Grapefruit Brioche Donuts
These light and fluffy brioche donuts are elevated by a luscious, tangy grapefruit curd filling, providing a burst of citrusy goodness with every bite. Finished with a vibrant raspberry citrus glaze, these donuts are a perfect blend of sweetness and zest.
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.