Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar

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Kicking off the start of strawberry season with these Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar! Homemade brioche dough, fried to golden brown perfection, filled with a homemade strawberry jam, and finished strawberry sugar. Every bite is soft, fluffy, buttery, and FULL of strawberry flavor. It’s the perfect recipe to make to celebrate summer/strawberry season! Honestly, there’s really nothing not to love about these cute and sweet doughnuts.

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

About The Recipe

With May finally here, we’ve been enjoying lots of fresh strawberries from our garden. These doughnuts are definitely inspired by spring and all the strawberries coming into our kitchen! Plus, my mom and I have been wanting to do a brioche doughnut for the LONGEST time.

So, when we were talking about doing these doughnuts, my brother piped in and asked if we could fill them with strawberry! He absolutely adores everything strawberry. Of course, we loved the idea!

We gathered a whole bunch of strawberries and made a batch of our strawberry jam. Then, of course, we had to make the brioche! Though, the first attempt didn’t actually work very well. The dough was dripping with grease and just…not good. Turns out, we grabbed the wrong flour!

So, we tried again with the right flour and the dough turned out beautifully. Silky smooth, soft, and gorgeous.

The flavor was even BETTER than we expect, especially after frying. The dough itself is lightly sweet and oh so very buttery. Then, when it’s filled with a sweet and tart strawberry jam. Can it get any better?

front shot of seven brioche doughnuts in white casserole with plate of doughnuts behind

It might just be one of my absolute favorite doughnuts we’ve made to date. More brioche doughnuts on the blog soon? Let us know what you think in the comments!

Why You Need To Made These Strawberry Brioche Doughnuts ASAP

  • The perfect celebration of strawberry season!
  • The doughnuts are soft, fluffy, buttery, and SO. GOOD.
  • A great make-ahead breakfast for weekends or special occasions!
  • It’s actually SUPER easy to make.
  • Truly a crowd pleaser!
three stacked strawberry filled doughnuts with bite taken out of the one on top

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Dough:

  • Unsalted Butter
  • Whole Milk
  • Bread Flour
  • Instant Yeast
  • Salt
  • Granulated Sugar
  • Large Eggs
flour, yeast, salt, eggs, butter sugar, and milk on marble surface

For The Jam:

  • Fresh Strawberries
  • Granulated Sugar
  • Lemon Juice
strawberries, lemon juice, and sugar in glass bowls

For The Strawberry Sugar:

  • Freeze Dried Strawberries
  • Granulated Sugar
dried strawberries and granulated sugar in two separate bowls on marble surface

How To Make Strawberry Filled Brioche Doughnuts

Step 1: Make the dough and proof

In a small saucepan, heat butter and milk until butter is melted. Set aside.

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.

Step 2: Make the strawberry jam

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.

Step 3: Make the strawberry sugar

Crush strawberries in food processor.

Sift out any large pieces.

In a small bowl, combine strawberry powder and sugar.

Step 4: Roll out dough and cut

Turn dough onto a lightly floured surface and roll to ⅜ inch thick.

Use a 3″ cutter to cut dough into rounds and place on sheet pans covered in parchment. Cover and allow to proof while oil heats.

Step 5: Fry and coat

Add doughnuts to hot oil 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 and set aside to cool.

Step 6: Fill

When the doughnuts have cooled, spoon strawberry jam into piping bag fitted with bismark tip.

strawberry jam in piping bag with bismarck tip

Pipe into center of each doughnut and place up right to keep the jam from spilling out.

six sugar coated doughnuts filled with jam in small white casserole

Brioche Doughnuts FAQ’s and Troubleshooting


I don’t have a mixer. Can I make this by hand?
This dough really needs to be made in a mixer! While it’s doable, it takes twice as long to knead and it’s a whole lot of work. It’s always best to use a stand mixer.

Why is my dough sticky and wet?
Brioche is an ENRICHED dough! This means there is a lot of butter and a lot of eggs, which also means it’s a lot softer dough than most other bread doughs!

How can I tell when my dough is kneaded properly?
A properly kneaded dough should be smooth and shiny. The bowl of the mixer should also be VERY clean and the dough should lift out of the mixer in one piece, rather than ripping into two pieces.

Can I skip the overnight proof?
For this recipe, do not skip that overnight proof! It really allows this dough to develop amazing flavors and is a crucial part for the shaping, as this soldifies the butter again!

My dough didn’t rise at all.
Is your yeast in-date? If not, then you need to get new yeast and try again. If it is, did you check the temperature of the butter/milk mixture? When the mixture is over 120-130 degrees, it’ll kill your yeast! Be sure to have a thermometer on hand.

Why are my doughnuts browned but raw in the middle?
This sounds like the oil was much too hot. Doughnuts should be cooked at (roughly) 325 degrees F. If it’s hotter than that, it will cause the outside of the doughnuts to brown/burn and not cook in the middle.

Why are my doughnuts greasy after frying and draining?
It may be that your oil temperature is too low and, instead of cooking properly, they’re absorbing the oil. It’s always best to use a thermometer when frying!

angled shot of brioche doughnuts in white casserole with plate of four doughnuts beside, kjar of fresh strawberries, and bowl of dried strawberries

Should I Strain The Strawberry Jam?

If you still have chunks of strawberry in the jam, then yes! Any chunks of strawberry fill clog the piping tip and be a very difficult to deal with.

How To Store

Once these doughnuts are assembled, they only keep for a few days in the refrigerator. Honestly, they’re best eaten fresh, the day you make them!

front shot of three stacked doughnuts on white plates with fresh strawberries, flowers, and more doughnuts behind

Expert Tips

  • Be careful to not boil the milk and butter.
  • This is a very soft and 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 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 hole right-side UP. This is very important! If you place the doughnuts flat, the jam will spill back out.

When you make these Strawberry Jam Filled Brioche Doughnuts with Strawberry Sugar, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Refrigeration Time 12 hrs
Course Breakfast
Cuisine American
Servings 14
Calories 421 kcal

Ingredients
 

Doughnuts

  • 9 ounces unsalted butter
  • 3 Tablespoons whole milk
  • 3 cup bread flour
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 6 Tablespoons granulated sugar
  • 5 large eggs, room temperature

Strawberry Jam

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

Strawberry 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.

Putting It Together

  • Turn dough onto a lightly floured surface.
  • Roll to ⅜" thick.
  • Use a 3" cutter to cut dough into rounds.
  • Place on sheet pans covered in parchment.
  • Cover and allow to proof while oil heats.
  • Pour 2"-3" oil in a large dutch oven.
  • Heat to between 325° F and 350° F.
  • 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 to not boil the milk and butter.
  • This is a very soft and 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 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 hole right-side UP. This is very important! If you place the doughnuts flat, the jam will spill back out.

Nutrition

Serving: 1doughnutCalories: 421kcalCarbohydrates: 61gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 106mgSodium: 280mgPotassium: 244mgFiber: 3gSugar: 38gVitamin A: 562IUVitamin C: 124mgCalcium: 31mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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