A Zesty Twist on Classic Brioche Donuts
Brioche donuts filled with grapefruit curd are a luxurious treat that combines the rich, buttery texture of brioche with the tangy, refreshing flavor of homemade grapefruit curd. The process of making these donuts is a bit of a labor of love, but the end result is well worth the effort. The brioche dough, enriched with eggs and butter, creates a light and airy donut that’s perfect for holding a sweet, citrusy filling. The contrast between the soft, pillowy dough and the vibrant, zesty curd makes these donuts a truly indulgent experience.
The Magic of Fluffy Brioche Dough
To start, making the brioche dough requires patience and careful mixing. The dough should be kneaded until it’s smooth and elastic, with the butter incorporated gradually to ensure a silky texture. After the dough has risen and doubled in size, it’s rolled out and cut into donut shapes. At this point, it’s crucial to let the cut donuts rise again until they’re puffy and light. This second rise is what gives the donuts their signature airy texture.
When it comes to frying the brioche donuts, achieving the perfect golden-brown exterior requires attention to detail. One of the most important tips is to keep the oil at a consistent temperature, around 350°F. If the oil is too hot, the donuts will brown too quickly on the outside while remaining undercooked on the inside. If the oil is too cool, the donuts will absorb too much oil and become greasy. Fry the donuts in small batches, turning them halfway through to ensure even cooking. Once they’re fried to a perfect golden brown, drain them on paper towels to remove any excess oil.
…Totally Worth the Effort
Filling the donuts with grapefruit curd is the final step, and it’s what truly elevates them into something special. The tartness of the grapefruit curd cuts through the richness of the brioche, creating a balanced flavor that’s both refreshing and sweetly satisfying. To fill the donuts, use a piping bag fitted with a small nozzle, gently squeezing the curd into each donut until it’s just about to burst with citrusy goodness. Dust the tops with a light coating of powdered sugar, and you have a batch of brioche donuts that are not only beautiful but incredibly delicious, a treat that’s perfect for any special occasion or a luxurious weekend indulgence.
Grapefruit Brioche Donuts
Ingredients
For the donuts
- 1/2 cup whole milk warmed
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 5 large eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter softened and cubed
- 5 cups vegetable oil
For the curd filling
- 1 cup freshly squeezed grapefruit juice
- 1 tbsp grapefruit zest
- 1 cup granulated sugar
- 4 large egg yolks
- 2 large eggs
- 1/2 cup unsalted butter cubed and chilled
For the glaze
- 2 cups powdered sugar
- 1/4 cup raspberry juice
- 1 tsp vanilla extract
- 2 tsp orange zest
Instructions
- In a medium heatproof bowl, whisk together the 1/4 cup granulated sugar1 cup granulated sugar, 4 large egg yolks, and 2 large eggs until smooth and well combined.4 large egg yolks, 2 large eggs, 1 cup granulated sugar
- Add the 1 tbsp grapefruit zest and 1 cup freshly squeezed grapefruit juice to the egg mixture, stirring until fully incorporated.1 cup freshly squeezed grapefruit juice, 1 tbsp grapefruit zest
- Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water (creating a double boiler).
- Cook the mixture, stirring constantly with a whisk or a heatproof spatula, until it thickens and coats the back of a spoon. This will take about 10-15 minutes and the temperature should reach around 170°F (77°C).
- Once the curd has thickened, remove it from the heat. Gradually whisk in the cubed, chilled and cubed 1/2 cup unsalted butter until it is completely melted and the curd is smooth.1/2 cup unsalted butter
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and zest, resulting in a silky smooth curd.
- Cover the surface of the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the curd until it is fully chilled and set, at least 2 hours. The curd will thicken as it cools.
- In a small bowl, combine the warm 1/2 cup whole milk, 2 1/4 tsp active dry yeast, and 1 tablespoon of the 1/4 cup granulated sugar. Let it sit for about 5 minutes, until foamy.1/2 cup whole milk, 2 1/4 tsp active dry yeast
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the 4 cups all-purpose flour, remaining 1/4 cup granulated sugar, and 1 tsp salt. Add the yeast mixture, 5 large eggs, and 1 tsp vanilla extract. Mix on medium speed until the dough starts to come together.1/4 cup granulated sugar, 4 cups all-purpose flour, 1 tsp salt, 5 large eggs, 1 tsp vanilla extract
- Gradually add the softened and cubed 1 cup unsalted butter, a few pieces at a time, mixing well after each addition. Continue to mix the dough on medium speed for about 10-12 minutes, until the dough is smooth and elastic.1 cup unsalted butter
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about 1/2-inch thickness.
- Using a donut cutter or two round cutters (one large and one small), cut out the donuts and the holes. Place the cut donuts and holes on a parchment-lined baking sheet. Re-roll the scraps and continue cutting until all the dough is used.
- Cover the baking sheet with a clean kitchen towel and let the donuts rise for about 30-45 minutes, or until puffy.
- Heat the 5 cups vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower a few donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining donuts.5 cups vegetable oil
- In a medium bowl, whisk together the 2 cups powdered sugar, 1/4 cup raspberry juice, 2 tsp orange zest, and 1 tsp vanilla extract until smooth.2 cups powdered sugar, 1/4 cup raspberry juice, 2 tsp orange zest, 1 tsp vanilla extract
- Once the donuts have cooled slightly, dip the tops of each donut into the glaze, letting the excess drip off. Place the glazed donuts on a wire rack to set.
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