Burnt Honey Brioche Donuts (Printer-Friendly)
Golden brioche dough, fried and filled with smooth burnt honey custard, finished with a crunchy sugar coating.
# What You'll Need:
→ Dough
01 -
3¼ cups bread flour (11% protein)
02 -
120 ml whole milk, warmed
03 -
1 large egg, room temperature
04 -
7 g active dry yeast
05 -
50 g unsalted butter, softened
06 -
30 g granulated sugar
07 -
5 g fine salt
→ Filling
08 -
240 ml whole milk
09 -
100 g honey
10 -
3 large egg yolks
11 -
50 g granulated sugar
12 -
7 g cornstarch
13 -
2.5 g fine salt
14 -
5 ml vanilla extract
15 -
30 g unsalted butter
16 -
120 ml heavy whipping cream, cold
→ Frying and Finishing
17 -
Vegetable oil for deep frying (at least 5 cm depth)
18 -
50 g granulated sugar for coating
# Steps to Follow:
01 -
Warm 120 ml whole milk to about 40°C (bath temperature). Stir in active dry yeast and 15 g sugar. Let sit for 5 minutes until foamy.
02 -
Combine bread flour, salt, remaining sugar, egg, and softened butter in a mixing bowl. Add yeast mixture and mix with a dough hook on low speed until incorporated, then knead at medium speed for 15 minutes until dough is smooth and elastic.
03 -
Shape dough into a tight ball and place in a buttered bowl. Cover with plastic wrap and let proof at room temperature for 60 minutes or refrigerate overnight for enhanced flavor.
04 -
Knock air from the risen dough and turn onto a floured surface. Divide into six equal portions and shape each into a ball. Place each ball on a square of parchment paper, cover with a towel, and proof for an additional 30 minutes.
05 -
In a small pan, gently heat honey over medium until it bubbles and darkens to a rich amber color with a nutty aroma. Remove from heat.
06 -
Whisk egg yolks, sugar, salt, and cornstarch in a bowl until pale and fluffy.
07 -
Slowly add half of the warm honey to the egg yolk mixture, whisking constantly to prevent curdling.
08 -
Pour egg and honey mixture back into the pan. Gradually add 240 ml whole milk, whisking continuously. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in butter and vanilla extract. Strain through a fine mesh sieve and cover with plastic wrap pressed directly on surface. Chill until cold.
09 -
Whip cold heavy cream to soft peaks and gently fold into chilled custard base until fully incorporated.
10 -
Heat vegetable oil in a deep pot to 365°F (185°C), ensuring at least 5 cm depth for proper frying.
11 -
Carefully lower dough balls with parchment into hot oil. Remove parchment after a few seconds. Fry each side 2 to 3 minutes until deep golden brown. Drain on paper towels.
12 -
While still warm, toss fried donuts in granulated sugar to coat evenly. Allow to cool completely on a wire rack before filling.
13 -
Using a piping bag fitted with a large round tip, poke a hole into each cooled donut and fill generously with burnt honey custard.
# Extra Suggestions:
01 -
For best texture, allow dough to rest overnight if time permits. Monitor honey carefully during caramelization to avoid bitterness.
02 -
Donuts are best enjoyed fresh but can be refrigerated. Reheat slightly before serving and fill just before eating to preserve texture.