Salted caramel brioche donuts are a heavenly fusion of sweet and salty, with every bite carrying a delightful softness that only brioche can offer. Imagine crisp exteriors giving way to airy interiors, all generously filled with gooey, homemade salted caramel. If you’re a fan of comforting treats that feel a little fancy, you’re in for a real treat! Whether you’re entertaining friends or enjoying a cozy morning at home, these donuts are destined to bring a smile to your face. Let’s get started on making these irresistible goodies—your kitchen is about to dance with the warm, sweet aromas of baking!
Why This Recipe Works
Salted caramel brioche donuts combine the rich, fluffy texture of brioche with the sweet and salty allure of homemade salted caramel. This balance creates a dessert that not only satisfies your sweet tooth but also offers a delightful culinary experience. The use of high-quality ingredients enhances the flavors, making every bite a luxurious treat.
The buttery brioche dough is a blank canvas waiting to be transformed. When paired with salted caramel, it brings a sophisticated twist to a classic donut. This recipe elevates the familiar with textures and flavors that create a memorable experience. Each donut becomes an indulgent delight, perfect for sharing or savoring all by yourself.
Why You’ll Love This Salted Caramel Brioche Donuts
These donuts are a perfect blend of decadence and comfort food. The soft brioche dough is easy to make, and the salted caramel filling takes them to another level. Ideal for brunch gatherings, they will undoubtedly impress your guests and become a beloved staple in your recipe collection. What’s great is that they can be made ahead of time, yet still taste fresh and warm when served.
If you’ve ever had a flaky pastry or a decadent dessert, you know the joy that comes from indulging in something that feels like a celebration. These salted caramel brioche donuts perfectly encapsulate that feeling! The comforting flavors and luxurious textures make them suitable for any occasion, whether it’s a weekend treat or a festive dessert.
Ingredients
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter, room temperature, cubed
- 1/2 cup (120 grams) heavy cream, room temperature
- 1 teaspoon Amoretti Vanilla Madagascar Bourbon Water-Soluble Extract (or vanilla extract)
- 1 teaspoon salt
- 3 3/4 cups (470 grams) all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup plus 2 tablespoons (75 grams) granulated sugar
- 1 standard instant/active yeast packet (+ ~1/2 tablespoon or 11 grams of another packet)
- 3/4 cup (180 grams) whole milk, warmed to 110°F
- 2 eggs, room temperature
- 1 teaspoon Amoretti Vanilla Madagascar Bourbon Water-Soluble Extract (or vanilla extract)
- 1/2 cup (113 grams) unsalted butter, room temperature, cut in cubes
- 3-4 cups (600-800 mL) vegetable oil
- 1 cup (200 grams) granulated sugar
- 1 tablespoon ground cinnamon
Preparing the Salted Caramel
Create the Caramel Base
In a medium-large saucepan, add the sugar and place on low-medium heat. Stir continuously until the sugar melts and turns into a smooth amber liquid, which should take about 8-12 minutes. The aroma will start to change as the sugar caramelizes, making it hard to resist sticking around!
Incorporate the Butter
Add the cubed salted butter to the melted sugar, whisking until fully combined. Allow the mixture to bubble gently for about 30 seconds. The caramel will turn a richer color during this process, and it’s okay if it bubbles a bit—just be careful not to let it boil over.
Add the Cream and Flavorings
Gradually pour in the heavy cream, whisking vigorously until well combined. This step can create some steam, so keep your hands clear! Allow the mixture to boil for an additional 30 seconds before taking it off the heat. Mix in the vanilla extract and salt. Once combined, pour the caramel into an airtight container to cool. You’ll want to stop yourself from tasting it right away because it’s simply divine!
Making the Brioche Donuts
Combine Dry Ingredients
In a stand mixer bowl, mix together the flour, fine sea salt, and ground nutmeg. Set aside, as these are the foundations of our delicious brioche.
Activate the Yeast
In a separate small bowl, whisk together the sugar and yeast. Warm the milk to 110°F. Then, stream the sugar/yeast mixture into the warm milk while whisking. If using active dry yeast, allow it to sit for 15 minutes until it becomes frothy.
Combine Wet Ingredients
Add the eggs and vanilla extract to the milk/yeast mixture, whisking together until well combined. It’s during this moment that you’ll appreciate the sweet aroma of the mixture—just wait until it becomes donuts!
Form the Dough
Pour the milk mixture into the bowl with the dry ingredients. Mix on low-medium speed for about 3 minutes until a ball forms around the hook. Sounds easy, right? That’s what we love about this recipe—it’s straightforward yet rewarding.
Knead In the Butter
With the mixer on medium speed, gradually add the cubed unsalted butter until fully incorporated. You’ll need to knead on medium-high for 8-12 minutes or until the dough is smooth and stretchy. The dough should begin pulling away from the sides of the bowl.
First Proofing
Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise in a warm environment for about 1 hour. It should double in size, which is exciting to watch!
Shaping and Second Proofing
Prepare Parchment Squares
While the dough rises, cut thirteen 4-inch parchment paper squares and arrange them on a baking sheet. These will be the perfect little platforms for your future donuts.
