Burnt Honey Brioche Donuts (Printer-Friendly)
Soft, golden brioche donuts with a smooth burnt honey custard filling and a sweet sugar crust.
# What You’ll Need:
→ Dough
01 -
3 1/3 cups bread flour (11% protein)
02 -
1 tsp salt
03 -
1 large egg, room temperature
04 -
2 tbsp granulated sugar
05 -
10 g active dry yeast
06 -
140 ml whole milk, warmed
07 -
70 g unsalted butter, room temperature
→ Burnt Honey Custard Filling
08 -
115 g honey
09 -
4 large egg yolks
10 -
50 g granulated sugar
11 -
0.5 tsp salt
12 -
15 g corn starch
13 -
370 ml whole milk, divided
14 -
5 g unsalted butter
15 -
1 tsp pure vanilla extract
→ Frying and Finishing
16 -
Vegetable oil for deep frying (enough for 5 cm depth)
17 -
100 g granulated sugar for coating
18 -
240 ml heavy whipping cream, cold
# Steps to Make This:
01 -
Warm whole milk to about 40°C and dissolve sugar and yeast in it. Let rest for 5 minutes until frothy.
02 -
Combine bread flour and salt in a mixer bowl. Add egg, softened butter, and yeast mixture. Mix gently with dough hook, then knead at medium speed for 15 minutes until stretchy without tearing.
03 -
Shape dough into a tight ball, place in a buttered bowl, cover with plastic wrap. Let rise at room temperature for 1 hour or refrigerate overnight for enhanced flavor.
04 -
Deflate dough, divide into six equal portions. Shape each into a ball, place on parchment squares, cover with a towel, and proof for 30 minutes until puffed.
05 -
In a saucepan over medium heat, let honey bubble gently until deep amber and nutty aroma develops. Stir occasionally but watch carefully to prevent burning.
06 -
Whisk egg yolks, sugar, salt, and corn starch until pale and fluffy. Temper yolks by gradually whisking in half the warm honey-milk mixture, then return all to saucepan.
07 -
Add remaining milk gradually while whisking. Cook over medium heat, stirring constantly, until custard thickens and starch is fully cooked. Remove from heat, stir in butter and vanilla. Strain through mesh. Cover surface with plastic wrap and cool.
08 -
Whip cold heavy cream until soft peaks form. Gently fold into cooled custard for a light, airy filling.
09 -
Heat vegetable oil to 185°C (365°F) in a deep pot. Fry donuts, parchment side down initially, remove paper after a few seconds. Fry each side 2–3 minutes until deep golden brown.
10 -
While still warm, immediately toss fried donuts in granulated sugar until evenly coated. Transfer to a cooling rack.
11 -
Once cooled, create a hole in each donut and pipe the burnt honey custard filling generously inside.
# Additional Notes:
01 -
Ensure dough is well proofed for light and tender texture. Monitor caramelization carefully as honey can quickly burn.
02 -
Donuts are best enjoyed fresh but can be refrigerated and brought to room temperature before serving.