Exceptionally fluffy, these Blackberry Cream Brioche Doughnuts are a true indulgence. A luscious blackberry cream filling is the perfect filling these soft golden rich brioche doughnuts.
Yeasted bakes are some of my absolute favourites, I find a real sense of peace in the process, which is why you’ll find so many on the blog. Among them, these brioche doughnuts truly stand out. The enriched dough is surprisingly simple to make, yet delivers that irresistible, bakery-quality result right at home. It’s my go-to whenever I want to impress.
With its rich, buttery flavour, brioche pairs beautifully with something bright and tangy. That’s where this blackberry cream comes in a silky, smooth filling with a vibrant, unmistakable blackberry flavour that perfectly balances the sweetness of the doughnuts.
How to make the brioche dough?
The recipe for these brioche doughnuts is quite straightforward, however you need patience in order for the dough to produce enough gluten in it, which will then become a light and fluffy doughnut. Activate the yeast by mixing it with warm milk and sugar, letting it sit until foamy. Add eggs, vanilla, flour, and salt, then knead into a soft dough before gradually incorporating butter and kneading until smooth and elastic. Let the dough rise until doubled, then roll it out, cut into shapes, and allow them to rest again. Ideally, the dough is worked in a stand mixer with a dough hook and is left to knead for a while so that this gluten develops. So as to check whether the dough is ready to be let to rest, I recommend to use the windowpane test.
What is the windowpane test?
For a perfect fluffy doughnut, you need to make sure that the dough has passed the windowpane test. To carry out the windowpane test, take a small amount of dough and hold it with both hands (using the thumbs and first two fingers). Gently, spread open your hands so to stretch the dough. Keep stretching gently until the centre part of the dough is translucent. If the dough doesn’t break that means that the gluten has developed and you can prepare your dough for the rising part. However, if the dough breaks easily when you open your fingers, the gluten hasn’t yet fully developed. Therefore, transfer the dough ball back to the main dough and let it knead for more minutes. Try again until the dough passes the windowpane test.
FAQs
How to store these doughnuts?
Ideally these doughnuts are eaten the same day that they are fried and filled. However, you can store unfilled doughnuts in an airtight container for not more than 2 days. I like to slightly warm them up before serving if they are day old leftovers. Fill them up when ready to serve. If you have any leftover of already filled doughnuts, store them in airtight container in the fridge for not more than a day.
Can I use another flavoured jam?
You can totally swap the blackberry jam with any jam of your liking! This recipe is versatile and you can adapt it to your liking. I also love making raspberry and peach doughnuts with this recipe!
Blackberry Cream Brioche Doughnuts
Ingredients
For the doughnuts:
- 400 g strong bread flour lukewarm
- 170 ml milk
- 45 g sugar extra for sugar coating
- 10 g active dry yeast
- 2 eggs
- 45 g cubed butter at room temperature
- 1 teaspoon salt
Blackberry Cream
- 250 ml heavy cream
- 3 tbsps blackberry jam
Instructions
Blackberry Cream
- Place the heavy cream into a bowl and with an electric whisk or in a stand mixer whip the mixture to stiff peaks. Fold in the blackberry jam gently. Transfer to a piping bag with your favourite nozzle and place in the fridge until ready to use.
For the Doughnuts
- In a mixer bowl, activate the yeast by adding the yeast, milk and sugar. Let rest for 5 minutes until foamy.
- To the yeast mixture, add the eggs, flour and salt. With a hook attachment, knead the dough for about 3 minutes, until a soft dough starts taking shape.
- Gently add the cubed butter one piece at a time until all the butter is incorporated. Let the dough knead fora bout 10 minutes. Make sure it passes the windowpane test.*
- Place the dough in a bowl, cover and put it in a warm place until it doubles in size, for about 1 hour. Prepare a baking tray with small parchment paper squares. Set aside.
- Once the dough is doubled in size, transfer it to a lightly floured surface. Cut the dough into 9 equal pieces.
- Take one piece of dough and shape it into a ball. Place the dough onto the prepared baking tray and repeat with the remaining dough. Leave some space between each doughnut. Once ready, cover the baking tray and let them rest for 30 minutes.
- Fill a large pot with vegetable oil. Pour enough oil so that the doughnuts have enough space to cook. Heat the oil to about 170°C/340°F.
- Gently add the doughnuts to the hot oil and let them cook for about 3 minutes on each side, until both sides have a nice golden colour. Transfer the cooked doughnuts to a plate lined with paper towels so that it will dry out any excess oil. Fry in batches if necessary.
- While still hot, transfer the doughnut to a plate filled with sugar and cover the doughnut completely. Let the doughnuts cool completely.
- Once cooled, make a small slit with a knife on the side of the doughnut and fill generously with the blackberry cream. Add a fresh blackberry on top!
Notes
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
Can I bake them instead? Oil is no no for me.
Saħħa.
Joe