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Mango Brioche Donuts

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Mango Brioche Donuts are soft, buttery donuts made with rich brioche dough and filled or glazed with sweet tropical mango flavor. These bakery-style treats combine fluffy texture with fruity freshness for an elegant and indulgent dessert or brunch pastry.

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 cup mango puree
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Powdered sugar for topping (optional)
  • Toasted coconut for topping (optional)
  • White chocolate drizzle for topping (optional)
  • Freeze-dried mango pieces for topping (optional)

Instructions

  1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
  2. Add the eggs, warm milk, and vanilla extract. Mix until a dough begins to form.
  3. Gradually add the softened butter while kneading until the dough becomes smooth and elastic.
  4. Cover the dough and let it rise in a warm place for 1–2 hours or until doubled in size.
  5. In a small saucepan, combine the mango puree, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, then let cool completely.
  6. Roll out the dough on a lightly floured surface to about 1/2-inch thickness.
  7. Cut out donut shapes using a donut cutter or round cutters.
  8. Place the donuts on a baking sheet and let them rise again for 30–45 minutes.
  9. Heat oil in a deep pot to 350°F (175°C).
  10. Fry the donuts for about 1–2 minutes per side until golden brown.
  11. Drain on paper towels and allow to cool slightly.
  12. Fill the donuts with mango filling or dip them into the mango glaze.
  13. Garnish with powdered sugar, toasted coconut, or white chocolate drizzle if desired.

Notes

  • Refrigerating the dough overnight improves flavor and texture.
  • Use ripe mangoes or canned mango puree for the smoothest filling.
  • Bake the donuts at 350°F (175°C) for 12–15 minutes for a lighter option.
  • Store in an airtight container for up to 2 days at room temperature or 4 days refrigerated.
  • Freeze unfilled donuts for up to 2 months and thaw before filling and serving.

Nutrition

Find it online: https://thefamilycooking.com/mango-brioche-donuts/