The first bite I took of these baked brioche doughnuts – I felt like I found the perfect recipe for Hanukkah (for those who prefer to avoid frying). Although fried, hot and fresh doughnuts are a delicious thing, baked brioche doughnuts can be no less (and maybe even more!) tasty and fun.
There is something about the baked, buttery and soft dough with the jam filling that just works. Of not for the different appearance compared to the fried donuts – I swear these baked doughnuts feel fried. They simply have the most perfect fluffy texture.
As a classic lover, I most like my doughnuts filled with jam, but of course you can fill these with any other filling you like. If you like doughnuts filled with vanilla cream – feel free to fill them with vanilla pastry cream, if you prefer chocolate filling – you can fill with a quick chocolate mousse. Just go with your personal taste.
Baked Brioche Doughnuts Filled with Jam
For the dough:
- 580 grams (4 cups) all-purpose flour (preferably bread flour)
- 10 grams (2 teaspoons) active dry yeast
- 100 grams (1/2 cup) sugar
- 100 grams butter at room temperature see notes for dairy free version
- 240 ml. (1 cup) lukewarm milk (see notes for dairy free version)
- 2 large eggs
- 1 large egg yolk
- ½ teaspoon of salt
For brushing and baking:
- 60 ml. (1/4 cup) vegetable oil or melted butter
For the filling:
- 1 jar (250-300 grams) strawberry or raspberry jam
- Sugar powder
In a mixer bowl with a kneading attachment place flour, yeast, sugar, butter, milk, eggs, egg yolk and salt and knead on low speed for 12-15 minutes until a uniform, soft and pleasant dough is obtained.
Form a ball and place in a bowl. Cover and allow rising for about 1-2 hours or until the dough doubles in volume.
Design the doughnuts:
Line a pan with baking paper and grease it well with oil or melted butter.
Transfer the dough to a lightly floured surface and divide into 2 parts.
Cut each piece into 7-8 units and roll into tight balls.
Place the donut balls inside the pan with a small space between the balls. During rising they will stick together and that's fine.
Repeat with the other part of the dough.
Cover the donuts with a towel or plastic wrap and allow rising for 30-60 minutes or until the balls almost double in volume.
Preheat oven to 170 Celsius degrees.
Gently brush the risen balls with oil at the top.
Bake for 17-22 minutes or until donuts are golden and set to the touch.
Remove from the oven and cover with a towel. Cool covered to room temperature.
Filling and serving:
Put jam in a piping bag fitted with a smooth 1 cm round piping tip.
Fill the doughnuts with jam generously.
Sprinkle powdered sugar on top and serve immediately.
- It is important to knead the dough for at least 12-14 minutes. During this time the gluten develops and a dough is obtained that is strong enough to withstand rising and will ensure extra airy donuts.
- Do not give up brushing the doughnuts with oil! This is what gives them the soft texture and great look after baking.
- Instead of oil, you can use melted butter.
- Do you still prefer to fry? Of course, you can fry these doughnuts too.
- Dairy free version: Use margarine or vegan butter in the same amount instead of butter in the dough. You can also use 80 grams of coconut oil instead of butter (in my opinion it is better). Instead of milk, use the same amount of water or dairy free milk.
- You can fill the donuts with any filling you like: jam, chocolate, vanilla cream, mascarpone, all kinds of store-bought spreads, etc.
- The donuts are at their best on the day of preparation! It is recommended to serve them as close to the filling as possible.
- You can prepare the donuts in advance (without filling) and freeze for up to a month. Thaw and heat slightly in the oven to get back the crispiness of the outside, fill and serve.
- It is important not to give up the salt in the dough because it balances the sweetness and emphasizes the flavors.