Fluffy mango brioche donuts made with the most soft and airy brioche dough filled with an easy and silky eggless mango curd. They're tropical, delicious, and bursting with fresh mango flavour!
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Notes from the baker
These mango donuts are some of the most delightful things I've eaten lately. They're incredibly soft like little sugarcoated pillows with just the right amount of chewiness and a slightly crisp exterior. And of course, they have an amazing mango filling that oozes out with every bite.
I've made this brioche donut dough several times now and it has turned out beautifully every time, even as someone who could never quite make yeasted doughs work very well. I might even say that it's foolproof.
Don't be intimidated by the brioche dough or the deep frying - it's worth it for these donuts!
Why you'll love this recipe
- Unbelievably soft and airy brioche donuts. This brioche dough becomes so fluffy and pillowy once fried. They have a satisfying chewy texture with a golden brown and crisp exterior. You won't be able to just have one!
- Silky mango curd filling. The mango filling is so delicious, refreshing, and the perfect fruity pairing for these donuts.
- Overnight cold proofing so you can make the dough ahead of time. You can let the dough rise for 1-2 hours or you can pop it in the fridge overnight and continue making the donuts the next day. Perfect for breaking up the recipe over two days.
Tools
- Electric stand mixer - A stand mixer with a dough hook makes making brioche dough a breeze. It's possible to do it without a stand mixer, by kneading the dough by hand, but I prefer using a stand mixer for quick and consistent results with less mess and no oily hands.
- Large pot - You'll need a large stock pot to fry the donuts. Ideally, you should be able to comfortably fit 3-4 donuts in the pot at a time.
- Thermometer (optional) - A thermometer is the best way to ensure the oil is at the correct and consistent temperature when frying the donuts and in case of fluctuations in between batches of donuts.
- Piping bag - You'll need a piping bag to pipe the mango curd into the donuts.
- Round piping tip - You can always just cut the tip of the piping bag off and use it that way but a metal piping tip will help the bag from bending and crumpling on itself when inserting it into the donuts.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Mango chunks - Use fresh and ripe mangoes for the best flavour. I prefer using Ataulfo mangoes because they're not stringy and taste amazing. You can also use frozen mangoes (thawed first) or canned mango puree.
- Granulated sugar
- Cornstarch - This helps to thicken the mango curd since we're not using any eggs in it like a traditional curd.
- Unsalted butter - Cut the butter into rough cubes. We'll be using it to make the buttery brioche dough and also in the mango curd to help it firm up when chilled.
- Instant yeast or active dry yeast - If using active dry yeast, let it sit in the warm water and sugar for 5 minutes. With instant yeast, you can add the rest of the ingredients right away.
- All-purpose flour
- Salt
- Eggs
Tips for making the best mango brioche donuts
- Do a windowpane test on the dough. After kneading the dough in the stand mixer, take a small piece and stretch it in between your fingers into a square shape until it becomes thin enough for light to shine through it. If it appears translucent without the dough breaking, then it's ready.
- Punch the air out of the dough after the first rise. Punching the dough isn't just something that's fun to do. It actually gets rid of any large air bubbles in the dough so you don't end up with hollow donuts or air pockets that cause them to puff up into spheres or fry unevenly. So punch away! Or simply press down the dough all over before dividing it.
- Weigh the dough for evenly sized donuts. The dough for each donut should weigh between 60-70g (usually around 65g for me). Remove small pieces of dough from the heavier ones and add them to lighter ones. You can always eyeball it but I like weighing them for consistency.
- Pop any large air bubbles with a toothpick. If any large air pockets form and cause the donuts to become lopsided during frying, you can try poking them with a toothpick to release the air.
- Fill the donuts just until the filling oozes back out slightly. This ensures you don't overfill or underfill them.
Storage
These mango donuts should be enjoyed fresh on the same day they're made and filled. If the donuts haven't been filled with the mango curd, they can be stored in an airtight container at room temperature for 1-2 days.
