Made with incredibly soft and fluffy brioche doughnuts filled with a light and airy lemon cream filling, these lemon cream doughnuts are simply irresistible!
I may prefer making baked donuts due to its easy preparation but there is no doubt that I have a slightly higher preference for brioche style doughnuts. Although these lemon cream brioche doughnuts require more effort to make, the reward of pillowy soft deliciousness is totally worth it. Since we are in the thick of winter citrus season and there is a bounty of vibrant citrus fruits overflowing at the markets, filling these doughnuts with a citrus inspired filling was a given. To keep things on the lighter side, I went with a lemon cream filling made with lemon curd and whipped cream. This pairing of soft fluffy brioche doughnuts and light as air lemon cream makes for an awesomely delicious treat!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Lemon Cream Brioche Doughnuts
Brioche Doughnuts
Key Ingredients
- Unbleached All-Purpose Flour
- Unbleached Bread Flour
- Active Dry Yeast
- Granulated Sugar
- Egg
- Milk of Choice
- Unsalted Butter
- Salt
- Neutral Flavored Oil – for frying doughnuts
How To Make Brioche Doughnuts (2-Day Process)
- Whisk – in the bowl of stand mixer, add the warmed milk and 1/2 tablespoon of sugar. Whisk to combine. Next, whisk in the yeast.
- Rest – allow yeast mixture to sit untouch for 8-10 minutes or until mixture takes on a foamy, bubbly appearance with a fermented aroma.
- Whisk – in a medium mixing bowl, add the bread flour, 1 cup (125 g) all-purpose flour, remaining sugar and salt. Whisk ingredients together to combine. In a seperate small dish/bowl, add and whisk the egg.
- Mix – with the dough hook attached, add whisked egg into bowl with the activated yeast and mix at medium speed (4 on stand mixer).
- Reduce – mixer speed to low (2 on stand mixer) and add dry ingredients into liquid mixture. Continue to mix on low until dough starts to come together and form into a ball. At this point, start to add the softened butter 1 tablespoon at a time into dough allowing the previous piece of butter to be fully incorporated before adding the next piece of butter into dough.
- Knead – increase speed to medium (4 on stand mixer) and knead dough for 6 minutes. Dough will be quite soft and tacky to touch. If brioche dough is too soft and difficult to handle, add the remaining 1/4 cup (31 g) of all-purpose flour 1 tablespoon at a time. May not need to use all of the additional flour, just use enough to prevent dough from being too sticky and more manageable to work with.
- Grease – a large mixing bowl with 1/2 teaspoon of oil and place dough in bowl. Use hand to turn and flip brioche dough in greased bowl. You want all sides of the dough to be coated in oil.
- Rest – cover bowl with plastic wrap and place in a warm area of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.
- Deflate – gently punch down dough, place a dampen sheet of paper towel over bowl and cover with plastic wrap. Refrigerate overnight. (Do not skip this step, brioche doughs require overnight refrigeration.)
- Cut – a large sheet of parchment paper into 8 squares, about 3×3 inches. It does not need to be precise. Individually arrange squares on a large baking sheet.
- Divide – retrieve brioche dough from the refrigerator and transfer to a generously floured surface. Lightly flour top of dough with flour and use a bench scraper or sharp knife to cut into 8 equal pieces.
- Shape – each piece of dough into a ball by rolling dough against a clean surface under a cupped hand. Place each ball of brioche dough onto pre-cut squares of parchment paper. Loosely cover with plastic wrap.
- Rest – place baking sheet in a warm area of the kitchen and allow balls of brioche dough to rest until doubled in size, about 60-90 minutes.
- Mix – make lemon sugar coating by adding sugar and lemon zest into a shallow dish. Use a fork or fingertips (my preferred method) to incorporate the lemon zest into the sugar.
- Prep – line a cooling rack with two layers of paper towels. Place cooling rack near side of the stove where doughnuts will be fried.
- Heat – attach a candy/fry thermometer to a deep bottom medium sized pot. Fill pot with 6-8 cups of oil and heat oil under medium heat to 325-350F (163-177C). Carefully monitor oil. You do not want the temperature to go above 350F(177C).
- Fry – in batches of one to two, carefully place risen balls of brioche dough top side down into oil. Use kitchen tongs to peel parchment square off the back of dough. Fry brioche dough 2 minutes per side. Doughnuts will be a rich golden-brown color when ready.
- Transfer – using a slotted/spider spoon, transfer fried brioche doughnuts to prepared cooling rack and continue process until all the doughnuts are fried.
- Coat – all sides of warm brioche doughnuts in lemon sugar mixture and place on a large serving plate/cooling rack until ready to fill with lemon cream filling.
Lemon Cream
Key Ingredients
- Heavy Whipping Cream
- Lemon Curd
How To Make Lemon Cream
- Whip – in a large chilled bowl, add the cold heavy cream. Using a hand-held electric mixer/whisk, whip the heavy cream to stiff peaks.
