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

Description

A delightful combination of soft, fluffy brioche donuts filled with creamy vanilla pastry cream, these decadent treats are perfect for desserts or special celebrations. With a melt-in-your-mouth texture and a rich, sweet filling, these donuts are sure to impress your loved ones.

Ingredients

Units Scale

Donuts

4 1/2 cups all-purpose flour
3/4 cup water, lukewarm
1/4 cup granulated sugar
1 teaspoon active dry yeast
3 large eggs, room temperature
1/2 cup unsalted butter, softened and cubed
1 tablespoon rum
1 teaspoon salt
1/2 cup granulated sugar (for coating)

Vanilla Cream

1 cup whole milk
2 large egg yolks
1 tablespoon unsalted butter
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

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Instructions

Activate the Yeast
Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast completely. Leave the mixture for 5 to 10 minutes until it becomes foamy, indicating that the yeast is activated.
Prepare the Dough
Add the flour, salt, eggs, and rum to the yeast mixture. Knead everything well using a mixer attachment or by hand until combined. Slowly add the butter cubes into the dough and continue kneading until it becomes glossy and smooth.
First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it almost doubles in size. This should take about 2 hours.
Chill the Dough
Punch the dough down to remove excess air, then transfer it to the fridge. Let it chill for 12 to 16 hours or overnight for enhanced flavor.
Shape Donuts
Divide the chilled dough into 70g (2¼ oz. or ⅓ cup) portions. Shape each portion into a smooth bun and place on a baking sheet lined with parchment paper and dusted with flour. Cover lightly with plastic wrap and let proof for 1 hour, or until doubled in size.
Fry the Donuts
Heat 2 inches of oil in a heavy pot to 330-350°F (165-175°C). Carefully fry several donuts at a time, allowing each side to become golden brown, about 1-2 minutes per side. Use a strainer or spider spoon to remove the donuts and place them on a paper towel-lined tray to cool.
Coat the Donuts
Once slightly cooled, roll each donut in granulated sugar to coat. Let them cool completely before filling.
Prepare the Vanilla Cream
In a large saucepan, mix sugar, cornstarch, and milk together. Whisk until smooth, then cook over medium heat, whisking continuously until the mixture thickens and starts to boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
Temper the Eggs
Add a small amount of the hot milk mixture to the egg yolks while whisking vigorously to temper them. Then, combine all of the egg mixture with the milk mixture in the saucepan. Return to heat, bring to a light boil, and cook for 2 more minutes, stirring continuously.
Finish the Pastry Cream
Remove from the heat. Stir in butter and vanilla extract until smooth. Pour the finished cream into a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled thoroughly.
Fill the Donuts
Fill a piping bag fitted with a round tip with the chilled vanilla cream. Use a small knife to create a hole on the side of each donut and pipe the cream inside generously, ensuring each donut is well-filled.

Notes

For enhanced flavor and fluffier donuts, allow the dough to rest in the refrigerator overnight.
Experiment with alternative fillings like lemon curd, chocolate ganache, or fruit jams for variety.
Instead of granulated sugar, coat the donuts with powdered sugar for a different texture.
Store the donuts in an airtight container at room temperature for up to 12 hours or refrigerate them for up to a week.

Nutrition

Serving Size: 1 donut
Calories: 285
Sugar: 10g
Sodium: 115mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg