Dreamy Burnt Honey Brioche

These dreamy burnt honey brioche donuts bring a touch of indulgence to any sweet ending. Soft, golden, and fluffy, the brioche dough melts in your mouth while the burnt honey crème légère inside gives a rich caramelized flavor with just a hint of bitterness. Crisply coated in sugar as they come out of the fryer, these donuts are perfect for a cozy brunch or a special treat any time of day.

I first made these donuts after craving the caramel notes of burnt honey ice cream but with that warm, fresh-baked feeling. Since then, these have become a beloved birthday morning tradition in my family where everyone looks forward to that crunchy sugary crust and rich filling.

Ingredients

• Heavy whipping cream: makes the filling luxuriously fluffy and light keep it cold for best whipping results
• Granulated sugar: coats the donuts for that irresistible sweet crunch
• Bread flour: has a higher protein content which gives the donuts strength and airy crumb look for one around eleven percent protein
• Egg yolks: create a silky smooth texture in the custard filling
• Whole eggs: enrich and bind the dough room temperature eggs mix better for a smooth dough
• Salt: enhances all the sweet flavors bringing balance to the recipe
• Active dry yeast: activates the rising process freshness is key for a good rise
• Vegetable oil for frying: should be neutral with a high smoke point for even golden browning
• Corn starch: thickens the custard while keeping it light
• Pure vanilla extract: adds a warm aromatic note that pulls all elements together
• Unsalted butter: softens and enriches the dough room temperature helps it blend evenly
• Honey: as the star ingredient go for a dark, bold variety to deepen the caramel flavor
• Whole milk: adds creaminess both in the dough and custard use fresh for the best taste

Instructions

Make the Filling and Finish Up:

Whip your chilled heavy cream until it forms stiff peaks. Fold this gently into the cooled burnt honey custard until fully incorporated. Use a large piping bag to fill the donuts generously once they have cooled.

Sugar the Donuts:

While the donuts are still warm from frying, toss them carefully in granulated sugar to coat every surface. Place them on a cooling rack so air circulates and the sugar sets without sogginess.

Fry the Donuts:

Heat about two inches of vegetable oil in a deep pot to three sixty five degrees Fahrenheit or around one hundred eighty five degrees Celsius. Lower donuts one by one still resting on squares of parchment to prevent sticking. After thirty seconds carefully remove the paper then fry each side for two to three minutes until a deep golden color forms.

Shape and Proof the Donuts:

Knock the air gently out of your dough then shape into six equal balls. Place each on parchment squares to prevent sticking cover lightly with a kitchen towel and let proof for thirty minutes until puffy and soft.

Cook the Custard:

Whisk the custard constantly over medium heat as it thickens. Let it cook for an additional minute after thickening to fully activate the starch. Remove from heat stir in vanilla and butter until glossy. Strain through a fine mesh sieve for ultimate smoothness then press plastic wrap directly onto the custard surface to prevent skin from forming while it chills.

Temper the Eggs:

Slowly add half of the hot honey-milk mixture into the egg yolks whisking constantly to prevent curdling. Return the tempered egg mixture back into the saucepan.

Simmer with Milk:

Add whole milk gradually into the honey mixture while whisking gently. Heat to a gentle simmer stirring occasionally. Do not rush this process to keep the custard smooth.

Burn the Honey:

In a small pan let the honey heat slowly until it turns a dark amber releasing rich nutty aromas. Stay close at this stage to prevent burning as it can go quickly from caramelized to bitter.

Make the Burnt Honey Custard Base:

Whisk egg yolks sugar salt and corn starch together until pale and fluffy. Set aside for integration with the hot milk mixture later.

First Rise:

Butter your mixing bowl lightly. Form the dough into a tight ball and place inside then cover with plastic wrap. Let proof overnight in the fridge for deeper flavor or for an hour at room temperature if short on time until doubled in size.

Mix the Dough:

In your mixer combine bread flour salt whole egg and softened butter. Separately activate yeast in warm milk with a pinch of sugar until frothy. Pour yeast mixture into the flour and mix on low. Increase speed once ingredients come together and knead for about fifteen minutes until the dough becomes elastic and can stretch thin without tearing.

Make the Brioche Dough:

Warm the milk to about bathwater temperature stir in yeast and sugar and wait around five minutes until foamy. This step ensures a healthy active yeast for a good rise.

The honey truly makes this recipe unforgettable. The first time I almost burned it and learned to watch the pan carefully. Now my kids beg to roll each donut in sugar. We always sneak a few before they even get filled because that caramelized sugar crust is simply addictive.

How to Store Yours

Keep donuts covered at room temperature up to a day to maintain crispness. Beyond that fill them and store in the fridge to avoid sogginess. Bring back to room temperature before serving for the best taste.

Swap-Out Suggestions

For dairy-free options use plant-based milk matched for fat and protein and non-dairy butter alternatives to maintain texture. All-purpose flour works fine if bread flour is unavailable though expect slightly denser donuts.

How to Serve

Pair these donuts with strong coffee or black tea for a special brunch treat. For added flair pipe extra custard swirls on top or sprinkle a pinch of flaky sea salt to balance the sweetness—always impresses guests.

These burnt honey brioche donuts never fail to impress with their luxurious texture and complex flavors. Give yourself plenty of time love the process and enjoy every bite.

Common Recipe Questions

→ What makes brioche dough special for these donuts?

Brioche dough is enriched with eggs and butter, creating a soft, rich texture that’s tender and fluffy once fried.

→ How do I caramelize honey without burning it?

Cook honey gently over medium heat, stirring occasionally, until it turns a dark amber with a nutty aroma. Watch closely to avoid bitterness.

→ Can I prepare the dough in advance?

Yes, chilling the dough overnight enhances flavor and texture, then fry fresh when ready.

→ What temperature is best for frying these donuts?

Heat oil to about 365°F (185°C) to ensure a golden crust without greasy absorption.

→ How do I fill the donuts evenly?

Let the donuts cool, poke a hole on top, then use a piping bag with a round nozzle to fill with custard until plump.

→ Is it better to prepare the custard ahead of time?

Preparing the burnt honey custard early and chilling it allows smoother folding with whipped cream just before filling.