Name: Brioche Doughnuts with Passionfruit Cream
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: Makes 10 doughnuts
Ingredients: 280g/10oz/2 cups white bread flour; 70g/2½ oz beaten egg (about 1½ eggs); 5g/1 tsp fine/table salt; 70g/2½oz/¼ cup plus 2 tsp tepid water; 45g/1½oz/3 tbsp butter, cut into cubes; 25g/1oz/scant 2 tbsp caster/superfine sugar; 6g/2 tsp osmotolerant dried yeast; granulated sugar, for dusting; vegetable oil, for deep-frying; 125g/4½oz/9 tbsp unsalted butter, softened; 140g/5oz/⅔ cup double/heavy cream; 2 large eggs plus 40g/1¼ oz beaten egg yolk (about 2 yolks); pinch of salt; 125g/4½oz/scant ¾ cup caster/superfine sugar; 125g/4½oz/½ cup passionfruit juice, fresh or frozen

Preparation info

Makes
10
doughnuts

Difficulty
Medium
Ready in
3 hr 30

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Deep-fried food isn’t the usual territory of the Real Bread Campaign and this, like other enriched doughs in this book, should be viewed as an occasional indulgence. Sam originally created this dough to make burger buns for the local pub. He says he “tried it as a doughnut at a later date and discovered that it worked very well!”