Brioche Donuts with Fresh Cream Filling

Recipe by Molly
at missmollymakes.com

5 from 1 vote

Rich, buttery soft donuts that are filled with your choice of luxurious flavoured fresh cream or pastry crème (custard).

Prep Time45

Cook Time20

Rising Time3

Total Time4 5

Servings:

Calories: 870kcal

Using a stand mixer or regular large bowl, add sugar and yeast with the warm milk. Allow it to sit for about 10 minutes or until the yeast starts to bubble.
Add flour, salt and eggs to the yeast mixture in a large bowl until a scraggy mixture is formed. Cover and set aside for 10 minutes.
Either transfer to a lightly floured work surface or using a stand mixer with dough hook, knead for 5-8 minutes until the dough becomes together, becoming smooth and elastic. It will initially be sticky but as you develop gluten structure, it will firm up. If still loose after 6 minutes or kneading, add 1 tbsp flour.
Slowly incorporate the butter, 1-2 tbsps at a time, kneading well in between each addition. The dough should look smooth and silkier and have a yellow colour.
To know when enough kneading is done, ensure it passes the ‘window pane test’. Gently spread the dough apart. If properly kneaded, the dough should stretch, without tearing so that you can see through. You may knead for up to 20 minutes, this is why the stand mixer is recommended.

Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size. You can either use now or slow proof for extra flavour and better texture.
Long Proof:
Deflate dough and re-cover the bowl. Refrigerate for 12 - 16 hours or overnight.
TIP: The donuts will be even better, more flavourful and actually easier to digest if you leave them to proof longer. If you don't have the time, you can skip this step but i do recommend it.
Make Now:
Gently remove dough and place on a lightly floured work surface. Portion into 12 pieces.
Shape each portion into a smooth, tight bun and place on a baking tray lined with baking paper. Repeat with the remaining portions.
I like to then use a pair of scissors to cut the baking paper into small rectangles, just wider than the bun (allow for rising size). This allows you to pick up the paper and place into the hot oil when it comes and avoids it deflating.
Ensure there is plenty of room between the donuts as they rise. Cover lightly with cling film or a tea towel and leave for about 1-2 hours, or until about doubled in size. Brioche dough rises slowly and depending on weather, proofing time may vary. Summer = faster. winter = slower proof.

In a large wide cast iron or fry pan. Fill it up to the halfway point with canola oil. Heat the oil to 165-175°C / 330-350°F. Carefully remove the donuts from the baking tray, take care not to deflate them, and place them into the oil. Fry for 3 minutes on each side until golden brown. Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling.
Create the Creams! Choose ONE or make small amount of the other flavours and use all 4!

Add the milk, coffee beans and half of the sugar in a saucepan and place over medium-low heat. When bubbles start to form, just before the milk boils, remove from heat and place on lid. Allow the milk and coffee to infuse for 15 minutes. Strain through a fine-mesh sieve and discard the coffee beans.
In a small bowl, mix the remaining sugar, egg yolks, and cornflour/starch.
Slowly pour a small amount of the hot milk into the yolks, whisking constantly, then pour 1/3 of the milk into the yolks, still whisking constantly as to 'temper the eggs'. Pour the mixture back into the saucepan and heat over medium-low heat, whisking constantly, until the mixture is thick and silky.
Remove from heat and whisk the butter and vanilla paste/extract and whisk until it comes together. Cover with cling wrap directly on the surface to prevent a skin from forming and refrigerate until completely cool.

Using a cold metal mixing bowl, add the cream and beat until stiff peaks form. Stir in desired cream ingredients. Cover and refrigerate until needed.

Transfer the preferred fillings into a piping bag fitted with a round piping tip. Using a small knife, make a small incision in the side of each donut. Insert the piping tip and fill well with cream.
Place sugar in a wide bowl, place on donut in at a time and coat with sugar. Shake to remove any excess.
Serve donuts fresh. Enjoy!