilla Cream Filling

    A bit crispy on the outside and soft and fluffy on the inside, these Brioche Donuts are heavenly. They are also filled with luxurious vanilla cream.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Rising Time:: 16 hours
    Total Time: 16 hours 40 minutes
    Course: All Recipes, Breakfast, Brunch, Dessert
    Cuisine: American
    Servings: 14 servings
    Calories: 320kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    Donuts

    • ¾ cup water lukewarm
    • 1 teaspoon active dry yeast
    • ¼ cup granulated sugar
    • 3 large eggs room temperature
    • ½ cup unsalted butter softened to room temperature
    • 4 cups all-purpose flour + 2 tablespoons
    • 1 tablespoons white rum
    • 1 teaspoon lemon zest
    • ½ teaspoon kosher salt
    • ½ gallon vegetable oil for frying
    • ½ cup granulated sugar

    Vanilla Cream

    • ½ cup vanilla sugar (or vanilla seeds mixed with sugar) 
    • ⅓ cup corn starch
    • pinch of salt
    • 4 large eggs
    • 2 cups whole milk
    • 4 tablespoons unsalted butter
    US Customary - Metric

    Instructions

    Prepare the Donut Dough:

    • 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. PRO TIP: Water temperature should not be above 35°C / 95°F, or it will destroy the yeast. In a small bowl, beat the eggs. Cut the butter into small cubes and set aside.  After 10 minutes, add flour, eggs, rum and lemon zest to the yeast mixture in a large bowl. Knead well using the attachment on your mixer or by hand. After about 5 minutes, add the salt. Slowly incorporate the butter cubes and continue kneading well with your hands or in a stand mixer. The dough has to be glossy and smooth. Cover the bowl with plastic wrap 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. PRO TIP: The donut dough will be more delicious if you leave them to chill overnight. If you don't have the time, leave that part out.

    Shape The Donuts:

    • Remove the dough from the fridge and cut it into 70g pieces. Shape each piece into a smooth, tight bun and place on a baking tray 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 2 hours, or until about doubled in size

    Fry the Donuts:

    • In a cast iron pot filled halfway with vegetable oil, clip a candy thermometer to the side and heat over low until the oil reaches 165 - 175°C / 330 - 350°F. Carefully remove the donuts from the baking tray, taking care not to deflate them, and place them gently into the oil using a long-handled spider tool. Fry for three minutes on each side until golden brown. Keep an eye on the oil temperature to ensure it doesn't get too hot or too cool - adjust heat as necessary. Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar and set aside to cool completely before filling

    Make 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 then 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. Place in the fridge for 30 minutes. Just before using, whisk until smooth

    Fill the Donuts:

    • Fill a piping bag affixed with a large round tip with the vanilla cream. Using a butter knife, cut a small hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut. Eat the donuts right away or store in an airtight container for up to three days

    Notes

    • Donuts will keep at room temperature for up to 3 days, however, they are best consumed just after frying and filling
    • Recipe originally from Jernejkitchen

    Nutrition

    Calories: 320kcal | Carbohydrates: 38.4g | Protein: 8.6g | Fat: 14g | Saturated Fat: 7.1g | Cholesterol: 117.8mg | Sodium: 268.3mg | Fiber: 1.2g | Sugar: 8.2g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast

    Filed Under

    DonutsAdvancedIntermediate
    « Paleo Chocolate Creme Eggs
    Homemade Sourdough English Muffins »

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      I am honored you made this recipe from kickassbaker.com! Your star rating and comment will help others looking for recipes like this one. Please take a moment to share a star rating and offer a helpful comment or tip for other bakers. Thank you!

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Comments

    1. Bridgett Mainland

      April 09, 2020 at 10:32 pm

      Hello, just wanted to mention, I loved this blog post.

      Reply
    2. Njeri

      August 06, 2020 at 6:06 pm

      Thank you for this recipe. So excited to make. I only have instant dry yeast, and it’s difficult to find active dry yeast in stores. Do you have recommendations?

      Reply
      • Kim

        August 06, 2020 at 7:36 pm

        You can use instant dry yeast. You will not have to allow the yeast to bloom (bubble up for 10 minutes) in step 1 with instant yeast. You can skip that piece and immediately add the flour, eggs, rum and lemon zest. Good luck and enjoy!

        Reply
    3. Njeri

      August 06, 2020 at 8:40 pm

      4 stars
      Thank you so much!

      Reply
    4. Sara

      September 19, 2020 at 12:46 pm

      5 stars
      Looks fantastic!!

      Reply
      • Kim

        September 20, 2020 at 4:59 pm

        Thank you so much Sara! They're fantastic! Hope you give them a try 😉

        Reply
    5. Shazi

      October 31, 2020 at 7:17 am

      Hi! This looks so good! Would it be possible to leave out the rum?

      Reply
      • Kim

        November 02, 2020 at 11:47 am

        Absolutely! You can substitute with vanilla extract or even rum extract if you want the flavor but not the alcohol.

        Reply
    6. Toni

      February 19, 2021 at 5:09 pm

      Could I make the vanilla cream the night before to reduce workload in the morning? Making these for breakfast and excited by how they're looking so far (the dough smells AMAZING!)

      Reply
      • Kim

        February 19, 2021 at 5:24 pm

        Yes absolutely! Cover the cream with plastic wrap, pressing it onto the top of the cream so it doesn't form a skin. Enjoy!

        Reply
    7. Elizabeth

      March 13, 2021 at 9:27 pm

      5 stars
      Awesome.

      Reply
    8. Robyn

      January 07, 2022 at 1:25 pm

      5 stars
      These donuts are delicious! The pictures are amazing too 🙂

      Reply
      • Kimberlee Ho

        January 07, 2022 at 6:56 pm

        So glad you loved them!

        Reply
    9. Jamie

      May 27, 2022 at 3:56 pm

      5 stars
      Just made these & currently waiting for them to proof so I will do another review later . But I wanted to ask If I can save some of the dough and freeze it or will it not be good anymore & If so what else do you think I can do with the dough besides donuts?

      Reply
      • Kimberlee Ho

        May 27, 2022 at 5:05 pm

        So happy you're making these donuts! They're glorious 🙂 You can freeze the dough. After proofing, place them on a parchment paper lined baking sheet and freeze for at least an hour, then place the frozen dough in a freezer-safe bag for up to 3 months. Allow them defrost completely at room temperature before frying them. Good luck and enjoy!

        Reply

    Primary Sidebar

    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

    Popular

    • Double Chocolate Chip Muffin close-up with bite taken out, milk behind
      Bakery-Style Double Chocolate Chip Muffins Recipe
    • serving a slice of dalgona coffee chocolate cake
      Dalgona Coffee Chocolate Cake
    • Challah braided bread slices ready to be eaten.
      Fluffy Challah Bread
    • Close-up image of easy homemade cinnamon sticky bun fresh out of the oven
      One Hour Cinnamon Rolls
    • Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast
      Brioche Donuts with Vanilla Cream Filling
    • Challah Rolls recipe is great for the holidays.
      Challah Rolls

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    FeedFeed

    Footer

    ↑ back to top

    About

    • About Kim
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Kickass Baker