Cherry Cardamom Sugar Brioche Jelly Doughnuts

Ingredients

• 2 sticks Unsalted butter (Room temperature, cut into 2‑tablespoon pieces)
• 1 teaspoon Active dry yeast (Fresh, not expired)
• 6 Large eggs (Room temperature)
• 4 cups All‑purpose flour (Plus extra for dusting and adjustments)
• 0.75 cup Granulated sugar (Divided: 1/4 cup for dough, 1/2 cup for coating)
• 0.25 cup Whole milk (Room temperature)
• 2 teaspoons Kosher salt
• 4 cups Vegetable oil (For deep‑frying; use a neutral oil with high smoke point)
• 0.5 cup Sour cherry preserves (Can be any fruit jam or compote)
• 0.5 teaspoon Ground cardamom (Very aromatic; use sparingly)
• 1 pinch Pinch of kosher salt (For the sugar coating)

Instructions

1. Combine dry ingredients

   In the stand‑mixer's bowl, whisk together the active dry yeast, 4 cups flour, 2 tsp kosher salt, and 1/4 cup granulated sugar.

   Time: PT5M

2. Add liquids

   Make a well in the center of the dry mixture and pour in the 6 room‑temperature eggs and 1/4 cup milk.

   Time: PT5M

3. Initial mixing

   Start the mixer on the lowest speed. Mix until the dough just comes together, then stop and scrape down the sides.

   Time: PT10M

4. Adjust flour

   If the dough is too loose, add about 2 Tbsp flour, scrape, and continue mixing. Add more flour a tablespoon at a time until the dough pulls away from the bowl sides but is still slightly tacky.

   Time: PT10M

5. Incorporate butter

   Add the butter pieces (2 Tbsp each) one at a time, keeping the mixer on low. Wait until each piece is fully absorbed before adding the next.

   Time: PT15M

6. Final mix to windowpane

   Continue mixing on low until the dough is glossy, pulls away from the sides, and passes the windowpane test (stretch a small piece until it’s translucent).

   Time: PT5M

7. First rise and chill

   Cover the bowl, let the dough rise at room temperature for about 1 hour, then transfer to the refrigerator for at least 2 hours (or overnight) to chill and finish the rise.

   Time: PT3H

8. Roll out dough

   Turn the chilled dough onto a lightly floured surface. Lightly dust the top, then roll to roughly 3/4 inch thickness.

   Time: PT10M

9. Cut doughnuts

   Using a round cutter (or a glass), cut circles and place them on a parchment‑lined tray brushed with a very thin layer of oil.

   Time: PT10M

10. Second proof

    Cover the tray loosely with a clean kitchen towel and let the doughnuts proof at room temperature until puffed (about 30‑45 minutes). Perform the poke test: gently press; the dough should spring back with a slight indentation.

    Time: PT45M

11. Prepare cardamom sugar

    In a shallow bowl combine 1/2 cup granulated sugar with 1/2 tsp ground cardamom and a pinch of salt. Mix well.

    Time: PT5M

12. Heat oil

    Fill a Dutch oven about one‑third full with vegetable oil. Heat to 350 °F, monitoring with the thermometer. Adjust burner to maintain temperature.

    Time: PT10M

    Temperature: 350°F

13. Fry doughnuts

    Working in batches of 4, gently lower doughnuts into the oil. Fry 2‑3 minutes per side until deep golden‑brown. Use tongs to turn.

    Time: PT15M

    Temperature: 350°F

14. Drain and coat

    Remove doughnuts with a slotted spoon, let excess oil drip, then place on a rack over paper towels. While still warm, coat the top side in the cardamom sugar mixture.

    Time: PT5M

15. Fill with cherry jam

    Fit a pastry bag with a small star tip, fill with sour cherry preserves, and pipe into the side of each doughnut, aiming for about 1‑2 tablespoons of jam per piece.

    Time: PT10M

16. Serve

    Enjoy the doughnuts while warm. They are best eaten the same day.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, European style butter
• Instead of Active dry yeast: Instant yeast (use 3/4 tsp)
• Instead of Large eggs: Egg substitute, Large duck eggs
• Instead of All‑purpose flour: Bread flour (use same amount)
• Instead of Granulated sugar: Coconut sugar
• Instead of Whole milk: Almond milk, Oat milk
• Instead of Kosher salt: Table salt (use 1 1/2 tsp)
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Sour cherry preserves: Strawberry jam, Apple butter
• Instead of Ground cardamom: Ground cinnamon, Ground nutmeg

Equipment Needed

• Stand mixer with dough hook
• Large mixing bowl
• Rubber spatula / bench scraper
• Measuring cups and spoons
• Rolling pin
• Round cutter (≈2‑3 in) or glass
• Parchment paper
• Dutch oven or deep pot
• Candy / deep‑fry thermometer
• Pastry bag with star tip (or Ziploc bag)
• Cooling rack with paper towels
• Tongs

Critical Steps — Do Not Skip

• Incorporating butter fully without over‑mixing
• Achieving the windowpane gluten development
• Proper proofing (poke test) before frying
• Maintaining oil at 350 °F

Chef Tips from the Video

• Use a stand mixer on the lowest speed; higher speeds can over‑develop the dough and cause it to overheat.
• If your kitchen is warm, work quickly when rolling and cutting to prevent the dough from becoming overly sticky.
• For an extra glossy finish, brush the fried doughnuts with a light glaze of melted butter after coating in sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.

Freezer: Freeze individually on a tray, then transfer to a zip‑top bag; lasts 1 month. Reheat in oven at 350°F for 5‑7 minutes.

Room temperature: Best consumed same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Prepare the brioche dough the night before; let it rise and chill overnight.
• Mix the cardamom sugar coating ahead and store in an airtight jar.
• Warm the cherry jam slightly before filling to make piping easier.