Salted Caramel Brioche Donuts
Salted Caramel Brioche Donuts are the ultimate indulgent treat—fluffy, golden brioche doughnuts filled or topped with rich, buttery salted caramel. Made from a tender, buttery yeast dough, these donuts are soft on the inside and lightly crisp on the outside. The sweet and salty caramel adds a luxurious contrast, creating a perfect balance of flavor and texture.Whether you’re enjoying them with your morning coffee, serving them at brunch, or making a special dessert for the holidays, these brioche donuts elevate classic comfort food to bakery-quality status. Their pillowy texture, deep caramel flavor, and slight saltiness make them irresistible to caramel lovers and donut fans alike.
Equipment
- Stand mixer with dough hook (or large mixing bowl and wooden spoon)
- Dough cutter or round biscuit cutter
- Rolling Pin
- Deep fryer or heavy-bottomed pot
- Thermometer (for frying)
- Piping bag or injector (for filling)
- Wire cooling rack
- Medium saucepan (for caramel)
Ingredients
For the Brioche Donut Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- 4 large eggs
- ½ cup warm milk (110°F/43°C)
- ½ cup unsalted butter, softened
For the Salted Caramel:
- Neutral oil (vegetable or canola), for deep frying
Optional Toppings:
- Extra caramel drizzle
- Sea salt flakes
- Powdered sugar
Instructions
- Activate Yeast: In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.
- Make Dough: In a stand mixer bowl, combine flour, sugar, and salt. Add eggs and yeast mixture. Mix using dough hook on low until combined.
- Add Butter: Slowly add softened butter, one tablespoon at a time. Knead until dough is smooth, elastic, and pulls away from the sides (about 10–12 minutes).
- First Rise: Transfer dough to a greased bowl, cover, and let rise for 1.5 to 2 hours, or until doubled.
- Shape Donuts: Roll dough on a floured surface to ½ inch thickness. Cut out donut rounds. Place on parchment-lined tray. Cover and let rise again for 30–45 minutes.
- Heat Oil: Heat oil in a heavy pot to 350°F (175°C).
- Fry Donuts: Fry 2–3 donuts at a time, 1–2 minutes per side, until golden. Remove with slotted spoon to a paper towel-lined rack.
- Make Salted Caramel: In a dry saucepan, melt sugar over medium heat. Stir continuously until amber. Add butter and mix until melted. Slowly pour in cream (it will bubble). Stir until smooth. Add sea salt.
- Fill Donuts: Let donuts cool. Use a piping bag to inject caramel into the center or spoon over the top.
- Finish & Serve: Dust with powdered sugar or top with more caramel and sea salt. Serve warm or at room temp.
Notes
- Plan Ahead: Brioche dough requires a longer rise time due to its rich, buttery nature. You can make the dough the night before and let it rise in the refrigerator overnight for even better flavor and easier handling in the morning.
- Don’t Overcrowd the Oil: Fry in small batches to maintain a steady oil temperature and ensure even cooking. Overcrowding can lead to greasy or undercooked donuts.
- Temperature Matters: Keep frying oil at 350°F (175°C). Use a thermometer for accuracy. If the oil is too hot, the donuts will brown too quickly on the outside and stay raw inside.
- Caramel Consistency: If your caramel sauce thickens too much while cooling, gently reheat it on low to make it easier to fill or drizzle.
- Filling Options: You can mix a little mascarpone, whipped cream, or pastry cream into your caramel to create a lighter, creamier filling.
- Storage Tips: These donuts are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat slightly before serving. Avoid refrigerating unless the filling is highly perishable.
- Freezing: Unfilled, unfried dough rounds can be frozen on a tray and transferred to a bag for later use. Thaw and allow to rise before frying.
- Gluten-Free Option: While traditional brioche is not gluten-free, you can experiment with a gluten-free brioche mix, though texture will vary.
- Decorating: For extra flair, drizzle melted chocolate over the caramel or roll donuts in cinnamon sugar before filling.