Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling


 
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit

Hi hi! My sweet friend Alana wrote a cookbook, and I am so, so excited to be sharing a recipe from it today! Although Alana and I have never actually met IRL (story of my life, this is what happens when you’re a hermit and lots of your friends don’t live in NYC), but we have been internet friends for a few years now, and I was so stoked to get a copy of her new beautiful book, Aloha Kitchen, in the mail recently!

Alana is originally from Hawai’i, and her book not only gives you an incredible history of Hawai’i, the food, and all the cultures that have made it their home, but it is filled with the most beautiful food and recipes. Most people don’t realise just how diverse the food in Hawai’i really is, and this is reflected so, so perfectly in the book. I can’t wait to explore it a little more - the book is already filled with post it notes. Congrats lady, the book is so incredible! x

I thought I was going to have a tough time choosing a recipe to share from the book, but as soon as I came across this recipe for Malasadas with Liliko’i Pastry Cream, my decision was made incredibly easily. I think we all know by now my obsession for a) doughnuts and b) passionfruit / liliko’i, and this ticks both boxes. Passionfruit is super hard to come by in NYC, so when we went to Hawai’i with family a few years ago, it took us a few days to realise that Liliko’i were passionfruit - they are round and yellow in Hawai’i, whereas they are weird purple shrivelled things in NZ, so we didn’t put two and two together! When we did realise, we went on a mad mission to buy a bunch from the local farmer’s market to bring back to NYC, stupidly not realising we weren’t allowed to take fruit off of Maui (I promise we aren’t as stupid tourist as we sound), so we stood outside airport security in Maui, and ate about 15 each in the space of 5 minutes, before leaving the rest of the giant bag with the dude working the scanner (he was stoked). I’ve never had a stomach ache more worth it.

Malasadas are Portuguese style doughnuts - it was my first time making them, but definitely won’t be my last. The process is a little different to making brioche doughnuts, in that the dough is much sweeter and softer than brioche, which results in the softest, most pillowy doughnuts. It uses evaporated milk, which only adds to the amazing flavour. I’m totally obsessed with the texture. Alana’s recipe includes a pastry cream filling, spiked with Liliko’i juice, which is tart and flavourful, and goes perfectly with the sugar rolled doughnuts. These would be perfect for a party, or for feeding a crowd, or for whenever you feel the need to make some incredible doughnuts.

A few wee tips:

  • I made both the dough for the Malasadas and the pastry cream the night before, giving the dough an overnight rest for it’s first rise in the fridge, and giving the pastry cream time to chill completely. Splitting up the process like this makes it super manageable.

  • The dough for the Malasadas is much wetter and softer than standard brioche dough - don’t freak out (I did, a classic me move)! Just keep kneading in the mixer - it will smooth out and become beautiful and super stretchy. You’re looking for it to pull away from the sides.

  • This recipe makes 20-24 doughnuts, which is lots if there aren’t too many of you. I am sure that it can be easily halved!

  • If you’re in NZ, Bread flour is the same as high grade :)

 

 

Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling

- Makes 20-24 -

Reprinted with permission from Aloha Kitchen

Malasada Dough
3/4 cup (180g) Whole milk, warmed to 110°f / 45°c
3/4 cup (180g) Evaporated milk, warmed to 110°f / 45°c
3 Tbsp (45g) Unsalted butter, melted
Two 0.25 packages active dry yeast (4 1/2 tsp total)
1 Tsp Sugar, plus 3/4 cup (150g) and more for dusting
3 large eggs
4 cups (600g) bread flour
3/4 tsp kosher salt
Neutral Oil, for frying

Liliko’i Pastry Cream
3/4 cup (150g) Sugar
2 cups (480g) Whole Milk
6 large egg yolks, lightly beaten
1/4 cup (31g) Cornstarch
Pinch of Kosher salt
1 Tbsp unsalted butter
1 Tsp vanilla extract
1/2 cup (120g) Liliko’i (passionfruit) Juice

 

- PROCESS -

MALASADA DOUGH

In a bowl, combine both milks, the butter, yeast, and 1 tsp sugar and whisk together. Let the mixture sit until the yeast is activated and foamy, about 10 minutes

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and the remaining 3/4 cup (150g) sugar together on medium speed for 2 to 3 minutes, until light and fluffy. Turn the speed to low and incorporate the flour and the milk mixture in four additions, alternating between wet and dry ingredients. Add the salt and switch to the dough hook. Gradually turn the speed up to medium-high and knead the dough until it’s smooth and pulls away from the sides of the bowl, 5 to 10 minutes. Turn the dough out onto a clean work surface and quickly grease the mixer bowl with butter. Transfer the dough back to the bowl, loosely cover with plastic wrap or a clean kitchen towel, and set in a warm place until doubled in size, 1 to 2 hours.

