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Belgian Holiday Donuts with Rum-Soaked Fruit & Spiced Chocolate Glaze

Fluffy, brioche-style Belgian donuts layered with rum-soaked winter fruit, coated in deep spiced chocolate glaze—perfect for gifting.

Total: 4 hours 10 minutes
Difficulty: Medium
Serves: 18
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What Makes This Special

These Belgian Holiday Donuts combine the buttery richness of authentic brioche donuts with layers of winter flavor: rum-soaked dried fruit adds warmth and depth, while a spiced dark chocolate glaze envelops each donut in a glossy, festive finish. Perfectly portable and stunning to package up for gifting, each bite captures the spirit of cozy winter gatherings and holiday indulgence.

Ingredients

Belgian donuts are all about plush, enriched dough. Here, classic ingredients are elevated with seasonal touches—rum-soaked fruit and a warming spice blend—then finished with a deep chocolate glaze that keeps these donuts moist and eye-catching.

For the Brioche Donut Dough

  • Strong white bread flour (400g): Provides the structure needed for airy, chewy donuts.
  • Sugar (60g): For just-right sweetness and browning.
  • Instant yeast (7g): Gives a reliable, even rise.
  • Salt (5g): Balances sweetness and enhances flavor.
  • Eggs (3, ~170g): Give richness and help emulsify the dough.
  • Milk (120ml): Adds tenderness and helps hydrate the dough.
  • Butter (100g): Makes the crumb tender and fragrant.

For the Rum-Soaked Fruit

  • Dried fruit (100g): Cranberries, cherries, and raisins offer bursts of flavor and color.
  • Dark rum (45ml): Infuses warmth and enhances the fruit.
  • Orange zest (2 tsp): Adds a fresh, zesty note.

For Frying

  • Neutral oil (800ml): Ensures a crisp exterior without off flavors.

For the Spiced Chocolate Glaze

  • Dark chocolate (180g): Deep flavor and glossy finish.
  • Double cream (100ml): For smooth texture.
  • Butter (30g): Adds shine and richness.
  • Dark muscovado sugar (1 tbsp): Lends caramel notes.
  • Cinnamon & allspice: Layered wintery warmth.
  • Salt: Balances sweetness.

For Garnish

  • Crystalized ginger & pistachios (optional): Festive texture and color.
  • Edible gold leaf/sprinkles (optional): For a holiday-worthy finish.

Instructions

Step 1: Macerate the Fruit

Combine the dried fruit, rum, and orange zest in a small bowl. Cover and let sit at room temperature for at least 1 hour (or overnight in the fridge). This step infuses the fruit with deep, festive flavor and keeps it plump.

Step 2: Make the Brioche Donut Dough

  1. In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt.
  2. In a jug, lightly beat the eggs with lukewarm milk. Pour into the dry ingredients.
  3. Mix on low with the dough hook until a shaggy dough forms (about 2 minutes). Increase to medium and knead for 6–8 minutes, until smooth and elastic.
  4. With the mixer running, add butter cubes one at a time. Scrape down sides as needed. Knead for 6–8 more minutes, until the dough is glossy and pulls away from the bowl.
  5. Gently knead in the rum-soaked fruit by hand until evenly distributed.

Step 3: First Rise

Scrape dough into a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1.5–2 hours). For best flavor and structure, chill the dough overnight (up to 18 hours)—this makes shaping easier too.

Step 4: Shape the Donuts

  1. Turn the chilled dough onto a floured surface. Pat or roll to 1.5cm thickness.
  2. Use a 7cm cutter to stamp out rounds, then a 3cm cutter for the centers. Place onto a parchment-lined tray (reroll scraps once if needed).
  3. Cover loosely and let rise at room temperature until puffy and nearly doubled (45–60 minutes).

Step 5: Fry the Donuts

  1. Heat oil in a deep pan to 175°C. Line a tray with paper towels.
  2. Fry donuts in batches (don’t crowd the pan)—2 minutes on each side, or until deep golden brown.
  3. Remove with a slotted spoon and drain on paper towels. Let cool on a wire rack.

Step 6: Make the Spiced Chocolate Glaze

  1. Place chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat cream, butter, muscovado sugar, cinnamon, allspice, and salt until just simmering.
  3. Pour over chocolate. Let sit 1 minute, then stir until smooth and glossy.

Step 7: Glaze & Decorate

  1. Dip the top of each cooled donut into the warm glaze, letting excess drip off.
  2. Return to the wire rack. Sprinkle with chopped pistachios, crystallized ginger, and gold leaf while glaze is still wet. Let set for 20 minutes.

Step 8: Gift Presentation

Once set, arrange donuts in festive paper-lined boxes or tins. Layer with parchment to prevent sticking. Donuts are best enjoyed within 24 hours but remain delicious for up to 48 hours.

Pro Tips

  • Proofing overnight develops complex flavor and makes dough easier to handle.
  • Use a deep-frying thermometer for consistent, non-greasy donuts—temperature control is key!
  • Macerate the fruit well in advance; the longer it sits, the more flavorful and moist it becomes.

Troubleshooting

Donuts too greasy?

  • Oil was too cool. Keep it steady at 175°C for crisp, non-oily donuts.

Dense donuts?

  • Under-proofed or rushed dough. Allow full rise both before and after shaping.

Fruit falling out?

  • Knead gently and evenly to distribute fruit—press it in if needed before shaping.

Variations

  • Chocolate Hazelnut: Swap rum fruit for chopped toasted hazelnuts; glaze with milk chocolate.
  • Vanilla-Cranberry: Use only cranberries, macerated in vanilla syrup instead of rum.
  • Citrus-Maple: Replace chocolate glaze with maple icing and scatter with candied orange peel.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. For gifting, line containers with parchment and add a sachet of food-safe silica gel to control moisture. Glazed donuts do not freeze well, but unglazed donuts can be frozen for up to 1 month—thaw, then glaze before serving.

Bake these Belgian holiday donuts with love and care, and you’ll deliver a seasonal treat worthy of any gift box!