I've always been a lover of fluffy, brioche doughnuts... and this blackberry cream that's piped in the middle of these puffy clouds makes for the ultimate treat.

My brioche doughnuts are always fried rather than baked to ensure fluffy, tender results every time. You and your loved ones won’t be able to resist!


Granulated Sugar Active dry yeast Lime Zest All-Purpose flour Unsalted Butter Blackberries

Step 1: Activate the yeast

Mix the warm water, sugar, and yeast together in a bowl and let it sit until bubbles start to form on the surface.

Step 2: Make the dough

Mix the lime zest, eggs and flour into the yeast mixture until combined. Knead the dough until it looks smooth and glossy and passes the window pane test. 

Step 3: Let it proof overnight

Transfer the dough to an oiled bowl, cover it in plastic, and let it proof until the dough has doubled in size.

Step 4: Shape into doughnuts

After the dough has rested overnight, it’s time to start shaping! Divide your dough using a sharp knife or a bench scraper into even 65-gram pieces.

Step 5: Fry the doughnuts

Heat the oil to 340ºF in a large pot. Fry each doughnut for 2 to 3 minutes per side, then remove with a slotted spoon and leave to rest.