Brioche Doughnuts with Vanilla Cream Filling

Prepare the Donut Dough:

• Add sugar and yeast to the lukewarm water in a large bowl. Allow it to sit for about 10 minutes or until the yeast starts to bubble. PRO TIP: Water temperature should not be above 35°C / 95°F, or it will destroy the yeast. In a small bowl, beat the eggs. Cut the butter into small cubes and set aside.  After 10 minutes, add flour, eggs, rum and lemon zest to the yeast mixture in a large bowl. Knead well using the attachment on your mixer or by hand. After about 5 minutes, add the salt. Slowly incorporate the butter cubes and continue kneading well with your hands or in a stand mixer. The dough has to be glossy and smooth. Cover the bowl with plastic wrap 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. PRO TIP: The donut dough will be more delicious if you leave them to chill overnight. If you don't have the time, leave that part out.

Shape The Donuts:

• Remove the dough from the fridge and cut it into 70g pieces. Shape each piece into a smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. Leave plenty of room between the donuts to proof. Cover lightly with plastic wrap and leave to proof for about 2 hours, or until about doubled in size

Fry the Donuts:

• In a cast iron pot filled halfway with vegetable oil, clip a candy thermometer to the side and heat over low until the oil reaches 165 - 175°C / 330 - 350°F. Carefully remove the donuts from the baking tray, taking care not to deflate them, and place them gently into the oil using a long-handled spider tool. Fry for three minutes on each side until golden brown. Keep an eye on the oil temperature to ensure it doesn't get too hot or too cool - adjust heat as necessary. Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar and set aside to cool completely before filling

Make the Vanilla Cream:

• Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan. Whisk together milk and eggs in a separate bowl. Add milk mixture to the saucepan then add the butter. Cook over medium heat until mixture comes to a boil, then lower the heat and cook for one minute. Remove from heat. Cover with plastic wrap, pressing it directly onto the surface of the vanilla cream to prevent a skin from forming. Place in the fridge for 30 minutes. Just before using, whisk until smooth

Fill the Donuts:

• Fill a piping bag affixed with a large round tip with the vanilla cream. Using a butter knife, cut a small hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut. Eat the donuts right away or store in an airtight container for up to three days. 

Subscribe to my TASTEMADE Makers Subscription service.  Click HERE for exclusive content!