Disclosure: This post is sponsored by Braun. All opinions are my own and always will be! Thanks for supporting the content that keeps Jojotastic going.
In my book, there’s nothing more satisfying and cozy-making than whipping up a special breakfast for Christmas morning. And what better way to really step up your game than with brioche donuts?? I was pleasantly surprised to learn just how easy it is to make them… as a huge donut fan, I always thought they were really intensive, but that’s not the case with this recipe! Plus, any excuse to use my Braun MultiServe coffee maker is a good one — and I’m excited to share that the entire Braun Kitchen Collection is 20% off at Target now!
Before we dive into this delicious brioche donuts recipe, I have a major announcement that you NEED to know about: the entire Braun Kitchen Collection is 20% off at Target now through 12/15! Now is the time to score the best deal on this well-designed, super-versatile coffee maker (and a few other amazing appliances, too??). I highly suggest picking one up for yourself because coffee machine envy is a real thing.
Coffee Cream Filled Brioche Donuts Recipe
Ingredients
Donuts:
- 1 1/4 cup whole milk
- 2 1/2 tsp active dry yeast (one standard package)
- 1 stick unsalted butter, melted and cooled
- 2 eggs, room temp
- 1/3 cup white sugar
- 4 1/4 cups all purpose flour
- 1/2 tsp salt
- About 3-4 inches of neutral oil for frying
Coffee pastry cream:
- 3/4 cup sugar
- 2 tbsp corn starch
- 2 tbsp all purpose flour
- 1/4 tsp salt
- 2 eggs room temp
- 1/2 cup coarsely broken coffee beans
- 2 cups heavy cream
- 2 tbsp softened unsalted butter
- 2 tsp black coffee
Directions
Coffee Pastry Cream: In a small pot, add heavy cream and crushed coffee beans. Over medium-low heat, steep the coffee beans in the cream, being careful not to overheat the heavy cream. After about 5-10 minutes, strain the beans out of the cream and set aside to cool in a small bowl.
In the same pot, combine the sugar, flour, cornstarch, and salt. Over medium heat, whisk in eggs, cream, and coffee. Whisk constantly until the mixture begins to boil and becomes thick enough to coat the back of a spoon and is custard-like consistency. Remove from heat and whisk in the softened butter until just combined. Strain through a sieve and allow to cool before using.
Donuts: Over medium-low heat, warm the milk to about 90 degrees. Remove from heat and add to bowl. Mix in yeast and allow the mixture to foam up for about 5 minutes. Keep an eye on it; if it gets too warm, it could kill the yeast.
In the bowl of a stand mixer, whisk together the eggs, melted and cooled butter, sugar, and salt. Add the milk and yeast and whisk to incorporate. Fit the mixer with the dough hook attachment, and then on medium speed, add the flour about a cup at a time. Mix until the dough pulls from the side. If the dough seems too wet, add additional flour, one tablespoon at a time. Turn the dough out onto a floured surface and knead until the dough is smooth. Place the dough in a clean, oiled bowl, cover, and rise at room temp until it’s doubled. This should take about an hour.
Once the dough has risen, turn it out onto a well-floured surface. Roll the dough out until it’s about half an inch thick. Using a biscuit cutter or round cookie cutter about three inches in diameter, cut out the donuts. Combine the scraps and roll out until most of the dough is gone, being cautious not to overwork the dough. Cover the donuts with a kitchen towel and let them rise in a warm spot for about 45 minutes.
Right before the donuts are done rising, in a heavy-bottomed dutch oven (or large pot), heat the oil to 375 degrees over medium heat, then line extra baking sheets or cooling racks with paper towels.
Once the donuts are ready and appear puffy, they are prepared for the oil. Place the donuts a few at a time, being careful not to overcrowd them, into the oil. Cook the donuts for about 45 seconds on each side, turning them using a slotted spoon. Continue this process, watching the oil temperature, until completed.
