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Fluffy Mini Brioche Donuts Filled with Vanilla Cream

Fluffy Mini Brioche Donuts Filled with Vanilla Cream

Fluffy Mini Brioche Donuts Filled with Vanilla Cream are a bite-sized piece of heaven. These golden, buttery pillows are made from a soft brioche dough enriched with eggs and butter, giving them an irresistible lightness and rich flavor. Once fried to perfection, they’re filled with smooth, dreamy vanilla pastry cream that melts in your mouth.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

  • For the Brioche Donut Dough:
  • 2 ½ cups 315 g all-purpose flour – gives structure and softness.
  • ¼ cup 50 g granulated sugar – adds sweetness and helps browning.
  • ½ teaspoon salt – balances flavor.
  • 2 ¼ teaspoons 7 g instant yeast – helps the dough rise and become airy.
  • 2 large eggs – add richness and moisture.
  • ½ cup 120 ml warm milk – activates yeast and softens dough.
  • ⅓ cup 75 g unsalted butter, softened – adds buttery flavor and fluffiness.
  • 1 teaspoon pure vanilla extract – enhances aroma and taste.
  • Oil for frying – vegetable or canola oil works best.
  • For the Vanilla Cream Filling:
  • 1 ½ cups 360 ml whole milk – base for the pastry cream.
  • 3 large egg yolks – create a silky texture.
  • ¼ cup 50 g granulated sugar – sweetness balance.
  • 2 tablespoons 16 g cornstarch – thickens the cream.
  • 1 tablespoon unsalted butter – adds smoothness.
  • 1 teaspoon vanilla extract or vanilla bean paste – for flavor depth.
  • Pinch of salt – enhances the cream’s sweetness.
  • For Decoration:
  • Powdered sugar – for dusting on top.
  • Optional Melted chocolate or caramel drizzle – for a gourmet touch.

Method
 

  1. Step 1: Activate the Yeast (if using active dry yeast)
  2. If using active dry yeast instead of instant, mix it with warm milk (not hot!) and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work.
  3. Step 2: Make the Brioche Dough
  4. In a large mixing bowl (or stand mixer), combine flour, sugar, salt, and yeast. Add eggs, vanilla, and warm milk. Mix until everything begins to come together.
  5. Then, gradually add softened butter, one tablespoon at a time, kneading until the dough becomes smooth, elastic, and slightly tacky.
  6. Pro Tip: If kneading by hand, expect it to take 10-12 minutes. In a mixer with a dough hook, about 6–8 minutes should do it.
  7. Step 3: First Rise
  8. Shape the dough into a smooth ball, place it in a lightly greased bowl, and cover with plastic wrap or a damp cloth.
  9. Let it rise in a warm, draft-free spot for about 1-1½ hours, or until doubled in size.
  10. The dough should be puffy, soft, and airy.
  11. Step 4: Roll and Shape the Donuts
  12. Punch down the dough gently to release air. Transfer to a lightly floured surface and roll it out to ½ inch (1.2 cm) thickness.
  13. Use a round cutter (about 2½ inches wide) to cut out mini donut rounds. Place them on parchment paper, lightly dusted with flour.
  14. Step 5: Second Rise
  15. Cover the cut donuts with a clean kitchen towel and let them rest for 30–40 minutes, until slightly puffed.
  16. This second rise helps them become light and fluffy inside.
  17. Step 6: Prepare the Vanilla Cream Filling
  18. While the donuts rise, make your cream:
  19. In a saucepan, heat milk until warm (not boiling).
  20. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
  21. Slowly pour warm milk into the egg mixture while whisking (to temper).
  22. Pour back into the saucepan and cook on medium heat, whisking constantly until thickened.
  23. Remove from heat, stir in butter and vanilla, then cover with plastic wrap (touching the surface) to prevent a skin from forming.
  24. Cool completely before using.
  25. Step 7: Fry the Donuts
  26. Heat oil in a heavy-bottomed pan to 170–175°C (340°F).
  27. Fry 3-4 donuts at a time for 1½–2 minutes per side, until golden brown.
  28. Remove with a slotted spoon and drain on paper towels.
  29. Pro Tip: Maintain oil temperature too low makes greasy donuts, too high burns the outside before the inside cooks.
  30. Step 8: Fill the Donuts
  31. Once slightly cooled, use a piping bag with a round nozzle to fill each donut with vanilla cream.
  32. Gently squeeze until you feel resistance that means the donut is full!
  33. Step 9: Add Finishing Touches
  34. Dust generously with powdered sugar or drizzle with melted chocolate for an elegant look.
  35. You can also sprinkle with a bit of toasted coconut, chopped nuts, or sugar pearls for decoration.
  36. Step 10: Serve and Enjoy
  37. Serve these mini brioche donuts slightly warm for the best taste. The combination of fluffy, buttery bread and creamy vanilla filling is absolutely irresistible!

Notes

  • For the best texture, make sure your milk and butter are at room temperature before mixing the dough.
  • Knead the dough until smooth and elastic this helps create the perfect soft brioche crumb.
  • When frying, keep the oil temperature around 170-175°C (340°F) to ensure even cooking and a golden crust.
  • Let the donuts cool slightly before filling this prevents the cream from melting or leaking.
  • You can customize the filling with chocolate ganache, raspberry jam, or Nutella for variety.
  • To make them even lighter, try baking instead of frying at 180°C (350°F) for about 12-14 minutes, then brush with melted butter and roll in sugar.