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Salted Butter Caramel Brioche Doughnuts

The perfect marriage of a classic American dessert and French brioche.
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Course: Breakfast, Dessert
Cuisine: American, French
Keyword: Brioche, Doughnuts, Salted Butter Caramel
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 13 hours
Total Time: 13 hours 50 minutes
Servings: 15 doughnuts
Calories: 414kcal

Equipment

  • fryer or heavy bottom pan (dutch oven)
  • Thermometer
  • drying racks
  • circle cookie cutter
  • oil for frying

Ingredients

Brioche Dough

  • 500 g flour T55
  • 75 g granulated sugar
  • 25 g fresh yeast
  • 6 eggs
  • 50 ml heavy cream
  • 10 g salt
  • 200 g butter, cold & diced
  • 10 g vanilla extract

Salted Butter Caramel

  • 105 g granulated sugar
  • 40 ml water
  • 120 g butter, salted
  • 120 ml heavy cream

Finishings

  • 100 g granulated sugar, tossing

Instructions

Brioche Dough

  • In a mixer add all of the liquid first and mix on slow.
  • Add the dry ingredients and mix on slow until mixed together for 4 minutes
  • Bring up to medim speed and mix until you hear thumping against the sides. Add diced butter and continue mixing for an additional 10 minutes. The dough should be glossy and wrapped around the dough hook.
  • Turn out onto a floured countertop and gently knead into a ball. Lightly wrap with plastic wrap and let proof in the fridge for at least 12 hours and maximum 24 hours.

Salted Butter Caramel

  • Add the sugar and water to a sauce pan and heat over medium-high heat.
  • In a separate sauce pan, heat up the cream. It needs to get to 160°C - 170°C (320°F - 138°F)
  • Once the sugar mixture starts to brown, swirl the pan off of the heat. The longer you cook the caramel, the more bitter it becomes.
  • Off the heat, slowly add the cream, stiring continuously. Once everything is combined, add the butter.
  • Transfer to a bowl, cover with plastic wrap and cool in the fridge.

Doughnuts

  • Pull the dough out onto a lightly floured work top. Degas it, then roll out to 1.5cm-2cm thick (1/2-3/4inch).
  • Using a cookie cutter, cut out your doughnuts and place on a baking sheet lined with parchment paper. Roll up and reroll out the remaining dough and repeat.
  • Let proof at room temperature for 45 minutes - 1 ½ hours or until doubled in size.
  • Meanwhile, warm up your fry or oil. This can take 20-30 minutes to be fully at temperature.
  • Prep your frying area with two drying racks and a bowl with granulated sugar (if you're tossing the doughnuts in sugar)
  • When the doughnuts are proofed and the oil is at temperature, add your first doughnut. Cook for 1-3 minutes (depending on size) then flip when browned. Cook the otherside for 1-3 minutes.
  • Transfer cooked doughnuts to the cooling rack to drain for 1 minute then toss in sugar until fully covered.
  • Transfer covered doughnut to secondary cooling rack and let cool completely.
  • Continue until all doughnuts are cooked.

Filling

  • When the doughnuts are cooled, whisk the cooled caramel until smooth and transfer to a piping bag with piping tip.
  • Cut a 2-3cm (1inch) long slit on the side of each doughnut.
  • Insert the piping tip into the slit and fill until the filling comes back out of the side of the doughnut. Finish off with a little swirl of filling if desired.
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Nutrition

Calories: 414kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 442mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 795IU | Calcium: 27mg | Iron: 2mg