Brioche Doughnuts with Coffee Cream

Brioche Doughnuts with Coffee Cream. These incredibly light and sweet doughnuts are a must-have at any afternoon tea.

INGREDIENTS

• ½ quantity of Basic Brioche Dough
• Vegetable oil, to deep-fry
• ¾ cup caster sugar
• 1 tsp ground cinnamon 

Coffee Cream

• ¾ cup pouring cream
• ½ cup milk
• ⅓ cup coffee beans, coarsely crushed 
• 1 vanilla bean, seeds scraped
• 3 egg yolks
• ¼ cup caster sugar
• 1½ tbsp cornflour 
• 20g butter

INSTRUCTIONS

1. To make coffee cream, place cream, milk, coffee and vanilla into a saucepan. Heat over medium heat until it begins to simmer. Remove from heat and allow to infuse for 15 minutes. Strain.
2. Beat eggs with sugar and cornflour in a heatproof bowl until pale. Gradually pour in coffee mixture. Double-boil, stirring, for 4 minutes or until mixture thickens. Remove from heat and whisk in butter. Pour into heatproof bowl. Cover. Cool. Refrigerate overnight.
3. Divide dough in half, knead and rewrap remaining dough. Roll dough onto a floured benchtop until ¾cm thick. Using an 8cm-round cutter, cut out 8 circles. Place onto a lined tray, cover with plastic wrap and prove in a warm spot for 1 hour or until doubled.
4. For full instructions : www.mindfood.com

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