Doughnuts are another thing on the list of "things I only recently realised are very easy to make at home". This list also includes ice cream, almond milk, mozzarella cheese, and a whole heap of other things.
Recently Richard's parents were visiting, and we took them to Chelsea Market in NYC. It has to be one of my favourite places in New York, aside from the green market. There are so many amazing things all jammed into one building and its just the best! We got some teeny baby doughnuts from The Doughnuttery, and one of the flavours was called "Paris Time" - Vanilla, pistachio and lavender. If you know me you know that anything Lavender gets me all heart-eyes, and these were no exception. Of course as soon as we got home I had to recreate my own version.. so here we are!
Brioche doughnuts bring a whole new element to the doughnut game - they are buttery and tender and just the right amount of sweet to hold up against being drowned in pistachio and lavender sugar. Normally I have a little bit of whatever I make then give it to friends, our staff at the studio, the doormen, etc (If you live in NYC and like baking hit me up because theres always extra), but not these. My goodness. The combination of brioche, pistachio and lavender is one of my favourites.
If you are planning on making these, you will need to make the dough the night before and give it its first rise at room temperature, and then the second in the fridge overnight, then shape the doughnuts and give them their third proof the next day before frying and sugaring them. You could also use non brioche dough if you wanted these to be ready the same day you make them - Deb's recipe is my favourite. The dough recipe I have used here comes from the Bouchon bakery book, which is soon becoming one of my most reached for books. All the recipes are in grams, which I LOVE (My brain works in kilograms and grams, and I struggle so so hard to swap over to pounds and ounces), and the recipes are so well written and easy to follow. If you are looking for an amazing pastry book, this is my current fave!
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Lavender and Pistachio Brioche Doughnuts
Brioche Doughnut Dough
- 518g (3 ½ cups plus 3 Tbsp) All purpose flour
- 10g (1 Tbsp) instant yeast
- 74g (¼ cup plus 2 Tbsp) Sugar
- 9g (1 Tbsp) Salt
- 212g (¾ cup plus 1 ½ tbsp) Whole milk, at 75f/24c
- 111g (¼ cup plus 3 Tbsp) eggs
- 9g (1 ½ tsp) vanilla paste
- 55g (2 oz) Unsalted butter, in cubes, at room temperature
Canola oil, for frying
Pistachio Lavender Sugar
- 300g (1 ½ cups) sugar, divided
- 35g (⅓ cup) raw pistachios
- 2g (1 Tbsp) Culinary lavender
LAVENDER PISTACHIO SUGAR
- In the work bowl of a food processor, pulse the pistachios, lavender and 200g (1 cup) sugar until it resembles fine crumbs. Pour into a small bowl and add the remaining half cup (100g) sugar, and stir to combine. Set aside and store in an airtight container until ready to use.
- Place flour and yeast in the bowl of a stand mixer fitted with a dough hook, and stir to combine. Add Sugar, salt, milk, eggs and vanilla paste, and mix on low for 5 minutes until combined. The dough will look sticky. Mix for a further two minutes. At this stage some pieces of dough will be sticking to the sides of the bowl. Add the butter a cube at a time, mixing well until each piece is well incorporated. Scrape down the bowl and hook, and mix for a further 15-20 minutes, scraping down periodically.
- Turn the dough onto a well floured work surface. Avoid adding flour if necessary - add only enough to prevent sticking. Shape the dough into a rectangle, with the short side facing you. Fold the top side down toward you two-thirds of the way down the rectangle, stretching slightly, then repeat with the bottom side, stretching lightly again. Lightly oil a bowl. Place the dough, seam side down into the bowl. Cover with a cloth and leave at room temperature for about an hour.
- Re-flour your surface, and turn the dough out onto it. Press it into a rectangle and repeat the stretching and folding process. Re-oil the bowl, and return the dough to it seam-side down. Cover the bowl with plastic wrap and refrigerate overnight.
- The next day, lightly flour your work surface, and turn out the dough. Roll it into a round about 12 inches in diameter. Place on a lined tray and refrigerate for 20 minutes, or freeze for 10 minutes, until the dough has firmed up enough to cut easily.
- Line a tray with a silpat or parchment paper sprayed with cooking spray. Using a 3 ½ inch cutter, cut 8 circles out of the dough. Use a 1 inch cutter to cut holes in each circle. Use the 1 inch cutter to cut mini doughnut 'holes' out of the remaining scraps (These also work well for testing the dough)
- Cover the doughnuts with plastic wrap sprayed with cooking spray, and leave in a warm place for 1 to 1 ½ hours until doubled in size. Place approximately 3 inches of oil into a deep pot or dutch oven, and heat to 350f/177c. Place a cooling rack over a sheet pan, and have the pistachio lavender sugar on a plate nearby.
- Working in batches of two, carefully lower the doughnuts one at a time into the oil. Fry for 1 minute, then flip and fry for an additional 2 minutes, until golden brown. Remove from the oil and place on the rack. When the second batch has finished cooking, transfer the first cooled doughnuts into the bowl of sugar and generously cover both sides with sugar. Tap lightly to remove excess sugar.
- Repeat frying and sugaring process with the remaining doughnuts. Doughnuts will keep for one to two days in an airtight container, but are best eaten on the day that they are fried.
Doughnut recipe from 'Bouchon Bakery'