I have said it before, and I will say it again – brioche is such as versatile dough.
You can use it for sweet or savoury dishes. Burger buns, croissants, German brioche cakes, hot dog buns, and of course donuts! The best part is that it is super easy to make. This recipe uses half of my brioche base dough recipe 550g (1.2lb). That will make 12 donuts. You could make the whole amount and perhaps use half for donuts and the other half for another brioche project.
Make the brioche dough, then refrigerate it overnight as I demonstrate in my brioche base recipe, and then use it for this or any other brioche recipe.
Watch the video down below for detailed instructions.
550g (1.2lb) brioche dough that has been cold proofed.
Vegetable or sunflower oil for frying
Caster sugar for dusting
For the filling –
500g (1.1lb) frozen or fresh strawberries
200g (7oz) sugar
- In a pot combine the strawberries and sugar. Cook on medium heat for around 15 minutes or until nice and thick. Break the strawberries up so that it would be easier to squeeze them through the piping bag nozzle later. Once the jam is done pour it into a bowl and leave on the side to cool down completely.
- Divide the dough into 12 equal pieces and preshape into balls. Let them rest for 1 hour.
- After the first hour of resting shape the dough balls again. Place them on a tray and cover with cling film. Ferment for 1.5 – 2 hours or until almost doubled in size.
- Fry the donuts in hot oil at 160C (320F) for around 2 – 2.5 minutes per side.
- Toss them in sugar as soon as they come out of the oil. Place on a rack to cool
- Leave the donuts to cool down completely. After they have cooled down shake off any excess sugar.
- Using a chopstick or a skewer poke a hole in each donut. Fill them up with jam and enjoy!
Watch the video here