Once filled, they will need to be stored in the fridge and will keep for up to 3 days but the texture will change and they will lose their softness once chilled.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions.ย To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ยผ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More donut recipes to try
Recipe
Mango Brioche Donuts
Equipment
- 1 thermometer, optional
Ingredientsย ย
Mango Curd
- 600 g fresh mango chunks
- 150 g granulated sugar
- 45 g cornstarch
- 3 tablespoons water
- 90 g unsalted butter, roughly cubed
Brioche Donuts
- 160 g warm water
- 2 tablespoons granulated sugar
- 1 ยฝ teaspoons instant yeast or active dry yeast
- 360 g all-purpose flour
- 1 teaspoon salt
- 2 large eggs, room temperature
- 115 g unsalted butter, roughly cubed, softened to room temperature
For rolling
- 100 g granulated sugar
Instructionsย
Mango Curd
- Mango puree: To a blender, add the mango chunks. Blend for about 1 minute until it becomes a smooth puree. Pour the mango puree into a small saucepan.
- Cook down: To the saucepan, add the sugar and stir together. Heat the mixture on medium-high heat until warm. In a small bowl, stir together the cornstarch and water to create a slurry. Pour the slurry into the mango mixture and stir together. Continue cooking the mixture, stirring often as it will start to sputter, until it thickens.
- Stir in butter: Turn off the heat and stir in one cube of butter at a time until all melted and incorporated. Transfer the mango curd to a bowl to cool completely at room temperature or in the fridge until you're ready to fill the donuts.
Brioche Donuts
- Activate yeast: In the bowl of a stand mixer fitted with a dough hook, add the warm water, sugar, and yeast. Stir together and let it sit for 5 minutes until the yeast becomes slightly foamy.
- Knead: Add the flour, eggs, and salt and mix on low speed for 1 minute until the dough comes together. Turn the mixer up to medium speed and knead for 6-8 minutes.
- Knead in butter: With the mixer running, add the softened butter a few cubes at a time until combined into the dough. Continue kneading for 6-8 minutes until the dough cleanly pulls away from the sides of the bowl.
- Oil the bowl: Push the dough to one side of the bowl and oil the sides of the bowl. Push it to the other side of the bowl and oil the other side of the bowl.
- First rise: Cover and let the dough proof at room temperature for 1-2 hours or in the fridge overnight until doubled in size.
- Prep: Cut parchment paper into twelve 4x4" squares and place them on a baking sheet. Set aside.
- Punch down dough: Punch the air out of the dough and turn it out onto a lightly floured surface. Press out the dough to remove any large air bubbles.
- Divide dough: Roll the dough into a log and cut it in half. Cut each of the logs into 6 equal pieces. Weigh each piece and redistribute the dough until they weigh about 60-70g each.
- Roll dough: With your hand in a claw shape, roll each piece of dough with firm pressure against a lightly floured surface until it becomes a tight ball. Place the dough ball on a square of parchment paper. Repeat with the rest of the pieces.
- Second rise: Let the dough proof for 1-2 hours at room temperature. Once risen and puffy, gently press each dough ball down to flatten slightly.
- Heat oil: In a large pot, heat about 2" of oil on medium-high heat until it reaches about 180ยฐC (356ยฐF).
- Fry donuts: Lower the donuts into the oil by the corners of the parchment paper but don't overcrowd the pot. Use tongs to remove the parchment paper after about 10 seconds. Fry the donuts for 2-3 minutes on each side until golden brown.
- Roll in sugar: Remove the donuts from the oil with a slotted spoon and place them on a wire rack. Fill a shallow bowl with granulated sugar. While the donuts are still warm, roll them in sugar.
- Fill donuts: Insert a knife into the side of each donut and twist it around to create an opening. Transfer the cooled mango curd to a piping bag fitted with a round piping tip. Insert the piping tip into each donut and squeeze until the donuts are filled.
Yarissa says
Una excelente receta