Brioche Doughnuts with Chocolate-Bourbon Glaze

Ingredients

• 1.5 lb brioche dough (See the linked no-knead brioche dough recipe; dough may be made up to a week ahead and refrigerated.)
• flour (For rolling the dough.)
• canola oil (For deep-frying; use enough to reach a depth of about 3 inches.)
• pastry cream (See the linked pastry cream recipe; used as the doughnut filling.)
• 0.5 cup whipped cream (Fold into the pastry cream before filling the doughnuts.)
• chocolate-bourbon glaze (See the linked chocolate-bourbon glaze recipe.)
• 1 tbsp bourbon (Stir into the prepared chocolate glaze at the end.)

Steps

1. 1

   On a lightly floured surface, roll 1 1/2 pounds of brioche dough into a rectangle about 1/4 inch thick.

2. 2

   Using a small biscuit or cookie cutter—about 2 inches in diameter—cut the dough into small circles and place them on a lined sheet pan.

3. 3

   Let the cut doughnuts rest for 15–20 minutes while the frying oil heats.

4. 4

   Pour canola oil into a large, heavy saucepan to a depth of about 3 inches. Heat it to 360–370°F, checking the temperature with a candy thermometer.

5. 5

   Carefully place 2 or 3 doughnuts at a time into the hot oil. Do not overcrowd the pan.

6. 6

   Fry the doughnuts for 1–2 minutes, until they are puffed and light golden brown.

7. 7

   Turn the doughnuts over with a slotted spoon and fry for about 1 minute more, or until golden brown on both sides.

8. 8

   Remove the fried doughnuts with the slotted spoon and drain them on paper towels. Repeat with the remaining doughnuts.

9. 9

   Fold the whipped cream into the pastry cream to make the filling.

10. 10

    When the doughnuts have cooled, poke a hole in the side of each one.

11. 11

    Fit a pastry bag with a small round tip and fill it with the pastry-cream filling.

12. 12

    Pipe 1–2 tablespoons of filling into each doughnut.

13. 13

    Stir 1 tablespoon of bourbon into the prepared chocolate glaze, then glaze the filled doughnuts.

14. 14

    Wait for the glaze to set. The doughnuts are best eaten the day they are made.

Notes

The recipe relies on three linked component recipes: no-knead brioche dough, pastry cream, and chocolate-bourbon glaze. The source does not reproduce those component formulas. It states that the brioche dough can be made up to a week ahead and refrigerated, and that the pastry cream can be made a few days ahead. The source says this quantity makes a little more than 2 dozen mini doughnuts.

Nutrition per serving

• dessert
• doughnuts
• fried
• brioche
• filled
• chocolate
• bourbon
• make-ahead