Shape the Donuts
After the dough has risen, turn it out onto a non-floured surface and divide it into 13 pieces. Shape each piece into a smooth ball and place on the prepared parchment squares. Cover them and let rise for another 30 minutes. Your kitchen will smell lovely, and soon you’ll have fluffy donuts!
Frying the Donuts
Heat Oil
Heat vegetable oil in a deep fryer or a large pot to 360°F for frying the donuts. You’ll want to keep an eye on the temperature to ensure your donuts fry without burning.
Fry the Donuts
Gently lower 1-2 donuts into the oil, frying for 60-90 seconds on each side until golden brown. This part is where the magic happens! Remove the fried donuts and place them on paper towels to absorb excess oil.
Coat with Cinnamon Sugar
Mix granulated sugar and cinnamon in a shallow bowl. Once cooled slightly, toss the donuts in this mixture. This step adds a flavor boost that perfectly complements their sweetness.
Filling the Donuts
Whip the Caramel
Using a hand mixer, whip the cooled caramel until it’s lighter in color and slightly fluffy. It’s almost like a creamy treasure you can’t wait to fill your donuts with.
Fill the Donuts
Create a hole in each donut using a cake dowel or a similar tool. Fill with the whipped salted caramel using a piping bag. This will be the best part—seeing that caramel peek out, ready for the taste test!
Serving Suggestions
Serve these delightful donuts warm or at room temperature. Pair them with a cup of coffee or a glass of milk for the ultimate treat. All your friends and family will request you make these over and over again!
Tips for Success
- Make sure your yeast is fresh for optimal rise. This is key for fluffy donuts.
- Avoid adding too much flour while kneading. A slightly sticky dough leads to fluffier donuts.
- Fry in small batches to keep the oil temperature consistent. This way, every donut will fry evenly!
Variations
Consider incorporating different fillings like chocolate ganache or raspberry jam. You can also experiment with toppings such as powdered sugar, chopped nuts, or even a drizzle of chocolate for some extra indulgence.
FAQs
1. Can I make the dough ahead of time?
Yes, refrigerating the dough overnight after the first proofing is a great way to plan ahead.
2. What if I don’t have a stand mixer?
You can knead the dough by hand. Though it may take longer to achieve the right texture, it’s definitely doable.
3. How do I store leftover donuts?
Store them in an airtight container at room temperature for up to two days or freeze for longer storage.
4. Can I use other extracts?
Absolutely! Feel free to experiment with different flavored extracts like almond or maple for unique twists.
5. Is it possible to bake instead of fry?
While frying gives the best texture, you can bake at 375°F for about 15-20 minutes for a lighter version if you wish.
Salted caramel brioche donuts are a delightful indulgence that brings joy to any occasion. With their soft, fluffy texture and rich caramel filling, these treats are sure to impress. Whether enjoyed at brunch or as a sweet dessert, they’ll be a hit among family and friends. Don’t forget to put your own twist on them—experiment with different fillings and toppings to make them uniquely yours!
Print
Salted Caramel Brioche Donuts
These Salted Caramel Brioche Donuts are a perfect blend of decadence and comfort. With a soft, fluffy texture and rich caramel filling, they impress at any gathering.
- Total Time: 1 hour 15 minutes
- Yield: 13 donuts 1x
Ingredients
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter, room temperature, cubed
- 1/2 cup (120 grams) heavy cream, room temperature
- 1 teaspoon Amoretti Vanilla Madagascar Bourbon Water-Soluble Extract (or vanilla extract)
- 1 teaspoon salt
- 3 3/4 cups (470 grams) all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup plus 2 tablespoons (75 grams) granulated sugar
- 1 standard instant/active yeast packet (+ ~1/2 tablespoon or 11 grams of another packet)
- 3/4 cup (180 grams) whole milk, warmed to 110°F
- 2 eggs, room temperature
- 1 teaspoon Amoretti Vanilla Madagascar Bourbon Water-Soluble Extract (or vanilla extract)
- 1/2 cup (113 grams) unsalted butter, room temperature, cut in cubes
- 3–4 cups (600–800 mL) vegetable oil
- 1 cup (200 grams) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Create the caramel base by melting sugar in a saucepan.
- Incorporate the salted butter and whisk until combined.
- Add heavy cream and vanilla extract to the mixture, then cool.
- Combine dry ingredients in a bowl and set aside.
- Activate the yeast in warm milk and whisk in the sugar mixture.
- Combine wet ingredients with the yeast mixture and mix with dry ingredients.
- Knead in the cubed unsalted butter until smooth.
- Let the dough proof in a warm place until doubled in size.
- Shape the donuts and allow them to rise again.
- Heat vegetable oil for frying and fry the donuts until golden brown.
- Coat the cooled donuts in cinnamon sugar.
- Fill each donut with whipped salted caramel.
- Serve warm or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure yeast is fresh for the best rising.
Avoid adding too much flour to keep the dough slightly sticky.
Fry in small batches for even cooking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
