This recipe for brioche donuts with strawberry jam is decadent and a true treat. If you’re looking to flex your brioche-making skills as well as get more comfortable with frying, this is the recipe to take on. It’s the perfect treat for strawberry season – of course, you can do any flavor jam that you’d like for these lovely donuts!
I LOVE brioche donuts
Fresh, brioche donuts are heavenly. The first time I had a donut that was yeast-risen was at Leonard’s malasadas in Honolulu, and it was mind-blowing — their’s are a Portuguese donut, and they are simultaneously light and rich — and Leonard’s keeps it simple with only custard, haupia, or chocolate fillings. A few years later, I got to re-create this magical moment of having a perfect yeast-risen donut when General Porpoise opened in Seattle. General Porpoise sells not-too-sweet, springy, chewy, perfect jelly and cream filled donuts. (Heads up if you’re in Seattle, they sell out by noontime without fail, so go early!)
I haven’t found this type of brioche donut in New York and became determined to replicate this at home. Yeast and frying are two of my baking/cooking fears — I always mess up yeasted bread and frying just seems overwhelming. In order to face my fears of yeast and frying, and have brioche doughnuts on demand, I set out to find a copycat recipe. In an interview with General Porpoise’s owner, Renee Erickson, she said the team styled their donut recipe off of an English-style custard filled donut. This led me down a rabbit hole of English style donuts, and I finally found a recipe for justin gellatly’s custard donuts, which seemed close to what I recall general porpoise’s donuts’ quality to be, and from which this recipe is adapted.
I made these donuts with strawberry jam because strawberries are just so lovely right now, but they’d be wonderful with custard, lemon curd, chocolate custard, or any other type of jam. I then ate 2 and Bryan ate 4, so we can guarantee these are really really good.
Additionally — I worked on this recipe as part of a seasonal ingredient collaboration organized by Square Meal Round Table. Please check out the hashtag on Instagram #strawberriesarethejam and see the links below the recipe for more amazing strawberry recipes! XxPrint
jelly doughnuts in the style of seattle’s general porpoise coffee shop
- 500g white bread flour
- 60g caster sugar — see here on the importance of using caster sugar
- 10g fine sea salt
- 1 packet of active dry yeast (7g) hydrated with 1/4 cup of 110-120F water and 1/2 tsp sugar, or 15g of fresh yeast if you can find it (I found it at Dean & Deluce in NYC)
- 4 eggs
- for frying: about 64 ounces of neutral oil for frying
- 2 cups strawberry jam
- more caster sugar for tossing
- Zest of ½ lemon
- 150g water
- 125g softened unsalted butter
- Hydrate the yeast with the warm water and sugar, and let the foam double in size.
- Put all the dough ingredients, except the butter, into the bowl of an electric mixer with a beater attachment and mix on a medium speed for 8 minutes, or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for a minute.
- Slowly add the butter to the dough, about 25g at a time.
- Once it is all incorporated, mix on high speed for 5min until the dough is glossy, smooth and very elastic when pulled, then cover the bowl with cling film and leave to proof in the bowl until it has doubled in size. Punch down the dough – then re-cover the bowl and put into the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
- Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don’t stick together while they proof. Cover lightly with Saran wrap and leave out in a 75F room for about 4hr, or until about doubled in size.
- In a big cast iron pot, prepare the deep fryer; fill it up to the halfway point with the oil. Heat the oil to 350F, then carefully remove the doughnuts from the tray by sliding a floured pastry scraper or fish spatula underneath them, taking care not to deflate them, and put them into the oil. Don’t overcrowd the fryer – do two to three per batch, depending on the size of your pan.
- Remove from the oil and place on a paper towel, then toss them in a bowl of caster sugar while still warm. Repeat until all are fried, making sure the oil temperature is correct every time before you fry – if it is too high, they will color too quickly and burn and will be raw in the middle, and if it is too low, the oil will be absorbed into the doughnut and it will be greasy. Set aside to cool before filling.
- To fill the doughnuts, make a hole in the white strip in between the brown tops/bottoms. Fill a piping bag with strawberry jam (or any other filling you see fit!) and pipe into the doughnut until a little bit peeks out on top.
As always, measure dry ingredients by weight!
More strawberry recipes!
Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets
Cooking with Cocktail Ring’s Basil Balsamic Strawberry Shortcake