Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar

overhead shot of seven jam filled doughnuts in white casserole with plate of doughnuts beside, bowl of dried strawberries, and flowers around

Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar

The perfect treat to make for breakfast, brunch, or even dessert! These Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar are sweet, buttery, fruity, and SO. GOOD. Every bite just melts in your mouth!

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 25

Refrigeration Time: 12

Servings: donuts

Calories: 421kcal

Ingredients

Doughnuts

9 ounces unsalted butter
3 Tablespoons whole milk
3 cups bread flour
2 teaspoons instant yeast
1½ teaspoons salt
6 Tablespoons granulated sugar
5 large eggs room temperature

Strawberry Jam

1 pound fresh strawberries
1¼ cups granulated sugar
¼ cup lemon juice

Strawberry Sugar

½ cup freeze-dried strawberries
½ cup granulated sugar

Instructions

Doughnuts

In a small saucepan, heat butter and milk until butter is melted.
Set aside to cool.
In the bowl of an electric mixer, combine flour, yeast, salt, and sugar.
Add butter mixture.
Mix on low to combine.
Add eggs and mix until incorporated.
Increase speed to medium for 10-12 minutes, until dough is smooth.
Place dough in a covered container that has been sprayed with cooking spray.
Refrigerate for at least 12 hours, or overnight.

Strawberry Jam

Wash, cap, and slice strawberries.
Place strawberries, sugar, and lemon juice in a medium saucepan.
Cook over medium-low heat until strawberries are broken down and jam is thickened, about 15-20 minutes.

Strawberry Sugar

Crush strawberries in food processor.
Sift out any large pieces.
In a small bowl, combine strawberry powder and sugar.

Assembly

Turn dough onto a lightly floured surface.
Roll to ⅜ inch thick.
Use a 3 inch cutter to cut dough into rounds.
Place on sheet pans covered in parchment.
Cover and allow to proof while oil heats.
Pour 2-3 inches of oil in a large dutch oven.
Heat to 350℉/177℃.
Add doughnuts in batches of not more than 4.
Cook 3-4 minutes per side, or until golden brown and cooked through.
Drain.
Immediately roll in strawberry sugar.
Set aside to cool.
When cool, spoon strawberry jam into piping bag fitted with bismark tip.
Pipe into center of each doughnut.

Notes

Be careful not to boil the milk and butter.
This is a very soft, wet dough. Do not add more flour!
Make sure you use instant yeast.
Don’t skip the overnight prove!
If you don't have fresh strawberries to make the jam, you can use frozen.
When making the jam, try to smush the strawberries as much as you can! You don't want any big chunks.
Alternatively, you can also use store-bought strawberry jam instead of making your own.
Do NOT fry more than 4 or 5 doughnuts at a time.
After frying, give the doughnuts a minute or two to drain, but they still need to be hot for the strawberry sugar to stick.
The doughnuts NEED to be cold before filling.
Be careful when filling the doughnuts! Too much jam and it will spill back out. It takes about 1 Tablespoon of jam per doughnut.
After filling, be sure to place the doughnuts with the filled side UP. This is very important! If you place the doughnuts flat, the jam will spill back out.

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