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5 from 2 votes

Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar.

The doughnuts...they are brioche...but done a little easier and in a little less time....and SO flipping light, airy and GOOD!!!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Servings: 12 Doughnuts
Calories: 374kcal


Lilac Sugar

  • 1 cup granulated sugar
  • 1 cup fresh lilac pedals fresh lavender or dried lavender*
  • 1 vanilla bean seeds removed


Strawberry Jelly

  • 1 quart fresh or frozen strawberries diced
  • 1/4 cup coconut or granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoons vanilla bean seeds removed (or 2 vanilla)



Lilac Sugar

  • In a bowl, combine the sugar with the lilacs and vanilla bean seeds. Pour the sugar into a glass jar and store at room temperature for up to 2 weeks. The longer it sits, the more flavor the sugar will have.


  • In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread.
  • To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the jelly, but at least 15 minutes.
  • To make the jelly, combine the strawberries, sugar, lemon juice and vanilla in a small sauce pot. Bring the mixture to a boil and then cook over high heat, mashing the strawberries as they cook down until the jelly is thick, about 5 minutes. Remove from the heat and allow to cool completely before mixing with the cream.
  • To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.
  • In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.
  • To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Stir in the powdered sugar and vanilla. Add the cold jelly and gently fold it into the cream to create swirls.
  • Spoon the jelly and cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut. Generously sprinkle each doughnut with lilac sugar. Serve with cold milk. Enjoy!


*I believe that you can only find lilacs in the spring, so if you cannot find them, fresh or dried lavender can be used in their place. **Alternately you can fill one piping bag with jelly and one with cream. Then pipe jelly on one side of the doughnut and cream on the other.


Calories: 374kcal | Carbohydrates: 55g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 366mg | Potassium: 228mg | Fiber: 2g | Sugar: 23g | Vitamin A: 545IU | Vitamin C: 47.4mg | Calcium: 65mg | Iron: 2.1mg