Raspberry cream stuffed brioche donuts
Ingredients
Method
- In a small saucepan, warm the milk over low heat until it's lukewarm (about 110°F). In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and salt. Add the egg yolk. Stir the honey and olive oil into the warm milk, then pour the mixture into the flour. Mix on low speed until a rough, shaggy dough forms. Increase the speed to medium and knead for about 7 minutes, until the dough is smooth, elastic, and slightly sticky. (Alternatively, mix by hand in a large bowl, then turn out onto a lightly floured surface and knead for 10-12 minutes.) Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Turn the risen dough out onto a lightly floured surface and divide it into 10 equal pieces. Roll each piece into a smooth ball, pinching the seam on the bottom to create a neat dome. Place the dough balls on two parchment-lined baking sheets, leaving plenty of space between them. Cover with a damp kitchen towel and let them proof for 30 minutes. About 10 minutes before baking, preheat the oven to 350°F. Bake the buns for 18-20 minutes, until deep golden brown and puffed, rotating the trays halfway through for even baking. Transfer to a wire rack to cool completely.
- While the buns cool, puree 200 grams (about 7 ounces or 1 1/3 cups) of the raspberries in a food processor. Press the puree through a fine-mesh sieve to remove the seeds. In a large bowl, whip the heavy cream, confectioners' sugar, and raspberry puree together until light and mousse-like. Gently crush the remaining 100 grams (about 3 1/2 ounces or 2/3 cup) raspberries and fold them into the whipped cream. Cover and refrigerate until ready to use.
- Once the buns are completely cool, split each one horizontally through the middle, leaving one side attached like a book. Pipe or spoon the raspberry cream into the center, then smooth the top and sides with a small spatula. Dust generously with extra confectioners' sugar before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Raspberry Cream Stuffed Brioche Donuts
I still remember the first time I bit into a fresh brioche donut. It was at a tiny bakery in Asheville, and the thing was so light it practically dissolved on my tongue. That pillowy texture, the faint sweetness of the dough, the way the cream filling just oozed out with each bite. Honestly, I’ve been chasing that feeling ever since.
These raspberry cream stuffed brioche donuts are my take on that memory. They’re inspired by Italian maritozzi, those gorgeous cream-filled buns that are basically a hug in bread form. But I swapped the traditional whipped cream for a bright, tangy raspberry version. Makes perfect sense for summer, right? When fresh raspberries are at their peak, you want to use them in everything.
Let me tell you, these aren’t your average donuts. The brioche dough is enriched with egg yolk and olive oil, which gives it this incredible tenderness. And the filling? It’s a stabilized raspberry cream that holds its shape but still feels light and mousse-like. No runny custard here. That’s exactly the texture we’re looking for.
Ingredients You’ll Need
Good news: you don’t need a pantry full of exotic stuff. These raspberry cream stuffed brioche donuts use simple, real ingredients. The magic is in how they come together.
For the dough:
- Whole milk – Lukewarm, to activate the yeast and add richness.
- Bread flour – Higher protein content gives the donuts their chewy, airy structure. Don’t swap for all-purpose if you can help it.
- Instant yeast – No proofing needed. Just mix it right in with the flour.
- Fine sea salt – Balances the sweetness and strengthens the gluten.
- Egg yolk – Adds richness and a beautiful golden color.
- Honey – Natural sweetness that also helps with browning.
- Olive oil – This is my secret. It keeps the dough incredibly soft and adds a subtle fruity note. Use a good California olive oil if you have it.
For the filling:
- Raspberries – Fresh is best. You’ll use most for the puree and save a handful to fold in whole.
- Heavy cream – Whipped to soft peaks, then combined with the fruit.
- Confectioners’ sugar – Sweetens the cream and helps stabilize it. Plus a generous dusting on top.
That’s it. Ten ingredients. Worth trying, I promise.
Step-by-Step Instructions
Stage 1: Make the Brioche Dough
This is where the patience comes in. Warm your milk until it’s lukewarm, about 110°F. Not hot, not cold. In your stand mixer bowl, whisk together the bread flour, instant yeast, and salt. Add the egg yolk. Stir the honey and olive oil into the warm milk, then pour everything into the flour mixture.
Mix on low until a rough, shaggy dough forms. Don’t worry if it looks messy at first; mine did too. Then crank it up to medium and let the dough hook do its thing for about 7 minutes. You’re looking for a dough that’s smooth, elastic, and just slightly sticky. It should feel soft and silky, like a baby’s cheek.
Transfer it to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours. It should double in size. In the summer heat, this might happen faster, so keep an eye on it.
Stage 2: Shape and Bake the Buns
Turn the risen dough onto a lightly floured surface. Divide it into 10 equal pieces. I like to eyeball it, but a kitchen scale is more reliable if you want uniform donuts. Roll each piece into a smooth ball, pinching the seam on the bottom to create a neat dome.
Place the dough balls on two parchment-lined baking sheets, leaving plenty of space between them. Cover with a damp kitchen towel and let them proof for about 30 minutes. They’ll puff up and look adorable.
About 10 minutes before baking, preheat your oven to 350°F. Bake the buns for 18-20 minutes, until deep golden brown and puffed. Rotate the trays halfway through for even baking. The smell in your kitchen will be unreal. Transfer to a wire rack to cool completely. Don’t rush this step.
