There’s a certain joy that comes from transforming simple ingredients into something extraordinary, and these Mini Pastry Cream Filled Brioche Doughnuts are the perfect example. Picture this: the soft, warm doughnuts, freshly fried to a golden hue, waiting to be filled with luscious vanilla pastry cream. Whether it’s the weekend or a special occasion, they promise a delightful treat that will impress anyone at your table.
The inspiration for this treat came one afternoon when I found myself craving something sweet yet comforting after a long week. With a bit of experimentation, I discovered that combining rich brioche with creamy filling results in a dessert that feels both indulgent and nostalgic. These doughnuts are not only delicious but are also a delightful way to connect with friends and family, transforming any gathering into a memorable experience. So, roll up your sleeves and get ready to create a delicious masterpiece; these doughnuts are sure to bring a smile to every face!
Why will you love Mini Pastry Cream Filled Brioche Doughnuts?
Decadent Indulgence: Soft, fluffy brioche doughnuts provide the ultimate canvas for the rich pastry cream inside, creating a delightful bite.
Flavor Variations: With multiple Heilala vanilla extracts to choose from, you can customize your filling—experiment with cocoa, coffee, or pumpkin spice for a unique twist.
Perfectly Easy: This recipe simplifies the doughnut-making process while still delivering gourmet results, making it perfect for both new and seasoned bakers.
Impressive Crowd-Pleaser: Whether for brunch or a party, these doughnuts are guaranteed to impress guests and satisfy taste buds, making them a standout treat.
Memorable Moments: Creating these delicious doughnuts is not just about the food; it’s about sharing joyful experiences with loved ones.
Mini Pastry Cream Filled Brioche Doughnuts Ingredients
• Get ready to create something extraordinary!
For the Dough
- Active dry yeast – Vital for dough rising; ensure it’s fresh for best results.
- Whole milk – Use lukewarm milk to activate the yeast perfectly.
- Sugar – Adds sweetness to the dough and helps with yeast activation.
- All-purpose flour – Provides structure and texture; feel free to substitute with bread flour for extra chewiness.
- Salt – Enhances flavor; don’t skip this step!
- Eggs – Room temperature eggs yield a richer dough.
- Heilala vanilla bean paste – Infuses a delicious vanilla flavor; you can use extract as a substitute, but the paste offers a deeper taste.
- Unsalted butter – At room temperature helps create a soft and rich texture.
For the Pastry Cream
- Egg yolks – Adds richness and creaminess to the filling.
- Sugar – Sweetens the pastry cream; adjust based on preference.
- Corn starch – Thickens the cream; ensure to mix it well with the yolks for a smooth finish.
- Whole milk – Essential for a silky texture; warming it helps incorporate flavors.
- Unsalted butter – Enriches the filling; use room temperature butter for easy blending.
- Heilala vanilla extracts (pumpkin spice, oak aged, coffee, cocoa) – These unique flavors elevate the pastry cream; experiment with your favorites for the filling.
For Flavored Sugars
- Sugar – Divided into portions for convenience; toss the doughnuts in flavored sugar for extra zest.
- Vanilla bean powder – Perfect for vanilla sugar, elevating sweetness with a touch of elegance.
- Espresso powder – Adds a delightful kick to coffee sugar; perfect for coffee lovers!
- Freeze Dried strawberry powder – Gives a fruity flavor for a fun twist on traditional sugar.
- Pumpkin spice – Ideal for creating festive flavors in the fall.
- Cocoa – Adds a chocolaty essence to your sugar, perfect for chocolate lovers.
These Mini Pastry Cream Filled Brioche Doughnuts are crafted for those who love to savor homemade delights!
How to Make Mini Pastry Cream Filled Brioche Doughnuts
-
Activate the Yeast: In a small bowl, mix the yeast, lukewarm milk, and 2 Tbsp of sugar. Let it sit for 10-15 minutes until it foams; this means it’s ready to work its magic!
-
Combine Dry Ingredients: In a stand mixer bowl with a dough hook, briefly mix the flour, salt, and remaining 2 Tbsp sugar. This ensures even distribution before adding the wet ingredients.
-
Mix the Dough: Add the eggs, vanilla, and foamy yeast mixture to the bowl. Blend on low for 2-3 minutes until the dough just starts to come together.
-
Knead the Dough: Increase the speed to medium and knead for 10 minutes, until the dough is soft and smooth. It should feel slightly tacky to the touch but not sticky.
-
Incorporate Butter: Lower the speed to add the butter gradually. Wait until each chunk is fully mixed in before adding more, which will take about 3-4 minutes.
-
Final Knead: Boost the speed back to medium and continue mixing for another 5 minutes. The dough should now be very soft and smooth—perfect for your doughnuts!
-
Chill Overnight: Transfer the dough into an oiled bowl, cover it tightly with plastic wrap, and let it rise in the refrigerator overnight. This step enhances the flavor and texture!
-
Prepare Pastry Cream: In a large bowl, whisk together the yolks, sugar, and corn starch. This creates a smooth base for your creamy filling.
