Doughnuts two ways using the same brioche dough - fluffy vanilla bean and honey pastry cream stuffed doughnuts, and honey glazed brioche doughnuts.
Hi! Happy Sunday! I hope you are keeping well and staying at home wherever you can - what better way to distract ourselves from the outside world than with a big old tray of doughnuts! I have been keeping really busy at home, doing my social distancing and baking up a storm in my wee safe space - my kitchen, so you can expect to see a bunch of recipes coming your way.
I wanted to put together a post that outlined a couple of different ways to make doughnuts - they all use the same dough, basically the same process and the same method of cooking, but are finished different ways to give you variations on a theme. This month for my post with Taste of New Zealand of New Zealand Trade and Enterprise we are working with honey and vanilla, so there are a few different honey and vanilla variations here for you!
The honey we are using comes from Wedderspoon, who make a load of amazing manuka honey products. I used their Premium Manuka in these doughnuts - it is a super versatile honey which I have been using for everything from on toast to in baking or in a mug for a lemon honey ginger. It is raw, so you get all the amazing manuka benefits that make honey so good for you.
The Vanilla you have probably seen before around here - it comes from Heilala, who are an incredible New Zealand owned company who make the best vanilla ever (in my opinion anyway). Heilala started as a way to help inject money back into the economy of Tonga after a big cyclone in 2002, and has blossomed into an incredible company making a super high end product. I use their paste in almost every recipe that I make. They are one of the only companies who control the production of the vanilla from the growing to the processing, and each purchase made helps to support the community back in Tonga. The vanilla itself is incredible - a lot of high end pastry chefs around the world use it. I used both their paste and their extract in these doughnuts just for a wee double dose - the vanilla and the honey really compliment each other to help the flavours shine through.
I made two types of doughnut from the same brioche dough - the first is a filled doughnut which is made by forming the dough into a ball, then proofing it and frying it off. The fried doughnut is then rolled in sugar, and filled with a honey and vanilla pastry cream for a little twist on the classic custard filled doughnut.
The second variation I did what I am calling a ‘holed doughnut’ - instead of rolling the dough up, you roll it out and cut doughnut shapes out of the rolled dough, then follow the same proofing and frying process. Instead of rolling in sugar I glazed them in a vanilla bean and honey glaze, which is so, so good. A fun bonus of holed doughnuts is the doughnut holes, which I just rolled in some sugar.
I hope you give these a try - let me know which ones you like best! x
A few wee tips:
- If you would like to purchase vanilla, Heilala have given me a discount code - use CLOUDY20 at checkout!
- The brioche for both doughnuts is the same, so you can even roll out half the dough and make holed doughnuts, and then roll the rest into round doughnuts if you wanted to have some of both.
- The pastry cream recipe and also the glaze recipe halve well if you don’t want to make a full batch.
- Alternatively if you only wanted a few doughnuts, you could roll the rest of the dough out and bake into rolls to use for something else. You do you here. The dough is super versatile.
- I made the dough for both of these doughnuts the night before - the great thing about this brioche recipe is that it can be done both ways, making the dough the day of, or the night before and doing the first rise in the fridge overnight.
- Some people use a doughnut cutter, but I don’t have one, so just used two circle cutters. If you don’t want to make doughnuts with holes in the middle, just skip the middle hole. The doughnut holes are great for testing the oil temp, and for a sneaky wee snack while you are frying!
- I cut a bunch of extra doughnut holes from the scraps from the holed doughnuts and used them to make doughnut holes which I rolled in sugar after frying.
- A thermometer is a must for frying - if the oil is too hot, the doughnuts won’t cook properly in the middle, and if it is too cold, they will absorb too much and will be greasy, so a thermometer is needed to help you get the right temperature. Make sure you check the temp of the oil and adjust before you fry each batch. I use a deep fryer, but a cast iron dutch oven works great too.
- Do one doughnut as a quick test of your frying time before doing multiple just to make sure you have your timing right.
- I have added a general guideline of the cream to add in the glaze for the glazed doughnuts - I find it varies a little every time, so start adding the cream a tablespoon at a time, until you have a glaze consistency you are happy with. I like to use the doughnut holes as a test!
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
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
Vanilla Bean and Honey Doughnuts Two Ways - Vanilla Bean and Honey Glazed, and Vanilla Bean and Honey Pastry Cream Filled Brioche Doughnuts
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus rising, frying and chilling time
- Yield: 12 Doughnuts 1x
Description
Doughnuts two ways using the same brioche dough - fluffy vanilla bean and honey pastry cream stuffed doughnuts, and honey glazed brioche doughnuts.
