Brioche Donuts with Raspberry Cream

Fluffy, airy brioche donuts filled with a smooth, tangy raspberry cream! Follow my brioche donuts with raspberry cream recipe step by step, and you will have bakery-style donuts right at home.

What are Brioche Donuts?

Brioche donuts are rich, buttery, and slightly sweet, made from a yeast-based dough with high butter and egg content. This gives them an airy, fluffy texture, and they are often filled with sweet cream or custards.

Why you will like this Recipe

Fluffy, Buttery Brioche
The base is soft, pillowy brioche with just the right amount of buttery richness.

Tangy-Sweet Raspberry Burst
Fresh raspberries add a pop of tartness that perfectly balances the sweetness of the cream and brioche.

Creamy Filling
The cream is smooth and rich

Customizable & Fun to Make
You can swap in other berries, drizzle with chocolate, or add a hint of vanilla or lemon zest.

Ingredients

For the Dough:

• ½ cup (120g) milk, warmed to 95–110°F
  • The ideal temperature environment for yeast. If it is too hot, the yeast will die
• 3 tbsp sugar, 1 tsp sugar for yeast
  • Adds sweetness to the dough. The 1 tsp sugar is to help the yeast bloom
• 1 packet active dry yeast
  • important to make airy donuts
• 1 large egg
  • helps enrich the dough
• 1 egg yolk
  • adds extra richness
• 1 3/4 cup bread flour
  • for more structure and a slight chewier texture
• 1/2 cup all-purpose four
• ½ tsp salt
  • balance sweetness
• 3 tbsp unsalted butter, softened
  • adds richness and for a buttery crumb
• Granulated sugar, for rolling
  • Adds the classic donut finish

For the Raspberry Cream Filling:

• ½ cup raspberries
  • For the tart fruity flavor
• 2 tbsp granulated sugar
  • Adds sweetness
• 1 tsp lemon juice
  • Brightens the flavor
• 4 tbsp cream cheese, softened
  • Adds creaminess
• ½ cup heavy cream, cold
  • For the whipped cream base
• 2 tsp powdered sugar
  • Adds sweetness

Brioche Donuts with Raspberry Cream Instructions

Prepare the Yeast (if using active dry yeast)

Warm the milk to 95–110°F.

Add 1 tsp sugar to the milk and stir in the yeast.

Let it sit for about 10 minutes until foamy.

Make the Dough

In a mixing bowl, combine the foamed yeast, egg, egg yolk, and sugar. Mix well.

Add the flours and salt. Knead on low speed for 1–2 minutes until just combined. If the dough is too dry, add milk 1 tsp at a time.

Increase the speed to medium and knead for 6 minutes.

Add the softened butter, 1 tbsp at a time, kneading well after each addition.

Continue kneading on medium for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.

First Proof

Lightly oil a bowl and place the dough inside. Cover and set aside.

Cover and proof for 1.5–2 hours, or until doubled in size.

Shape and Second Proof

Divide the dough into 6 equal pieces and form into balls.

Place each ball on parchment paper.

Lightly pat each ball, cover, and proof for 45–60 minutes. The dough is ready when it slowly bounces back after being gently pressed, leaving a slight indentation.

Fry the Donuts

Heat oil to 350°F.

Carefully drop each dough ball into the oil.

Carefully remove parchment paper.

Fry 1.5–2 minutes per side, or until golden brown.

Drain on a wire rack.

While still warm, roll each donut in granulated sugar.

Cut a small hole or slit in each donut for filling.

Make the Raspberry Cream

In a small pan, combine raspberries, sugar, and lemon juice. Cook on medium-low for 3 minutes.

Strain the mixture to remove seeds (optional).

Whip the heavy cream with powdered sugar until stiff peaks form.

In a separate bowl, soften the cream cheese and fold in the raspberry puree.

Gently fold in the whipped cream.

Transfer the mixture to a piping bag.

Fill and Finish

Once the donuts are cooled, pipe the raspberry cream into each donut.

Top with fresh raspberries.

Enjoy immediately!

Brioche Donuts with Raspberry Cream Tips

• Do not rush the proofing! If the donuts are under-proofed, they will come out dense and won’t puff up in the fryer. Over-proofed donuts will rise too much and may collapse while frying.
• Make sure the oil is heated to 350°F. If it’s not hot enough, the donuts will become greasy; if it’s too hot, they will burn on the outside and remain undercooked inside.
• Ensure the butter is softened before adding it to the dough.
• When shaping the donuts, handle the dough gently so the air stays inside, resulting in a fluffy texture.
• Do not overcrowd the pan when frying.
• Allow the donuts to cool completely before filling, or the cream will melt.

Donut Storage Tips

Store unfilled donuts in an airtight container at room temperature for 1–2 days.

For filled donuts, store in an airtight container in the refrigerator for up to 3 days.

To reheat filled donuts in the oven, preheat to 300°F and warm for 3–5 minutes, or until the donut is heated through—be careful not to let the cream melt.

Alternatively, you can microwave them for 10–15 seconds on low power.

If you enjoyed this brioche donut with raspberry cream filling recipe, you might also want to check out my small-batch brown butter chocolate chip cookies recipe.

Small Batch Brown Butter Chocolate Chip Cookies

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