Buttery Baked Brioche Donuts with Fruit Filling
batch brioche dough,
chopped fruit or pie filling
Divide the brioche dough into 2-ounce pieces and shape into rounds. Place upside down in a muffin tin sprayed with pan spray.
Let proof at room temperature until the top slowly springs back into place when touched lightly.
Once proofed, form a well in the center of the dough, and fill with a filling of your choice – chopped fresh fruit, berries, or pie filling.
Pinch the edges closed around the filling and flip the pastry over so that sealed base is on the bottom.
Preheat the oven to 350°F while the doughnuts rest for one short, final proof. Then bake for twenty minutes.
Once cool enough to touch, dip each doughnut into melted butter, then into the granulated sugar. Serve immediately.
Get our recipe for classic brioche dough to start this recipe here