I’ve been on a bit of a donut kick. It started about 2 months ago when I heard about a new donut shop not far from me… East Main & Main. They make gourmet donuts with flavors like key lime, lemon blueberry, pumpkin and red velvet just to name a few. And then I read about another donut shop, also not far from me, Dough Me A Flavor. Let’s just say I wasn’t impressed with their donuts. The ones I got all tasted the same sans the topping and when I walked in I wasn’t hit with that lovely sweet bakery smell. So, next time I’m in the mood for a not-so-typical donut flavor I’ll be heading back to East Main & Main. Or, I can just fry up another batch of these Brioche Donuts.
Now, I have made donuts before, but, they were baked and not filled. And didn’t involve me using yeast. I’m always apprehensive when I have to work with yeast. Usually my dough doesn’t rise, or it somehow doesn’t rise enough. Thankfully this time all worked well. I made dough and let it rest for about 2 hours…
And it did rise about 2x its size. It was a little sticky so I refrigerated it for about 15 minutes so that it was manageable.
Next, I formed the dough into 9 balls and placed it on a parchment lined baking sheet.
I covered it with plastic wrap and after an hour the dough had almost doubled.
While I waited for the dough to rise again I started on the mango filling. I peeled and sliced a mango and pureed the pulp in a blender until smooth. In a chilled bowl I beat heavy cream with chilled beaters until soft peaks formed. I then folded in the mango puree and then refrigerated the cream until I was ready to fill my donuts so that the cream could firm up since adding the puree will thin it out. If you’re not a fan of mangoes, use this method to make the cream filling with your favorite fruit, or you could fill the donuts with your favorite flavor of jelly
Once the dough was ready, I fried them and then let them cool on paper towels.
And once they were cooled I used the end of a fork to poke a hole in the side of the donuts and then filled them with the mango cream using Wilton Tip 230.
And finally, I sprinkled them with confectioners’ sugar.
These were delicious! And were still good a day or two later after being stored in the refrigerator.
Brioche Donuts with Mango Cream Filling
Ingredients:
1/4 cup water, plus 1 tablespoon
1/8 cup (2 tablespoons) superfine (caster) sugar
1 1/8 teaspoons active dry yeast
1 tablespoon rum
3 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 cup butter, cubed and at room temperature
1 ripe mango
1 cup cold whipping cream
Vegetable oil, for frying
Confectioners’ sugar for sprinkling
Directions:
Heat the water in a bowl until it’s warm, but not hot enough that you wouldn’t be able to test it with your finger comfortably. Stir in the sugar and yeast until both are dissolved. Cover and set aside until foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, egg, rum and vanilla. Mix together and then add in the flour and salt. Knead on low speed until a shaggy dough begins to form.
Add the butter, one cube at a time and mix on medium speed. Waiting to add the next cube until the previous one has been incorporated into the dough.
Knead for 6 to 8 minutes in the mixer until the dough is smooth and glossy – if doing this by hand it will take about 10 minutes. Cover with plastic wrap and let it rest for an hour or two until it has doubled in size.
Form the dough into 9 small rounds, placing them on a parchment lined baking sheet. Cover loosely with plastic wrap and allow to double in size, about an hour more. If you find that the dough is too sticky to form the rounds place the dough in the refrigerator for about 15 minutes.
While the dough is resting make the filling. Peel and slice the mango and puree the pulp in a blender until smooth. Using a chilled bowl and beaters (place both in the freezer for about 20 minutes before making the cream) whip the heavy cream until soft peaks form. Fold the mango puree into the heavy cream until completely incorporated. Place in the fridge until ready to use so that the cream can firm up.
When the dough is ready, fill a pot about 2/3 of the way with the oil and heat on medium low heat. When the oil is ready lift the balls and slide them in the oil and cook for two to three minutes on each side, until golden-brown. Drain on paper towels.
Once the donuts are cool use the end of a fork to poke a hole in the sides of the donuts and then fill them with the heavy cream using a piping bag or bottle.
Dust with confectioners’ sugar and serve. Store remaining donuts in the fridge for 2 to 3 days.
Recipe from The Desserted Girl
Bead Yarn & Spatula 