Brioche Donuts with Vanilla Pastry Cream Recipe

Hey y’all! Imagine biting into a fluffy, golden brioche donut filled with the most luscious vanilla pastry cream. This recipe for Brioche Donuts with Vanilla Pastry Cream is perfect for breakfast, brunch, or a sweet treat any time of the day. Whether you’re celebrating a special occasion or just indulging in a weekend baking project, these donuts are sure to impress. Let’s get cooking!

Why You’ll Love This

• The combination of light, airy brioche and rich vanilla cream is irresistible.
• Perfect for parties, gatherings, or a delightful breakfast treat.
• They can be customized with various fillings and toppings.
• Makes a fun and rewarding baking project.
• These donuts will impress both kids and adults alike.

Ingredients

• 3 1/4 cups (400g) all-purpose flour
• 1/4 cup (50g) sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 4 large eggs
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (120ml) whole milk, warm
• Vegetable oil, for frying
• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

Prepare the Dough

In a large bowl, mix the flour, sugar, instant yeast, and salt. Add in the eggs and milk, stirring until a dough forms. Add the butter gradually and knead until smooth. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Shape and Fry the Donuts

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a donut cutter or a round cutter to cut out donuts. Cover and let them rest for another 30 minutes. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 1-2 minutes per side. Drain on paper towels.

Make the Vanilla Pastry Cream

In a saucepan, heat the heavy cream until simmering. In a separate bowl, mix the sugar, cornstarch, vanilla extract, and salt. Slowly add the hot cream, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Let cool completely before using.

Fill the Donuts

Using a piping bag fitted with a small round tip, fill each donut with the cooled pastry cream.

Notes

• For best results, use a kitchen thermometer to monitor oil temperature while frying. Learn more about deep-frying.
• The dough can be made a day ahead and refrigerated overnight for even more flavor.
• Use a star piping tip for a decorative finish on the filled donuts.

Variations

• Chocolate Pastry Cream: Add 1/4 cup (25g) of cocoa powder to the cream mix for a chocolatey twist.
• Lemon Zest: Add the zest of one lemon to the dough for a citrusy flavor.
• Berry Filling: Substitute vanilla pastry cream with a berry compote filling.

Required Equipment

• Mixing bowls
• Rolling pin
• Donut cutter
• Deep fryer or large pot
• Thermometer
• Piping bag with tip

Storage Instructions

Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Suggested Pairings

Pair these delicious donuts with a cup of coffee or tea for a delightful breakfast or afternoon treat. Also great with a scoop of vanilla ice cream!

Pro Tips

• Ensure your butter is soft to incorporate seamlessly into the dough. See why soft butter is key.
• Don’t overcrowd the fryer to maintain the oil temperature.
• Let the pastry cream cool completely before filling the donuts to prevent it from becoming runny.

FAQ

1. Can I bake the donuts instead of frying? Yes, bake them at 350°F (175°C) for about 10-12 minutes or until golden.
2. How do I know when the dough has risen enough? The dough should double in size and feel slightly springy to the touch.
3. Can I use a different filling? Absolutely, feel free to try jams, chocolate, or other custards.