CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Mocha White Chocolate Brioche Doughnuts

  • Overview
  • Ingredients
    15 items
  • Directions

MOCHA WHITE CHOCOLATE BRIOCHE DOUGHNUTS 
Soft, pillowy brioche doughnuts with a mocha white chocolate filling. A bit of effort to make, but worth every bite. The perfect autumn indulgence to enjoy with a cup of tea.
(Makes ±16)

DOUGHNUTS

150 ml milk, lukewarm

1          packet instant yeast (11g)

390 g   cake flour

55 g     castor sugar

5 ml     salt

90 g     beaten egg

90 g     butter, at room temperature

            Sunflower oil for frying

            Sugar for rolling

MOCHA WHITE CHOCOLATE CRÈME PATISSIERE

360 ml milk

30 ml   strong espresso coffee

30 g     crushed coffee beans OR use 30 ml espresso coffee powder

            vanilla seeds or extract

70 g     castor sugar

50 g     egg yolk

50 g     cornflour

100 g   white chocolate chips

250 ml cream, whipped to stiff peaks

 

  • TO MAKE THE CRÈME PATISSERIE: Heat the milk, espresso, coffee and vanilla till almost boiling point – then remove from the heat and leave to infuse for 30 minutes.
  • Beat the yolks, sugar and cornflour until light and fluffy.
  • Strain the infused coffee mixture and reheat. Add half of the hot-infused milk to the whipped egg yolk mixture and beat well.
  • Return the egg and milk mixture to the rest of the milk in the saucepan and heat on low heat until it starts to thicken and coat the back of a spoon.
  • Remove from the heat and stir in the white chocolate chips. Stir to make a smooth custard and spoon into a bowl. Cover the surface with clingwrap and refrigerate for a few hours or overnight
  • Fold in the whipped cream.
  • Spoon into a piping bag fitted with a nozzle
  • TO MAKE THE DOUGHNUTS: Mix the yeast and lukewarm milk and set aside to proof for 5 minutes
  • Sieve together the flour, salt and castor sugar into the mixer’s bowl. Pour in the milk mixture and mix with the dough hook until a rough dough is formed.
  • Add in the eggs and mix until a smooth ball is formed. Start adding the butter a teaspoon at a time.  Once incorporated – knead the dough on high speed for 5 minutes.
  • Oil a large bowl and place dough in bowl. Cover and leave in a warm place to prove until doubled in size.
  • Once risen, punch dough back down to deflate it
  • Roll dough out to ±15mm and cut out 5cm circles. Cover and proof for about 15 minutes.
  • Drop doughnuts into warm oil (±160°C) for about 1 minute on each side or until golden brown.  Drain on kitchen paper and roll into sugar while they are still warm.
  • When cooled – fill with the Mocha white chocolate crème patisserie.