These Brioche Donuts filled with Salted Caramel Cream are one of my favorite recipe I ever created. I honestly ate too many! Fluffy Brioche dough combined with silky cream filling is a match made in Heaven. So, try them. You'll never regret making these ;-)
Brioche Donuts (makes 8)
Ingredients:
1 ½ Cups AP Flour (200 grams)
3 Tbsp. Sugar (45 grams)
¾ tsp Yeast (3 grams)
¼ tsp Salt
2 Large Eggs (100-112 grams)
¼ Cup Milk (60 grams)
⅓ Cup Unsalted Butter (80 grams)
Preparation:
Place 1 ½ Cup of AP Flour into a mixer bowl. Add 3 Tbsp. Sugar, ¾ tsp Yeast and ¼ tsp Salt. Mix everything with a paddle attachment. In the meantime, heat up ¼ Cup milk in a microwave for about 10 seconds. You need the milk to be lukewarm and not too hot. Now pour in the milk and add 2 eggs. Mix everything with the paddle attachment, until combined. Replace the paddle attachment with a dough hook and let the mixer knead the dough on low for 8-10 minutes. Occasionally, stop the mixer and scrape the sides of the bowl, so that you don’t have any hardened bits of dough. After 8-10 minutes, start slowly adding ⅓ Cup of butter, 1 Tbsp. at a time, waiting for the butter to be incorporated before adding the next tbsp. Once you’ve added all of the butter, let the mixer knead the dough again, for an additional 8-10 minutes.
Transfer the dough into a well oiled bowl, cover and leave the dough to rest in a warm spot for 1 hour. After 1 hour, punch the dough down, cover again and place in the fridge overnight.
The next day, take the dough out onto a floured counter and divide it into 8 equal pieces. Shape the pieces into balls, cover them with a clean kitchen towel and let them rest for 10-15 minutes.
Now reshape them again into balls and place on a tray lined with parchment paper. Spray some plastic wrap with oil spray and cover the donuts. Let them rise for 45 minutes to 1 hour at room temperature.
Preheat vegetable oil in a pan to 320 °F (160 °C) and fry the donuts 2-3 minutes per side. While warm, coat them in a mixture of ½ Cup Sugar and 1 tsp Cinnamon.
Fill them with Salted Caramel Cream and serve immediately or store the leftovers in the fridge.
Salted Caramel Pastry Cream
Ingredients:
⅓ Cup+1 Tbsp. Milk (90 grams)
2 Tbsp. Heavy Cream (30 grams)
¼ Cup Sugar (50 grams)
1 Tbsp. Cornstarch (9 grams)
2 Tbsp. Sugar (30 grams)
⅛ tsp Salt
½ tsp Vanilla Extract (2 grams)
2 Large Egg Yolks (40 grams)
3 Tbsp. Butter (42 grams)
Chantilly Cream
Ingredients:
½ Cup Heavy Cream (120 grams)
1 Tbsp. Icing Sugar (15 grams)
¼ tsp Vanilla Extract
Preparation:
In a small saucepan, set over low heat, warm up ⅓ Cup+1 Tbsp. Milk and 2 Tbsp. Heavy Cream, until it starts steaming. Don’t let it boil over. As soon as it starts steaming, take it off the heat. Place another, larger saucepan on low heat and add ¼ Sugar. Let the sugar melt, until it reaches an amber color. You can mix it very carefully with a spoon, if you need to. Make sure not to mix vigorously so that sugar doesn’t go up the sides of the saucepan and crystalize. Watch it carefully, so that it doesn’t burn. As soon as the sugar reaches amber color, carefully add warmed up milk & cream into it, constantly whisking. Set aside.
Into a medium sized bowl add 1 Tbsp. Cornstarch, 2 Tbsp. Sugar, ⅛ tsp Salt, 2 Large Egg Yolks and ½ tsp Vanilla Extract. Whisk everything together until it’s well combined. Now slowly add the caramel milk into it, making sure to add it only a little bit at a time. This will help temper the egg yolks. Once you’ve added all of the milk, transfer the mixture back into the saucepan and cook over low heat until it thickens or reaches 160 °F (71 °C). This should take about 3-5 minutes.
Take it off the heat and let it sit for 5 minutes. Now add 3 Tbsp. Butter and mix until it melts. Strain through a strainer and cover with plastic wrap. Make sure that the wrap touches the surface of the cream, so that it doesn’t form skin. Let cool and refrigerate.
To make diplomat cream, whisk together ½ Cup Heavy Cream, 1 Tbsp. Icing Sugar and ½ tsp Vanilla extract, until it reaches stiff peaks. Fold the Chantilly Cream into Caramel Pastry Cream.
Transfer the cream into a piping bag, fitted with a piping tip. Make holes in donuts using a small knife of a skewer and pipe the cream in.
Serve the donuts immediately and store any leftovers in the fridge.
Enjoy :-)
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Негізгі бет Salted Caramel Brioche Donuts
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