Fluffy Brioche Doughnuts are finished with a maple glaze and candied pecans
- 125g pecan halves
- 50 sugar
- 1 Tbsp unsalted butter
- ½ tsp salt
- 2 1/4 tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
- Neutral Oil for Frying
- 180g powdered sugar
- 60g maple syrup
- 45g heavy cream
- Preheat the oven to 350°f / 180°c. Spread the pecan halves out on a baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Leave to cool.
- Line a small baking sheet with a silicone baking mat or some parchment paper. In a medium saucepan over medium heat, combine the sugar, butter, and salt.
- Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture. Tip out onto the prepared baking sheet and spread the nuts out with a spatula so they aren’t clumped together.
- In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
- Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (we used a 3 1/4” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between.
- Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
- Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
- In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
- Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 1 1/2 minutes on each side until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.
- Combine all ingredients in a small bowl. Adjust for consistency with more powdered sugar or cream as needed.
- Dip each doughnut into the glaze and place onto a wire rack. Top with a candied Pecan.
Doughnuts are best eaten on the day that they are made.
Fry the holes first as they tend to rise fastest. They are great dipped in leftover glaze.
Keywords: Pecan Doughnuts, maple pecan doughnuts, brioche doughnuts, doughnut holes