Vanilla Cream Brioche Doughnuts
These dreamy Vanilla Cream Brioche doughnuts are incredibly delicious and fluffy. They pair perfectly with any of your favorite fillings.
- 1 cup warm milk
- 1 tsp salt
- 3 tbs sugar
- 2¼ tsp instant yeast
- 2 eggs + 1 Yolk
- 3 cups flour spooned and leveled
- 1 vanilla bean sub 1 tsp vanilla extract or paste
- 6 tbs softened butter
- oil for frying vegetable or peanut
- 1 cup milk
- 2 egg yolks
- 1½ tbs corn starch
- ¼ cup sugar
- pinch of salt
- 1 tsp vanilla extract
In a saucepan, heat your milk on low heat. Do not boil. Cut your vanilla bean down the middle and scrape the seeds out with the back of your knife. Add them to the pan along with the bean. Turn the heat off and let the mixture sit for 10 minutes until warm.
Discard the vanilla bean, and add the milk to your mixing bowl along with the yeast and sugar. Let it sit for 10 minutes until the yeast bubbles. Add in the eggs and turn the mixture on low. Slowly add in your flour one cup at a time along with the salt. Turn the mixture on medium and mix for 3 minutes. Next add in softened butter 1 tbs at a time. Continue to mix for another 3 minutes. The mixture will be very wet and a bit sticky. Transfer to a lightly greased bowl and cover. Let it rise for 45 min or until doubled in size. Punch the dough down, cover and transfer it to your fridge to rest overnight.
The Next Day
Remove the dough from the fridge and place it onto a lightly floured surface. Working quickly, Shape out 10-12 even balls. About 2.5 ounces each. Place them onto a large baking sheet lined with parchment paper and cover. Let them rise for 3-3.5 hours until doubled in size.
Heat 2-3 inches of oil to 360°-365° Using a spatula, carefully place each doughnut into the oil and fry in batches. Fry them for 1.5-2 minutes on each side, flipping once. Transfer them to a sheet pan with a wire rack to drain any excess oil. Coat them in sugar (optional). Allow them to cool before filling.
Using a knife, Make a small slit into the doughnut. Add your vanilla cream to a piping bag and pipe the cream into each doughnut. Enjoy!
Simmer the milk in a small saucepan on low heat. In a bowl, add your yolks, sugar, cornstarch & salt.
Slowly add a bit of hot milk into the egg mixture and whisk continuously so you don't cook the eggs. Then transfer the mixture to the saucepan with the rest of the milk and continue to cook until thickened. 3-5 minutes. Once thickened, turn the heat off and stir in the vanilla. Pour into a heat-proof bowl through a fine mesh strainer and cover closely with parchment. Cool the mixture in the fridge for at least 3 hours or overnight. When ready to use, stir well with with a spatula or whisk and transfer to a piping bag.
- If you plan on making these the same day, refrigerate the dough for at least 3 hours after the first rise.
- If you don't have any vanilla beans, use 1 tsp of vanilla extract or paste instead.
- This recipe makes 10-12 doughnuts.
- You can use whatever fillings you'd like. Nutella & jelly are so delicious!