Mini Brioche Donuts with Pastry Cream

Directions

1. In a small bowl, dissolve the fresh yeast in the milk. Stir gently to combine.
2. In a large mixing bowl, add the egg, melted butter, sugar, vanilla extract, flour, and salt. Mix well until a soft dough forms.
3. Cover the bowl with a cloth and let the dough rise for 2 hours, or until doubled in size.
4. Lightly flour a work surface and transfer the risen dough. Knead gently to form a smooth ball. Cover and let rest for 15 minutes.
5. Roll the dough to about 1 cm (1/2 inch) thickness. Using a 4 cm round mold, cut out small donut shapes. Place the donuts on a parchment-lined baking tray, cover with cling film, and let them rise for 1 hour.
6. Heat oil in a deep pan to 175°C (350°F). Fry the donuts in batches until golden brown, about 2–3 minutes per side. Remove and drain on paper towels.
7. While still warm, dip each donut in granulated sugar. Pierce one side of each donut with a piping tip or small spoon and fill with pastry cream.
8. Serve immediately or store in an airtight container for later enjoyment.

Recipe Details

• Prep Time: 30 minutes
• Rising Time: 3 hours 15 minutes
• Cook Time: 10–15 minutes
• Total Time: 4 hours
• Servings: 12–15 mini donuts
• Difficulty: Medium

Variations & Substitutions

• Substitute pastry cream with chocolate ganache, Nutella, or lemon curd for different flavors.
• Roll the donuts in powdered sugar, cinnamon sugar, or drizzle with icing instead of plain sugar.
• For a lighter version, bake the donuts at 180°C (350°F) for 12–15 minutes instead of frying.

Serving Suggestions