Burnt Honey Brioche Donuts

Burnt honey brioche donuts are the kind of treat that makes a weekend feel truly special Soft and pillowy thanks to enriched dough these donuts are coated in shimmering sugar then filled with an airy custard that captures honey’s caramel edge Burning the honey brings out a deep toasty flavor in the creme legere which balances the sweetness and takes them out of the ordinary These are celebration donuts but honestly I’ve made them just for the fun of a cozy baking day at home and never regretted it

I first made these after a friend raved about burnt honey ice cream and I had to try that flavor in something warm and comforting Now they are a requested birthday breakfast in our home

Ingredients

• Whole milk: gives the dough softness and helps dissolve the yeast Be sure to use fresh whole milk for the best texture
• Active dry yeast: is key for the dough’s rise Check the expiration date before using
• Granulated sugar: adds just enough sweetness and makes the donuts golden brown
• Bread flour: provides structure for fluffy yet tender donuts Choose flour with at least eleven percent protein
• Salt: balances the flavors Do not skip it for a bland dough
• Egg: gives the brioche richness and helps bind everything together Use a room temperature egg for the smoothest dough
• Unsalted butter: adds flavor and softness Always use room temperature butter so it incorporates evenly
• Vegetable oil: is necessary for frying Use an oil with a high smoke point for the best texture
• Egg yolks: make the custard filling extra velvety
• Corn starch: thickens the custard and keeps it light and smooth
• Honey: distinguishes the flavor Look for a highquality honey with some complexity Darker honeys work especially well
• Whole milk: again for a creamy custard
• Vanilla extract: rounds out the flavors Choose pure vanilla for maximum fragrance
• Heavy whipping cream: makes the filling cloudlike and luscious Use cold cream so it whips up well
• Granulated sugar: for tossing the donuts so every bite has crunch and sweetness

Step-by-Step Instructions

Prepare the Brioche Dough:

Warm the whole milk to about one hundred degrees in a microwave safe cup Stir in the active dry yeast and sugar Let it stand for about five minutes until foamy This ensures your yeast is alive and will make the dough rise

Mix the Dough:

In the bowl of your stand mixer add bread flour salt the egg and softened unsalted butter Pour in the foamy yeast mixture starting on low speed with a dough hook Bring everything together gently then increase the speed to medium high Keep kneading for about fifteen minutes until the dough is very smooth and passes the windowpane test when stretched gently it should not tear

First Rise:

Lightly butter the inside of your mixing bowl Form the dough into a smooth ball and set it back in the bowl Cover with plastic wrap Choose to refrigerate overnight for extra flavor or let the dough proof for one hour in a warm place until doubled in size

Make the Burnt Honey Custard Base:

While the dough rises start your custard In a small bowl whisk together egg yolks sugar salt and corn starch until thick pale and fluffy Set this aside

Burn the Honey:

Pour honey into a medium saucepan and let it cook on medium heat Stir gently until it darkens in color and smells toasty but do not walk away Timing is everything for deep flavor and no bitterness

Simmer with Milk:

Very slowly whisk in the milk a little at a time Keep whisking to keep the mixture smooth Bring to a simmer stirring occasionally

Temper the Eggs:

Slowly pour about half the hot honey milk mixture into the bowl with the eggs whisking constantly to prevent scrambling Pour this mix back into the saucepan

Cook the Custard:

Continue to whisk the custard over medium heat until it thickens and one more minute to fully cook the starch Take off the heat and stir in vanilla and butter until glossy and smooth Pass through a fine mesh sieve for perfect silkiness Press plastic wrap right onto the surface and chill

Shape and Proof the Donuts:

Punch down the risen dough then transfer to a lightly floured clean surface Divide into six even pieces and roll each into a tight ball Set each on a parchment square about four inches wide so they do not stick Cover with a towel and proof for thirty minutes until puffed

Fry the Donuts:

Heat at least two inches of vegetable oil in a deep pot to three hundred sixty five degrees Carefully lift two or three donuts at a time by their parchment squares and lower into the hot oil Remove the parchment after a few seconds Fry each donut for two to three minutes per side until deep golden brown and cooked through

Sugar the Donuts:

Use a slotted spoon to remove each donut from the oil then toss immediately in granulated sugar so it sticks all over Place them on a rack to cool

Make the Filling and Assemble:

Whip the cold heavy cream to stiff peaks in a mixing bowl Gently fold in the cooled burnt honey custard until smooth Use a piping bag fitted with a large round tip Fill each cooled donut generously

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My favorite ingredient here is the honey which transforms with a little heat and patience The first time I overcooked it and learned to watch the color closely Now that nutty caramel note is what makes these donuts unforgettable My kids love helping sugar them and we always sneak one before filling

Storing Your Donuts

Store fresh donuts in an airtight container at room temperature for one day for best texture Any longer and the filling can make the donuts soggy Refrigerate if storing more than twenty four hours but bring to room temp before eating

Ingredient Substitutions

If you need to avoid dairy you can try plantbased butter and milk alternatives For best rise use the most similar protein and fat content as dairy Bread flour helps keep texture airy but all purpose flour in a pinch works although the donuts are a bit denser

Serving Suggestions

These donuts shine at brunch especially paired with strong coffee or black tea If you want to make them extra eye catching pipe a little reserve custard in decorative swirls on top For celebrations I sometimes sprinkle a pinch of flaky sea salt on the custard just before serving

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A Brief Donut History

Brioche donuts have roots in European baking especially in French patisserie where rich doughs deliver that classic tender crumb The burnt honey custard takes a cue from classic creme legere but with a caramel twist inspired by vintage honey sweets

Frequently Asked Questions About the Recipe

→ What makes brioche dough unique?

Brioche dough is enriched with eggs and butter, creating a soft, fluffy, and rich texture with a tender crumb perfectly suited for fried pastries.

→ How do I caramelize honey for the filling?

Slowly heat honey in a saucepan over medium heat until it darkens in color, developing a deep, caramel-like flavor. Stir occasionally and keep a close eye to prevent burning.

→ Can the dough be prepared in advance?

Yes, after kneading, the dough can be refrigerated overnight for a slow rise, allowing flavors to develop and making it convenient to fry fresh the next day.

→ What is the best oil temperature for frying?

Heat oil to 365°F (185°C) for even frying. This temperature ensures the donuts cook through without absorbing excess oil.

→ How do I fill the donuts evenly?

Allow the donuts to cool, make a hole at the top, and use a piping bag fitted with a large round tip to fill each with the custard. This ensures a generous and even center.

→ Can the custard be prepared ahead?

Absolutely. Make the burnt honey custard in advance, cover it with plastic wrap, and chill. Add whipped cream before filling the donuts for the finest texture.