Pillowy brioche doughnuts filled with a rich custard cream and raspberry jam. OH MY GOODNESS! Have you heard of such an amazing thing? This recipe is by Olivia Galletly who is The Hungry Cook and now we know why!
250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
525g (3 1/2) cups flour
1 teaspoon salt
4 tablespoons caster sugar
70 grams butter, cubed
Oil for frying
2 egg yolks
2 1/2 tablespoons caster sugar
275mls whole milk
Seeds from half a vanilla pod
2 tablespoons cornflour
In a medium sized bowl combine the lukewarm milk and dried yeast, stir until yeast has dissolved then set aside for a few minutes.
Place the dry ingredients in the bowl of the KitchenAid Stand Mixer and combine using the dough hook attachment on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed to 2 and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, cover loosely and allow to prove until doubled in size.
Roll dough out on a clean floured surface until around 2cm thick. Cut into 9 circles using an 8cm cookie cutter. Lay a tea towel over the dough and leave for 30 minutes.
Fill a large heavy bottomed pot with 4cm of oil and place over a medium to high heat until the oil reaches 180°C. While the oil heats, take a cooling rack and place two layers of paper towels on top.
Gently lower the doughnuts 2 at a time into the oil and fry until golden brown on one side, this should take around 1-2 minutes. Carefully turn the doughnuts and fry for an additional 2 minutes. Once cooked place on the cooling rack lined with paper towels. Repeat with remaining doughnuts.
In a small bowl, whisk together egg yolks, 1 tablespoon of caster sugar and cornflour until thick and pale.
In a medium saucepan, heat the milk, remaining sugar and vanilla seeds until just simmering. Pour half the milk into the egg mixture and whisk continuously. Pour back into pot with remaining milk and stir until thickened. Set aside to cool, then refrigerate.
Whip cream using the Stand Mixer until cream reaches soft peaks. Beat chilled custard until smooth and carefully fold into whipped cream.
Using the back of a spoon, poke a hole in each of the doughnuts, fill with jam and custard cream then coat the outside with icing sugar.
Makes 9 doughnuts
Olivia Galletly is The Hungry Cook and we are in love with her recipes! Olivia lives north of Auckland in New Zealand and is an avid cook who loves to experiment with old recipes. Olivia has grown up surrounded by food and spends her time developing recipes, styling and taking beautiful images of her creations. This has all developed following past career experience in graphic design and styling.