Need a delicious dessert to serve on Mother’s Day? We’ve got the perfect recipe, courtesy of Lindt and Butter & Brioche! Learn how to make Sea Salt Caramel Brioche Doughnuts below!

Sea Salt Caramel Brioche Doughnuts

Serves = 30


  • ½ cup whole milk

  • .25 ounce / 7 gram instant dried yeast sachet

  • 10.5 ounce / 300 grams all-purpose flour

  • 6 tablespoons superfine (caster) sugar

  • 2 teaspoon fine sea salt

  • 2 large eggs, at room temperature

  • 3.5 ounce / 100 grams unsalted butter, very soft at room temperature, cut into ½ inch / 1.2 centimeter cubes

  • 1 tablespoon Dutch processed cocoa powder

  • 30 sea salt caramel filled Lindor truffles

  • Neutral oil, for deep-frying

doughnuts recipe
Butter & Brioche


  • In a small saucepan set over low heat, slightly warm the milk until it is lukewarm in temperature. Add in the yeast and whisk to combine. Let stand for 5 minutes

  • In the bowl of a stand mixer, combine the flour, 1 tbsp. of sugar and 1 tsp. of sea salt.
    Add in the yeast mixture followed by the eggs and mix on a low speed until the dough begins to come together, 2 to 3 minutes

  • Increase the speed to medium-high and work the dough until it is very smooth, 4 to 5 more minutes

  • Reduce the mixer speed to low then slowly add in the butter, a little at a time, over the course of 3 to 4 minutes — pausing half-way to scrape down the back of the bowl and hook. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate and bring the dough together, 4 to 6 minutes longer

  • Form the dough into a ball and transfer it into a lightly greased bowl. Cover with a damp tea towel or plastic wrap and let it rise up in a warm spot for 2 hours or until doubled in size

  • Once risen, turn the dough out onto a lightly floured work surface and lightly dust the top with flour.
    Roll the dough out until it is ½ inch / 1.3 centimeters in thickness

  • Using a biscuit cutter, or glass as a measure, cut out 2 ½ inch / 6. 3 centimeter circles, re-rolling and cutting until all the dough has been used up

  • Gently press a truffle into the center of each circle, and wrap the dough tightly around it, pinching the seams to enclose

  • Set the doughnuts on two lined baking trays, cover them with a damp tea towel and let the doughnuts rise again for up to an hour or until puffed

  • Meanwhile, make the chocolate sugar coating by mixing 5 tbsp. of the caster sugar with the dutch processed cocoa powder and 1 tsp. of sea salt. Set aside until needed

  • When ready to fry, heat about 2 inches / 5 centimetres of the oil in a heavy based saucepan until it reaches 350 F / 180 C

  • Fry the doughnuts in batches, about 3-4 at a time, rolling them around with a slotted spoon to help them color evenly, until golden brown all over, roughly 3-4 minutes

  • Immediately remove and roll the fried doughnuts in the chocolate sugar mixture to coat them evenly then set them on paper towels to drain away any excess oil

  • Repeat with remaining doughnuts and serve. They’re optimal eaten warm while their insides are still molten, though you can store them, covered at room temperature