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.

INGREDIENTS
DOUGHNUTS

• 50 g sugar (1/4 cup)
• 190 ml water, lukewarm (3/4 cup)
• 1 tsp active dry yeast or 16g (2 tsp) fresh yeast
• 3 eggs, free range
• 500 g all-purpose flour, plus for dusting (4 cups + 2 tbsp)
• 1 tbsp rum (optional)
• 1 tsp lemon zest
• 1 tsp salt
• 100 g butter, softened at room temperature (1 stick)
• 2 liters vegetable oil (1/2 gal)

RICH VANILLA CREAM

• 80 g vanilla sugar (or vanilla seeds mixed with sugar) (1/2 cup)
• 40 g corn starch (1/3 cup)
• 4 eggs
• 500 ml milk (2 cups)
• 50 g butter (1/2 stick)

METHOD
PREPARE THE DOUGH

1. 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

1. Water temperature should not be above 35°C / 95°F, or it will destroy the yeast.
2. PREPARE THE DOUGH
3. 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.

For full intructions please clik the link : jernejkitchen.com

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