Description
Fluffy, golden brioche donuts filled with a silky, espresso-infused pastry cream and dusted with sugar.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar (for dough)
1 cup whole milk, lukewarm
2 1/4 tsp active dry yeast
2 large eggs, room temperature
1/2 cup unsalted butter, softened
1 tsp salt
1 1/2 cups whole milk (for cream)
3 large egg yolks
1/3 cup granulated sugar (for cream)
3 tbsp cornstarch
2 tbsp instant espresso powder
1 tsp vanilla extract
1 quart vegetable oil for frying
1/2 cup granulated sugar for coating
Instructions
Step 1: Mix lukewarm milk, 1/4 cup sugar, and yeast in a bowl; let bloom for 10 minutes until foamy.
Step 2: Using a stand mixer, combine yeast mixture with flour and eggs. Gradually add softened butter and salt, kneading for 8 minutes until smooth.
Step 3: Let the dough rise in a warm, greased bowl for 90-120 minutes until doubled in size.
Step 4: Prepare the coffee cream by whisking egg yolks, 1/3 cup sugar, and cornstarch. Heat 1.5 cups milk with espresso powder until simmering.
Step 5: Temper the eggs with the hot milk, then cook over medium heat, whisking constantly until very thick. Stir in vanilla and chill for 3-4 hours.
Step 6: Roll out dough to 1/2 inch thickness, cut into 3-inch circles, and let rise for 45 minutes on parchment paper.
Step 7: Fry donuts in 350°F oil for 2 minutes per side. Drain on wire racks and coat in sugar immediately.
Step 8: Once cool, use a paring knife to make a hole in the side and pipe the chilled coffee cream into the center.
Notes
Ensure the oil is consistently 350°F. If it is too hot, the donuts will be raw inside.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 345 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
