Salted Caramel Brioche Doughnuts

IMG_1900Unbeknown to me, it was national doughnut day a few weeks ago. As soon as my WordPress, Instagram and Facebook feeds filled up with photo after photo of puffed, golden, chocolate covered doughnuts; I was mad that I had no idea this day even existed and more so that I’d missed it.

I hadn’t made doughnuts in a really long time. For me, they’re the ultimate sweet treat. So many people think of them as the ultimate guilt trigger too. The way I see it is that life’s too short not to eat delicious food. If you can’t eat it now then when are you ever going to eat it?

Lots of you have probably visited Borough Market in central London. The first time I went I was on my own; a scared London newbie with no idea where anything was. I walked around the market, strolling past the same stalls about fives times (only now do I realise I missed half the market.) It was a ridiculously busy saturday lunchtime and I was still overcoming the notion that I had to push to the front of the crowd to get served. Along with an abundance of bread, cheese, sweet treats and fresh vegetables, I came away with a morsel that would force me back to the market a whole lot more in the future.

A caramel and salted honeycomb doughnut. I can’t explain to you how heavenly this doughnut is. I gush about it enough in my Borough Market post. If you’re ever in central London, I whole heartedly urge you to go to the market and seek out this enticing bake at Bread Ahead bakery.

After dribbling over my keyboard at everyone’s national doughnut day creations, I decided I’d recreate my favourite treat. Everyday is national doughnut day in my house.

I had seen a few doughnut recipes using brioche dough and, since I’ve never found my perfect doughnut dough, decided to give it a shot. It was a pretty good decision and brioche will be my go-to choice for doughnuts in the future. The dough is light and pillowy inside, but stays burnished and crisp on the outside.

I then chose to fill my doughnuts with a salted caramel diplomat (a pastry cream let down with lightly whipped cream.) I was honestly shocked at how similar the filling I’d made was to the borough market doughnut. I stuffed the doughnuts with as much filling as I could fit, bursting a few in the process.

If you’re looking to reinvent your favourite childhood seaside snack, why not add a grown up twist with some delicate airy brioche and a copious helping of salted caramel cream.

IMG_1815IMG_1818IMG_1819IMG_1828 IMG_1871IMG_1881IMG_1854 Ingredients – makes 30 small doughnuts

  • 300g strong white bread flour
  • pinch of salt
  • 25g caster sugar
  • 7g instant yeast
  • 70ml warm milk
  • 3 medium eggs
  • 140g unsalted butter, room temperature
  • vegetable oil for frying
  • extra flour for rolling the doughnuts

Salted Caramel Diplomat

  • 110g caster sugar
  • 40ml water
  • large pinch of salt
  • 250ml milk
  • 3 egg yolks
  • 35g soft dark brown sugar
  • 20g cornflour
  • 20g unsalted butter
  • 300ml double cream


The night before

For the Brioche Doughnuts:

  • Place the bread flour, salt and sugar into the bowl of a stand mixer fitted with a dough hook. Combine these before adding in the instant yeast. With the mixer on low, add in the warmed milk (make sure the milk isn’t too hot or it will kill the yeast.) Next, add in the eggs. Turn the mixer to medium speed and leave the dough to knead for 5 minutes. Begin to add in the softened butter in small chunks, waiting for the previous chunk to be incorporated before the next. Once all the butter has been added, knead on medium speed for another 5 minutes until the dough is smooth and elastic.
  • Place the brioche dough into a bowl greased with butter, making sure that the dough has room to double in size. Cover the bowl with cling film and leave in the fridge overnight to prove.

