Imagine biting into a cloud-like brioche doughnut, where delicate lilac-infused sugar dances with rich vanilla cream and vibrant strawberry jelly. This isn't just a dessert—it's a culinary masterpiece that transforms an ordinary treat into an extraordinary experience. Prepare to elevate your baking skills and impress everyone from casual brunch guests to hardcore foodie friends with this show-stopping recipe that looks like it came straight from a Parisian bakery!
Prep Time: 2 hrs
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 1 cup whole milk
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup strawberry jelly
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Lilac sugar for dusting
Instructions
- Warm the milk to about 110°F (43°C) in a small saucepan. Stir in 1 tablespoon of sugar and sprinkle the yeast over the surface. Let sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine flour, remaining sugar, and salt. Create a well in the center and add the eggs and yeast mixture. Mix using a stand mixer with a dough hook attachment until a shaggy dough forms.
- Gradually add softened butter, one tablespoon at a time, kneading until the dough becomes smooth, elastic, and slightly tacky. This process should take about 10-12 minutes.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the dough and roll out on a floured surface to about 1/2 inch thickness. Use a 3-inch round cutter to cut out doughnut shapes.
- Place cut doughnuts on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise for another 30-45 minutes.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry doughnuts in batches for 2-3 minutes per side until golden brown.
- Remove doughnuts and drain on a wire rack lined with paper towels. Let cool completely.
- Whip heavy cream with vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a small round tip.
- Using a sharp paring knife, create a small hole in the side of each doughnut. Pipe vanilla cream into the center, then fill with strawberry jelly.
- Generously dust the filled doughnuts with lilac sugar, ensuring an even coating on all sides.
- Serve immediately and enjoy the delicate, sweet, and aromatic Strawberry Jelly and Vanilla Cream Brioche Doughnuts.
Tips
- Temperature is crucial! Ensure your milk is precisely 110°F when activating the yeast to guarantee perfect rising.
- Don't rush the kneading process—developing gluten takes time and patience.
- Use a candy thermometer when frying to maintain consistent oil temperature.
- Let doughnuts cool completely before filling to prevent soggy results.
- If lilac sugar is hard to find, you can infuse regular sugar with dried lilac flowers overnight.
- For extra-smooth dough, use room temperature eggs and butter.
- Work in a warm, draft-free area when letting dough rise for optimal results.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 110mg
