Filled Brioche Doughnuts


Kicking off the start of strawberry season with these Strawberry Jam Filled Brioche Doughnuts with 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!

4 Quick Tips For These Brioche Doughnuts

01 Be careful to not boil the milk and butter for the dough.

02 Do NOT skip the overnight rise.

03 When making the jam, try to smush the strawberries as much as you can!

04 The doughnuts NEED to be cold before filling.

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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.


Place strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium-low heat until thickened.


Crush dried strawberries in food processor. Sift out any large pieces.


In a small bowl, combine strawberry powder and sugar. Set aside.


Turn dough onto a lightly floured surface. Roll to ⅜" thick. Use a 3" cutter to cut dough into rounds. Place on lined sheet pan.


Add doughnuts to hot oil and 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.


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