Cream Donuts




  • 1 recipe Brioche Dough 
  • oil for frying 
  • ½ cup Raspberry Coulis or raspberry jam 
  • 1 recipe Crème Diplomat 
  • icing sugar, to coat


This is our famous donut recipe. Customers queue from 8am to get their hands on these and we can easily sell up to 400 on a busy Saturday. We started out making just a dozen, but word quickly spread. These are best enjoyed in private – definitely not a first date experience!

Roll out dough on a floured bench to 4cm thick. Using an 8cm cookie cutter, cut out 15 circles. Allow dough to prove for 10-15 minutes, depending on weather – it will need less time if it is a warm day. You will know it is ready when a dry skin forms on the dough.

Pour oil into a large saucepan to 2cm deep and heat to 180°C. To cook donuts accurately you need a thermometer. If you are not using one, heat the oil over a medium heat – once it starts smoking it is too hot.

Depending on size of saucepan, drop several donuts at a time into the hot oil. You do not want them to touch or they will stick together. Cook for 2 minutes on each side. You want the dough to be quite dark and crisp. Remove and allow to cool.

Once cool, poke a hole into each donut with the handle of a teaspoon to create a cavity. Fill a piping bag with Raspberry Coulis and squeeze 1 tsp into each cavity. Use a clean piping bag to fill cavities with Crème Diplomat – fill each donut until it starts to expand.

Dust each donut liberally with icing sugar.