Caribbean Brioche Donuts with Guava Cream Filling

Activate the Yeast: In a small bowl, combine the lukewarm milk, 1 tablespoon sugar, and yeast. Stir gently and let the mixture sit for about 5–10 minutes until foamy on top. Beginner-Tip: The milk should feel warm but not hot. If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.

Make the Dough: In a large mixing bowl, whisk together the flour, remaining 2 sugar, and salt. Add the egg, melted butter, and activated yeast mixture to the dry ingredients. Beginner-Tip: The dough should become smooth, soft, and slightly tacky but not overly sticky. If needed, lightly dust with flour one tablespoon at a time. Avoid adding too much flour. A softer dough creates lighter, fluffier doughnuts.

First Rise: Shape the dough into a ball and place it into a lightly greased bowl.Cover with plastic wrap or a clean kitchen towel and let the dough rise in a warm area for about 1 to 1½ hours, or until doubled in size. Beginner-Tip: If your kitchen is cold, place the bowl inside the oven with the oven turned off and the light on.

Shape the Doughnuts: Punch down the dough gently to release excess air. Divide the dough into equal portions depending on your preferred doughnut size. Roll each piece into a smooth ball, then flatten slightly with your hands. Place the shaped doughnuts onto a parchment-lined tray, leaving space between each one. Cover loosely and let them rise again for about 30–45 minutes until noticeably puffy.

Fry the Doughnuts: Heat the oil in a deep pot over medium-low heat until it reaches about 350°F. Carefully place a few doughnuts into the oil without overcrowding the pot. Fry for about 1–2 minutes per side, or until golden brown and cooked through. Remove the doughnuts using a slotted spoon and place onto a paper towel-lined tray to drain excess oil. While still warm, roll each doughnut in granulated sugar until fully coated.

Bloom the Gelatin: In a small bowl, combine ¼ cup of the carnation milk with the gelatin. Stir well and let it sit for about 5 minutes to bloom.

Make the Custard Base: In a saucepan, whisk together the remaining carnation milk, sugar, egg yolks, cornstarch, and salt until smooth. Place over medium-low heat and cook while whisking constantly to prevent lumps. Continue cooking until the mixture thickens into a smooth custard consistency, about 5–7 minutes.

Add the Guava Flavor: Remove the custard from the heat and stir in the guava jam until fully combined. Add the bloomed gelatin mixture and stir until completely dissolved and smooth. Transfer the mixture to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until fully cooled.

Fold in the Whipped Cream: In a separate bowl, whip the heavy cream until soft fluffy peaks form. Gently fold the whipped cream into the chilled guava custard mixture until smooth and airy. Refrigerate the filling for at least 30 minutes before using.

Fill the Doughnuts: Transfer the guava cream filling into a piping bag fitted with a small round tip. Using a knife or skewer, make a small hole in the side of each doughnut. Pipe the guava cream into the center until the doughnut feels slightly heavy and filled. Serve fresh and enjoy!