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–+ servings
Brioche Jelly Donut Recipe
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Brioche Jelly Donut Recipe

Fluffy, golden brown brioche donuts topped with sweet raspberry jam, vanilla glaze and cream cheese frosting.
Course Breakfast, Dessert
Cuisine American
Keyword donuts, brioche, raspberry
Servings 8
Author Molly Murphy

Ingredients

For the Dough:

  • 1 ¼ cups warm whole milk 110°F
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar for yeast activation
  • ½ cup granulated sugar
  • ½ cup unsalted butter softened
  • 4 large eggs
  • 5 ⅓ cups (725) bread flour or all-purpose flour plus extra for rolling
  • 2 tablespoons nonfat dry milk powder
  • 2 teaspoons salt

For Frying:

  • 2 cups lard or canola oil

For the Vanilla Bean Glaze:

  • 4 cups powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • ¼ cup whole milk adjusted for consistency

For the Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • ¾ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • ¼ teaspoon salt

For Assembly:

  • 13 oz jar of Bonne Maman Raspberry Preserves
US Customary - Metric

Instructions

Make the Dough:

  • In a small bowl, combine the warm milk, yeast, and 1 teaspoon granulated sugar. Let sit for 5–10 minutes until foamy.
    1 ¼ cups warm whole milk, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
  • In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, milk powder, and salt.
    5 ⅓ cups (725) bread flour or all-purpose flour, 2 tablespoons nonfat dry milk powder, 2 teaspoons salt
  • Add in the ½ cup granulated sugar, eggs, and activated yeast mixture.
    ½ cup granulated sugar, 4 large eggs
  • Knead the dough on low speed for 4 minutes until it starts coming together.
  • Add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. This should take 2–3 minutes.
    ½ cup unsalted butter
  • Once all the butter is incorporated, knead on medium speed for another 6–8 minutes until the dough is smooth, stretchy, and slightly sticky.
  • If the dough is still too sticky, let it rest for 5 minutes, then knead for 1 more minute to allow the flour to fully absorb the butter.

First Proof (Overnight):

  • Transfer the dough to a greased bowl, cover, and refrigerate for 8 to 12 hours (overnight is best).

Cut & Proof Donuts:

  • The next day, turn the dough onto a floured surface and roll to ½-inch thickness. Use enough flour so it doesn’t stick to the counter or rolling pin.
  • Cut out donuts using a donut cutter and place on greased parchment paper. For the scraps, twist into crullers instead of re-rolling—this dough doesn't do well when re-rolled.
  • Cover the shaped dough and let rise at room temperature for about 30 minutes, until puffy.

Fry the Donuts:

  • Heat oil in a deep pot to 350°F.
    2 cups lard or canola oil
  • Fry the donuts in batches for 1–2 minutes per side, flipping with chopsticks or tongs. Drain on a paper towel-lined wire rack.
  • You want a nice dark color—you haven’t burned them! That’s the diastatic malt powder doing its job and making them crispy and perfect.

Make the Vanilla Bean Glaze:

  • In a large bowl, whisk together the powdered sugar, vanilla bean paste, and milk until smooth.
    4 cups powdered sugar, 1 teaspoon vanilla bean paste or extract, ¼ cup whole milk
  • Dip both the bottom and top of each donut into the glaze, then return to the wire rack to set.

Make the Cream Cheese Frosting:

  • In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.
    4 ounces cream cheese, ¾ cup unsalted butter, 1 teaspoon vanilla extract
  • With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix until just combined, then scrape the bowl.
    3 cups powdered sugar, 1 tablespoon heavy cream, ¼ teaspoon salt
  • Increase the speed to medium and beat for about 3 minutes, until the frosting is smooth and fluffy. If too thick, add an extra teaspoon of cream.

Assemble the Donuts:

  • Once the donuts are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a medium to large opening (about ½ inch wide).
  • Gently pipe frosting into the center of each donut until filled. Continue piping just above the donut, allowing the frosting to form a small dollop on top.
  • Using the tip of a spoon, create a small well in the center of the frosting.
  • Spoon raspberry preserves into the well.
    13 oz jar of Bonne Maman Raspberry Preserves
  • Makes about 8 donuts plus a bunch of donut holes.