Lightly grease a large piece of parchment (I used two parchment lined baking sheets) and set aside. On a lightly floured surface, roll out the dough 1/2” thick. Using a 3 inch biscuit cutter or 3 inch glass bowl, cut out as many rounds as you can, gathering and reusing the scraps. You should be able to make 20 to 24 rounds. Place them on the greased parchment paper, spacing them 3 inches apart. Cover the rounds with a clean kitchen towel and let them rise in a warm place until doubled in size, about 1 hour.

Fill a shallow bowl with some sugar and set aside. Fill a wide Dutch Oven or other pot with 2 inches of oil. Heat the pot over medium heat until the oil registers 350°f / 180°c. Alternatively, a deep fryer can be used. Using scissors, cut the greased parchment paper so that each malasada is on its own square. Working in batches, place the malasadas in the oil, paper side up, using tongs to peel off and discard the paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes on each side. Transfer to a wire rack set on a baking sheet; let cool for 5 minutes, then toss with the sugar.

 

PASTRY CREAM

In a saucepan, combine 1/4 cup (50g) of the sugar and the milk and heat over medium heat for 2 to 3 minutes, until it begins to steam. Immediately remove the pan from the heat. Meanwhile, in a mixing bowl, whisk the remaining 1/2 cup (150g) sugar, egg yolks, cornstarch, and salt together until smooth. Slowly ladle about 1/4 cup of the hot milk mixture into the egg yolks, whisking the entire time. Pour the tempered yolk mixture back into the saucepan and cook, whisking continuously, until thick, 3 to 4 minutes. Remove the saucepan from the heat and whisk in the butter, vanilla, and liliko’i juice; continue to whisk until smooth. Pour into a medium glass bowl and cover with plastic wrap directly touching the surface of the pastry cream. Set in a large bowl filled with ice water to cool. Alternatively, place in an airtight container with a piece of plastic wrap directly on the surface, and chill overnight.

ASSEMBLY

Using a paring knife, cut a slit on one side into the middle of the malasadas. Fill a pastry bag fitted with a medium round tip halfway full with pastry cream. Pipe about 2 Tbsp of the filling into the slit in the malasada. Refill the pastry bag when it runs low.

Serve immediately, as malasadas are best fresh. Any leftovers can be stored in the fridge in a ziplock bag for up to 24 hours.

Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit

Aloha Kitchen is Copyright Alana Kysar 2019, and was Published in 2019 by Ten Speed Press.

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts


 
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Oye. It’s been a rough few days. My heart hurts for New Zealand - I am heartbroken that such a thing happened in my country, which has always seemed like such a safe haven. It’s reminded me just how important unity and acceptance is, and that we must always stand in each other’s corner. Everyone is welcome here.

Something else I was reminded about though, seeing the country rally behind a community, was how instrumental food is in bringing people together. Whenever things get a bit rough or a bit stressful, either for us or for someone I love, I always find myself turning back to food. It provides a bridge - a common ground everyone can relate to, and is a way of sharing. It can speak the words that may be too difficult to say. It really is my way of expressing love, and I know that rings true for a lot of people. There are few better ways to show you’re there for someone than through providing food.

This recipe is particularly relevant today, because Doughnuts are something that I often make to bring to others if I know they are having a hard time or are in need of some support. I took my all time favourite brioche recipe, which seems to sneak its way into so many things I make, spiked it with some vanilla bean, and shaped it into balls, which I then fried up into fluffy, crunchy, sugary brioche doughnuts. You really can’t get any better than a fresh doughnut.

I then filled them with a new to me filling - a salted caramel milk chocolate ganache. The process behind this is super clever - you make a caramel, and then pour it over chocolate and emulsify it in, the same way you would with the ganache. The result is silky and fudgy, with a creaminess from the milk chocolate and a sweetness from the caramel. It makes the perfect doughnut filling - I will definitely be using it in a bunch more things to come.

