Burnt Honey Brioche Donuts (Print-Friendly Version)
Fluffy brioche donuts with burnt honey custard and a dusting of sugar for a sweet, caramelized finish.
# Ingredients:
→ Brioche Dough
01 -
80 g whole milk, warmed to 38°C
02 -
1 teaspoon active dry yeast
03 -
1 tablespoon granulated sugar
04 -
180 g bread flour
05 -
0.5 teaspoon salt
06 -
1 large egg, room temperature
07 -
56 g unsalted butter, room temperature
08 -
Vegetable oil for frying
→ Burnt Honey Crème Légère
09 -
2 egg yolks
10 -
35 g granulated sugar
11 -
0.125 teaspoon salt
12 -
12 g corn starch
13 -
40 g honey
14 -
225 g whole milk
15 -
1 teaspoon vanilla extract
16 -
14 g unsalted butter
17 -
150 g heavy whipping cream
→ Sugar Coating
18 -
150 g granulated sugar
# Steps:
01 -
Gently heat the milk to 38°C in a microwave-safe measuring cup. Whisk in active dry yeast and granulated sugar. Set aside until it foams, approximately 5 minutes.
02 -
In the bowl of a stand mixer fitted with the dough hook, add bread flour, salt, egg, and room temperature butter. Pour in the foamed yeast mixture.
03 -
Knead the dough on low speed for 1 minute to incorporate ingredients, then increase to medium-high and knead for 10–20 minutes until the dough is smooth and passes the windowpane test.
04 -
Lightly butter the inside of the bowl, shape dough into a ball, return to bowl, and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight.
05 -
In a small bowl, whisk together egg yolks, sugar, salt, and corn starch until pale and fluffy. Set aside.
06 -
In a medium saucepan over medium heat, cook honey until it significantly darkens. Slowly whisk in the milk, then bring the mixture to a simmer, stirring occasionally.
07 -
Carefully whisk about half of the hot milk mixture into the egg yolk mixture to temper it. Pour the combined mixture back into the saucepan and place over medium heat, whisking constantly until thickened. Continue whisking for an additional minute.
08 -
Remove the custard from the heat, pour through a fine mesh sieve into a clean bowl. Stir in vanilla extract and butter until smooth. Cover with plastic wrap pressed directly on surface and chill in the refrigerator.
09 -
Punch down risen dough and transfer to a lightly floured surface. Divide into 6 equal pieces and roll each into a tight ball.
10 -
Prepare 6 parchment squares (~10 cm each) and transfer each dough ball onto a square, placing on a lined baking tray. Gently flatten each ball and cover loosely with a towel. Let rise in a warm spot for about 30 minutes until slightly puffed.
11 -
Pour vegetable oil into a large saucepan to a depth of at least 5 cm. Heat to 185°C.
12 -
Carefully transfer dough balls with their parchment into hot oil, working in batches. After 5–10 seconds, remove parchment with metal tongs. Fry each side for 2–3 minutes until deep golden brown; internal temperature should reach at least 87°C.
13 -
Remove doughnuts using a metal slotted spoon and immediately toss in granulated sugar while hot. Set aside to cool to room temperature.
14 -
With a stand mixer or hand mixer, whip the heavy cream to stiff peaks. Gently fold the chilled burnt honey custard into the whipped cream until smooth and homogeneous.
15 -
Once doughnuts are cooled, use a sharp knife to cut a hole in the top of each. Fill a piping bag fitted with a large round tip with burnt honey crème légère and generously fill each doughnut.
# Notes & Tips:
01 -
Refrigerating the dough overnight enhances flavor and dough structure for a more developed bread crumb.
02 -
Burnt honey provides a deep, caramelized note that balances the creamy filling.