Brioche Donuts with Coffee Cream
Fluffy, light donuts filled with a creamy, caffeine hit!
50gm (1.7oz) sugar
190ml (3/4cup) water
1 tsp or 16g dried yeast
500gm (4 cups+2 tbsp) + extra for dusting plain flour
1 tsp salt
100gm (~1 stick) butter
132gm (4.6oz) egg yolks
110gm (3.8oz) sugar
30gm (1oz) cornflour/starch
550gm (19.4oz) milk
20gm (0.7oz) coffee beans, roughly chopped
30gm ( (1oz) butter
2gm/ 1 tbsp vanilla extract
2 cups heavy whipping cream
½ cup icing sugar
2+ tsp instant espresso coffee granules
For the Dough
In a large bowl, add sugar and yeast to the lukewarm water. Allow it to sit for about 10 minutes or until the yeast starts to bubble.
In a small bowl, beat the eggs.
Add flour, eggs and rum to the yeast mixture in a large bowl. Knead well. After about 5 minutes, add the salt. Slowly incorporate the butter cubes and knead well with your hands or in a stand mixer. The dough should be glossy and smooth.
Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size. Punch down the dough, then re-cover the bowl. Put in the fridge to chill for 12 - 16 hours or overnight.
The donuts will be more delicious and easily digested if you leave them to chill overnight. If you don't have the time, leave that part out.
The next day, take the dough out of the fridge and cut it into 70g pieces. Shape each piece into smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. A tip is to cut the baking paper into pieces big enough to hold each donut. You can then pick up easily and place into the frying oil without it deflating!
Leave plenty of room between the donuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.
In a large wide cast iron or fry pan. Fill it up to the halfway point with canola oil. Heat the oil to 165-175°C / 330-350°F.
Carefully remove the donuts from the baking tray, take care not to deflate them, and place them into the oil. Fry for 3 minutes on each side until golden brown. Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling.
Coffee Pastry Cream Option
Set up a fine-mesh sieve and a bowl set over an ice-bath.
Combine the milk, coffee beans and half of the sugar in a saucepan and place over medium-low heat. When the milk comes to just under boiling point then place a lid on the pot and remove from heat. Let the milk infuse for 15 minutes. Strain the milk through a fine-mesh sieve and discard the coffee beans.
In a small bowl, combine the remaining half of the sugar, egg yolks, and cornflour/starch and whisk until slightly paler in colour.
Pouring a small amount of the hot milk into the yolks, whisking constantly, then pour 1/3 of the milk into the yolks, still whisking constantly. This is called tempering. Pour the mixture back into the pot and heat over medium-low heat, whisking constantly, until the mixture is thick and silky.
Remove from heat and add the butter and vanilla paste/extract and whisk until combined. Strain into the bowl set over the ice-bath. Stir to cool the pastry cream to room temperature, then place a piece of cling wrap directly on the surface to prevent a skin from forming and refrigerate until completely cool.
For The Fresh Cream Option
Place a metal mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and instant coffee granules and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Bring It All Together
Transfer the preferred fillings into a piping bag fitted with a round piping tip. Using a small knife, make a small incision in the side of each donut. Insert the piping tip and fill well with cream.