In the past I have always used a vegetable oil or canola oil to fry with, but recently I have started using Filippo Berio’s Extra Light Olive Oil. Not only is it a more healthy option, but it is great quality and has a high smoke point (410°f - 446°f), which makes it perfect for frying. It is super light in taste, so there is no need to worry about the flavour of the oil transferring to your baked goods. It is definitely my go to from now on - I really recommend giving frying in olive oil a try and see how it goes!

A few wee tips:

  • The Ganache (which is possibly my new favourite thing) needs to cool overnight in order to firm up. It can be made ahead if desired. If you have any leftover, it makes incredible salted caramel hot chocolates when you mix it with warm milk.

  • You ideally need a stick blender / emulsion blender for the ganache. It helps to emulsify the caramel, giving you a super silky finish. A stick blender is a great investment - I use mine loads for making curds and creams, and also a whole bunch for making salad dressing (It makes super quick aioli!).

  • I made the brioche dough the night before, and did the first rise overnight in the fridge, which makes the process feel a little less involved.

  • Make sure that you give the doughnuts adequate time to cool before filling, otherwise the ganache will melt.

  • It seems like a lot of oil used, but I wait for the oil to cool once I am finished frying, then just return to the bottle and use again another time. You can use it a bunch of times before you need to dispose of it! You need it to be deep enough that the doughnuts don’t touch the bottom.

  • A thermometer is super important when you are deep frying - too hot and the doughnuts won’t cook inside, and too cold and they will soak up oil and be too greasy. Make sure to test the oil between batches to make sure that it hasn’t changed too much. Frying in cast iron helps this a lot.

 

 

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts

- Makes about 12 -

Salted Caramel and Milk Chocolate Ganache
270g milk chocolate, chopped
540g heavy cream
1 tsp vanilla bean paste
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

For Frying
Filippo Berio Extra Light Olive Oil
150g sugar, for rolling doughnuts


 

- PROCESS -

SALTED CARAMEL MILK CHOCOLATE GANACHE

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify. Transfer to an airtight container and leave to set overnight in the fridge.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively the first rise can be done overnight in the fridge.

Turn the dough out onto a well floured surface. Weigh the dough, and divide into 12 equal weight portions. Roll each portion into a tight ball. Place the rolled doughnuts on a baking tray sheet with parchment paper, leaving adequate space between (you may need two baking sheets).

Leave the doughnuts to proof for a further 20 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.

While the doughnuts are proofing, heat Filippo Berio Extra Light Olive Oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar in a shallow bowl.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

FILLING

Transfer the chocolate ganache to a piping bag filled with a round piping tip. Fill each doughnut with the ganache - you will feel it become heavy in your hand, and will begin to come out the top a little. Pipe a small blob of ganache on the doughnut where the filling pokes out.

Doughnuts are best served on the day that they are made.

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Orange Brioche Doughnuts with Orange CBD Glaze


 
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Hi! I am super excited to be finally sharing this recipe I worked on a while back with a fave brand of mine. It’s been a hot minute since I posted a doughnut recipe around here, so today we are going for a classic - a yeast raised brioche doughnut, loaded up with orange zest to give it an amazing flavour, and finished off with an Orange CBD glaze. And sprinkles. Because, always sprinkles.

The glaze is flavoured with an ingredient I’ve talked about a bit on Instagram, but not yet over here - Populum’s full spectrum hemp oil. CBD oil is essentially an oil extracted from the buds of the hemp plant (you can read more about it on Populum’s page). I first started taking the oil about six months ago, and have noticed a huge difference. I take it for anxiety management, but know of others who use it for pain relief and alleviating other symptoms - there is also a pet version I use for my foster cats to help calm them down a little during the socialisation process! Populum is an amazing company and I am super proud to work with them - their oil is super high quality, tastes great, and they are transparent about their business practices. Everything comes in beautiful packaging, along with a lab report of the latest breakdown of what is in your product.