For the Caramel pastry cream:

  • Place the caster sugar and water into a small saucepan over high heat.
  • While the sugar is bubbling away for the caramel, place the milk into another saucepan and begin to warm.
  • Watch the sugar syrup as it bubbles, swirling the pan every now and again to make sure that it cooks evenly. After a few minutes, the sugar should have become caramel. The colour should be golden brown.
  • Make sure that the milk is nearly boiling and pour a small amount into the caramel off the heat. Be careful as the caramel will bubble violently. Once the bubbles die down, continue to add the rest of the milk. Stir the caramel milk over low heat, making sure that all the caramel pieces have dissolved.
  • In a small bowl, mix together the egg yolks, dark brown sugar and cornflour. Pour over a small amount of the hot caramel milk and whisk into the egg yolks. Add the rest of the milk, stir and pour everything back into the pan to make your caramel pastry cream.
  • Place the pan over medium heat and begin to cook the pastry cream. Slowly whisk the mixture until it starts to thicken. As soon as the pastry cream has thickened and begins to bubble, whisk very quickly on the heat to continue to cook out the cornflour; making sure it doesn’t burn. Once the pastry cream starts to bubble; cook it out for 2-3 minutes. Take off of the heat and whisk in the butter.
  • Spoon into a bowl. Cover the surface with cling film and refrigerate overnight.

The following day

Frying your doughnuts:

  • Take your brioche dough out of the fridge and line two baking trays with baking parchment ready for your cut doughnuts.
  • Flour you work surface and tip the dough out onto it. Using a floured rolling pin, roll the dough out to 1/2 cm thick. Using a floured 2 inch cutter, cut out your doughnuts and place onto the prepared baking trays; leaving 2 inches between each. Re-roll any scraps and cut out more doughnuts. Once all the doughnuts are cut, cover them with a kitchen cloth and leave to prove for 1 – 1 1/2 hours or until doubled in size.
  • When you’re ready to start frying your doughnuts, fill a large saucepan 2-3 inches deep with vegetable oil. Place over medium heat until the oil reaches 180°C. Get a shallow dish ready with some caster sugar to drop your doughnuts into and a plate to set your sugared doughnuts on.
  • Carefully pick up your doughnuts and drop in 2-3 at a time into the hot oil. Leave to cook on one side for a minute or two, then turn them over using a slotted spoon and cook on the other side for another minute until both sides are golden brown. Keep an eye on the temperature of your oil; if it gets too hot, lower the temperature as your doughnuts may cook too quickly on the outside and remain raw in the centre.
  • Once the doughnut is golden and cooked to perfection, take them out of the oil and drop into the caster sugar. Roll the hot doughnuts around, coating them in the sugar. Move them onto another plate, making room for the next doughnuts.
  • Once all the doughnuts are cooked, coated and cooled you can start to assemble.

Filling the doughnuts

  • Take the caramel pastry cream from the fridge and beat for a few seconds until smooth with a spatula.
  • Whisk the double cream in a separate bowl until it becomes very softly whipped. Take a spoonful of the cream and beat it into the pastry cream to let it down slightly before folding it through the remaining whipped cream. Place your caramel diplomat into a piping bag and snip the end off so that you have a small hole.
  • Using a small sharp knife, poke a hole into the centre of each doughnut from the side. Fill the doughnuts by inserting the tip of the piping bag into the doughnut and piping in the filling. The doughnut should feel heavy if it’s filled completely.
  • Eat as soon as they’re ready. The fresher the better!

43 thoughts on “Salted Caramel Brioche Doughnuts”

  1. I love this idea, Hope! I love using brioche for doughnuts and other pastries, so I can only imagine how lovely it would be with this salted caramel filling! Thank you for sharing the recipe 🙂 Your doughnuts look absolutely gorgeous; they’re perfect risen, fried, and filled like the pastry expert you are! ❤


  2. These look incredible! I love anything that involves salted caramel. I have yet to try and tackle homemade doughnuts, but this recipe gives me the encouragement I need to start! Thanks for sharing!


  3. These look insane! Exactly the recipe I’ve been looking for:) Just one question , you don’t mention when to add the salt to the pastry cream, does it matter when?


