Raspberry Filled Brioche Donuts are fluffy, sweet, and surprisingly easy to make. The rich, brioche dough is deep fried and stuffed with raspberry jam for a fruity, delicious breakfast treat.
What’s in Raspberry Filled Brioche Donuts?
We take classic, enriched brioche dough and fill it with raspberry jam for the perfectly light and airy donuts.
- Water: We need warm water to hydrate the dough and help activate the yeast. Make sure it’s 105-110F.
- Yeast: We use active dry yeast to give these donuts lift. You’ll need to give it a few minutes to activate before mixing it with the other ingredients.
- Sugar: Granulated sugar feeds the yeast, lightly sweetens the dough, and forms the crunchy coating on the outside of the finished donuts.
- Flour: All-purpose flour forms the base of our brioche donut dough. For chewier donuts, you could try using bread flour in place of some of the all-purpose.
- Salt: Enhances the flavor of the dough.
- Eggs: Adds structure and richness to the dough.
- Lemon Zest: Adds a touch of citrus flavor to the dough. This is optional!
- Vanilla Extract: Gives the dough that classic vanilla donut flavor.
- Butter: Enriches the dough to make it ultra-soft and fluffy! I prefer to use unsalted, but if you only have salted, omit the kosher salt.
- Vegetable Oil: We chose to fry these filled donuts in vegetable oil, but you could use any neutral oil with a high smoke point.
- Raspberry Jam: Raspberry is the perfect filling for these donuts!
Pro Tip: Don’t us the yeast if it doesn’t get foamy after 10 minutes. Start over again with new yeast. Yeast expires quickly and can also die if the water is too hot.
Variations on Raspberry Donuts
This brioche donut dough is an excellent base for any number of fillings and glazes. Top these raspberry donuts with powdered sugar or a mixture of powdered sugar and cinnamon, vanilla or chocolate glaze, or frosting and colorful sprinkles.
Instead of raspberry jam, you can fill these donuts with pastry cream, lemon curd, nutella, peanut butter, marshmallow fluff, cookies and cream, or chocolate buttercream. You could also simply switch up the flavor of jam to your favorite, like cherry, strawberry, or blueberry!
Brioche donuts are richer than regular donuts because the dough has been enriched with additional fat (in this case, butter).
Brioche dough takes a long time to come together (sometimes up to 20 minutes!). If your dough seems greasy, keep kneading it until it turns less sticky.
You’ll want to use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil. Avocado oil will also work.
Your donuts may turn out raw in the middle if they are under-fried. This often happens because the oil is too hot. Make sure to use a thermometer to check the oil temperature. If the oil is too hot, the doughnuts will overcook on the outside and still be raw in the middle. If the oil is too cold, the doughnuts will turn out oily.
While I haven’t personally tried this, I have heard of success air frying these donuts. I would suggest air frying them at 360°F for 10 minutes, flipping halfway through. Test with one donut to see if it cooks all the way through, and adjust the time and temperature if necessary before frying the remaining donuts.
How to Store Raspberry Brioche Donuts
Store leftover raspberry filled brioche donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. If filling with cream, make sure to store the donuts in the refrigerator.
How to Freeze
Freeze brioche donuts in an airtight container or Ziplock bag for up to to 2 months. Let thaw overnight in the refrigerator before enjoying.
What could be better than coffee and donuts? This classic raspberry jelly donut pairs perfectly with a java chip frappuccino. It’s also great with a peanut butter and jelly smoothie for a filling breakfast.
Brioche Donuts Recipe
- ¾ cup water 170 grams, lukewarm (105-110°F)
- ¼ cup granulated sugar 50 grams
- 1 teaspoon active dry yeast 3 grams
- 4½ cups all-purpose flour 540 grams
- 1 teaspoon kosher salt 3 grams
- 3 large eggs 150 grams, room temperature
- 1 teaspoon lemon zest 2 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup unsalted butter 113 grams, room temperature and cubed (1 stick)
- Vegetable oil for frying
- ½ cup granulated sugar 100 grams, for coating
- 1 cup raspberry jam 340 grams, for filling
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.¾ cup water, ¼ cup granulated sugar, 1 teaspoon active dry yeast
- Add the flour, salt, eggs, zest, and vanilla. Knead well using the attachment on your mixer or by hand.4½ cups all-purpose flour, 1 teaspoon kosher salt, 3 large eggs, 1 teaspoon lemon zest, 1 teaspoon pure vanilla extract
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.½ cup unsalted butter
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 2 hours.
- Punch the dough down. You can shape the dough immediately or put it in the fridge to proof for 12-16 hours or overnight. (The dough will be more delicious if you re-cover the bowl and put it into the fridge to chill overnight. If you don’t have the time, leave that part out.)
- Cut the dough into 70 gram pieces. Roll them into smooth, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don't stick together while they proof.
- Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
- Heat 2 inches of oil in a Dutch oven to 330-350°F.Vegetable oil
- To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.
- Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.½ cup granulated sugar
- Fill a piping bag with a round tip with the raspberry jam. Using a small knife, cut a hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of jam into the center of the donut.1 cup raspberry jam
- Make sure the yeast is foamy before continuing with the recipe. If the yeast does not foam, discard it and try again.
- If the dough seems oily, just keep mixing. It will come together!
- Make sure your oil is at a constant temperature. Too hot will cause burned outsides and raw middles, and too cold will lead to oily donuts.
- Do not overcrowd the oil; otherwise, the donuts will turn out oily.