Ingredients
Base Brioche Dough
- 250g whole milk, lukewarm
- 25g sugar
- 2 ¼ tsp active dry yeast
- 565g all-purpose flour
- 1 tsp salt
- 30g Wedderspoon Honey
- 1 tsp Heilala Vanilla Bean Paste
- 2 eggs, at room temperature, lightly beaten
- 90g unsalted butter, at room temperature
Vanilla Bean Honey Pastry Cream
- 550g whole milk
- 1 tsp Heilala Vanilla Extract
- 60g Wedderspoon Honey
- 50g sugar
- 40g corn starch
- 2 tsp Heilala Vanilla Bean Paste
- ½ tsp salt
- 130g egg yolks, at room temperature
- 60g unsalted butter, at room temperature
Vanilla Bean Honey Glaze
- 300g Powdered sugar
- 30g Wedderspoon Honey
- ½ tsp Heilala Vanilla Bean Paste
- 50g heavy cream, plus more as needed (see notes)
- Neutral oil for frying, such as vegetable or canola oil
- Sugar to roll
Instructions
BASE BRIOCHE DOUGH
- In a small bowl, combine the yeast, milk and 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 and salt. Mix briefly to combine. Add the Wedderspoon Honey , Heilala Vanilla Bean Paste, eggs, 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 10 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 a warm spot until doubled in size, approximately 1 - 1 ½ hours. Alternatively the first rise can be done overnight in the fridge (it can make the rolling and shaping process a little easier if the dough is cold).
FRYING AND ASSEMBLY - FILLED DOUGHNUTS
- Turn the dough out onto a well floured surface. Weigh the dough, and divide into 12 equal weight portions. Roll each portion into a tight ball. Place the rolled doughnuts on a baking tray sheet with parchment paper, leaving adequate space between (you may need two baking sheets).
- Leave the doughnuts to proof for a further 20 minutes (this may take a little longer if your dough is cold but just check after 15 or so minutes to see how they are progressing). When you poke them lightly with your finger, it should leave a small indentation that springs back.
- While the doughnuts are proofing, heat neutral in a deep fryer or a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar in a shallow bowl.
- 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 , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.
- Transfer the pastry cream to a piping bag fitted with a round or a bismarck tip. Fill each doughnut with pastry cream - you will feel it get heavier in your hand just before is is done. Finish each with a little blob of pastry cream.
- Best on the day that they are made.
FRYING AND ASSEMBLY - HOLE DOUGHNUTS
- Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about ½” (1.2cm) thick. Using a circle cutter (I used a 3 ¼” 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. Cut the remainder of the dough into doughnut holes (you can re-roll and cut but they are not as neat - you are better off making extra doughnut holes).
- Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 20 to 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 deep fryer or 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 2 ½ to 3 minutes on each side until golden brown, flipping every 30 seconds. 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.
- To fry the doughnut holes, lower batches of them into the oil and cook for 4-5 minutes, flipping frequently.
- Dip the cooled doughnuts into the glaze one at a time, allowing excess to run off. Place on a wire rack to set.
- Best eaten on the day that they are made.
VANILLA BEAN AND HONEY PASTRY CREAM
- In a medium pot, warm the milk, Heilala Vanilla Extract and Wedderspoon Honey until there is movement just around the edges of the milk - do not bring it to the boil.
- Meanwhile, whisk together the sugar and corn starch in a medium bowl, then add the Heilala Vanilla Paste, salt, and egg yolks, and mix until combined and slightly lightened in colour.
- Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.
- Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Pass the mixture through a sieve into an airtight container and place a piece of plastic wrap directly onto the surface of the pastry cream. and allow to cool completely. When ready to use, whisk briskly to bring the mixture back to a smooth pastry cream (it can look a little lumpy after cooling)
VANILLA BEAN AND HONEY GLAZE
- In a medium bowl, combine the powdered sugar, Wedderspoon Honey, Heilala Vanilla Paste, and 1 Tbsp of heavy cream. Continue adding cream 1 tsp at a time until a thick glaze forms (you want it to be a little thicker than you think). Test using a doughnut hole for consistency.
Keywords: doughnuts, donuts, honey, honey glazed doughnuts, brioche donut, brioche doughnut
Comments
My favorite doughnuts by far. I really don’t like doughnuts, but these are the only ones I will eat. The recipe is easy to follow. A-1 instructions! I’ve made these two times so far!
★★★★★
Delicious! I made these with a group of friends and we couldn’t believe how good they tasted and how good they looked. Definitely worth a try.
★★★★★