  4. […] Hope from Add More Butter found herself reading all about national doughnut day when she thought about creating these little delightful nibbles. She felt left out for not knowing the day existed, and then declared it would be doughnut day in her house whenever she felt like it. These salted caramel brioche doughnuts look like little puffy clouds of indulgence. They would go well with a chai latte and some gossip with old friends. […]


  5. These look so amazing I had to try make! also have question: I currently have my 2″ rounds sitting and waiting to double in size. So far it’s been an hour and they’ve gotten slightly taller only. Is the diameter also supposed to get bigger? I’m sure either way they will be tasty fried and covered in sugar!


    1. Hello! I’m so happy your attempting these. They should double in size all round but not spread too much. The Doughnuts may just need an extra hour to rise and it really depends on how cold or hot your home is. Especially with this time of year they can take longer to rise. Hope they went well!


  6. Hi! I have a question regarding an ingredient for the filling. When you say corn flour, are you referring to corn starch or finely ground corn meal? I’m unfamiliar with it, and my “quick google search” left me more confused.


  7. I tried the dough about a week ago but had filled it with a classic lemon curd instead of the caramel pastry cream and it was delicious. Now I’m making it to try with the caramel pastry cream… But, when to I add the cream? The recipe calls for 300ml of heavy cream but I’m not sure when to add it? I’ve never made pastry cream before…


    1. Hi Laura,

      Glad you love the doughnut dough! You’ll make the pastry cream first with the milk. Leave it to chill until completely cold in the fridge, soften it and break up any lumps with a spatula and then fold through the heavy cream once it’s been lightly whipped. This makes a lovely light cream which is called “diplomat”.

      Hope this helps!


  8. Hello
    Thank u so much for this recipe , i made it today and they were absolutely delicious , the cream was soo rich and so delicious , the doughnuts were so light and fluffy , it’s like u r eating clouds 😍😍 i end up eating 3 😲 ( i didn’t care about my diet )..when i saw the recipe i couldn’t wait all night for the brioche dough to rest in the fridge , so i just let it rest for 2 hours in room temperature .
    Again i have to thank u for this amazing recipe , my family looooooooved those little tiny doughnuts.
    And for me this is now my favorit doughnuts recipe , and plz keep sharing this kind of goods .


  9. I have totally, completely died and woke up in another galaxy with this divine recipe for doughnuts! I had to make another batch because my family ate all of them! E X Q U I S I T E!!! Thank you so much for this recipe! It’s really truly out of this world! YEAH!


  10. These look great!! Thanks for sharing the recipe. I have a question about the filling, I can’t get my hands on double cream where I live so what’s a good alternative for it? Thanks


  11. Tried these donuts this weekend, they were delicious!

    A few things that went wrong for me:
    – The pastry filling was too thin. I don’t think i whipped the cream enough.
    – The caramel had a bit of a burnt taste, perhaps i let the sugar water cook for too long?
    – The donuts were too oily, I think I over proofed them and fried them at just under 180 degrees

    But I will definitely try them again, pretty pleased with my first ever attempt at making donuts 🙂


  12. This was my first brioche recipe AND my first donut recipe, and I fell in love HARD. Since discovering your recipe several months ago, I’ve made this recipe with various fillings about 8 times (for about 250 donuts total) to rave reviews. Thank you so much for sharing it!

    I’m a teacher and would like to make a big batch of 120 donuts for all my students, but I’m not totally looking forward to standing in front of a fryer for multiple hours. I was wondering if you’ve ever baked this recipe instead of frying, and if you have any tips/cautions re: baking the dough? Any thoughts or advice you have would be very appreciated!


    1. Hello 😀 Thank you so much for the kind words. I do love this recipe! I’m so flattered that you have made it so many times with so much success. Unfortunately, if they’re not fried they won’t be very doughnut like. I have baked the dough before as it is a brioche recipe it can be used for loafs/buns. So this is how they’ll come out from the oven, more of a brioche bun. Although tiresome, I really think frying is the way to go! Do let me know if you end up making 120 doughnuts!!! 🙂


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