-
Warm the Milk: In a medium pot, gently warm the milk and vanilla paste over medium heat until you see movement around the edges, but don’t let it boil.
-
Temper the Yolks: Remove the warm milk from heat and whisk half into the yolk mixture, doing this slowly to temper the yolks without scrambling them. Whisk energetically for about 30 seconds.
-
Thicken the Cream: Pour the yolk mixture back into the pot and return to medium heat. Whisk constantly until thickened, ensuring a silky smooth texture.
-
Mix in Butter: Take it off the heat and whisk in the butter until fully melted and combined. Let it cool for 5-10 minutes while whisking occasionally to prevent a skin from forming.
-
Flavor the Cream: Divide the cooled pastry cream into four bowls, and add ¾ tsp of each Heilala vanilla extract to flavor. Cover with plastic wrap on the surface and refrigerate until completely cool.
-
Roll Out the Dough: Line two sheet pans with parchment paper. Turn your chilled dough out onto a floured surface and roll it out to about ½” thickness.
-
Cut the Doughnuts: Using a 1 ¾” round cutter, cut out dough circles and place them on the prepared pans. Cover gently and let them rise for 45-50 minutes until puffy.
-
Heat the Oil: During the last 15-20 minutes of rising, heat neutral oil to 350°F / 180°C in a large pot. Set a wire rack over a baking sheet with parchment paper for cooling.
-
Fry the Doughnuts: Once the oil is hot, lower the doughnuts in gently, flipping them every 30 seconds for about 3-4 minutes until they turn golden brown. They’ll smell heavenly!
-
Cool and Fill: Transfer the doughnuts to the wire rack to cool. After they’ve cooled, cut a hole in each and fill with the chilled pastry cream using a piping bag.
-
Coat in Sugar: Toss the filled doughnuts in your chosen flavored sugars to add a delightful finish that perfectly complements the rich pastry cream.
Optional: Dust with powdered sugar before serving for an extra touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mini Pastry Cream Filled Brioche Doughnuts are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing it, letting it rise overnight in the refrigerator, and then rolling it out the next day. The pastry cream can also be made ahead; simply refrigerate it for up to 3 days in an airtight container. To ensure everything stays just as delicious, keep the doughnuts unfilled until you’re ready to serve them; this helps maintain their freshness and texture. When it’s time to indulge, just fry the doughnuts, cool them, and fill them with the chilled pastry cream for delightful, homemade goodness with minimal effort!
Mini Pastry Cream Filled Brioche Doughnuts Variations
Get ready to explore exciting twists on these delectable treats!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend; ensure it’s one that works well for yeast doughs for best results.
-
Dairy-Free: Opt for almond or oat milk in place of whole milk and use plant-based butter, giving your doughnuts a lighter feel.
-
Choco-Filled Delight: Instead of vanilla pastry cream, fill with rich chocolate pastry cream made by adding melted chocolate to the basic filling.
-
Fruity Explosion: Swap in a berry compote or lemon curd for a tart and fruity filling that contrasts beautifully with the sweet doughnuts.
-
Nutty Affection: Add a splash of almond or hazelnut extract to the dough for an unexpected nutty flavor that will tantalize your taste buds.
-
Spicy Kick: Incorporate a pinch of cayenne pepper into the pastry cream for those who love a hint of spice alongside their sweet treats.
-
Maple Twist: Flavor the sugar coating with maple extract for a uniquely comforting, fall-inspired flavor that pairs beautifully with the brioche.
-
Savory Option: Consider infusing the dough with herbs like rosemary or thyme for a distinctive twist, perfect for savory lovers.
Let your imagination take flight, and create doughnuts you and your loved ones will cherish!
Expert Tips for Mini Pastry Cream Filled Brioche Doughnuts
-
Yeast Check: Always ensure your active dry yeast is fresh. If it doesn’t foam after mixing with milk and sugar, it won’t rise your dough effectively.
-
Room Temperature Ingredients: Using eggs and butter at room temperature helps create a smooth, homogenous dough, avoiding any lumps that may result from cold ingredients.
-
Kneading Time: Don’t rush the kneading process; a softer dough leads to fluffier doughnuts. Trust the timing to ensure the perfect texture.
-
Flour Dusting: When rolling out your dough, use just enough flour to prevent sticking, but avoid adding too much, as it can alter your dough’s consistency.
-
Oil Temperature: Maintain the frying oil at 350°F (180°C) for optimal frying; this ensures your doughnuts cook evenly and become beautifully golden without absorbing excess oil.
-
Flavor Creative: Feel free to mix and match the flavored sugars! These Mini Pastry Cream Filled Brioche Doughnuts can surprise your taste buds with a twist on the classic flavor profiles.
What to Serve with Mini Pastry Cream Filled Brioche Doughnuts?
Indulging in these sweet delights opens the door to creating an unforgettable breakfast or dessert spread.
-
Fresh Berries: The bright tartness of strawberries, blueberries, or raspberries beautifully contrasts the rich pastry cream, adding a refreshing touch. Serve them alongside for a pop of color and flavor.
