Brioche Doughnuts with Raspberry Jam and Chocolate Hazelnut Filling

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  • Recipe Card
Prep time 2hrs
Cook time 20mins
Serves or Makes: 20-22

Recipe Card


  • 3 teaspoons active dry yeast
  • 1 cup water, warmed to 100-110 degrees f
  • 10 tablespoons salted butter, at room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla bean paste, vanilla extract, or seeds scraped from one vanilla bean
  • 1 tablespoon kosher salt
  • 4 1/2 cups all-purpose flour
  • 16 cups peanut oil, vegetable oil, shortening, or other neutral frying oil
  • 1 cup raspberry jam, or jam of choice
  • 1 cup chocolate hazelnut spread


  • Step 1

    Preheat oven to 170ºF. Once oven is fully heated, turn off and leave door closed. Combine yeast with warm water and let sit at room temperature.

  • Step 2

    Place butter, sugars, vanilla, and salt in bowl of stand mixer fitted with paddle attachment and cream together on medium speed until light and fluffy. Add eggs with mixer still running, making sure to fully incorporate. Pour in yeast and 1 cup flour. Mix until fully combined. Switch to dough hook. Add remaining flour and mix on low for 5 minutes until thoroughly combined and dough is soft and almost in a ball, only slightly clinging to the bowl. If too sticky, then add a little more flour. Cover bowl with a damp towel or plastic wrap. Let dough rise in warmed oven for 1 hour.

  • Step 3

    Lightly flour cookie sheet, work surface and top of dough. Roll dough to 1/2-inch thickness. Cut rounds, or desired shape, and place on prepared cookie sheet to rest for 10 minutes.

  • Step 4

    Heat oil in heavy, large pot, preferably cast iron, over medium-high heat to 375ºF. Carefully place doughnuts in oil, about 5-6 at a time, and fry for 2 minutes per side, until golden brown and puffed. Remove with slotted spoon to sheet tray with wire rack. Repeat until all doughnuts are fried.

  • Step 5

    Place the jam and chocolate hazelnut spread in separate pastry bags fitted with long, narrow piping tips. Poke pastry tip into the middle of each doughnut and fill with your choice of fillings. Fill a bowl with granulated sugar. Roll each filled doughnut in granulated sugar.

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