Braided Brioche Donuts with Blueberries, Vanilla Crème Anglaise & Almond Whipped Cream: A Bakery-Style Treat at Home
There’s something truly magical about the kind of brunch that feels both indulgent and made with love—and these homemade braided brioche donuts deliver just that. Golden and tender with a rich, buttery crumb, each donut is woven by hand and filled with bursts of fresh blueberries. Drizzled with a smooth, vanilla bean crème anglaise and crowned with a light almond whipped cream, this recipe brings together bakery-level flavor and homemade charm. Whether you're impressing weekend guests or treating yourself to something special, this elevated take on a classic donut is a showstopper from first bite to last.
Making Vanilla Crème Anglaise
Vanilla crème anglaise is a velvety, custard-like sauce that adds a touch of elegance to any dessert. The process begins by gently heating milk and cream with a vanilla bean (or paste), allowing the warm aromas to infuse the liquid. In a separate bowl, egg yolks and sugar are whisked together until pale and smooth. The hot milk mixture is then slowly poured into the egg mixture while whisking constantly to temper the eggs, ensuring they don't curdle. The custard is then returned to the heat and cooked until it thickens to a perfect pourable consistency. The key to a flawless crème anglaise is patience—stirring continuously over low heat to prevent overcooking. Once cooled, this silky custard can be served as a luscious accompaniment to desserts like our braided brioche donuts, adding a luxurious vanilla flavor that complements the richness of the dough.
Making Brioche Dough: A Buttery, Pillowy Base for Perfect Pastries
Making brioche dough is a labor of love that transforms humble ingredients into something rich, tender, and deeply satisfying. Unlike regular bread dough, brioche is enriched with eggs and butter, giving it a soft, almost cake-like texture. The process begins with activating yeast in warm milk, then blending it into a mixture of flour, sugar, salt, and eggs to create a sticky, elastic base. Patience is key as softened butter is slowly incorporated—one cube at a time—allowing the dough to become smooth, glossy, and pliable. After a first rise, the dough is chilled overnight, which not only enhances its flavor but also makes it easier to handle and shape. The result is a luxurious, buttery dough that’s perfect for sweet pastries, braided loaves, and, of course, indulgent donuts.
Making Almond Whipped Cream
Almond whipped cream is a light, airy topping that brings a subtle, nutty sweetness to any dessert. The process begins by chilling a mixing bowl and beaters to ensure the cream whips to its fullest potential. Heavy whipping cream is then whipped with powdered sugar and a hint of almond extract, which infuses it with a delicate almond flavor that perfectly complements rich pastries. The cream is beaten until soft peaks form, creating a fluffy, pillowy texture that is both smooth and light. Unlike traditional whipped cream, the almond extract adds a fragrant, nutty nuance that elevates simple desserts into something extraordinary. Once ready, this creamy topping can be piped or spooned generously over treats like our braided brioche donuts, offering a perfect balance to the sweetness and richness of the dough and crème anglaise.
Tips for Perfecting Your Braided Brioche Donuts:
Use Fresh Yeast: Always use fresh, active yeast to ensure your dough rises well. If you're unsure about the freshness of your yeast, test it by mixing it with warm milk and sugar—it should foam up within a few minutes.
Chill the Dough: After the initial rise, refrigerating the dough overnight allows the flavors to develop and makes it easier to shape. If you're short on time, let it chill for at least 3-4 hours before working with it.
Don't Rush the Butter: The key to a smooth, elastic dough is gradually incorporating the butter. This slow process helps the dough become soft and pliable, ensuring the final texture is light and airy.
Handle the Dough Gently: When shaping the donuts, try not to overwork the dough. Brioche dough is delicate, and gentle handling helps maintain its light, buttery texture.
Test Oil Temperature: When frying your donuts, be sure to test the oil temperature with a small piece of dough. It should sizzle and turn golden brown within 2-3 minutes. If the oil is too hot, the donuts will brown too quickly on the outside but remain raw inside.
Serving Suggestions:
These braided brioche donuts are perfect for a weekend brunch or a special occasion. Serve them with a side of fresh fruit, or drizzle extra crème anglaise over the top for an added indulgence. For a more festive twist, try garnishing with a sprinkle of powdered sugar or a few toasted almond flakes.
Storage Tips:
Brioche donuts are best enjoyed fresh, but they can be stored in an airtight container for up to two days. To revive their softness, reheat them in the oven for a few minutes. If you have leftovers (though unlikely!), they can also be frozen for up to a month. Simply wrap them tightly in plastic wrap before freezing and reheat them in the oven for the best results.
Variations to Try:
Berry Compote: Swap out the fresh blueberries for a homemade berry compote or fruit preserves for a tangy, fruity twist.
Chocolate Drizzle: For a decadent addition, drizzle the donuts with melted chocolate after adding the almond whipped cream.
Cinnamon Sugar: Roll your donuts in cinnamon sugar after frying for a warm, spiced version.
🍩 Braided Brioche Donuts with Blueberries, Vanilla Crème Anglaise & Almond Whipped Cream
Prep Time: 1 hour (plus overnight rise)
Cook Time: 20 minutes
Total Time: ~1.5 hours (plus chilling/resting)
Servings: 8 donuts
Ingredients
For the Brioche Dough:
2 1/4 tsp active dry yeast (1 packet)
1/4 cup warm milk (110°F / 45°C)
3 cups bread flour
1/4 cup granulated sugar
1 tsp salt
4 large eggs
10 tbsp unsalted butter, softened and cubed
1/2 cup fresh blueberries (plus extra for garnish)
Oil for frying (vegetable or canola)
For the Vanilla Crème Anglaise:
1 cup whole milk
1/2 cup heavy cream
1/2 vanilla bean (or 1 tsp vanilla bean paste)
4 large egg yolks
1/3 cup granulated sugar
For the Almond Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/4 tsp almond extract
Instructions
1. Make the Brioche Dough:
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a stand mixer with a dough hook, combine flour, sugar, and salt. Add eggs and yeast mixture. Mix on medium speed until a shaggy dough forms.
Gradually add butter, one cube at a time, mixing until smooth and elastic (about 10–15 minutes).
Transfer dough to a greased bowl, cover, and let rise at room temperature for 1 hour. Punch down and refrigerate overnight.
2. Shape and Fry the Donuts:
Divide dough into 8 equal pieces. Roll each piece into a rope, then braid (or twist) loosely.
Gently press blueberries into the folds of the braids.
Let rise at room temperature for 30–45 minutes.
Heat oil to 350°F (175°C). Fry donuts in batches, 2–3 minutes per side, until golden brown. Drain on a paper towel-lined tray.
3. Make the Crème Anglaise:
In a saucepan, heat milk, cream, and vanilla until just simmering.
In a bowl, whisk yolks and sugar until pale. Slowly pour in the hot milk mixture while whisking constantly.
Return to the saucepan and cook over low heat, stirring, until thickened slightly (coats the back of a spoon). Do not boil. Chill before serving.
4. Make the Almond Whipped Cream:
Whip cream with powdered sugar and almond extract until soft peaks form. Chill until ready to serve.
To Serve:
Place warm donuts on a plate. Spoon crème anglaise around and over the donuts. Dollop or pipe almond whipped cream on top. Garnish with extra blueberries and a dusting of powdered sugar if desired.
