Brioche Doughnuts w/ Guava Cream Filling

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Table of Contents

A Fresh Take on the Old-School Filling
Helpful Tips for Perfect Doughnuts
Description
Ingredients
Instructions

These light and airy brioche-shaped doughnuts with decadent guava filling are certainly a treat. Whether you love guava or simply enjoy creating homemade treats, this recipe will not disappoint. Give it a try and let me know what you think!

I’ve had this doughnut recipe written down to share with you all for a little while now. When I first made them, I never got around to filling them with the cream filling that I had wanted to. So, I gave it another shot at the plan – and am so grateful that I did! These doughnuts are just to die for. Truthfully, I’m not much of a sweet eater but these doughnuts have somehow broken the rule. I just can’t stop eating them – they’re so, so addictive!

A Fresh Take on the Old-School Filling

Originally, I had planned to do a farm stand strawberry cream. Then, as I went to get everything out to start the prep work, I found that the strawberries I’d gotten were already spoiled in the fridge-SMH! Dejected, I began searching for an alternative and came upon a jar of guava jelly. Hmm… Guava Jelly Custard incorporated into a cream? Sounds perfect! That’s how unplanned but terrific this recipe came into existence. (Yes, I tasted it with three or four just to be sure! )

I love guava as a fruit. In my childhood we used to have it everything forms- fresh, as juice, and as jam and jelly on homemade bread. In case you are a guava fan like me, then you would simply love it!

Wanna gauge how much people around you love doughnuts? Just yell—Brioche doughnuts, anyone? It’s a sure success each time! Perfectly flavored and fluffy in each bite, they’re to die for and quite scrumptious with that silky luscious filling.

So, are you ready for this fluffy delight? Time to get frying!

Want to know how much people around you love doughnuts? Shout out loud… Brioche doughnuts, anyone? It’s certainly a crowd pleaser. It has the perfect amount of flavor and fluffiness in one bite. Unbelievably delicious doughnuts filled with goodness! But don’t take my word for it without giving this recipe a try. They are simply irresistible.

Are you ready for this fluffy delight? Time to get frying!

Helpful Tips for Perfect Doughnuts

If your dough is too sticky, add some more flour and knead it until it comes out smooth.
Keep the oil temperature in check—if it’s too hot, the doughnuts will cook too quickly on the outside while remaining raw inside.
Add 1–2 tablespoons of lukewarm milk only if the dough is very dry, one tablespoon at a time, stirring well after each addition.
Ready for that dough to rise super fast? Pop your oven on to the lowest setting, about 170°F, then turn it off. Crack the door slightly to release some heat, then slide your dough in there. It should double in size in about 15 minutes.
A stand mixer makes this process easier, but you can knead the dough by hand.
Personally, I like bread flour for my doughnuts, although all-purpose flour works okay too.

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My name is Tiffany, face and photographer behind FoodieNotaChef.

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Brioche Doughnuts w/ Guava Cream Filling

Prep time: 60-90 minutes

Cook time: 15 minutes

Total time: 105 minutes

Yeild: 4-5

Description

Ingredients

Doughnuts

1.5 cups all-purpose flour or bread flour
1 tsp + 1/4 tsp yeast
1/3 + ¼ cups Luke-warm milk
3 tbsp melted unsalted butter
1 egg
½ tsp salt
2 tbsp sugar + 1 tbsp to proof yeast
3 cups of oil for frying
2 cups of granulated sugar for coating doughnuts

Guava Cream

2 cups carnation milk, divided
1 tsp unflavored gelatin
2 tsp guava jam
1 tbsp sugar
2 egg yolks
1 cup heavy whipping cream
2.5 tbsp cornstarch
¼ tsp salt

Instructions

Making the Doughnuts:

1Activate the Yeast: In a small bowl, mix lukewarm milk with 1 tbsp sugar and the yeast. Let it sit for 15 minutes until foamy.
2Prepare the Dough: In a stand mixer or mixing bowl, combine flour, salt, and sugar. Add eggs, the activated yeast mixture, and melted butter. Mix on medium speed for about 8 minutes until the dough becomes slightly sticky and stretchy.
3Shape the Dough: Lightly flour a surface, shape the dough into a ball, and place it in a greased bowl. Cover and let it rise for at least 2 hours or until doubled in size.
4Divide and Shape: Punch the dough to deflate it. Divide into 4 equal parts, shape into balls, and gently press down twice with your palm to flatten slightly.
5Second Rise: Place each dough ball onto parchment squares on a baking sheet. Cover with plastic wrap and a kitchen towel, then allow them to rise in a warm place until doubled in size.
6Fry the Doughnuts: Heat oil in a skillet to 325°F (163°C). Carefully place doughnuts into the oil using the parchment paper. Once golden brown on one side, remove the parchment and flip to cook the other side.
7Drain & Coat: Remove the doughnuts and drain on a rack lined with a paper towel. While still warm, coat both sides with sugar.

Preparing the Guava Custard Filling:

1Bloom the Gelatin: In a medium bowl, mix ½ cup milk with gelatin and set aside.
2Cook the Custard: In a saucepan, whisk together sugar, cornstarch, egg yolks, salt, and the remaining ½ cup milk. Cook over medium heat, stirring continuously, until the mixture thickens (about 5 minutes). Remove from heat.
3Add Guava Flavor: Stir the guava jam into the warm custard, then mix it into the gelatin mixture. Cover with plastic wrap and refrigerate until cooled.
4Whip the Cream: In a separate bowl, beat heavy cream and 1 tbsp sugar until stiff peaks form.
5Combine & Chill: Gently fold the whipped cream into the chilled guava custard, then refrigerate until ready to fill the doughnuts.

Filling the Doughnuts:

Transfer the guava custard into a piping bag. Use a small knife to create a hole in each doughnut and insert the piping tip into the hole and generously fill the center with guava cream.

Category: Breakfast

Keywords:

Breakfast

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