Rhubarb & Strawberry Jam Brioche Donuts with Pink Glaze
These bakery-style brioche donuts are filled with a bright, tangy-sweet rhubarb and strawberry jam, then topped with a glossy pink glaze. Buttery, soft, and indulgent, they're a weekend baking project worth every bite.
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.
Notes
Dough can be made the night before and refrigerated.
Jam can be prepared up to 5 days in advance and stored in the fridge.
If rhubarb is out of season, substitute with more strawberries or raspberries.
To bake instead of fry: bake donuts at 375°F (190°C) for 15–18 minutes, then fill and glaze as directed.
Donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.