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Raspberry Cream Brioche Donuts

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Homemade light and fluffy donuts filled with luscious raspberry cream, perfect for brunch or special celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast
  • 1/2 cup milk (warm)
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 1 cup raspberry puree
  • 1 cup heavy cream (for filling)
  • Powdered sugar (for coating)

Instructions

  1. Activate the yeast: In a bowl, mix the warm milk and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy and bubbly.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, and salt.
  3. Create the dough: Add the eggs and melted butter to the flour mixture, followed by the frothy yeast mixture. Stir until everything is well combined.
  4. Knead the dough: On a lightly floured surface, knead the dough until it’s smooth and elastic, about 5-7 minutes.
  5. Shape the donuts: After the dough has risen, punch it down gently and roll it out to about 1/2-inch thickness. Cut out donut shapes and let them rise again for 30 minutes.
  6. Fry the donuts: In a deep pot, heat oil to 350°F (175°C). Fry the donuts until golden brown, about 2-3 minutes per side.
  7. Prepare the filling: In a mixing bowl, whip the heavy cream to soft peaks and gently fold in the raspberry puree.
  8. Fill and dust: Fill each donut with raspberry cream and dust with powdered sugar before serving.

Notes

Store any leftover donuts in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave before serving.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-cream-brioche-donuts-recipe/

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