Brioche Donuts with Vanilla Cream Filling

4.88 from 8 votes

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.

Prep Time30

Cook Time10

Rising Time:16

Total Time16 40

Course: All Recipes, Breakfast, Brunch, Dessert

Cuisine: American

Keyword: brioche donuts, vanilla cream filled donuts

Servings: servings

Calories: 358kcal

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 115°F, or it will destroy the yeast.
¾ cup water, 1 teaspoon active dry yeast, ¼ cup granulated sugar
In a small bowl, beat the eggs.
3 large eggs
Cut the butter into small cubes and set aside.
½ cup unsalted butter
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.
3 large eggs, 4 cups all-purpose flour, 1 tablespoons white rum, 1 teaspoon lemon zest
After about 5 minutes, add the salt.
½ teaspoon kosher 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.
½ cup unsalted butter
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.

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

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 330 - 350°F.
½ gallon vegetable oil
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.
½ cup granulated sugar

Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan.
½ cup vanilla sugar, ⅓ cup corn starch, pinch of salt
Whisk together milk and eggs in a separate bowl.
4 large eggs, 2 cups whole milk
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.
4 tablespoons unsalted butter
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 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

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.