Description
Indulge in these fluffy brioche donuts filled with rich salted caramel and coated in sweet cinnamon sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup milk, warmed
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup salted caramel sauce
- 1 cup heavy cream
- 1/4 cup cinnamon sugar (for coating)
Instructions
- Activate the yeast: In a bowl, combine the warmed milk and yeast. Let it sit for about 5 minutes until frothy.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, and salt.
- Combine and knead: Add the frothy yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for 5-7 minutes until smooth.
- First rise: Place the dough in a greased bowl. Cover it and let it rise in a warm area until it doubles in size (about 1 hour).
- Shape the donuts: Punch down the dough and roll it out to about 1/2 inch thick. Cut out donut shapes using a cutter.
- Second rise: Place the cut donuts on a parchment-lined baking sheet, cover them, and let them rise for another 30 minutes.
- Heat oil: While the donuts rise, heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry: Fry donuts in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- Fill the donuts: Allow them to cool slightly before injecting with whipped salted caramel filling.
- Coat: Roll in cinnamon sugar before serving.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. You can freeze unfilled donuts for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg