Brioche Donuts with Mango Cream Filling

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

Lavender Ricotta Donuts

Happy National Donut (or Doughnut) Day! For almost 80 years now (77 to be exact) the first Friday in June has been declared Nation Donut Day – started by the Salvation Army as a way to honor the volunteers of World War I who served donuts to soldiers. Not that there needs to be a reason to enjoy these incredibly sweet and delicious treats, but, on this day enjoying them may be a little more enticing as some places will give you a free one! In honor of today I decided to convert a Lavender Ricotta fritter recipe I made a few years back in a cooking class into donuts.

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To make the batter I combined ricotta cheese, eggs, vanilla paste, sugar, baking powder and flour in the bowl of my stand mixer and used the whisk attachment to mix the ingredients. I then added in dried lavender and continued mixing the batter until it was thick.

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Next I used a piping bag – I just snipped the end of the bag off – and piped the batter into a prepared donut pan; I sprayed it with baking spray.

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I then baked them for about 15 minutes in a 350 F preheated oven. After removing them from the oven I let them cool in the pan before inverting them on a wire rack to cool completely.

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Final outcome… They definitely tasted good – especially after an extra dusting of powdered sugar on top – but I definitely need to work on my donut making skills. I’ll be the first to admit that they are a bit wonky looking! One other thing, they didn’t have the typical dense texture of a donut, more like the moistness of a cruller thanks to the ricotta cheese.

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If you like the flavor of lavender check out these other recipes I’ve made using the herb: Lavender Cupcakes with Mascarpone Frosting and Lavender Vanilla Ice Cream. With both of these recipes I was able to get the flavor of lavender into them by soaking the dried flowers in milk overnight and then straining the milk prior to using it in the recipes.

Lavender Ricotta Donuts

Yield: 10 Donuts

Ingredients:

2 cups ricotta cheese

3 eggs, beaten

1 tablespoon vanilla bean paste*

1/4 cup sugar

3 teaspoons baking powder

1 cup flour

2 tablespoons dried lavender

Confectioners’ powder, for dusting

*Can also use vanilla extract

Directions:

1. Preheat oven to 350 F. Prep donut pan by spraying it with baking spray.

2. Whisk together the ricotta cheese, eggs, vanilla bean paste, sugar, baking powder and flour until combined. Add in the dried lavender and continue mixing until the batter is thick.

3. Transfer the batter to a piping bag or Ziploc bag and snip off the end and pipe the batter into the prepared pan.

4. Bake in the oven for 10-15 minutes, until a cake tested comes out clean. Let cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

5. Once cooled use a sifter to sprinkle the donuts with confectioners’ sugar.

Lemon Doughnuts

Who doesn’t love a delicious doughnut? It’s one of the top breakfast items that most people reach for in the morning. Me personally I need protein to get me going in the a.m. so I reserve doughnuts as sweet treats for any time of the day. When I first saw this recipe it was written for mini Bundt cakes, but since I don’t own such a pan I decided to turn the batter into doughnuts instead, and it was definitely a delicious tweak!

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I began by beating the butter on medium-high speed until it was creamy.

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I then added in sugar and continued beating until the mixture was light and fluffy.

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I added in 3 lightly beaten eggs gradually, beating the mixture well after each addition.

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And finally, the lemon oil. If you cannot find lemon oil you can also substitute fresh lemon zest.

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To complete the batter I set the mixer to low speed and gradually added in flour that I sifted with baking powder and salt.

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Next I filled my prepared doughnut pans – I sprayed them with cooking spray – and baked the doughnuts in a 325 F oven for 15 minutes. I still haven’t mastered filling in the doughnut crevices so I did overfill them quite a bit, luckily it doesn’t affect the flavor.

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These doughnuts were absolutely delicious. The lemon flavor is just the right amount and the doughnuts are not overly-sweet. These were definitely a winner that I will be making again… Possibly as cupcakes next time!

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Lemon Doughnuts – Adapted from here

Makes 12 doughnuts

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

13 tablespoons unsalted butter

1 cup sugar

3 eggs, lightly beaten

1/2 teaspoon lemon oil (or 1 tablespoon of lemon zest)

Directions:

1. Preheat the oven to 325 F. Spray doughnut pans with baking spray.

2. In a medium bowl sift together the flour, baking powder and salt.

3. In a large bowl beat the butter on medium speed until it’s smooth and creamy, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes. Gradually add the eggs, beating well after each addition. Beat in the lemon oil.

4. Reduce the mixer speed to low and add the flour mixture in three additions, blending well after each addition.

5. Spoon the batter into the prepared doughnut pans and bake for 15 minutes. Transfer to a wire rack and let cool.

Fall Equinox = Pumpkin Treats

My favorite season has arrived…Fall! There are many reasons why I love this time of the year. There’s the foliage, the apple picking, the concord grapes, all the different types of squashes available at the supermarket, the great hair days (the crisp cool air of the Fall is perfect for curly hair), the return of scarves (they are my third favorite accessory behind shoes and handbags) and one of my favorite flavors – Pumpkin – becomes available in just about anything and everything! So, I decided to welcome Fall this year with two pumpkin treats – a new recipe, Pumpkin Rice Pudding and an oldie (but goodie) from last year, Pumpkin Doughnuts.

