These incredibly light and sweet Brioche Doughnuts with Coffee Cream are a must-have at any afternoon tea.
Brioche Doughnuts with Coffee Cream Recipe
½ quantity of Basic Brioche Dough
Vegetable oil, to deep-fry
¾ cup caster sugar
1 tsp ground cinnamon
Coffee Cream recipe
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
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.
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.
Divide dough in half, knead and rewrap remaining dough. Roll dough onto a floured bench top 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.
Combine sugar and cinnamon into a bowl. Heat a saucepan one-third full with oil to 170°C. Cook doughnuts, in batches, for 2 minutes. Flip and cook for 1 minute or until cooked. Drain on paper towel for 1 minute. Roll into sugar mixture.
Place onto cooling rack and cool completely. To fill, cut doughnuts in half. Fill with coffee cream.