First of all, thank YOU for being here! Whether you’re a long-time reader or just stumbled across this post, I’m so glad you did—because this one? Oh, it’s special. These Rhubarb & Strawberry Jam Brioche Donuts with Pink Glaze are an absolute dream, and they come with all the tender, pillowy softness you want in a doughnut—and that jam filling? Anything but boring!!
I promise you, if you’re into baking that turns heads and makes people weak at the knees, you’ll want this one in your inbox.
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Overview of the Recipe
These aren’t your average donuts. Think rich, buttery brioche—fluffy on the inside with a slight chew—stuffed to the brim with a homemade rhubarb and strawberry jam that balances tart and sweet perfectly. Then comes that shiny, joyful pink glaze—yes, we eat with our eyes too!
Why You’ll Fall in Love with These Donuts:
Soft, rich brioche base that’s deeply satisfying
Tangy-sweet, chunky homemade jam filling
A glossy, pink glaze that’s as fun to make as it is to eat
Bakery-quality results from your own kitchen
What Do They Taste Like?
Imagine biting into something that’s light but rich, with a bright, juicy burst of jam and a playful sweetness from that glossy glaze. The tartness of the rhubarb keeps things interesting and balances the richness of the dough perfectly. Think comforting, nostalgic, and totally decadent—all at once.
Benefits of This Recipe
Made with pantry-friendly ingredients
You can prep the dough the night before
Kid-friendly and crowd-approved
Jam can be made ahead and stored
Perfect for brunch, birthdays, or just-because baking
Ingredients
For the Brioche Dough:
3 ½ cups all-purpose flour
¼ cup sugar
2 ¼ tsp active dry yeast
4 eggs
½ cup warm milk
1 tsp salt
½ cup unsalted butter, softened
For the Rhubarb-Strawberry Jam:
1 cup chopped rhubarb
1 cup chopped strawberries
½ cup sugar
Juice of ½ lemon
1 tsp vanilla extract
the Pink Glaze:
1 cup powdered sugar
1–2 tbsp milk
A few drops of red or pink food coloring
Optional: ½ tsp vanilla or raspberry extract
Tools You’ll Need
Stand mixer with dough hook (or strong arms!)
Heavy-bottom saucepan
Candy or kitchen thermometer
Mixing bowls
Rolling pin
Biscuit cutter or large glass
Baking sheet lined with parchment
Piping bag or zip-top bag for filling
Ingredient Swaps & Additions
No rhubarb? Use all strawberries, raspberries, or even cherry jam.
Vegan option? Try plant-based butter, milk, and egg substitutes.
No food coloring? Beet powder or freeze-dried raspberries work beautifully.
How to Make Rhubarb & Strawberry Jam Brioche Donuts
Step 1: Make the Dough
In a stand mixer, combine flour, sugar, and yeast. Add eggs and warm milk. Mix on low until it forms a dough, then increase speed. Add salt and softened butter, one tablespoon at a time, mixing until dough is shiny and elastic. Cover and let rise for 1-2 hours (or overnight in the fridge).
Step 2: Make the Jam
In a saucepan over medium heat, add chopped rhubarb, strawberries, sugar, and lemon juice. Simmer until the fruit breaks down and the mixture thickens—about 15-20 minutes. Stir in vanilla. Let cool completely.
Step 3: Shape the Donuts
Roll out dough to about ½ inch thick. Cut into rounds and place on parchment-lined tray. Let rise until puffy—about 45 minutes.
Step 4: Fry the Donuts
Heat oil to 350°F (175°C). Fry donuts 2-3 at a time until golden, flipping once. Drain on a wire rack or paper towels.
Step 5: Fill and Glaze
Once cool, poke a hole in each donut and pipe in jam. Mix powdered sugar, milk, and food coloring until smooth, then dip the tops of the donuts into glaze. Let set for a few minutes.
What to Serve With These Donuts
Fresh brewed coffee or a creamy latte
Vanilla bean ice cream for a dessert twist
Sparkling rosé for an adult brunch treat
Tips for Success
Don’t rush the dough—it needs that long ferment for flavor and texture.
