The Baked Brioche Doughnuts are perfect desserts for breakfast or a snack, ready in no time with few ingredients and, of course, filled with your favorite cream or ideal jam.
They remain soft for days, and without creams (with jam or Nutella) you can keep them out of the fridge in a tin box for 3 or 4 days.
My advice, if you fill them with jam or Nutella, is to warm them up for just a few moments in the microwave before eating, you’ll see how delicious they are.
Of course, they can also be fried like Krapfen, and if you want, you can also make them ring-shaped by making a hole in the center with a small round cutter or even with your finger, spinning them on themselves.
Do you like the idea of filling them with hazelnut cream? Discover my recipe, and what if we filled them with chocolate mousse?
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on it “SEARCH”🔎, you can type the ingredient you find when you open the fridge door or from your pantry,
you’ll have the chance to enter hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
If you like sweets for a snack or breakfast, below I leave you other ideas, and then right after the photo, we’ll discover how to prepare baked brioche doughnuts!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Brioche Doughnuts
- 3 1/2 cups all-purpose flour
- 0.35 oz fresh yeast
- 3 eggs
- 3 oz sugar
- 5 tbsp butter
- 1/2 cup milk
- 1 tsp lemon zest
- 1 egg
- as needed granulated sugar
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Rolling pin
- 1 Baking tray
Preparation of Baked Brioche Doughnuts
To prepare the baked brioche doughnuts first sift the flour and place it in the bowl of the stand mixer.
If you don’t have a mixer, you can use a bowl and knead by hand with the help of a wooden spoon.
Add the crumbled yeast and sugar to the flour and with the mixer running, add the milk a little at a time.
Continue kneading at medium speed (or by hand with the wooden spoon, incorporating everything well) for a few minutes.
Add the eggs one at a time until it is completely absorbed by the dough before adding the next.
Finally, add the cold butter in pieces and the lemon zest, if you prefer you can use a packet of vanilla sugar.
Knead at medium speed for at least 5 minutes or by hand for 10 minutes until you have a homogeneous and elastic dough.
Place the dough for the baked brioche doughnuts in a large bowl, cover with plastic wrap, and let rise for at least 5 hours or until doubled.
Once risen, roll it out with the rolling pin to a thickness of 0.4 inches and use a round cutter or glass to cut out the doughnuts.
Place them one by one on a baking tray lined with parchment paper, cover with a tea towel, and let them rise again for 30 minutes.
Brush with a beaten egg and sprinkle with granulated sugar.
Bake in a preheated oven at 338°F in static mode for 25 minutes on the center rack of the oven.
Once baked and golden, remove from the oven, let cool before filling with your favorite cream or jam.
We filled the baked brioche doughnuts after baking with chantilly cream using a pastry bag with a long thin nozzle.
Make a hole with the nozzle then fill to your liking, being careful not to pierce through the other side, or the cream will leak out.
If you prefer, you can fill them with custard or homemade pistachio spread or even with jam.
How to Store Baked Brioche Doughnuts
You can store them out of the fridge in a tin box if filled with jam or Nutella for 3 days.
Otherwise, with creams, in the fridge for 2 days in an airtight container.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ
Can I freeze them?
You can freeze them once cooked and cooled, but still without filling or just with jam.
Can they be fried?
Fry them by dipping in hot oil with a piece of their parchment paper so they do not lose shape when you dip them.
