Phalsa Jam Brioche Doughnuts Recipe | Kitchenstagram
Phalsa Jam Brioche Doughnuts are a delightful fusion of soft, pillowy brioche and the unique sweet-tart flavour of phalsa. These golden doughnuts are light, airy and filled with a vibrant homemade phalsa jam that adds a refreshing burst of fruity goodness in every bite. The richness of the brioche perfectly complements the bright, tangy filling, creating a balance of flavour that feels both indulgent and refreshing.
Inspired by classic filled doughnuts and the seasonal charm of phalsa, this treat brings an uncommon fruit into the spotlight. Whether served as a special dessert, afternoon tea accompaniment or festive snack, these doughnuts offer a memorable combination of texture and taste. Their beautiful appearance and distinctive flavour makes them an excellent way to celebrate the short phalsa season while enjoying a bakery style sweet at home.
Why you’ll love this recipe?
Soft, rich donuts with a tender, pillowy texture and a beautifully crisp outer layer.
Slow overnight rise enhances flavour and gives the dough better structure and handling.
Feels more indulgent and satisfying than typical store-bought doughnut.
Ideal for advance prep, letting you enjoy fresh donuts the next day.
Easy to adapt with different filling and flavour variations.
Perfect for celebrations, brunches or making an ordinary weekend special.
Ingredients needed for Phalsa Jam Brioche Donuts:
All-purpose Flour: All-purpose Flour helps build structure while keeping the doughnuts light rather than dense.
Yeast: Yeast provides the rise. It’s freshness can be checked by blooming it in gently warmed milk with a little sugar. Both instant and active dry yeast work well when properly activated.
Whole Milk: Whole milk encourages yeast activity and helps bring the dough together smoothly.
Granulated Sugar: Granulated sugar adds gentle sweetness and supports fermentation during proofing.
Eggs: Enrich the dough, creating a fluffy interior and tender crumb.
Butter: A key element in brioche dough, providing richness, moisture and a soft, melt-in-mouth texture.
Homemade Phalsa Jam: Phalsa jam adds a bright, tangy contrast to the rich and buttery doughnuts. Find the Phalsa Jam Recipe HERE!!
Serving suggestions:
Filled donuts taste best when enjoyed right away. If serving the donuts next day fill them only at the time of serving to maintain their softness.
Storage Tips:
Keep prepared donuts covered in a sealed container and enjoy them within a couple of days at room temperature. Plain, unfilled donuts freeze well when packed securely and can be kept for about a month. Bring them back to room temperature before adding fillings. Skipping refrigeration is best, as cold storage tends to make them dry and firm.
Pro tips:
Use room-temperature ingredients. This helps the dough come together smoothly and prevents any curdled texture during mixing. Slightly warmed eggs blend more evenly into the dough.
A longer resting period improves flavour, chills the dough for easier handling and enhances the final texture.
Coat the doughnuts soon after baking, once they’re safe to handle. Warm dough helps the sugar adhere evenly.
Let the donut come to room temperature so the filling stays intact and finished result looks neat and polished.
Ingredients:
312 gm All-purpose Flour, plus more for dusting
50 gm Granulated Sugar
7 gm Active Yeast
1/4 tsp Salt
160 ml Whole Milk, warm (110°F)
- 2 nos. Egg Yolks
- 45 gm+ Extra Butter, room temperature
- Egg wash (1 Egg+ 1 tbsp milk)
- 1/3 cup Homemade Phalsa Jam
- Lemon Sugar, for coating
- Desiccated Coconut, for coating
Preparation:
- Step 1: In a bowl combine 60 ml warm milk (110°F), sugar and yeast and gently mix until the yeast is fully dissolved. Keep aside and let the yeast rise.
- Step 2: Once the yeast has proofed, add egg yolk and stir to combine.
- Step 3: In a large mixing bowl, combine all-purpose flour and salt. Add the yeast and egg mixture and milk, mix until a soft dough forms.
- Step 4: Once all the flour has been incorporated, knead for 8-10 minutes. Then gradually add the butter one tbsp at a time. Once all the butter has been incorporated knead for 6-8 more minutes, until it becomes smooth and elastic.
- Step 5: Place the dough in a greased bowl, cover it with cling film or towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Step 6: After the first rise, gently punch down the dough and transfer the dough to a floured surface. Then divide it into 8 equal portions. Hold each piece of dough, gathering the seams together and pinching them at the bottom. Place the ball on palm of your hand, creating tension in the dough. With a loose grip, roll the dough back and forth against palm of your hand, forming a tight, smooth circle without overdoing it to avoid tearing.
- Step 7: Once shaped, arrange the buns on a baking tray. Cover and allow the buns to rest for approximately 45-60 minutes or until doubles in size again.
- Step 8: Preheat the oven @180°C. Brush the doughnuts with egg wash and bake for 15-20 minutes or until golden.
- Step 9: Remove them from the oven and brush with melted butter. Let cool for 4-5 minutes. While the doughnuts are little warm, roll them in Lemon Sugar and desiccated coconut. Cool completely before filling with the phalsa Jam. Find the Lemon sugar Recipe and Phalsa Jam Recipe HERE!!
- Step 10: Fill a piping bag with Phalsa Jam. Set the doughnuts on their sides and poke a hole in the side of each with a chopstick or skewer. Insert the tip of the piping bag and fill each doughnut with the Phalsa jam. You’ll know you’ve filled them enough when they start expanding.
- Step 11: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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