Can I make these donuts without an overnight chill?

While you can skip the overnight refrigeration if you're short on time, I strongly recommend including this step. The extended cold fermentation develops flavor complexity and makes the dough easier to handle. If you must skip it, chill for at least 2 hours to firm up the butter before shaping.

Why did my donuts deflate when I tried to fry them?

Deflating typically happens when the donuts are overproofed or handled too roughly. Make sure not to let them rise too long during the second proof – they should be puffy but not fragile. Also, be gentle when transferring them to the oil, and make sure your oil is properly heated to 330-350°F.

Can I bake these instead of frying them?

While these are designed to be fried, you can bake them at 375°F for about 12-15 minutes if preferred. The texture will be more like brioche rolls than traditional donuts, but they'll still be delicious. Brush with melted butter after baking and roll in sugar while warm.

How can I tell when the oil is at the right temperature without a thermometer?

Drop a small piece of dough into the oil. If it sizzles gently and floats to the top within seconds, your oil is ready. If it browns too quickly, the oil is too hot. If it sits at the bottom without much bubbling, the oil is too cool. Adjust your heat accordingly.

Brioche Donuts with Vanilla Filling Recipe

This delectable Brioche Donuts with Vanilla Filling recipe transforms simple ingredients into pillowy, golden pastries with a luscious vanilla cream center. The buttery brioche dough creates an incredibly soft texture that melts in your mouth, while the rich vanilla filling adds the perfect sweet complement. Though the process requires patience, the heavenly results are absolutely worth every minute!

Why You’ll Love This Recipe

Bakery-Quality at Home: These donuts rival anything you’d find in a high-end bakery, but you’ll have the satisfaction of making them yourself.
Make-Ahead Friendly: The dough benefits from overnight chilling, making this perfect for planning ahead for weekend breakfasts or special occasions.
Customizable: Once you master the base recipe, you can switch up the fillings to create endless variations based on your mood or the season.
Impressive Result: These donuts look and taste professional, making them perfect for impressing guests or treating yourself to something truly special.

Ingredients You’ll Need

All-purpose flour: The foundation of our dough, providing structure while keeping the donuts tender.
Water: Activates the yeast and helps create the right consistency in the dough.
Granulated sugar: Sweetens the dough and helps feed the yeast. You’ll also need extra for coating the finished donuts.
Active dry yeast: The magical ingredient that makes our donuts rise to fluffy perfection.
Eggs: Add richness and structure to the brioche dough.
Unsalted butter: Creates that signature brioche richness and tender crumb. Make sure it’s softened for easy incorporation.
Rum: Adds a subtle depth of flavor that complements the vanilla beautifully.
Salt: Enhances all the other flavors and balances the sweetness.
Milk: Forms the base of our creamy vanilla filling.
Egg yolks: Enrich the pastry cream and give it that luxurious texture.
Cornstarch: Thickens the vanilla cream to the perfect pipeable consistency.
Vanilla extract: Provides that classic, aromatic flavor to the filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some delicious alternatives to try:

Chocolate Lover’s Dream: Replace the vanilla filling with chocolate pastry cream or ganache for a richer experience.
Citrus Twist: Fill with lemon curd for a tangy alternative that cuts through the richness of the brioche.
Berry Bliss: Mix fresh berry compote into the vanilla cream or use as a separate filling layer.
Spiced Version: Add cinnamon to the sugar coating for a warm, aromatic touch.
Coffee Cream: Add a tablespoon of espresso powder to the vanilla cream for a coffee-infused treat.

How to Make Brioche Donuts with Vanilla Filling

Step 1: Prepare the Dough

In a large bowl, combine lukewarm water, sugar, and yeast. Whisk until the yeast dissolves, then let it sit for 5-10 minutes until foamy. Add flour, salt, eggs, and rum, then knead thoroughly using a stand mixer with a dough hook (or by hand if you’re up for a workout!). Gradually incorporate the softened butter cubes, continuing to knead until the dough becomes glossy and smooth.

Step 2: First Rise and Chilling

Cover the bowl with plastic wrap and place in a warm, draft-free spot for about two hours, or until the dough has nearly doubled in size. Punch down the dough to release air bubbles, then refrigerate for 12-16 hours or overnight. This chilling period is crucial for developing flavor and making the dough easier to handle.

Step 3: Shape and Second Rise

Divide the chilled dough into 70g pieces (about 1/3 cup each). Shape each piece into a smooth ball by tucking the edges underneath and rolling between your palms. Place the shaped dough balls on a parchment-lined baking sheet dusted with flour, leaving plenty of space between each for expansion. Cover loosely with plastic wrap and allow to proof for about an hour, until doubled in size.

