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Doughnuts with rich vanilla cream
At our household we only ate brioche doughnuts once a year, in February for Shrove Tuesday. More than our parents, our grandparents were the ones who were doughnut masters. It was important that doughnuts weren't too big, too oily and that they had a good white ring around them. Plus of course the filling had to be absolutely amazing. Most of the time the filling was a homemade marmalade. Our first brioche doughnut frying lesson was about three years ago and let me tell you, they weren't amazing. But today, these doughnuts are pretty fabulous. Not too big, not too oily, with a soft, airy inside and filled with the most delicious vanilla cream. Yummm. My grandma would be proud.

 

 

Homemade Brioche Doughnuts with rich vanilla cream in a baking dish

Homemade Brioche Doughnuts with rich vanilla cream and strawberries in a baking dish

Homemade Brioche Doughnuts with rich vanilla cream and a fluffy, soft inside

Homemade Brioche Doughnuts with rich vanilla cream and a fluffy, soft inside

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    10
    doughnuts
  • preparation:
    20
    minutes
  • frying:
    6
    minutes
  • dough rest:
    240
    minut
  • total time:
    275
    minutes

METHOD

  • Prepare the 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. In a small bowl, beat the eggs. Cut the butter on small cubes.

    Tip
    Water temperature should not be above 35°C / 95°F, or it will destroy the yeast.
  • Prepare the dough

    Add flour, eggs, rum and lemon zest 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 has to be glossy and smooth.

  • Dough proofing

    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.

    Tip
    The doughnuts 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.
  • Shape the dough into doughnuts

    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. Leave plenty of room between the doughnuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.

  • Frying the doughnuts

    Get a cast iron casserole (we are using the one linked in the tools and equipment section). Fill it up to the halfway point with vegetable oil. Heat the oil to 165 - 175°C / 330 - 350°F. Carefully remove the doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Cover with a lid. Fry for 3 minutes on each side until golden brown. Don't cover with a lid when you turn the doughnuts around. Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling.

  • Rich vanilla cream

    Prepare the vanilla cream. Whisk together vanilla sugar, corn starch, and pinch of salt in a saucepan. Whisk together milk and egg yolks in a separate bowl. Add milk mixture to the saucepan. Also 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. Just before using, whisk until smooth.

  • Homemade doughnuts with a rich vanilla cream

    Fill a piping bag with vanilla cream. Roll the doughnuts in sugar and pipe a generous amount of vanilla cream into each doughnut. Eat them right away or store in an airtight tin. Enjoy.

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