Burnt Honey Brioche Donuts (Printer-Friendly Version)
Soft brioche donuts filled with creamy burnt honey custard and coated in sweet, crunchy sugar.
# Ingredients Needed:
→ Dough
01 -
3 1/2 cups bread flour
02 -
1 tablespoon granulated sugar
03 -
1 1/4 teaspoons active dry yeast
04 -
1 teaspoon salt
05 -
3 large eggs, room temperature
06 -
1/2 cup whole milk, warmed
07 -
115 grams unsalted butter, softened
→ Burnt Honey Custard Filling
08 -
3/4 cup honey
09 -
2 cups whole milk
10 -
5 large egg yolks
11 -
1 cup granulated sugar
12 -
1/4 teaspoon salt
13 -
3 tablespoons cornstarch
14 -
1 teaspoon vanilla extract
15 -
2 tablespoons unsalted butter
16 -
1 cup heavy whipping cream, chilled
→ Finishing
17 -
Vegetable oil for frying (neutral, high smoke point)
18 -
Granulated sugar, for coating
# Step-by-Step Directions:
01 -
Warm whole milk to about 43°C (110°F). Dissolve active dry yeast and 1 tablespoon sugar in the milk. Let stand for 5 minutes until foamy. In a mixer bowl, combine bread flour and salt. Add eggs and softened butter, then pour in yeast mixture. Mix on low speed until combined. Increase speed and knead with dough hook for 15 minutes until smooth and elastic.
02 -
Shape dough into a tight ball and place in a buttered bowl. Cover tightly with plastic wrap. Proof at room temperature for 1 hour or refrigerate overnight for enhanced flavor. Dough should double in size.
03 -
Deflate dough gently and turn it out onto a floured surface. Divide into six equal portions and shape each into a ball. Place dough balls on parchment squares, cover with a towel, and let rise for 30 minutes until puffed.
04 -
In a saucepan over medium heat, heat honey gently until it bubbles and deepens to dark amber with a nutty aroma. Stir occasionally but do not leave unattended to avoid burning.
05 -
In a bowl, whisk egg yolks, sugar, salt, and cornstarch until pale and fluffy. Slowly temper with half of the hot honey mixture, whisking constantly. Return mixture to the saucepan.
06 -
Gradually add warmed milk to the saucepan, whisking continuously. Bring to a gentle simmer over medium heat, stirring frequently. Cook custard for 1 additional minute to activate starch.
07 -
Remove custard from heat, stir in vanilla extract and butter until glossy. Strain through a fine mesh sieve into a bowl. Cover surface with plastic wrap to prevent skin formation and chill.
08 -
Whip chilled heavy cream until soft peaks form. Gently fold whipped cream into chilled custard to create light, airy filling.
09 -
Heat vegetable oil in a deep pot to 185°C (365°F). Carefully lower dough balls (with parchment paper) into hot oil, removing paper after a few seconds. Fry donuts 2–3 minutes per side until dark golden.
10 -
Immediately toss hot donuts in granulated sugar to coat evenly. Transfer to a wire rack and let cool completely before filling.
11 -
Using a piping bag fitted with a large round nozzle, poke a hole in each donut and fill generously with the burnt honey custard mixture.
# Helpful Hints:
01 -
For best texture, let dough proof overnight to develop flavor and tenderness.
02 -
Watch the honey during caramelization closely to avoid bitterness from burning.
03 -
Cool donuts completely before filling to prevent runny custard.
04 -
Use neutral high-smoke-point oil such as vegetable oil for frying to ensure even color and texture.