Step 4: Fry the Donuts

Heat about 2 inches of oil in a heavy pot to 330-350°F. Using a spider strainer or slotted spoon, carefully drop a few donuts at a time into the hot oil. Fry until golden on one side (about 1-2 minutes), then flip and fry the other side. Remove the golden donuts and place on a paper towel-lined tray to absorb excess oil.

Step 5: Make the Vanilla Cream

While the donuts cool, prepare the filling. In a saucepan, whisk together sugar, cornstarch, and milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Reduce heat and simmer for 1 minute. Temper the egg yolks by mixing in a small amount of the hot mixture, then add the egg mixture back to the saucepan. Return to heat and boil gently for 2 minutes, stirring continuously. Remove from heat, stir in butter and vanilla until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold.

Step 6: Finish and Fill

Roll the slightly cooled donuts in granulated sugar. Using a small knife, cut a hole in the side of each donut, creating a pocket that extends about three-quarters of the way in. Fill a piping bag fitted with a round tip with the chilled vanilla cream, then pipe a generous amount into each donut.

Pro Tips for Making the Recipe

Temperature Matters: Use room temperature eggs and properly softened butter for the best dough texture.
Don’t Rush the Process: The overnight chilling makes a huge difference in both flavor and texture – it’s worth the wait!
Oil Temperature: Keep an eye on your oil temperature with a thermometer. Too hot and the donuts will burn before cooking through; too cool and they’ll absorb too much oil.
Filling Technique: When cutting the pocket for filling, angle your knife slightly upward to create space without poking through the top.
Fry in Small Batches: Don’t crowd the pot when frying – this drops the oil temperature and results in greasy donuts.
Sugar Coating Timing: Roll the donuts in sugar while they’re still warm enough for the sugar to stick, but cool enough to handle.

How to Serve

These brioche donuts are best enjoyed fresh on the day they’re made, preferably while still slightly warm. Here are some serving ideas:

Perfect Pairings:

Serve with a cup of strong coffee or espresso for the classic café experience.
Pair with hot chocolate for an indulgent treat that children and adults will love.
For brunch, balance the sweetness with fresh fruit or a savory egg dish on the side.

Presentation Ideas:

Arrange on a tiered cake stand for an impressive display at brunches or celebrations.
Dust with a light sprinkle of powdered sugar just before serving for an extra-special touch.
For a dessert option, serve warm with a scoop of vanilla ice cream on the side.

Make Ahead and Storage

Storing Leftovers

Store filled donuts in an airtight container at room temperature for up to 12 hours. For longer storage, refrigerate for up to 1 week, but note that the texture will gradually change.

Freezing

The unfilled, fried donuts freeze surprisingly well. Place in a single layer on a baking sheet until frozen, then transfer to a freezer bag and store for up to 3 months. Thaw at room temperature, then warm slightly in a 300°F oven before filling and rolling in sugar.

Reheating

To refresh day-old donuts, warm them in a 300°F oven for 3-5 minutes. This revives some of that fresh-made texture. For refrigerated donuts, let them come to room temperature before warming.

Note: The vanilla cream can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming.

FAQs

Can I make these donuts without an overnight chill?

While you can skip the overnight refrigeration if you’re short on time, I strongly recommend including this step. The extended cold fermentation develops flavor complexity and makes the dough easier to handle. If you must skip it, chill for at least 2 hours to firm up the butter before shaping.
Why did my donuts deflate when I tried to fry them?

Deflating typically happens when the donuts are overproofed or handled too roughly. Make sure not to let them rise too long during the second proof – they should be puffy but not fragile. Also, be gentle when transferring them to the oil, and make sure your oil is properly heated to 330-350°F.
Can I bake these instead of frying them?

While these are designed to be fried, you can bake them at 375°F for about 12-15 minutes if preferred. The texture will be more like brioche rolls than traditional donuts, but they’ll still be delicious. Brush with melted butter after baking and roll in sugar while warm.
How can I tell when the oil is at the right temperature without a thermometer?

Drop a small piece of dough into the oil. If it sizzles gently and floats to the top within seconds, your oil is ready. If it browns too quickly, the oil is too hot. If it sits at the bottom without much bubbling, the oil is too cool. Adjust your heat accordingly.

Final Thoughts

These Brioche Donuts with Vanilla Filling transform a lazy weekend morning into something truly special. There’s something magical about biting through that sugar-coated exterior into the pillowy brioche, only to be surprised by the creamy vanilla center. While they require a bit of planning with the overnight chill, each bite proves that good things come to those who wait. Give yourself this delicious gift – I promise you won’t regret it!