Fill a piping bag with a large round tip with the room temperature pastry cream. Allow donuts to cool slightly. Working with the batched cooked first and working forward to the most recent batch, pipe in the coffee pastry cream until it’s just poking out the hole. Be careful not to overfill the donuts.
Serve immediately.
Coffee Cream Filled Brioche Donuts Recipe
Equipment
- Candy thermometer
- Dutch Oven
- Sieve
- Stand Mixer
Ingredients
Donuts
- 1 1/4 cup whole milk
- 2 1/2 tsp active dry yeast (one standard package)
- 2 eggs room temp
- 1/3 cup white sugar
- 4 1/4 cup all purpose flour
- 1/2 tsp tsp salt
- neutral oil 3-4 inches for frying
Coffee pastry cream
- 3/4 cup sugar
- 2 tbsp corn starch
- 2 tbsp all purpose flour
- 1/4 tsp salt
- 2 eggs room temp
- 1/2 cup coffee beans coarsely broken
- 2 cups heavy cream
- 2 tbsp unsalted butter softened
- 2 tsp black coffee
Instructions
Coffee pastry cream
- In a small pot, add heavy cream and crushed coffee beans. Over medium-low heat, steep the coffee beans in the cream, being careful not to overheat the heavy cream. After about 5-10 minutes, strain the beans out of the cream and set aside to cool in a small bowl.
- In the same pot, combine the sugar, flour, cornstarch, and salt. Over medium heat, whisk in eggs, cream, and coffee. Whisk constantly until the mixture begins to boil and becomes thick enough to coat the back of a spoon and is custard-like consistency. Remove from heat and whisk in the softened butter until just combined. Strain through a sieve and allow to cool before using.
Donuts
- Over medium-low heat, warm the milk to about 90 degrees. Remove from heat and add to bowl. Mix in yeast and allow the mixture to foam up for about 5 minutes. Keep an eye on it; if it gets too warm, it could kill the yeast.
- In the bowl of a stand mixer, whisk together the eggs, melted and cooled butter, sugar, and salt. Add the milk and yeast and whisk to incorporate. Fit the mixer with the dough hook attachment, and then on medium speed, add the flour about a cup at a time. Mix until the dough pulls from the side. If the dough seems too wet, add additional flour, one tablespoon at a time. Turn the dough out onto a floured surface and knead until the dough is smooth. Place the dough in a clean, oiled bowl, cover, and rise at room temp until it’s doubled. This should take about an hour.
- Once the dough has risen, turn it out onto a well-floured surface. Roll the dough out until it’s about half an inch thick. Using a biscuit cutter or round cookie cutter about three inches in diameter, cut out the donuts. Combine the scraps and roll out until most of the dough is gone, being cautious not to overwork the dough. Cover the donuts with a kitchen towel and let them rise in a warm spot for about 45 minutes.
- Right before the donuts are done rising, in a heavy-bottomed dutch oven (or large pot), heat the oil to 375 degrees over medium heat, then line extra baking sheets or cooling racks with paper towels.
- Once the donuts are ready and appear puffy, they are prepared for the oil. Place the donuts a few at a time, being careful not to overcrowd them, into the oil. Cook the donuts for about 45 seconds on each side, turning them using a slotted spoon. Continue this process, watching the oil temperature, until completed.
- Fill a piping bag with a large round tip with the room temperature pastry cream. Allow donuts to cool slightly. Working with the batched cooked first and working forward to the most recent batch, pipe in the coffee pastry cream until it’s just poking out the hole. Be careful not to overfill the donuts.
Nutrition
Here’s my suggestion: brew a pot of coffee for Christmas morning and whip up your dough. Let it rise while you open presents and lounge around the tree. Use any leftover, cooled coffee for your cream filling (or brew extra because I know how hard it is to keep coffee around!) and then making the donuts. Serve them hot and enjoy the rest of your cozy day!
If you make our brioche donuts recipe, definitely be sure to post a photo to Instagram and tag us! Also, be sure to check out our recipe for coffee cake muffins.