Stage 3: Make the Raspberry Cream
While the buns cool, it’s time for the filling. Puree about 7 ounces (1 1/3 cups) of the raspberries in a food processor. Then press that puree through a fine-mesh sieve to remove the seeds. I know, it’s a tiny bit of work, but the result is so worth it. No one wants gritty cream.
In a large bowl, whip the heavy cream, confectioners’ sugar, and raspberry puree together until light and mousse-like. You want stiff peaks but not butter. Gently crush the remaining raspberries and fold them into the whipped cream. This gives you those beautiful little pockets of fruit throughout.
Cover and refrigerate until you’re ready to assemble. The cream will firm up nicely as it chills.
Stage 4: Assemble the Donuts
Once the buns are completely cool, it’s showtime. Split each one horizontally through the middle, leaving one side attached like a book. Pipe or spoon the raspberry cream into the center. Don’t be shy with it. Then smooth the top and sides with a small spatula.
Dust generously with extra confectioners’ sugar before serving. The contrast of the snowy white sugar against the golden bun and pink cream is beautiful.
Pro Tips for Perfect Brioche Donuts
I’ve made these raspberry cream stuffed brioche donuts more times than I can count. Here’s what I’ve learned.
- Monitor your dough temperature. In summer, the dough can over-proof if left too long. If your kitchen is hot, let it rise in a cooler spot or even in the fridge for a slower, more controlled rise.
- Don’t add too much flour. Brioche dough is supposed to be slightly sticky. If you keep adding flour, you’ll end up with dense donuts. Trust the process.
- Cool completely before filling. Warm buns will melt the cream into a puddle. Patience is key here.
- Chill your cream base. If you’re making the cream ahead, let it sit in the fridge for at least 30 minutes before filling. It firms up and holds its shape better.
Variations to Try
Once you’ve mastered the base recipe, feel free to play around. These raspberry cream stuffed brioche donuts are a perfect canvas.
- Berry swap: Use strawberries or blackberries instead of raspberries. Just adjust the sugar to taste.
- Citrus twist: Add a teaspoon of lemon zest to the cream for a bright, fresh note.
- Chocolate version: Fold in some mini chocolate chips with the raspberries for a raspberry-chocolate combo.
Honestly, the possibilities are endless. What I’ve found is that the brioche bun itself is so good, you can fill it with just about anything.
How to Store & Make Ahead
Here’s the thing about these donuts: they’re best eaten the same day. The buns stay soft, the cream is cold and fluffy, and everything is perfect. But leftovers are still pretty great.
Store unfilled buns in an airtight container at room temperature for up to 2 days. Fill them just before serving.
Filled donuts must go in the refrigerator within 2 hours of assembly. Store them in a single layer in a sealed container with parchment between layers. They’ll keep for up to 3 days.
To reheat: Pop a refrigerated donut in a 325°F oven for about 5 minutes. It’ll warm the bun without melting the cream. Never microwave filled donuts. The cream separates and the dough turns rubbery. Trust me on this one.
Freeze unfilled buns only: Wrap each one individually in plastic wrap, then foil, and store in a freezer bag for up to 1 month. Thaw at room temperature, then fill and serve.
Frequently Asked Questions
Trust the process with these raspberry cream stuffed brioche donuts. They are worth every minute of rising time, every bit of sieving, every careful fold. When you take that first bite and the pillowy bun gives way to the cold, tangy cream, you’ll understand why I keep making them. They’re a little piece of summer you can hold in your hand.
If you make these, I’d love to hear about it. Share your photos on Pinterest and tag me. Let’s keep this beautiful baking tradition alive, one perfect donut at a time.
Source: Nutritional Information
What makes brioche donuts different from regular donuts?
Brioche donuts use an enriched dough with eggs, milk, and fat (here, olive oil), which gives them a much softer, more tender crumb than standard yeast donuts. They’re less dense and have a richer flavor, almost like a cross between a donut and a brioche bun.
Can I use frozen raspberries for the raspberry cream filling?
Yes, but thaw them first and drain off any excess liquid. Frozen berries tend to release more water, which can make the cream runny. Pat them dry gently before pureeing or folding in. Fresh is always better for texture, though.
How do I store raspberry cream stuffed brioche donuts to keep them fresh?
Store filled donuts in a single layer in a sealed container in the fridge for up to 3 days. Place parchment between layers to prevent sticking. For best texture, reheat the bun in a 325°F oven for 5 minutes before serving. Never microwave them.
What is the best way to fill brioche donuts with raspberry cream?
Split the cooled bun horizontally like a book, leaving one side attached. Use a piping bag fitted with a Bismarck tip to inject the cream into the center, or simply spoon it in. Smooth the top with a spatula and dust with powdered sugar.
Can I substitute honey with another sweetener in brioche donuts?
You can substitute honey with maple syrup or agave nectar in equal amounts. Keep in mind that honey has a distinct flavor and helps with browning. If you use a liquid sweetener, the texture should remain similar. Granulated sugar is not a direct swap.
Can I make the brioche dough without a stand mixer?
Absolutely. Mix the dough by hand in a large bowl until a shaggy mass forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. It takes a bit more elbow grease, but the result is the same beautiful dough.