- Fold – with a rubber spatula, fold in half of the lemon curd into whipped heavy cream. Once fully incorporated, fold in the remaining curd.
Assembly
- Transfer – lemon cream filling into a large pastry bag fitted with a round pastry tip. I used a 1A Wilton pastry tip.
- Cut – using a small paring knife, make a slit into the top of each of the 8 doughnuts pushing the knife about 2/3 the way down into doughnuts. Take care to not have the knife go through the opposite end of the doughnut.
- Fill – each of the doughnuts with the lemon cream just until the filling starts to slightly pop out of slit opening. Doughnuts will start to feel slightly heavier once it is properly filled.
- Pipe – a dollop of remaining lemon cream over the opening of each doughnut.
- Top – each dollop of lemon cream with a small wedge of lemon and small mint leaf. Serve.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintLemon Cream Brioche Doughnuts
Made with incredibly soft and fluffy brioche doughnuts filled with a light and airy lemon cream filling, these lemon cream doughnuts are simply irresistible!
- Prep Time: 2 Hours 30 Minutes (Not Including Refrigeration)
- Cook Time: 30 Minutes
- Total Time: 3 hours
- Yield: 8 Doughnuts 1x
Ingredients
Brioche Doughnuts
- 1 1/4 Cups (156 g) Unbleached All-Purpose Flour, Divided
- 1 Cup (125 g) Unbleached Bread Flour
- 2 Tablespoons (25 g) Granulated Sugar, Divided
- 1 Teaspoon Active Dry Yeast
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/2 Cup (120 ml) Milk of Choice, warmed to 100-110F (38-43C)
- 1/4 Cup (57 g) Unsalted Butter, Softened
- 6–8 Cups Neutral Flavored Oil i.e. Vegetable Oil
Lemon Sugar
- 2/3 Cup (134 g) Granulated Sugar
- 1/2 Teaspoon Fresh Lemon Zest
Lemon Cream
- 1 1/4 Cup (300 ml) Heavy Cream, Cold
- 1/2 Cup + 2 Tablespoons (210 g) Lemon Curd, Store-Bought or Homemade, Cold
Assembly
- 8 Mini Lemon Wedge, Optional
- 8 Small Fresh Mint Leaves, Optional
Instructions
Brioche Doughnuts
- In the bowl of stand mixer, add the warmed milk and 1/2 tablespoon of sugar. Whisk to combine. Next, whisk in the yeast.
- Allow yeast mixture to sit untouch for 8-10 minutes or until mixture takes on a foamy, bubbly appearance with a fermented aroma.
- In a medium mixing bowl, add all of the bread flour, 1 cup all-purpose flour, remaining sugar and salt. Whisk ingredients together to combine.
- In a seperate small dish/bowl, add and whisk the egg.
- With the dough hook attached, add whisked egg into bowl with the activated yeast and mix at medium speed (4 on stand mixer) to combine, about 30-60 seconds.
- Reduce speed on mixer to low (2 on stand mixer) and add dry ingredients into liquid mixture. Continue to mix on low until dough starts to come together and form into a ball, about 1 minute.
- At this point, start to add the softened butter 1 tablespoon at a time into dough allowing the previous piece of butter to be incorporated before adding and mixing the next piece of butter into dough.
- Increase speed to medium (4 on stand mixer) and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.
- If brioche dough is too soft and difficult to handle, add and mix in the remaining 1/4 cup (31 g) of all-purpose flour 1 tablespoon at a time. May not need to use all of the remaining flour, just enough to prevent dough from being too sticky and more manageable to work with. (Keep in mind that brioche doughs tends to be more soft due to the amount of butter mixed into dough and adding too much flour will result in less fluffy doughnuts. Dough is alot easier to work with after overnight refrigeration.)
- Grease a large mixing bowl with 1/2 teaspoon of oil and place dough in bowl.
- Use hand to turn and flip brioche dough in greased bowl. You want all sides of the dough to be coated in oil.
- Cover bowl with plastic wrap and place in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.
- Gently punch down dough, place a dampen sheet of paper towel over bowl and cover with plastic wrap. Refrigerate overnight. (Do not skip this step, brioche doughs require overnight refrigeration.)
- Cut a large sheet of parchment paper into 8 squares, about 3x 3 inches. It does not need to be precise. Individually arrange squares on a large baking sheet.
- Retrieve brioche dough from the refrigerator and transfer to a generously floured surface. Lightly flour the top of dough and use a bench scraper or sharp knife to cut into 8 equal pieces.
- Shape each piece of dough into a ball by rolling dough against a clean surface under a cupped hand.
- Place each ball of brioche dough onto pre-cut squares of parchment paper. Loosely cover with plastic wrap.
- Place baking sheet in a warm area of kitchen and allow balls of brioche dough to rest until doubled in size, about 60-90 minutes.
- As the shaped dough rest and rise, make lemon sugar coating by adding sugar and lemon zest into a shallow dish. Use a fork or fingertips (my preferred method) to incorporate the lemon zest into the sugar.