I don’t talk about it too much around here, but, since moving to New York, I’ve become a bit of an anxious wee thing. It started off as what I thought was homesickness (not going to lie, but the first two years I lived here kind of sucked and I didn’t have a great time), but as I have gotten to know my body a bit better and am able to pick up a bit more on what’s going on, I have realised that it is anxiety rearing it’s ugly little head. I read a whole lot about CBD oil and anxiety and so decided to give it a go - and while it definitely hasn’t made my anxiety go away, I have found that the CBD oil makes it a whole lot more manageable for me, by taking the edge off, which helps me manage my symptoms. I think talking about mental health is super, super important, and not something to be ashamed of, or to keep to yourself - I truly believe that there is strength in numbers, and by sharing what works for us, and talking about things, it helps to reduce some of the stigma, and normalise what some people may see as something to be ashamed of. With that being said, I am a huge believer of ‘you do you’ - please make sure that you do your own research before trying different things - I totally understand that not all methods work for everyone, no body or brain is the same.

Another thing that I love about Populum is the taste - it contains a cold pressed Orange oil, which makes it super easy to take - I usually just drop it straight into my mouth, but have been meaning to try it in baking for a long while now. I incorporated it into the glaze of these doughnuts - I was originally going to use an orange juice to provide the liquid and then add the CBD oil alongside, but after a few tests, we found that the oil alone was enough to provide a beautiful, subtle orange flavour to the doughnuts, which complimented the zest in the dough. The doughnuts themselves are super easy to make - I just went with my very favourite brioche dough, which I made the night before, cutting down on the rising time needed the day of, and making rolling out the dough a breeze (cold brioche dough is super, super easy to work with!). You can absolutely mix up the glaze of this if you wanted to try a different variation, but I love that it is a super delicious, fun way to take your CBD if you are looking to switch it up a little!

A few wee tips:

  • I used the 1000mg oil in these because it is what I usually take - but you can use whatever you like in here. When I first started taking populum I started with the 250mg oil and worked my way up.

  • If you don’t have any access to the CBD oil, a little orange extract to taste in the glaze will be delicious, or you can replace some of the heavy cream in the recipe with a little freshly squeezed orange juice.

  • I made the dough the night before - the great thing about this brioche recipe is that it can be done both ways, making the dough the day of, or the night before and doing the first rise in the fridge overnight.

  • Some people use a doughnut cutter, but I don’t have one, so just used two circle cutters. If you don’t want to make doughnuts with holes in the middle, just skip the middle hole. The doughnut holes are great for testing the oil temp, and for a sneaky wee snack while you are frying!

  • A thermometer is a must for frying - if the oil is too hot, the doughnuts won’t cook properly in the middle, and if it is too cold, they will absorb too much and will be greasy, so a thermometer is needed to help you get the right temperature. Make sure you check the temp of the oil and adjust before you fry each batch. I use a cast iron dutch oven to fry in, which helps to regulate the temperature too.

  • I have added a general guideline of the cream to add in the glaze - I find it varies a little every time, so start adding the cream a tablespoon at a time, until you have a glaze consistency you are happy with. I like to use the doughnut holes as a test!

 

 

Orange Brioche Doughnuts with Orange CBD Glaze

- Makes about 12 doughnuts -

Orange Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
240g whole milk, lukewarm
4 Tbsp (50g) sugar, divided
1 1/2 Tbsp freshly grated orange zest
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature
Neutral oil, for frying

Orange CBD Glaze
200g Powdered sugar, Sifted
2-3 Tbsp heavy cream (see notes)
1-2 droppers of Populum Full Spectrum Hemp Oil, to taste (see notes)
Orange gel food colouring (optional)
Sprinkles to finish (Optional)

 

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, add the sugar and orange zest, rubbing with your fingers to incorporate the zest into the sugar. Add the flour and salt. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 10 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. You can also place the dough into the fridge, and do the first rise overnight.

Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.

Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 2 1/2 to 3 minutes on each side until golden brown, flipping every 30 seconds. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

 

GLAZE

Place the powdered sugar in a medium bowl. Add the cream a Tbsp at a time, until you have a thick glaze - you want something that just runs off your spoon. Add the Populum CBD oil, and orange food colour, if using, and stir to combine. Dip the doughnuts in the glaze, allowing any excess to drip off, before placing on a wire rack. Sprinkle with sprinkles if using, and leave to allow the glaze to set.

Best eaten on the day they are made.

Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Thank you so much to Populum for Sponsoring this post! All opinions are my own.