-
Coffee or Espresso: A velvety cup of coffee or a rich espresso enhances the sweet notes of the doughnuts, making each bite more enjoyable. The warmth of the drink complements the sweet indulgence, creating a cozy moment.
-
Creamy Custard: A dish of creamy vanilla or custard sauce makes a delightful dip for your doughnuts, taking each bite to the next level. It’s a luxurious addition that’s sure to impress guests!
-
Chocolate Sauce: Drizzle warm chocolate sauce over your doughnuts or serve it on the side for dipping. The combination of chocolate and vanilla pastry cream creates a decadent, rich dessert experience.
-
Caramelized Bananas: Sweet, caramelized bananas add a warm, buttery flavor that pairs perfectly with the doughnuts. They bring a comforting element, making every bite feel like a hug.
-
Maple Syrup: A drizzle of rich maple syrup brings a natural sweetness that complements the delicate flavors of the doughnuts. It’s a charming addition for brunch that will have everyone asking for more!
How to Store and Freeze Mini Pastry Cream Filled Brioche Doughnuts
Room Temperature: Enjoy doughnuts within 1 day at room temperature, placing them in an airtight container to maintain freshness.
Fridge: Store filled doughnuts in the fridge for up to 3 days. Keep them in an airtight container to prevent them from drying out.
Freezer: For longer storage, freeze unfilled doughnuts for up to 2 months. Wrap them tightly in plastic wrap and then in foil for optimal freshness.
Reheating: Warm doughnuts in a toaster oven or microwave for a few seconds. If frozen, thaw in the fridge overnight before reheating for best taste. Enjoy your delicious Mini Pastry Cream Filled Brioche Doughnuts!
Mini Pastry Cream Filled Brioche Doughnuts Recipe FAQs
How do I know if my yeast is fresh?
Absolutely! To check your yeast, mix it with lukewarm milk and a bit of sugar as directed in the recipe. Let it sit for about 10-15 minutes. If it becomes foamy and bubbly, your yeast is active and fresh! If not, you may need to replace it.
How should I store the filled doughnuts?
For maximum freshness, keep your filled doughnuts in an airtight container in the fridge for up to 3 days. This will help prevent them from drying out while keeping them cool. If you prefer to eat them at room temperature, you can do so within 1 day, but make sure to store them airtight.
Can I freeze the doughnuts?
Very! For freezing, it’s best to freeze the unfilled doughnuts. Wrap each doughnut tightly in plastic wrap, then in foil, and store them in the freezer for up to 2 months. When you’re ready to enjoy them, thaw them overnight in the fridge, then reheat in a toaster oven or microwave for a few seconds to restore that delightful softness.
What if my dough didn’t rise properly?
Don’t worry! If your dough didn’t rise, it could be due to inactive yeast. Always ensure your yeast is fresh and check its activity with the warm milk and sugar before mixing into the dough. If your dough is still not rising, ensure your environment is warm enough—perhaps try placing it in a preheated oven (turned off) or a warm area of your kitchen covered with a kitchen towel.
Are these doughnuts suitable for people with allergies?
The doughnuts contain common allergens such as eggs, dairy, and gluten. If you’re making these for someone with specific food allergies, consider using egg substitutes for the yolks, non-dairy milk for the cream, and gluten-free flour blends. You can achieve wonderful results with a bit of experimentation!
Mini Pastry Cream Filled Brioche Doughnuts That Wow Your Tastebuds
Ingredients
Equipment
Method
- In a small bowl, mix the yeast, lukewarm milk, and 2 Tbsp of sugar. Let it sit for 10-15 minutes until it foams.
- In a stand mixer bowl with a dough hook, mix the flour, salt, and remaining 2 Tbsp sugar for even distribution.
- Add the eggs, vanilla, and foamy yeast mixture to the bowl. Blend on low for 2-3 minutes until the dough starts to come together.
- Knead on medium for 10 minutes until the dough is soft and smooth.
- Add butter gradually, mixing until each chunk is fully incorporated.
- Continue mixing for another 5 minutes until the dough is very soft and smooth.
- Transfer the dough into an oiled bowl, cover tightly, and let rise in the refrigerator overnight.
- In a bowl, whisk together the yolks, sugar, and corn starch for a smooth base.
- Warm the milk and vanilla paste in a pot until you see movement, but do not let it boil.
- Remove warm milk, whisk half into the yolk mixture slowly to temper the yolks.
- Return to the pot, whisking constantly until thickened for a silky texture.
- Mix in butter until fully melted and combined, cool for 5-10 minutes.
- Divide pastry cream into bowls, add flavored extracts, cover, and refrigerate.
- Line pans with parchment, roll out chilled dough to ½" thick.
- Cut dough circles using a 1 ¾” round cutter, place on prepared pans, and let rise until puffy.
- Heat oil to 350°F / 180°C in a pot prior to frying.
- Fry doughnuts, flipping every 30 seconds for about 3-4 minutes until golden brown.
- Cool on a wire rack, then fill with chilled pastry cream using a piping bag.
- Toss in flavored sugars to add a delightful finish.