Passion Fruit Cream Brioche Doughnuts
Friends, I can’t wait for you to try my newest flavor of Brioche Doughnuts with Passion Fruit Cream Filling. Deliciously tender rounds of fried brioche are rolled in glittering sugar and stuffed with a sweet-tart cream for an over-the-top breakfast pastry experience!
Servings: 12 Doughnuts
Calories: 399kcal
Equipment
- Piping Tip & Bag
- Slotted Spoon
Ingredients
Brioche Doughnuts
- ¾ Cup Warm Water
- ¼ Cup Granulated Sugar
- 1 teaspoon Active dry yeast
- 1 teaspoon Lemon Zest
- 3 ¾ Cup All-Purpose flour
- 3 Large Eggs
- 1 ¼ teaspoon Salt
- ⅓ Cup + 1 Tablespoon Unsalted Butter room temperature
- 2 liters Palm or Canola oil for frying
- ½ Cup Granulated Sugar for coating doughnuts
Passion Fruit Curd
- ½ Cup Passion Fruit Puree about 8 passion fruits
- 4 Egg Yolks
- ⅔ Cup Granulated Sugar
- ¼ teaspoon Sea Salt
- ⅔ Cup Unsalted Butter room temperature
Passion Fruit Cream
- 1 ½ Cups Heavy Whipping Cream
- 1 ½ Cups Passion Fruit Curd
- Passion Fruit Pulp for garnish
Instructions
Brioche Doughnuts
- Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
- Add your lemon zest, flour, and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing.1 teaspoon Lemon Zest , 3 ¾ Cup All-Purpose flour, 3 Large Eggs, 1 ¼ teaspoon Salt, ⅓ Cup + 1 Tablespoon Unsalted Butter
- Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and placing in the fridge overnight. This overnight rest of about 12-14 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.
- After the dough has rested overnight – it’s time to start shaping! Divide your dough using a sharp knife or a bench scraper into 65 gram even pieces. Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place each piece of dough onto a parchment lined baking tray where the parchment has been lightly sprayed with baking spray and cover with plastic wrap that has also been sprayed ( so the plastic wrap doesn't stick to the dough). Let the dough sit undisturbed in a warm spot to proof until they have doubled in size for about 1.5-2 hours.
- Approximately twenty minutes before the doughnuts have finished their final proof, it’s time to start heating your frying oil! Grab a large Dutch oven or your preferred container for frying. Add the oil, ensuring that you have at least 3 inches of height from the bottom of the Dutch oven to the top of the oil. Turning the stove on medium-high, heat the oil to 340° F. Prepare your sugar while the oil is heating – add sugar and mix to combine.2 liters Palm or Canola oil, ½ Cup Granulated Sugar
- I always do a “test” doughnut before moving on to the remaining doughnuts. Fry the test doughnut for 2-3 minutes on each side before removing from the oil with a slotted spoon and placing on a cooling rack lined with paper towels. Then, coat in sugar before letting cool completely. Continue this process by gently dropping four pieces of proofed dough into the oil at a time, making sure not to crowd the doughnuts too much! Make sure to check the temperature of the oil after each batch, in case you need to reheat the oil back to 340° F.
Passion Fruit Curd
- Slice the passion fruits in half and scoop out the pulp.½ Cup Passion Fruit Puree
- Add the passion fruit pulp to a bowl and vigorously whisk or use food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
- Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.4 Egg Yolks, ⅔ Cup Granulated Sugar, ¼ teaspoon Sea Salt
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.⅔ Cup Unsalted Butter
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Passion Fruit Cream
- Whip heavy cream until you've reached soft peaks, then fold gently into your chilled passion fruit curd. Continue to gently fold the two ingredients together until they are homogenous and set aside for assembly!1 ½ Cups Heavy Whipping Cream, 1 ½ Cups Passion Fruit Curd
Assembling Doughnuts
- Fill a piping bag with your passion fruit cream. Pierce the doughnut with the tip of the piping bag and fill the center of the doughnut with the cream. Add a bit of passion fruit pulp on top and enjoy!Passion Fruit Pulp
Video
Nutrition
Calories: 399kcal | Carbohydrates: 58g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 299mg | Potassium: 176mg | Fiber: 2g | Sugar: 24g | Vitamin A: 554IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
