As I scrolled through my feed recently, I stumbled upon a photo of brioche donuts that instantly took me back to quaint French patisseries. The thought of making Burnt Honey Brioche Donuts filled with a luscious creme légère sent shivers of excitement down my spine. Not only are these donuts a delightful weekend project, but they also offer a rich, creamy filling that’s a fun twist on a classic treat. With their airy texture and a sweet, crunchy sugar coating, they’re bound to impress at any brunch gathering or family get-together. Plus, they’re easily adaptable—want to make them dairy-free? You can do that too! Are you ready to dive into this delicious adventure? Let’s get frying!
Why are these donuts irresistible?
Melt-in-your-mouth texture: These brioche donuts are delightfully airy, creating a soft, pillowy bite that leaves you craving more.
Delectable filling: The burnt honey custard is an exquisite twist, adding rich, caramel notes that elevate the experience.
Versatile options: Feel free to explore variations by infusing the custard with spices like cardamom or using dairy-free alternatives for inclusivity.
Easy to impress: Perfect for brunch or special occasions, these donuts are sure to catch attention and win hearts.
Fun weekend project: Enjoy a joyful cooking experience, creating these delightful treats that bring nostalgia for French patisserie to your home. If you’re looking for more ideas, don’t miss out on my Christmas Salad Honey for a great pairing!
Burnt Honey Brioche Donut Ingredients
For the Dough
- Vegetable Oil – For frying; ensure the oil is heated to 365°F to achieve a perfectly crisp exterior.
- Unsalted Butter (56 g) – Adds richness; can be replaced with dairy-free butter for a vegan option.
- Large Egg – Provides structure and moisture; make sure it’s at room temperature for easier blending.
- Salt (0.5 tsp) – Enhances the flavor of the donuts.
- Bread Flour (180 g) – Essential for a light and airy texture; all-purpose flour may create a denser donut.
- Granulated Sugar (1 tbsp + 35 g) – Sweetens the dough and assists in browning during frying.
- Active Dry Yeast (1 tsp) – Aids in leavening and activating the dough rise.
- Whole Milk (80 g, warmed to 38°C) – Moisture source; use an alternative milk for a dairy-free version.
For the Custard Filling
- Heavy Cream (150 g, cold) – Integral for making the rich custard filling.
- Egg Yolks (2) – Adds creaminess and assists in thickening the custard.
- Corn Starch (12 g) – Thickening agent for achieving the perfect custard consistency.
- Vanilla Extract (1 tsp) – Enhances the flavor profile of the custard.
- Honey (40 g) – Key flavoring for the burnt honey custard; contributes a unique sweetness.
- Granulated Sugar (150 g) – For sweetening the custard and dusting the donuts afterward.
Step‑by‑Step Instructions for Burnt Honey Brioche Donuts
Step 1: Dough Preparation
Begin by warming 80 grams of whole milk to about 38°C. In a small bowl, combine the warm milk with 1 teaspoon of active dry yeast and 1 tablespoon of granulated sugar, letting it sit for 5-10 minutes until frothy. In a larger mixing bowl, blend together 56 grams of unsalted butter, 180 grams of bread flour, 0.5 teaspoon of salt, and 1 large egg. Finally, incorporate the foamy yeast mixture and mix until a shaggy dough forms.
Step 2: Kneading and Rising
Transfer the dough onto a floured surface and knead for about 8-10 minutes until you achieve a smooth and elastic texture. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for approximately 1 hour or until it doubles in size. This rising process is crucial for the airiness of your Burnt Honey Brioche Donuts.
Step 3: Chilling the Dough (Optional)
If you have the time, consider refrigerating the risen dough overnight. This optional step will enhance the flavor and texture of your donuts, making them even more delectable. When you’re ready to fry, take the dough out of the fridge, allowing it to warm slightly while you prepare for the next steps.
Step 4: Shaping and Second Rise
Once the dough has risen, gently punch it down to release the air. Divide the dough into 10 equal pieces and roll each into a smooth ball. Place the formed balls onto a parchment-lined baking sheet, covering them with a towel. Allow them to rise again for about 30 minutes, or until they puff up nicely, which is signified by their increased size.
Step 5: Frying the Donuts
In a deep skillet or pot, heat vegetable oil to 365°F (185°C). Carefully add the risen dough balls into the hot oil, frying in batches to avoid overcrowding. Fry them for 2-3 minutes on each side or until they turn a golden brown. Use a slotted spoon to remove the donuts from the oil, draining them on paper towels, and toss them in granulated sugar while they’re still warm for a sweet coating.
