Burnt Honey Brioche Donuts (Printer-Friendly)
Fluffy brioche donuts filled with silky burnt honey custard and coated in sweet sugar for a golden crunch.
# What You’ll Need:
→ Dough
01 -
3 1/2 cups bread flour
02 -
1 tsp salt
03 -
1 whole large egg, room temperature
04 -
2 tbsp unsalted butter, softened
05 -
170 ml whole milk, warmed
06 -
2 1/4 tsp active dry yeast (1 packet)
07 -
1 tsp granulated sugar
→ Burnt Honey Custard Filling
08 -
150 g honey
09 -
3 large egg yolks
10 -
100 g granulated sugar
11 -
1/4 tsp salt
12 -
1 tbsp cornstarch
13 -
240 ml whole milk
14 -
2 tbsp unsalted butter
15 -
1 tsp vanilla extract
16 -
240 ml heavy whipping cream, cold
→ Frying and Finishing
17 -
Vegetable oil for frying (about 5 cm depth)
18 -
Granulated sugar for coating
# Steps to Follow:
01 -
Warm the milk to about 38°C (bathwater temperature). Stir in active dry yeast and 1 tsp sugar. Let it foam for 5 minutes.
02 -
In a mixing bowl, combine bread flour and salt. Add the whole egg, softened butter, and the activated yeast mixture. Mix with a dough hook on low speed until combined, then increase speed and knead for 15 minutes until the dough becomes elastic and smooth.
03 -
Shape dough into a tight ball, coat the bowl with butter, place the dough inside, and cover with plastic wrap. Let it rise until doubled in size, about 1 hour at room temperature or refrigerate overnight for enhanced flavor.
04 -
Knock the air out of the dough and turn it onto a floured surface. Divide into six equal portions and shape each into a smooth ball. Place each ball on a square of parchment paper, cover loosely with a towel, and proof for 30 minutes until puffed.
05 -
In a saucepan over medium heat, gently cook honey until it deepens to a dark amber color and emits a nutty aroma. Stir occasionally and avoid burning.
06 -
In a bowl, whisk together egg yolks, granulated sugar, salt, and cornstarch until pale and fluffy.
07 -
Slowly add half of the hot caramelized honey to the egg yolk mixture while whisking constantly to avoid curdling. Pour the mixture back into the pan.
08 -
Add milk gradually to the saucepan, whisking continuously. Bring to a gentle simmer over medium heat and cook until thickened, about 1 minute. Remove from heat, stir in butter and vanilla extract until glossy. Strain through a mesh sieve into a bowl. Cover with plastic wrap pressed onto the surface and chill.
09 -
Whip cold heavy cream to soft peaks and gently fold into the chilled custard mixture for a light, airy filling.
10 -
Heat vegetable oil in a deep pot to 190°C (375°F). Carefully lower the donuts, parchment and all, into the oil. Remove parchment after a few seconds. Fry each side for 2-3 minutes until deep golden brown. Drain on paper towels.
11 -
While still warm, toss the donuts in granulated sugar to coat thoroughly. Transfer to a wire rack to cool slightly before filling.
12 -
Use a piping bag fitted with a large round tip to inject the burnt honey custard filling into each cooled donut generously.
# Helpful Hints:
01 -
For best texture, allow the dough to proof overnight in the refrigerator to deepen flavor and improve softness.
02 -
Monitor the honey carefully when caramelizing to avoid bitterness.
03 -
Let donuts cool completely before filling to prevent the custard from becoming runny.