The Magic of Waiting
We make the dough first. It is soft and a little sticky. You let it rise in a warm spot. This makes it big and puffy.
Then comes the secret step. You put the dough in the fridge all night. I know, waiting is hard. But this wait makes the flavor rich and deep. Good things take time. That is a good lesson for cooking and for life.
A Little Kitchen Story
My grandson tried to help me once. He was so excited. He poked the dough ball with one finger. It deflated with a little poof!
We both laughed so hard. His face was a picture of surprise. I still laugh at that. It is okay to make a little mess. It is part of the fun. What is your funniest kitchen mistake?
Time to Fry
Now we fry the dough balls. The oil must be just hot enough. You will see them turn a beautiful golden brown. Doesn’t that smell amazing?
Roll them in sugar while they are still warm. The sugar sticks to them in a sweet, sparkly coat. Fun fact: The first donuts did not have holes. They were solid little cakes!
The Heart of the Donut
The custard is the best part. You cook it slowly on the stove. It gets thick and creamy. You must stir it the whole time.
This is an act of love. Stirring the pot is like a little meditation. It makes you slow down. Do you have a food that makes you feel calm to make?
Putting It All Together
Finally, we fill the donuts. Poke a hole in the side. Squeeze the custard inside. It is like giving them a sweet, creamy heart.
Sharing food you made from scratch is special. It connects you to people. That is why this matters. It is more than a treat. It is a gift of your time and care. Which do you like better, the making or the sharing?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yeast | 2 ½ teaspoons | |
| Bread flour | 3 cups | |
| Unbleached all purpose flour | 1/2 cup | |
| Sugar | 1/4 cup | For the dough |
| Large eggs | 4 | For the dough |
| Salt | 1 1/2 teaspoons | |
| Milk | 1/2 cup | For the dough |
| Butter | 2 sticks | Room temperature |
| Oil | As needed | For frying |
| Sugar | As needed | For coating |
| Sugar | 1/3 cup | For the custard |
| Vanilla | 1 teaspoon | |
| Corn starch | 1/4 cup | |
| Large eggs | 3 | For the custard |
| Whole milk | 1 1/2 cups | For the custard |
| Unsalted butter | 3 tablespoons |
Homemade Brioche Donuts with Vanilla Custard
Oh, the smell of frying dough and vanilla. It takes me right back to my own grandma’s kitchen. She always said good things take time, and these donuts are no different. But I promise you, every minute is worth it. Let’s make some happy memories together.
Step 1: First, let’s wake up our yeast. Warm your milk until it feels like a cozy bath. Mix it with the yeast in a big bowl and let it sit. Soon, it will get all foamy and bubbly. That means it’s alive and ready to work! I still laugh at how magical this part feels.
Step 2: Now, add the eggs, sugar, salt, and flour. Let your mixer do the hard work of kneading. After a few minutes, add the soft butter, one little piece at a time. The dough will become silky and soft. (Hard-learned tip: If your butter is too cold, the dough will fight you. Room temp is key!)
Step 3: Shape the dough into a smooth ball. Tuck it into a greased bowl, cover it, and find a warm spot for it. Let it take a nice long nap until it doubles in size. This is a good time to clean up. What’s your favorite kitchen chore? Share below!
Step 4: Gently punch the dough down. It’s fun to see the air puff out! Shape it into a ball again. Wrap the bowl tightly and put it in the fridge overnight. This slow rest makes the flavor just wonderful. Patience is a secret ingredient, my dear.
Step 5: The next day, divide your dough into 16 little pieces. Roll each one into a neat ball. Line them up on a baking sheet, cover them, and let them rise again. They will get all puffy and ready for their hot oil bath.
Step 6: Time to fry! Heat your oil until a tiny bit of dough sizzles. Carefully lower a few dough balls in. Don’t crowd the pot. Fry until they are a beautiful golden brown on both sides. Roll the warm donuts in sugar. Doesn’t that smell amazing?
Step 7: For the custard, mix everything in a saucepan. Cook it, stirring constantly, until it thickens. Cover it with plastic wrap right on the surface. This stops a weird skin from forming. Chill it until it’s cold. Finally, pipe that creamy dream into each cool donut.
Cook Time: 30–40 minutes
Total Time: 12–14 hours (includes chilling)
Yield: 16 donuts
Category: Dessert, Baking
My Favorite Twists on This Classic
Once you master the basic recipe, you can play! I love adding little changes. It makes the recipe feel new again. Here are a few of my favorite ideas to get you started. Which one would you try first? Comment below!
Lemon Zest Sunshine: Add the zest of one lemon to the dough. It gives a bright, happy little zing with every bite.
Chocolate Pocket: Hide a small square of dark chocolate inside each dough ball before frying. You get a lovely melted surprise inside.
Cinnamon Sugar Spice: Mix a teaspoon of cinnamon with your coating sugar. It’s so simple, but it warms your whole heart.
Serving Your Masterpiece
These donuts are a treat all by themselves. But I think everything is better with friends. For a real special breakfast, serve them with fresh berries on the side. The tart fruit is lovely with the sweet custard. A dollop of whipped cream never hurt anybody either.