Step 6: Preparing the Burnt Honey Custard
In a saucepan, cook 40 grams of honey over medium heat until it turns an amber color, about 5 minutes. Remove from heat and carefully mix in 80 grams of warmed milk. In a separate bowl, whisk together 2 egg yolks, 150 grams of sugar, and 12 grams of cornstarch. Gradually temper the egg mixture with the hot honey milk, then pour it back into the saucepan and return to medium heat, stirring constantly until thickened, about 3-5 minutes.
Step 7: Cooling the Custard
Once thickened, strain the mixture through a fine sieve into a bowl for a silky texture. Allow it to cool to room temperature. Meanwhile, whip 150 grams of cold heavy cream until soft peaks form, then gently fold it into the cooled custard. This will create a light and airy filling, perfect for our Burnt Honey Brioche Donuts.
Step 8: Filling the Donuts
After the donuts have cooled completely, use a small serrated knife to poke a hole into each one. Fit a piping bag with a round tip and fill it with the delicious burnt honey custard. Carefully inject the custard into each donut until slightly plump, ensuring that every bite is filled with that rich, creamy goodness.
What to Serve with Decadent Brioche Donuts with Burnt Honey Custard
Whether you’re enjoying these delightful treats for breakfast, brunch, or dessert, they pair beautifully with a variety of delicious accompaniments that will enhance their heavenly goodness.
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Rich Coffee: The bitterness of a freshly brewed cup helps to balance the sweetness of the donuts, creating a perfect morning pairing.
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Whipped Cream: Light and airy, a dollop of whipped cream adds a velvety texture that complements the brioche’s fluffy bite.
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Fresh Berries: Juicy strawberries or tart raspberries introduce a refreshing burst of acidity, brightening the overall flavor profile and enhancing visual appeal.
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Scrambled Eggs: Soft, savory eggs contrast beautifully with the sweet brioche donuts, making for a delightful brunch experience.
Add a colorful fruit salad to your table. Not only does it offer a refreshing element, but the natural sweetness of seasonal fruits beautifully complements the rich custard filling.
- Apple Cider: For a seasonal twist, sipping on warm apple cider will evoke cozy autumn vibes while enhancing the sweet and honeyed notes of the donuts.
These delightful pairings will not only elevate your meal but also create unforgettable moments filled with warmth and joy.
Expert Tips for Burnt Honey Brioche Donuts
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Watch the Honey: Keep an eye on the honey while heating; it can go from perfect to burnt quickly. Remove it from the heat as soon as it turns amber.
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Oil Temperature Matters: Ensure your vegetable oil is at 365°F to avoid greasy donuts. Use a thermometer for accuracy, as cooler oil will lead to soggy treats.
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Perfectly Whipped Custard: For a light filling, whip the heavy cream just until soft peaks form before folding it into the custard. This technique adds the ideal airy texture.
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Dough Rising Tips: Be patient with the rising times! Allow the dough to fully double in size, as this creates those delightful airy pockets in your burnt honey brioche donuts.
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Chill for Flavor: If you can, chill the dough overnight before frying. This extra step enhances the flavor and results in a wonderfully rich donut texture.
Burnt Honey Brioche Donut Variations
Feel free to play around with these delightful tweaks to make this recipe your own and elevate your donut-making game!
- Dairy-Free: Substitute unsalted butter and whole milk with coconut oil and almond milk for a delicious vegan version.
- Citrus Infusion: Add orange or lemon zest to your custard for a refreshing burst of citrus that brightens each bite.
- Spiced Custard: Stir in cardamom or cinnamon to the custard base for a warm, aromatic flavor that’s simply irresistible.
- Choco-Dipped Delight: After frying, dip the donuts into a chocolate glaze for a rich and decadent twist on the classic.
- Nutty Crunch: Roll the warm donuts in crushed nuts, like pistachios or hazelnuts, for an added crunch that complements the softness beautifully.
- Maple Variation: Swap out honey for maple syrup in the custard to create a cozy, fall-inspired flavor that’s perfect for any occasion.
- Mini Versions: Make mini donuts using a donut hole pan for bite-sized treats that are perfect for sharing or snacking.
- Serving Twist: Serve with a drizzle of additional burnt honey over the top or as a dipping sauce on the side, enhancing the flavor experience.
For even more inspiration for your brunch spread, consider pairing these delectable donuts with a vibrant Christmas Salad Honey that perfectly balances richness with freshness!
