BRIOCHE DOUGH makes enough for 10 buns
¾ cup warm water
2 teaspoons dried yeast
2 tablespoons white sugar
⅓ cup warmed milk
3½ cups all-purpose flour – you may need a little more
2 teaspoons salt
2 eggs
40g butter, cut into cubes, at room temperature
200g crème fraîche or mascarpone
150ml cream
2 tablespoons icing sugar (optional)
whichever flavourings you wish – I like vanilla, cinnamon or cardamom
FRUIT COMPOTE makes around 1 cup
2 cups fresh or frozen fruit – I love raspberries for this
2 tablespoons water
2 tablespoons icing sugar or any sugar or syrup you have – add more if you like things sweeter
1½ teaspoon cornflour dissolved in 2 tablespoons water
1 recipe Brioche Dough (see recipe)
neutral oil with a high smoke point, such as peanut oil, for frying
icing sugar, to dust
1 recipe More than Whipped Cream (see recipe)
1 recipe Fruit Compote (see recipe)

This is a take on the classic and one of my favourite ways to use brioche dough. You can fill donuts with anything you like, but I love using compote and crème fraîche. This is a super easy donut to present – you simply slice down the middle and add your fillings.


This is a good, reliable recipe that can be made with minimal effort and is ready in only a couple of hours. This, for brioche, is quite the achievement. It also has that lovely sweetness and a tender, stringy crumb. It can be used in a variety of ways – I love to make burger buns from this, or scrolls or donuts. Sometimes I even make a whole rectangular loaf of brioche and eat it as my toast for the week.


This is my favorite sort of cream to serve with cake or pudding. It is incredibly simple and more stable than whipped cream. I especially love to use crème fraîche as it cuts through the sweetness of puddings and cakes beautifully.


Use this compote to add freshness and flavour to cakes, puddings, or even breakfast or brunch. Alter the type of fruit as wished.

View the recipe collection here


2.In a stand mixer, combine the warm water, yeast and about half of the sugar.
3.Let sit for 10 minutes or until foamy.
4.Add the milk, the rest of the sugar, flour, salt and eggs and knead on low until just combined.
5.Add the butter. Knead on low for another 15 minutes.
6.Cover and leave in a warm place to proof for 2 hours or until doubled in size, then use as wished, for example in this donut recipe.
7.To bake as rolls, knock the dough back, divide and roll into balls and lay on a lined tray 4 cm apart.
8.Cover and proof for 1 hour or until double in size.
9.Bake at 200°C fan bake for 10–15 minutes.
11.In a bowl, whisk together all the ingredients until thick and combined.
12.You can do this by hand or with an electric beater.
13.Set aside in the fridge until ready to use.
14.If you would like to make a quenelle (a nice spoonful), then keep in the fridge for at least 30 minutes and use a spoon that you first heat under hot water and dry.
16.Place the fruit, water and icing sugar or syrup in a saucepan.
17.Cover and bring to a simmer.
18.Cook for around 5 minutes, depending on the fruit you are using.
19.Add the cornflour slurry, whisk and simmer for 1 minute. Serve warm or cooled.
20.NOTE If you would like, you can blend the compote and then strain it to make a thick coulis.
22.Divide the dough into 8 portions.
23.Roll into logs, place on baking paper and leave to proof for 30 minutes.
24.Heat the oil to around 180°C, or until bubbles form when a wooden skewer is inserted.
25.Fry the brioche logs in the hot oil, a few at a time, around 3 minutes each side. Remove and allow to cool down.
26.Dust with icing sugar, slice in half lengthways and fill with More than Whipped Cream and Fruit Compote.

Images and text from Alice
in Cakeland by Alice Taylor,
photography by Lottie
Hedley and Melanie Jenkins
(Flash Studios), published by
Allen and Unwin NZ, RRP $45.