I almost didn't make these - one look at the word doughnut in their description and my mind was nearly made up. I can't stand the things. But then I kept reading, and saw that they are really more like brioche, which I love, so I went ahead with them.
I posting one day late due to poor time management: I neglected to read through the entire recipe until I started making them, so I didn't know they had to rest overnight in the fridge before their final rise and baking. Anyway, I finished them up this morning, and I am so glad I went ahead with them.
The bun itself is delicious: tender, light, barely sweet. I will certainly be making these again, with or without the other elements. Though like many other bakers, I found that the dough needed quite a bit of extra flour.
The recipe called for pastry cream, but to simplify matters, I used fresh whipped cream. I thought it was delicious, and kept with the lightness of the treat.
The caramel glaze was heavenly. I licked every last drop of it off of everything it was on. Actually, I liked it better on its own than on the bun. It had a very subtle flavor that I thought was lost when paired with the brioche.