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Chocolate Brioche Doughnuts with Raspberry Filling Recipe

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★★★★★

4.9 from 66 reviews

These Brioche Doughnuts are rich, fluffy, and buttery with a tender crumb, fried to a perfect golden brown and coated in sugar. They are optionally filled with raspberry jam for a delightful fruity surprise inside. The dough is made with a brioche dough enriched with butter and eggs, chilled for easy handling, then shaped, proofed, fried, sugared, and filled for an irresistible treat.

Ingredients

Scale

Dough

  • 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
  • 1/3 cup (75 grams) granulated sugar, divided
  • 1 cup (240 grams) whole milk, warmed to 115-120°F
  • 4 cups (670 grams) bread flour, plus more for dusting
  • 1 teaspoon (4 grams) kosher salt
  • 1 tablespoon (18 grams) vanilla bean paste
  • 3 large eggs + 1 large egg yolk, at room temperature
  • 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature

For Frying and Coating

  • Vegetable or canola oil, for frying
  • 1/2 cup caster or granulated sugar, for rolling

Optional Filling

  • Raspberry jam

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and warm milk. Stir and let sit for 10-15 minutes until the mixture is foamy, indicating the yeast is active.
  2. Mix Dough Ingredients: Add the remaining sugar, bread flour, salt, vanilla bean paste, and eggs to the yeast mixture. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough starts to come together, then increase speed and knead an additional 2 minutes until a soft dough forms. If mixing by hand, knead longer until combined.
  3. Add Butter Gradually: Reduce mixer speed to low. Add the softened cubed butter piece by piece, waiting for each to incorporate fully before adding the next. This should take 3-5 minutes to fully integrate the butter into the dough.
  4. Knead Dough Until Smooth: Increase mixer speed to medium-low (speed 2). Continue kneading the dough for 7-10 minutes until it becomes very soft, supple, and pulls away cleanly from the bowl sides.
  5. First Rise: Place the dough in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. Chilling helps make the dough easier to handle.
  6. Shape Doughnuts: Remove chilled dough and place on a floured work surface. Weigh the dough and divide into 14 equal pieces (around 89 grams each). Roll each piece into a tight ball and place spaced apart on parchment-lined baking sheets.
  7. Second Rise: Gently flatten the tops slightly. Cover the dough balls with a clean linen and let rise in a warm place for 1-2 hours until they puff and spring back gently when poked.
  8. Heat Oil for Frying: Toward the end of proofing, heat vegetable or canola oil in a large, heavy-bottomed pot to 320°F (160°C), using a candy thermometer. Prepare a baking sheet lined with paper towels for draining and place sugar in a bowl for coating.
  9. Fry Doughnuts: Carefully lower 2-3 doughnuts at a time into the hot oil. Fry each side for 2-3 minutes until golden brown, flipping once. Remove with a slotted spoon and drain on prepared paper towels. Maintain oil temperature throughout frying.
  10. Coat with Sugar: While still warm, toss each doughnut in the sugar bowl until evenly coated. Place back on the baking sheet and allow them to cool completely before filling.
  11. Fill with Jam: Transfer raspberry jam to a large piping bag. Use a chopstick or similar tool to poke a small hole on the side of each doughnut. Stand doughnuts upright and pipe jam into each. Serve immediately for best flavor and texture. Enjoy!

Notes

  • Ensure the milk is warmed to 115-120°F to properly activate the yeast without killing it.
  • Softened butter is essential to incorporate smoothly into the dough.
  • Chilling the dough overnight improves handling and doughnut texture.
  • Maintain consistent oil temperature to ensure even frying and avoid greasy doughnuts.
  • You can substitute raspberry jam with any filling of your choice or omit filling for classic plain sugared doughnuts.
  • Use a candy thermometer for accurate oil temperature.
  • Work in batches when frying to prevent overcrowding the pot.

Keywords: brioche doughnuts, fried doughnuts, raspberry jam doughnuts, homemade doughnuts, enriched dough, sweet fried dough

Find it online: https://cookwithruby.com/chocolate-brioche-doughnuts-with-raspberry-filling-recipe/