What to drink? A tall, cold glass of milk is the classic choice. It’s perfect for any age. For the grown-ups, a cup of strong black coffee cuts through the sweetness beautifully. Which would you choose tonight?
Keeping Your Donuts Happy and Fresh
These donuts are best eaten the day you make them. But I know life gets busy. You can store them in a sealed container for one day. The fridge will make them dry out, so I do not recommend it.
You can also freeze them before frying. After shaping the dough balls, place them on a baking sheet. Freeze them solid, then pop them into a freezer bag. This way, you can have fresh donuts any time. I once forgot a batch in the freezer for a month. They fried up perfectly for a surprise visit from my grandkids.
Batch cooking like this saves time and reduces waste. It means a warm, homemade treat is never far away. Have you ever tried storing it this way? Share below!
Donut Troubles and How to Fix Them
Is your dough not rising? Your yeast might be old. Always check the date on your yeast packet. I remember when my dough just sat there. My yeast was past its prime. This matters because active yeast makes your donuts light and airy.
Are your donuts greasy? Your oil is likely too cold. Use a thermometer to be sure it is 350 degrees. This ensures a crisp, golden shell that is not oily. It makes all the difference in flavor and texture.
Is your custard lumpy? You must stir it constantly while it cooks. A little patience gives you a smooth, creamy filling. Solving these small problems builds your cooking confidence. Which of these problems have you run into before?
Your Donut Questions, Answered
Q: Can I make these gluten-free?
A: You can try a 1-to-1 gluten-free flour blend. The texture might be a little different.
Q: How far ahead can I make the dough?
A: The dough must chill overnight. This slow rise is the secret to great flavor.
Q: What can I use instead of custard?
A: Jam or chocolate hazelnut spread are wonderful, simple fillings.
Q: Can I make a smaller batch?
A: Yes, just cut all the ingredients in half. This works perfectly.
Q: Do I need a stand mixer?
A: No, you can knead the dough by hand. It will just take a bit longer. Fun fact: Kneading dough by hand is a wonderful way to relax! Which tip will you try first?
Sharing the Sweetness
I hope you love making these special treats. Cooking is about sharing joy with those you love. Seeing your family enjoy a warm donut is a wonderful feeling.
I would be so happy to see your creations. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Homemade Brioche Donuts with Vanilla Custard
Description
Experience the delightful contrast of soft, fluffy brioche donuts and a rich, creamy vanilla custard filling.
Ingredients
**Custard filling:**
Instructions
- **Make the brioche dough:** Warm milk to approximately 100 ℉. Combine the warmed milk and yeast into the bowl of a stand mixer and whisk until everything is combined. Let this sit for 5 to 10 minutes until the yeast is activated. Mix in the eggs, sugar, salt, and flour until a dough forms. Knead with the stand mixer for about 5 minutes. Add in your room temperature butter, ¼ cup at a time, until it is all well incorporated. Continue to knead your dough in the stand mixer until the dough comes together and no longer sticks to the sides or bottom of the bowl. On a floured work surface, shape your dough into a ball. Place it in a greased bowl and let it rise covered for about an hour or until doubled in size.
- **Chill your dough overnight:** Gently punch down the dough to deflate it. Shape the dough into a ball again on a floured work surface. Place it back in your bowl. Cover it with plastic wrap and place it in the fridge overnight or about 8 hours.
- **Divide and shape dough:** Divide into two equal portions. Divide each half into eight, so that you have a total of 16 equal-sized pieces. Shape each piece into a ball or bun shape. Line a baking sheet with parchment paper and place your dough buns onto it. You may need to dust the parchment paper with a little flour to avoid the dough sticking. Cover with a tea towel or plastic wrap and allow the donuts to rise again at room temperature until about doubled in size. This may take 1 to 2 hours depending on the temperature.
- **Fry the donuts:** Fill a pot about halfway with oil and heat on the stove until the oil is approximately 350 ℉. Use a slotted spoon to carefully place the dough buns into the oil. Do not overcrowd the pot. You’ll want to fry about 4 at a time, depending on the size of your pot. Fry on one side for about 3 minutes and then flip to fry the other side for 3 minutes. The donuts should be golden brown when done. Remove the fried donuts with your slotted spoon and place them on a wire rack. I suggest putting a baking sheet with paper towels underneath your wire rack to catch any extra oil that may drip off. Add sugar to a bowl. Once the donuts have cooled for a few minutes, gently roll the donuts in the sugar until nicely coated. Allow the donuts to finish cooling.
- **Make the custard filling:** Mix the milk and eggs in a bowl until combined well. Set aside. Stir the sugar, corn starch, and vanilla in a saucepan. Add the milk and egg mixture along with the butter. Mix everything together and cook until it comes to a boil. Turn the stove to low and cook the mixture for another minute or so. Remove the pan from heat and cover it with plastic wrap. Put the custard in the refrigerator to chill for about 30 minutes to an hour.
- **Add filling to donuts:** Once your custard and donuts are cooled, add the custard to a piping bag. You can also use a Ziploc bag by cutting one corner of the bag off. Cut a hole into the side of each donut and fill with the custard.
Notes
- For best results, ensure your butter is at room temperature for the dough. Do not skip the overnight chill as it develops flavor and makes the dough easier to handle.