Doughnuts two ways using the same brioche dough - fluffy vanilla bean and honey pastry cream stuffed doughnuts, and honey glazed brioche doughnuts.
Base Brioche Dough
- 250g whole milk, lukewarm
- 25g sugar
- 2 1/4 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
- 1/2 tsp salt
- 130g egg yolks, at room temperature
- 60g unsalted butter, at room temperature
Vanilla Bean Honey Glaze
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 1/2 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 1/2” (1.2cm) thick. Using a circle cutter (I 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. 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 1/2 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
Keywords: doughnuts, donuts, honey, honey glazed doughnuts, brioche donut, brioche doughnut