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Brioche Donuts with Raspberry Cream

These brioche donuts are rich, buttery, and irresistibly fluffy, filled with a tangy raspberry cream that melts in your mouth. With a few simple tips—proper proofing, gentle handling, and perfectly heated oil—you can achieve bakery-quality donuts right at home. Perfect for a weekend treat or a special brunch!
Print Recipe
Servings: 6

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

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.
  • 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.
  • 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.
  • 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.
  • Heat oil to 350°F.
  • Carefully drop each dough ball into the oil.
  • Carefully remove the 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.
  • 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.
  • Once the donuts are cooled, pipe the raspberry cream into each donut.
  • Top with fresh raspberries.
  • Enjoy immediately!