Dreamy Burnt Honey Brioche Donuts

Soft honey brioche donuts, caramelized and dusted in sweet sugar, are a treat that easily turn a regular weekend into something fantastic. These little clouds are filled with a light-as-air custard that hits that deep roasted honey flavor from browning the honey first. The taste is rich and toasty—not just sweet. They feel fancy enough for any big occasion, but honestly, I’ve whipped them up on lazy weekends just because. Never have I regretted it!

I made these the first time after hearing nonstop about burnt honey ice cream from a friend. I wanted that coziness but in something warm and golden. Now, every birthday breakfast at our place means one thing: these!

Ingredients

• Heavy whipping cream: makes the filling extra fluffy and luxurious. Cold is best for whipping, so keep it chilled.
• Granulated sugar: for rolling the donuts so you get that perfect sweet crunch on the outside.
• Bread flour: This is what makes your donuts airy but still structured. Aim for at least eleven percent protein in your flour.
• Egg yolks: brings a silky texture to the custard filling, making it smooth and dreamy.
• Egg: the yolk and white together make the dough super rich and hold everything together. Let it warm up to room temp before you start mixing.
• Salt: highlights the sweetness and pulls all the flavors together. Don’t forget it or your donut’s a bit flat.
• Active dry yeast: gets your dough rising high. Make sure it's fresh, so the work pays off.
• Vegetable oil: fries up the donuts to a perfect, even golden brown. Pick a neutral oil that can handle high heat.
• Corn starch: lightens up the custard and helps it thicken just right.
• Vanilla extract: pure vanilla really brings everything together with a lovely lift in flavor.
• Unsalted butter: gets mixed into the dough to add serious softness and some rich taste. Room temp is key for smooth blending.
• Honey: is the star! Go for a honey that’s bold and a bit dark for more complexity.
• Whole milk: you’ll need this twice—in the dough and again to make the custard nice and creamy. Always use fresh for the best results.

Dreamy Step-by-Step Guide

Make the Filling and Finish Up:

Whip up your cold cream until it’s pillowy, then gently mix in the honey custard. Use a large piping bag and really fill up the cooled donuts.

Sugar the Donuts:

While each donut’s still warm, toss it in sugar right away so it coats every inch. Let them cool a bit on a rack before filling.

Fry the Donuts:

Heat up a couple inches of frying oil to three sixty-five in a deep pot. Carefully lower donuts, paper and all, into the oil. Slide the parchment away after a few seconds. Each side only needs two-three minutes—just until they’re that gorgeous color.

Shape and Proof the Donuts:

Knock the air out of your dough, drop it onto a floured spot, and make six balls. Set each one on a square of parchment to keep them from sticking. Towel over the top and wait half an hour—they’ll puff right up.

Cook the Custard:

Keep whisking as the custard thickens over medium, and give it one last minute to cook the starch. Pull it off the stove, add vanilla and butter, and stir till glossy. Use a mesh strainer for smoothness and press plastic wrap right on top while it chills.

Temper the Eggs:

Slowly add about half of the hot honey-milk to your egg bowl, whisking constantly to keep things smooth. Then pour it all back in the saucepan.

Simmer with Milk:

Add milk to the honey little by little while whisking—don’t rush this part. Bring it up to a simmer and give it a stir now and then.

Burn the Honey:

In a pan, let your honey bubble away gently until it turns a rich, dark amber and smells nutty. Don’t stray too far—this part really needs your attention.

Make the Burnt Honey Custard Base:

Whisk egg yolks, sugar, salt, and corn starch together till pale and fluffy. Set aside for later.

First Rise:

Coat your mixing bowl with a bit of butter, shape the dough into a tight ball, and drop it back in. Wrap it up with plastic—either let it chill overnight for better taste or proof for an hour till doubled in size if you’re impatient.

Mix the Dough:

Add bread flour, salt, egg, and soft butter to your mixer, then pour in the frothy yeast blend. Start mixing gently with a dough hook. Once it’s come together, crank up the speed for about fifteen minutes. Stop when you can gently stretch the dough without tearing a hole.

Make the Brioche Dough:

Microwave your milk till it’s just warm (think the temperature of bathwater). Stir in yeast and sugar. Give it around five minutes till it’s nice and foamy so you know the yeast is working.

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Honestly, the honey makes this unforgettable. The first time, I let it go too far and nearly burnt it. Now I babysit the pan and aim for golden brown. My kids beg to roll the donuts in sugar and we always sneak one before the filling stage. That crunchy, caramel outside is just magic.

How to Store Yours

Keep your donuts covered tight at room temperature if you’ll eat them within a day. Any longer than that and they’ll get soggy from the filling. Pop them in the fridge if you need to store them longer—just make sure to let them come back to room temp before digging in.

Swap-Out Suggestions

Need it dairy-free? Try your favorite plant milks and non-dairy butters. Aim for the same fat and protein as regular dairy for the best dough rise. In a pinch, use all-purpose flour if you’re out of bread flour—they’ll be a bit heavier, but still tasty!

How to Serve

Best enjoyed for brunch with a big mug of coffee or strong tea. Want them extra cute? Pipe a bit of leftover custard in little swirls on top. For big parties, sometimes I dust a pinch of flaky sea salt on the custard just before serving—it’s an easy wow factor.

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Quick Donut Backstory

This treat borrows French-style brioche for that rich, dreamy bite, while the burnt honey custard is inspired by those old-school honey candies and traditional creme legere—just with a caramel edge from browning honey first.

Recipe FAQs

→ Why does brioche dough stand out?

Brioche has lots of eggs and butter packed in. That makes it soft, rich, and fluffy. You end up with a tender, squishy bite that's awesome for fried stuff.

→ What’s the trick to caramelizing honey for this?

Let honey slowly bubble in a pot on medium. It’ll change to a dark gold and start to smell rich and toasty. Give it a stir now and then, but don’t leave it on its own or it could burn fast.

→ Can I chill the dough ahead of time?

Totally. Pop the dough in the fridge after kneading. Let it chill overnight to deepen the flavor, then fry fresh when you want. Super handy!

→ How hot should the oil get for frying?

Get the oil to 365°F (around 185°C). That’s the sweet spot to cook 'em through and stop them from getting super greasy.

→ What's the best way to get the filling inside?

Let donuts cool a bit, poke a hole up top, and grab a piping bag with a big round nozzle. Fill each donut till the center feels plump and loaded with custard.

→ Is it okay to prep the custard before?

For sure. Make the burnt honey custard early. Press plastic right on top to cover, chill in the fridge, and wait to mix in the whipped cream till you’re about to fill the donuts. That keeps it super light and smooth.