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I don’t think I know anyone who likes rice pudding as much as I do, or for that matter I am not sure I know anyone who likes it period. I guess it’s like bread pudding, you either like it or you don’t. I actually did try my hand at a Pumpkin Bread Pudding a few years ago but wasn’t all that thrilled with the minimal pumpkin flavor it had. Maybe I’ll have to revisit that recipe one day soon, but, back to the rice pudding. I came across this recipe while flipping through the circulars of my Sunday newspaper. The recipe was specific for Minute Rice, but, since I didn’t have any and honestly didn’t want to buy any I decided to revamp the recipe using Arborio rice which I already had on hand from make rice pudding not too long ago.

I began by cooking the rice until it was al dente, about 15 minutes.

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In another saucepan I combined evaporated milk, pumpkin, dark brown sugar, pumpkin pie spice and vanilla extract and brought it to a simmer.

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I then added the rice to pumpkin mixture and cooked it over low heat until the mixture started to thicken. I then transferred the rice pudding to a large bowl and cooled it to room temperature before refrigerating it.

Since I had about 2 cups of pumpkin left I decided to whip up a batch of pumpkin doughnuts so it wouldn’t go to waste. Hopefully I won’t suffer from pumpkin over-load too early in the season!

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So, what’s the most out-of-the-box pumpkin flavor item you have seen on your store shelves?

Pumpkin Arborio Rice Pudding (Adapted from here and here)

Ingredients:

1 cup water

1/4 teaspoon salt

1/2 cup Arborio rice

1 12oz. can evaporated milk

1 cup pure pumpkin

1/2 cup packed dark brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Directions:

1. Bring water and salt to a boil in a saucepan. Add the rice, return to a boil, then reduce the heat to low. Stir the rice occasionally and cook until the rice has absorbed the water but is still al dente, about 15 minutes.

2. In another saucepan, bring the evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract to a simmer. Add the cooked rice and cook at a simmer over medium-low heat until the rice absorbs most of the milk mixture and it starts to get thick and silky, about 10 to 15 minutes.

3. Transfer the pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set.

Pumpkin Doughnuts

Makes 12

Ingredients:

1/2 cup canola oil, plus more for the pans

1 3/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/2 teaspoon fine salt

1/4 teaspoon baking soda

1 cup pure pumpkin puree

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

Directions:

1. Heat oven to 350° F. Lightly oil two 6-compartment doughnut pans (or use 1 pan and bake in batches). Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.

2. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).

3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

Happy National Doughnut Day!

It’s the first Friday of June, also known as National Doughnut Day! It began back in 1938 when The Salvation Army wanted to recognize the men and women who served doughnuts to soldiers in World War I. For a little more history on the day check out the following link. So, if you are in the mood for a free doughnut today head on over to your local Dunkin’ Donuts or Krispy Kreme, as for me, I decided to bake up a batch. While I did enjoy the Pumpkin Doughnuts and Cinnamon Sugar Apple Doughnuts I baked up last year soon after I got my doughnut pan I decided that today I would bake my favorite doughnut… A Chocolate Frosted Doughnut. A basic one, but always a good one! I found a great recipe on the daily web magazine The Kitchn that could easily be halved (6 vs. 12), which was the exact amount I was looking to make.
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I began by mixing active dry yeast with warm water and setting it aside. While the directions didn’t state it, I also added a little sugar as well, per the directions on the yeast packaging. I made the mistake of not adding sugar the first time I worked with yeast – for cinnamon rolls – and needless to say they didn’t come out as well as I was hoping they would.
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Next I sifted together flour, sugar, baking powder, nutmeg and salt and set that aside as well.
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And then I whisked together an egg, vanilla yogurt (I used Greek yogurt), melted butter, vanilla paste (I actually had this in my spice collection after picking up a bottle of it from my local Home Goods. Pure Vanilla Extract is good, but the paste is excellent!), and the yeast mixture.
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Once that was well combined I whisked in the sifted flour mixture.
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Now it was time to pipe the batter into my greased doughnut pan.
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Following that I baked the doughnuts in a preheated 350 F oven for about 15 minutes. After letting them cool in the pan for 5 minutes I transferred them to a wire rack to finish cooling.
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Once they were completely cooled I made the chocolate glaze and got the sprinkles ready.
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I then dipped the doughnuts in the glaze and sprinkled them with rainbow sprinkles.
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Makes 12 Doughnuts (I halved the recipe and it more than enough for 6 doughnuts)
Ingredients:
2 teaspoons active dry yeast
2 tablespoons warm water
2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
2 large eggs
1 cup vanilla yogurt, whole or low fat
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla bean paste or pure vanilla extract
Directions:
For the doughnuts, preheat oven to 350°F. Coat two (6-count) doughnut pans with a flour-based baking spray, such as Baker’s Joy. Arrange a wire cooling rack over a sheet pan lined with parchment paper.
In a small bowl, sprinkle the yeast over the warm water and set aside. In a medium mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
In another bowl, whisk the eggs, yogurt, melted butter, vanilla paste, and yeast mixture until well combined. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated. Transfer the batter to a disposable piping bag (or zip top bag, snipping off one corner for piping) and pipe into the prepared pan, filling each well a little over half full.
Bake the doughnuts until puffed and golden, about 15 minutes. Remove from the oven and cool the doughnuts in the pan for 5 minutes. Transfer the doughnuts from the pan to the wire rack.
 
Ingredients:
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk
Directions:
Combine all ingredients in a bowl and beat with a whisk until smooth.