Brioche Doughnuts With Passionfruit Cream

Let's Cook

1. Step 1.

   In a large bowl, dissolve 6g (2 tsp) osmotolerant dried yeast in 70g (1/4 cup plus 2 tsp) tepid water. Add 280g (2 cups) white bread flour and 70g (about 1½ large eggs) beaten egg. Mix until combined, then turn out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and stretchy.

2. Step 2.

   Work 45g (3 tbsp) cubed butter and 5g (1 tsp) fine salt into the dough, kneading until fully incorporated and the dough becomes silky again. Add 25g (scant 2 tbsp) caster sugar and knead for a few more minutes until the dough no longer feels sticky or gritty. Place the dough in a lightly oiled bowl, cover with clingfilm or a damp cloth, and refrigerate for 12–14 hours (typically overnight) to rise slowly.

3. Step 3.

   Grease a piece of baking parchment. Turn the chilled dough out onto a lightly floured surface and divide into 10 equal pieces. Shape each piece into a smooth ball and place seam-side down on the prepared parchment, spacing them about 5cm (2in) apart. Cover loosely with oiled clingfilm or a tea towel and leave to rise at room temperature for 3–3½ hours until doubled in size.

4. Step 4.

   While the dough rises, make the filling: Set up a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. In the bowl, combine 125g (1/2 cup) passionfruit juice, 125g (scant 3/4 cup) caster sugar, 2 large eggs plus 40g (about 2 yolks) beaten egg yolk, and a pinch of salt. Stir constantly with a whisk until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Remove the bowl from the heat and stir in 125g (9 tbsp) softened unsalted butter until melted and smooth. Transfer the mixture to a clean container, press clingfilm directly onto the surface to prevent a skin forming, and leave to cool to room temperature. Once cool, whip 140g (2/3 cup) double cream to soft peaks, then fold the cooled passionfruit mixture into the cream until thickened and combined. Set aside.

5. Step 5.

   Fill a deep, heavy pan with enough vegetable oil for deep-frying (about 5cm/2in deep) and heat to 180–190°C (350–375°F). Line a tray with paper towels and place a wire cooling rack nearby. Gently lower several risen dough balls into the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side until deep golden brown. Use a slotted metal spoon to remove the doughnuts, drain briefly on paper towels, then roll them in granulated sugar while still warm. Transfer to the wire rack to cool. Repeat with the remaining dough balls.

6. Step 6.

   Once all doughnuts are cool, prepare to fill: Insert a small serrated knife into the side of a doughnut and cut an upside-down 'V' shape, creating a pocket. Spoon the passionfruit cream filling into a piping bag fitted with a plain nozzle. Push the nozzle well into the cut and pipe filling until the doughnut starts to expand slightly. Repeat with the remaining doughnuts. Serve immediately or store in an airtight container.