Brioche Doughnut made with KITKAT Spread Recipe
Light, airy, and irresistibly indulgent, the Brioche Doughnut made with KITKAT Spread is a contemporary take on a classic patisserie favourite – designed to elevate your dessert or café offering. This recipe delivers a soft, buttery brioche doughnut filled and topped with the iconic taste of KITKAT Spread, making it a standout addition to any menu.
The dough is enriched with butter, eggs, honey, and a hint of orange blossom and vanilla, creating a delicate crumb and subtle aromatic profile that sets it apart from standard doughnut offerings. After a slow overnight fermentation, the dough is shaped into 50g rounds and rested to develop a light skin before being fried to golden perfection at 140°C. The result is a doughnut that’s crisp on the outside and pillowy on the inside – the ideal canvas for indulgent fillings and toppings.
Each doughnut is generously filled with 20g of KITKAT Spread, a smooth, ready-to-use chocolate flavoured spread that captures the beloved cocoa and wafer flavour. The top is dipped in more KITKAT Spread for a glossy, decadent finish, then garnished with chopped KITKAT fingers for added texture, crunch, and visual appeal. This combination of creamy filling and crunchy topping creates a multi-sensory experience that’s both nostalgic and delicious.
This recipe is sure to be a crowd pleaser, with an iconic brand like KITKAT ensuring the doughnuts will stand out on the menu and have customers intrigued. The ready-to-use spread streamlines prep and ensures consistency across batches, making it Ideal for cafés, bakeries, dessert bars, or as a rotating “treat of the week.”
Whether served fresh from the fryer or as part of a premium takeaway offering, this Brioche Doughnut made with KITKAT Spread is a versatile, high-impact dessert that delivers on flavour, texture, and presentation.
- Approx 20 x 50g doughnuts | 20g Filling
- One doughnut (70g)
- 180g milk
- 7g dry yeast
- 560g baker's flour
- 60g caster sugar
- 200g eggs (4)
- 250g unsalted butter
- 35g honey
- 10g salt
- 5g orange blossom
- 1 vanilla bean
- 400g KITKAT SPREAD
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1Mix the milk and yeast, allow to activate.
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2In a bowl affixed with a dough hook, add the flour, sugar, eggs and half the unsalted butter.
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3Develop the dough, add the rest of butter, honey, salt, orange blossom and vanilla.
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4Bulk ferment for 45 minutes, on the bench.
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5Knock back and store in fridge overnight
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6Cut 7cm round and 1 cm round rings and shape, rest for 30 minutes until a skin forms, then do a final shape on doughnuts until they are 1cm thick and 6.5cm wide, weighing 50g.
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7Skin on bench and prove for 1 hour.
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8Fry in oil 140°C for 10 to 15 minutes or until internal temperature is 90 °C. Drain.
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9Fill with 20g KITKAT Spread, dip in KITKAT Spread and garnish with chopped KITKAT fingers.
Transform this recipe into a showstopping birthday centrepiece by stacking the doughnuts into a tower. It’s a fun and visually striking way to present a dessert that’s as festive as it is delicious.