How to Store and Freeze Burnt Honey Brioche Donuts
Room Temperature: Keep the donuts covered at room temperature for up to 1 day to maintain their freshness and prevent drying out.
Fridge: For longer storage, refrigerate the donuts in an airtight container for up to 3 days. Let them return to room temperature before serving to enjoy their fluffy texture.
Freezer: If you want to save them for a later date, freeze the filled donuts in a single layer on a baking sheet. Once frozen, transfer to a freezer bag, where they can be stored for up to 2 months.
Reheating: To reheat from the fridge or freezer, gently warm the donuts in the oven at 350°F (175°C) for about 5-7 minutes, ensuring they stay soft and delicious.
Make Ahead Options
These Burnt Honey Brioche Donuts are a fantastic option for meal prep! You can prepare the dough and let it rise up to 24 hours in advance; simply cover it tightly with plastic wrap in the refrigerator to maintain its flavor and texture. For an even richer taste, consider letting it chill overnight! The burnt honey custard can also be made up to 3 days before filling the donuts—just ensure it’s stored in an airtight container in the refrigerator. When you’re ready to fry, allow the dough to come to room temperature before shaping and frying the donuts. This way, you’ll enjoy the delightful freshness and creamy filling with minimal effort on the day of serving!
Burnt Honey Brioche Donuts Recipe FAQs
How do I select the right ingredients for my brioche donuts?
Absolutely! When choosing ingredients, fresh is key. For the best flavor, look for unsalted butter and ensure your yeast is active—check the expiration date! Eggs should be large and at room temperature for easy blending, while bread flour will provide that airy texture you crave. If you’re considering dairy-free options, choose high-quality plant-based butter and milk alternatives.
How should I store my burnt honey brioche donuts?
Very good question! Keep your donuts covered at room temperature for up to 1 day. If you want to store them longer, place them in an airtight container in the refrigerator for up to 3 days. Just remember to let them come back to room temperature before enjoying, to help regain their delightful fluffiness.
Can I freeze filled brioche donuts for later?
Absolutely! To freeze your burnt honey brioche donuts, first, place them in a single layer on a baking sheet, ensuring they don’t touch each other. Freeze them until solid, then transfer the donuts to a freezer bag or airtight container. They should keep well for up to 2 months! When you’re ready to enjoy them again, gently warm them in a 350°F oven for 5-7 minutes to bring back their mouthwatering texture.
What if my dough doesn’t rise properly?
Don’t worry! If your dough isn’t rising well, it could be due to a few factors. First, make sure the yeast is fresh and adequately activated; it should froth up within 5-10 minutes when mixed with warm milk. If the kitchen is too cold, find a warmer spot for rising, or try placing the bowl in the oven with the light on. Lastly, be patient; dough can sometimes take longer than expected to double!
Are these donuts suitable for vegans or those with allergies?
Great consideration! To make these burnt honey brioche donuts vegan friendly, substitute the egg with flaxseed meal (1 tablespoon of flax mixed with 3 tablespoons of water per egg) and use plant-based alternatives for butter and milk. Additionally, always check for any cross-contamination if allergies are a concern, as ingredients vary by brand.
Melt-in-Your-Mouth Burnt Honey Brioche Donuts Recipe
Ingredients
Equipment
Method
- Warm 80 grams of whole milk to about 38°C. Combine with active dry yeast and 1 tablespoon of granulated sugar; let sit for 5-10 minutes until frothy.
- In a mixing bowl, blend together unsalted butter, bread flour, salt, and egg. Incorporate the foamy yeast mixture and mix until a shaggy dough forms.
- Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.
- Consider refrigerating the risen dough overnight to enhance flavor and texture.
- Gently punch down the risen dough, divide into 10 equal pieces, and roll each into a ball.
- Place on a parchment-lined baking sheet, cover with a towel, and let rise for 30 minutes.
- Heat vegetable oil to 365°F. Carefully fry the dough balls in batches for 2-3 minutes on each side until golden brown.
- Remove from oil and drain on paper towels; toss in granulated sugar while warm.
- Cook honey until amber, about 5 minutes. Mix in warmed milk.
- Whisk yolks, sugar, and cornstarch; gradually temper with honey milk and return to heat, stirring until thickened.
- Strain the mixture for a silky texture and cool to room temperature.
- Whip heavy cream until soft peaks form, then fold into the cooled custard.
- Poke a hole into each cooled donut, fill with burnt honey custard using a piping bag.
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