halfbakedharvest5.0
Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar.
The doughnuts...they are brioche...but done a little easier and in a little less time....and SO flipping light, airy and GOOD!!!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pot
- ●sauce pot
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Lilac Sugar
2
In a bowl, combine the sugar with the lilacs and vanilla bean seeds. Pour the sugar into a glass jar and store at room temperature for up to 2 weeks. The longer it sits, the more flavor the sugar will have.
vanilla bean (seeds removed)1vanilla bean (seeds removed (or 2 vanilla))1 teaspoons
3
Doughnuts
4
In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit ⏱️ 5-10 mins or until the mix is foamy and smells like bread.
5
To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about ⏱️ 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the jelly, but at least ⏱️ 15 minutes.
butter (softened/lightly melted)6 tablespoonsegg1salt1 teaspoonteaspoon flaky sea salt1/2
6
To make the jelly, combine the strawberries, sugar, lemon juice and vanilla in a small sauce pot. Bring the mixture to a boil and then cook over high heat, mashing the strawberries as they cook down until the jelly is thick, about ⏱️ 5 minutes. Remove from the heat and allow to cool completely before mixing with the cream.
lemon juice2 tablespoons
7
To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.
8
In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to ⏱️ 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.
9
To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Stir in the powdered sugar and vanilla. Add the cold jelly and gently fold it into the cream to create swirls.
heavy whipping cream1 cuppowdered sugar1 tablespoon
10
Spoon the jelly and cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut. Generously sprinkle each doughnut with lilac sugar. Serve with cold milk. Enjoy!
Nutrition Facts
calories
377 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
23 g
sodium Content
366 mg
protein Content
6 g
cholesterol Content
57 mg
carbohydrate Content
55 g
saturated Fat Content
9 g
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