This recipe for brioche donuts is decadent and a true treat. If you’re looking to flex your brioche-making skills as well as get more comfortable with frying, this is the recipe to take on. You can do any flavor of jam, curd or pastry cream you want to fill, or leave them plain!
Fresh, brioche donuts are heavenly. The first time I had a donut that was yeast-risen was at Leonard’s malasadas in Honolulu, and it was mind-blowing — their’s are a Portuguese donut, and they are simultaneously light and rich — and Leonard’s keeps it simple with only custard, haupia, or chocolate fillings. A few years later, I got to re-create this magical moment of having a perfect yeast-risen donut when General Porpoise opened in Seattle. General Porpoise sells not-too-sweet, springy, chewy, perfect jelly and cream-filled donuts. (Heads up if you’re in Seattle, they sell out by noontime without fail, so go early!)
Yeast and frying are two of my baking/cooking fears — I always mess up yeasted bread and frying just seems overwhelming. In order to face my fears of yeast and frying, and have brioche doughnuts on-demand, I set out to find a copycat recipe. In an interview with General Porpoise’s owner, Renee Erickson, she said the team styled their donut recipe off of an English-style custard filled donut. This led me down a rabbit hole of English style donuts, and I finally found a recipe for justin gellatly’s custard donuts, which seemed close to what I recall general porpoise’s donuts’ quality to be, and from which this recipe is adapted.
Ingredients :
° 2 1 cup2 cups all-cause flour, divided, plus extra flour*
° 1/four cup granulated sugar
° 1/four teaspoon salt
° 2 1/four teaspoons quick-performing immediately yeast (1 sachet = 7 grams)
° 2/3 cup heat milk 110°F – microwave 36 seconds.
° four tablespoons melted unsalted butter, divided
° 2 egg yolks
° tsp vanilla extract
° 1/three cup jelly or jam (with out the huge portions of fruit)
° 1/three cup granulated sugar for rolling a donut
Instructions :
In a huge bowl, whisk collectively 1 cup flour, 1/four cup sugar, 2 1/four teaspoons (one sachet) immediately yeast and 1/four teaspoon salt.
Add heat milk, three tablespoons melted butter, 2 egg yolks and ½ teaspoon vanilla extract, and whisk till properly combined.
Cover with plastic wrap and go away at room temperature for 10 mins, till a few bubbles shape at the floor.
Add ultimate 1 half cups flour, including simply sufficient till dough holds collectively and would not stick with facets of bowl. Knead in bowl five mins. If the dough genuinely sticks for your hands, sprinkle a bit flour after which retain kneading with clean, dry hands. Cover bowl with plastic wrap and permit upward thrust in a 100°F oven for forty five mins or at room temperature for 1 half hours, or till doubled in size.
Line a baking tray with parchment paper and preheat the oven to 375 levels Fahrenheit with a rack withinside the middle of the oven.
Turning dough out ONTO a floured floor and roll dough out to half inch. Cut out circles the usage of a 2 half-inch spherical cookie cutter. Re-roll the scraps if important to make 12 donuts. Place desserts on a organized baking tray, cowl with a tea towel and go away to upward thrust in a 100°F oven for 20 mins or at room temperature forty five mins, or till puffed. Bake withinside the middle of a preheated 375°F oven for 10-12 mins or till barely golden.
Straight from the oven, brush complete warm bread with ultimate 1 tablespoon melted butter and roll in a bowl of sugar to coat with a bit sugar. Cut a deep slit withinside the side of every donut and pipe jam with a pastry bag into every one.