Rosella Jam-filled Brioche Donuts | Kitchenstagram
These Rosella Jam-filled Brioche Donuts are irresistibly soft, light and rich, tanks to beautifully enriched dough that gives every bite a delicate, buttery crumb. Brioche truly elevates homemade donuts, adding depth of flavour and melt-in-mouth texture that feels bakery worthy yet comforting.
I love pairing them with a vibrant homemade Rosella Jam, but this recipe welcomes creativity. Fill them with pastry cream, strawberry compote, lemon curd or any favorite filling, then finish with a roll in sugar or light coating of frosting for for extra charm.
Donuts have always been close to my heart and this brioche jelly donut recipe reflects that affection. It brings together classic jelly-filled nostalgia with a subtle cake babe twist-pillowy dough, gentle sweetness and a glossy center that surprises with every bite. Familiar yet elevated, these donuts feel indulgent without being heavy. It’s a timeless treat, made a little more special and one recipe you’ll want to come back to again and again.
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.
Fried until perfectly golden for that classic doughnut-shop finish.
A delightful balance of fruity filling and creamy topping in every bite.
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 Rosella Jam-filled 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 Rosella Jam: Rosella jam adds a bright, tangy contrast to the rich and buttery doughnuts. Find the Rosella Jam Recipe HERE!!
Which Fruit Spread is best for donut filling?
When choosing a filling for doughnuts, the texture of the fruit spread matters just as much as the flavour. Fruit spreads generally fall into three categories and each behaves differently once piped into soft, fried dough.
Jelly: Jelly is made only from strained fruit juice, giving it a clean, smooth finish. It seta firmly and holds its shape well, making it ideal if you want a neat, controlled center that doesn’t ooze or soak into the dough.
Jam: Jam includes crushed or pureed fruit, so it has a thicker body with tiny bits of fruit throughout. It’s slightly softer than jelly but still easy to pipe. The option works well if you enjoy a more rustic filling with bursts of fruit texture.
Preserves: Preserves are the chunkiest of all, often containing large pieces or even whole fruit. They are looser in consistency and can spread quickly, which may lead to messier result when filling donuts. While flavourful, they’re better suited for spooning or topping rather than piping.
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 Instant Active Yeast
• 1/4 tsp Salt
• 160 ml Whole Milk, warm (110°F)
• 2 Egg Yolks
• 45 gm+ Extra Butter, melted
• Egg wash (1 Egg+ 1 tbsp milk)
• 1/3 cup Rosella Jam
• Lemon Sugar, for coating
Preparation
- Step 1: In a bowl combine warm milk (110°F), sugar, melted butter and two egg yolks, mix until everything is combined and sugar is dissolved.
- Step 2: In a large mixing bowl or in a bowl of stand mixture combine flour and yeast, stir to combine.
- Step 3: Then add the milk-egg mixture and mix until a soft dough forms. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
- Step 4: 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 5: After the first rise, gently punch down the dough and divide it into equal 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 6: 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 7: Preheat the oven @180°C. Brush the donuts with egg wash and bake for 15-20 minutes or until golden.
- Step 8: 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. Cool completely before filling with the Rosella Jam. Find the Lemon sugar Recipe and Rosella Jam Recipe HERE!!
- Step 9: Fill a piping bag with Rosella 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 Rosella jam. You’ll know you’ve filled them enough when they start expanding.
- Step 10: 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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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.