Imagine biting into a pillowy, golden-brown doughnut that melts in your mouth, revealing a burst of sweet, vibrant jelly inside. These Small Batch Brioche Jelly Doughnuts are not just a treat; they're a culinary experience that will transport you straight to a charming Parisian bakery. With just a few simple ingredients and some baking magic, you can create these irresistible delights that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 6 doughnuts
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/4 cup warm milk
- 1 large egg yolk
- 1 tablespoon melted butter
- Jelly for filling
- Oil for frying
Instructions
- In a medium mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk the dry ingredients together to ensure even distribution.
- Create a well in the center of the dry ingredients. Pour in the warm milk, egg yolk, and melted butter. Mix with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should become soft and slightly tacky but not sticky.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- After rising, punch down the dough and roll out on a floured surface to about 1/2 inch thickness. Use a 2-inch round cookie cutter to cut out doughnut circles.
- Place the cut doughnuts on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise for an additional 30 minutes.
- Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Carefully fry the doughnuts in small batches, 2-3 at a time, for about 1-2 minutes per side until golden brown.
- Remove doughnuts with a slotted spoon and drain on a wire rack lined with paper towels. Let cool slightly.
- Using a piping bag with a small round tip, inject each doughnut with your preferred jelly, inserting the tip into the side of the doughnut.
- Roll the warm doughnuts in powdered sugar or granulated sugar while still slightly warm for extra sweetness.
- Serve immediately and enjoy your freshly made brioche jelly doughnuts.
Tips
- Temperature is key: Ensure your milk is warm (not hot) when activating the yeast to prevent killing the yeast.
- Knead with patience: Take your time kneading the dough to develop a smooth, elastic texture.
- Oil temperature matters: Use a candy thermometer to maintain the exact 350°F for perfect, non-greasy frying.
- Don't overcrowd: Fry doughnuts in small batches to maintain oil temperature and ensure even cooking.
- Get creative with jelly: Experiment with different flavors like raspberry, strawberry, or even chocolate filling.
- Serve fresh: These doughnuts are best enjoyed warm, right after filling and coating with sugar.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