- Line a cooling rack with two layers of paper towels. Place cooling rack near side of the stove where doughnuts will be fried.
- Attach a candy/fry thermometer to a deep bottom medium sized pot. Fill pot with 6-8 cups of oil and heat oil under medium heat to 325-350F (163-177C). Carefully monitor oil. You do not want the temperature to go above 350F(177C).
- In batches of one to two, carefully place risen balls of brioche dough top side down into oil. Use kitchen tongs to peel parchment square off the back of dough. Fry brioche dough 1 1/2 – 2 minutes per side. Doughnuts will be a rich golden-brown color when ready.
- Using a slotted/spider spoon, transfer fried brioche doughnuts to prepared cooling rack and continue process until all the doughnuts are fried.
- Coat all sides of warm brioche doughnuts in sugar and place on a large serving plate/cooling rack until ready to fill with lemon cream filling.
Lemon Cream
- In a large chilled bowl, add the cold heavy cream. Using a hand-held electric mixer/whisk, whip the heavy cream to stiff peaks at high speed.
- With a rubber spatula, fold in half of the lemon curd into whipped heavy cream. Once fully incorporated, fold in the remaining curd.
- Alternatively, for a more stiff (firmer consistency) lemon cream, add cold lemon curd into bowl with cold heavy cream and whisk at high speed until stiff peaks form.
Assembly
- Transfer lemon cream filling into a large pastry bag fitted with a round pastry tip. I used a 1A Wilton pastry tip.
- Using a small paring knife, make a slit into the top of each of the 8 doughnuts pushing the knife about 2/3 the way down into doughnuts. Take care to not have the knife go through the opposite end of doughnut.
- Pipe/fill each of the doughnuts with the lemon cream just until the filling starts to slightly pop out of slit opening. Doughnuts will start to feel slightly heavier once it is properly filled.
- Pipe a dollop of remaining lemon cream over the opening of each doughnut.
- Top each dollop of lemon cream with a small wedge of lemon and small mint leaf (optional). Serve.
Notes
- Lemon cream brioche doughnuts are best eaten the day it is prepared.
- If brioche dough is too soft and not holding its shape, add and mix in remaining 1/4 cup of all-purpose flour 1 tablespoon at a time. May not need to use all of the additional flour, just use enough to prevent dough from being too sticky and more manageable to work with.
- Brioche dough will be soft and tacky to touch but will be easier to work with after overnight refrigeration. Do not skip overnight refrigeration!
- Before overnight refrigeration, place a dampen sheet of paper towel over the surface of bowl before covering with plastic wrap. The dampen paper towel will help collect any condensation and prevent water droplet from falling directly onto dough.
- To shape cut brioche dough into balls, roll each piece of cut dough with a cupped hand against a clean surface until a smooth ball forms, about 1 minute.
- I highly recommend investing in a candy/deep fry thermometer. It will help greatly to monitor the temperature of oil which should be maintained between 325-350F(163-177C) when frying doughnuts.
- Warm brioche doughnuts should be rolled in sugar to coat; however, doughnuts should be cooled completely before filling with lemon cream.
- This is recipe for how I make homemade lemon curd from scratch.
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Jeana
I have followed the recipe to the letter and so far so good. My brioche dough is in the fridge ready to be rolled into balls. My lemon curd is made and ready to be mixed with the whipped cream. Your recipes are very easy to follow and the dough and curd have turned out beautiful. I intend on frying the doughnuts in a deep fryer instead of a pot. I can control the temperature easier with the deep fryer. I will post when I am finished with the assembly. Can:t wait to eat!!
nourished endeavors
Oh, this makes me so happy to hear. So glad everything worked out!
Jeana
Finished doughnuts came out RIDICULOUS!! They are amazing. The lemon curd cream is so good. The brioche doughnuts are light and airy and the lemon sugar give such a sweet ‘ tart crunch. Highly recommend this recipe. Worth the effort!!
nourished endeavors
So glad everything worked out and you enjoyed these doughnuts. They are a labor of love but are so worth it!
Jean
I made these yesterday. Used my bread maker to mix, knead and rise the dough, then placed in refrigerator over night. They turned out fantastic! Will be making again soon!
nourished endeavors
I am so happy to hear that you enjoyed this recipe! Its one of my favorite recipes on the site!
JB
Oh my goodness! I don’t usually eat sweets in the afternoon as I prefer them with my coffee in the morning, but I made an exception and just had to try one. So light and airy! I have never made brioche before (that turned out), and these were delicious! I used my bread machine to do all the kneading. Worked like a charm! Definitely will make these again!
nourished endeavors
Aww thank you so much!! So happy you liked the recipe!
Chelsea
I’m so excited! This is my first really successful brioche, and my first ever donut! Thank you so much for the recipe. Now I have confidence to try more.
nourished endeavors
Awesome! I’m so happy to hear that my brioche recipe turned out well for you. These donuts are one of my favorites, so I’m glad you choose them to be your first!