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–+ servings
Several mango brioche donuts lined up in a baking dish with mango curd coming out of the tops of each donut.

Mango Brioche Donuts

Author: Gail Ng
Unbelievably soft and fluffy brioche donuts filled with sweet mango curd
5 from 1 vote
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Prep Time 1 hour 40 minutes
Cook Time 35 minutes
Proofing Time 3 hours
Total Time 5 hours 15 minutes
Yield 12 donuts
Category Dessert
Cuisine American

Equipment

Ingredients
  

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 ½ 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

Instructions
 

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.
    Left: mango chunks in a blender. Right: pouring mango puree into a 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.
    Left: stirring sugar into mango puree in a saucepan. Right: pouring a cornstarch slurry into a saucepan of mango puree while stirring with the other hand.
  • 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.
    Left: stirring butter cubes into mango puree. Right: pouring mango curd into a bowl.

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.
    Left: sprinkling yeast into a stand mixer bowl of water. Right: foamy yeast in a stand mixer bowl.
  • 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.
    Left: flour and eggs in a stand mixer bowl. Right: stand mixer kneading dough.
  • 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.
    Left: mixing butter into dough in a stand mixer bowl. Right: kneading dough in a stand mixer.
  • 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.
    Left: pouring oil into a stand mixer bowl while a hand holds the dough to one side. Right: hand oiling a stand mixer 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.
    Left: hands covering a stand mixer bowl of dough with plastic wrap. Right: proofed brioche dough in a mixing bowl.
  • 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.
    Left: hand punching down into a bowl of proofed dough. Right: hands stretching dough into a log.
  • 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.
    Left: cutting a log of dough in half with a bench scraper. Right: cutting dough into pieces with a bench scraper.
  • 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.
    Left: hand rolling dough on a cutting board. Right: hand holding a rolled ball of dough.
  • 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.
    Left: balls of brioche dough on squares of parchment paper on a baking tray. Right: hand pressing down on balls of proofed brioche dough.
  • Heat oil: In a large pot, heat about 2" of oil on medium-high heat until it reaches about 180°C (356°F).
  • 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.
    Left: hands lowering a donut into a pot of oil. Right: flipping a donut over in a pot of oil with a slotted spoon.
  • 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.
    Left: lifting a fried donut out of a pot of oil with a slotted spoon. Right: hand rolling a fried donut 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.
    Left: hand inserting a knife into a donut. Right: piping mango curd into a donut.

Nutrition

Calories: 347kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 209mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1008IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 2mg
Keywords mango brioche donuts, mango curd donuts, mango donuts, mango filled donuts
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