Chill the jam before filling—it helps prevent soggy donuts.
Use a thermometer for oil to avoid greasy or undercooked centers.
Glaze when donuts are completely cool to keep it pretty and glossy.
How to Store These Donuts
Fresh: Best eaten the day they’re made.
Short-term: Store in an airtight container at room temperature for up to 2 days.
Freezing: Freeze unfilled donuts for up to 2 months. Defrost, warm gently, then fill and glaze.
General Info
These donuts are inspired by classic French brioche and the nostalgic flavors of strawberry-rhubarb pie. They’re a joy to make and even more fun to share. You can tweak the jam seasonally—think plum, blueberry, or apricot—while keeping the base recipe the same. The result is always stunning.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, but they’ll be more like filled buns. Bake at 375°F for about 15-18 minutes until golden.
Can I use store-bought jam?
Absolutely! But I highly recommend the homemade version—it’s next level.
How long does the jam last?
Stored in a clean jar in the fridge, it’ll last up to 2 weeks.
What kind of oil is best for frying?
Use a neutral oil like canola, vegetable, or sunflower with a high smoke point.
Conclusion
These Rhubarb & Strawberry Jam Brioche Donuts with Pink Glaze are soft, vibrant, and packed with flavor—a total showstopper. They’re proof that homemade baking can be just as indulgent and stunning as any bakery treat. Whether you’re celebrating a special day or just need something joyful to bite into, this recipe has you covered.
If you loved this recipe, you might also enjoy:
Peach & Honey Brioche Donuts
Vanilla Bean Peach Hand Pies
Rustic Peach & Raspberry Galette
Don’t forget to leave a review and tag your beautiful creations on Pinterest! I love seeing your bakes and sharing them with the community.
Nutritional Information (Approx. per donut)
Calories: 320
Fat: 14g
Carbohydrates: 42g
Sugar: 18g
Protein: 5g
Fiber: 1g
As always, this is just an estimate—actual values may vary based on ingredients and portion size.
Rhubarb & Strawberry Jam Brioche Donuts with Pink Glaze
Equipment
- Stand mixer with dough hook (or mixing bowls and wooden spoon)
- Rolling Pin
- Biscuit cutter or large round glass
- Baking sheet lined with parchment paper
- Heavy-bottomed saucepan
- Candy or kitchen thermometer
- Slotted spoon or spider strainer
- Piping bag or zip-top bag for filling
- Wire cooling rack
Ingredients
- For the Brioche Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- 4 large eggs
- ½ cup warm milk
- 1 tsp salt
- ½ cup unsalted butter softened
- For the Rhubarb-Strawberry Jam:
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- ½ cup sugar
- Juice of ½ lemon
- 1 tsp vanilla extract
- For the Pink Glaze:
- 1 cup powdered sugar
- 1 –2 tbsp milk
- A few drops red or pink food coloring
- Optional ½ tsp vanilla or raspberry extract
Instructions
- Prepare the Brioche Dough:
- In the bowl of a stand mixer, mix flour, sugar, and yeast. Add eggs and warm milk. Mix until a shaggy dough forms. Add salt, then gradually incorporate softened butter, mixing until dough is smooth and elastic (8–10 minutes). Cover and let rise for 1–2 hours or overnight in the refrigerator.
- Make the Jam:
- In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until thickened (15–20 minutes). Stir in vanilla. Cool completely before using.
- Shape the Donuts:
- Roll out dough to ½-inch thickness. Cut into rounds and place on a parchment-lined baking sheet. Cover and let rise until puffy, about 45 minutes.
- Fry the Donuts:
- Heat oil in a deep pan to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side, until golden. Remove and drain on a wire rack or paper towels.
- Fill the Donuts:
- Once cooled, use a piping bag fitted with a round tip to fill each donut with jam through a small hole on the side.
- Glaze the Donuts:
- Mix powdered sugar, milk, and food coloring until smooth. Dip the tops of each donut into the glaze and let set on a rack.
