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Vanilla Brioche Doughnuts

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Vanilla Brioche Doughnuts are soft, fluffy pastries made with buttery brioche dough, filled with smooth vanilla pastry cream, and rolled in sugar. A decadent, bakery-style treat perfect for breakfast or dessert.

Ingredients

  • For the Brioche Dough:
  • 3 1/4 cups all-purpose flour
  • 3 large eggs
  • 1/2 cup whole milk, lukewarm
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp salt
  • For the Vanilla Cream Filling:
  • 1 1/2 cups whole milk
  • 1/3 cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
  • For Frying and Coating:
  • Vegetable oil (for frying)
  • 1/2 cup granulated sugar (for coating)

Instructions

  1. Make the brioche dough: In a bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let sit until foamy, about 5–10 minutes.
  2. In a mixer bowl, add flour, remaining sugar, eggs, salt, and yeast mixture. Mix until a dough forms.
  3. Add softened butter gradually and mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled, 1–2 hours. Refrigerate overnight if desired.
  4. Shape the doughnuts: Roll out chilled dough to 1/2-inch thickness. Cut into 3-inch rounds and place on a lined tray. Cover and let rise for 30–45 minutes until puffy.
  5. Make the vanilla cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk hot milk into yolks, then return to saucepan and cook until thickened. Stir in butter and vanilla. Chill completely.
  6. Fry the doughnuts: Heat oil to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side until golden. Drain on paper towels and roll in sugar while warm.
  7. Fill the doughnuts: Once cooled, poke a hole in each doughnut and pipe in chilled vanilla cream using a pastry bag. Serve fresh.

Notes

  • Refrigerating dough overnight makes shaping easier and improves flavor.
  • Maintain frying oil at 350°F to avoid greasy doughnuts.
  • Unfilled doughnuts can be frozen and filled after thawing.
  • Store-bought custard can be used as a shortcut for the filling.

Nutrition

Find it online: https://thefamilycooking.com/vanilla-brioche-doughnuts/