Nutella-filled brioche doughnuts

Using brioche dough to make doughnuts produces something a little different from the traditional – the result is buttery, flakier morsels that are deliciously rich and decadent.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Also try these salted caramel doughnuts.

Nutella-filled brioche doughnuts

By Claire Ferrandi Serves: Makes 25

Ingredients

  • 500g cake flour + extra, to roll
  • 60g white sugar
  • 7,5ml (1. tsp) sea salt flakes
  • 10g (1 tbsp) instant dry yeast
  • 220g butter, softened and cubed
  • 80ml (⅓ cup) milk
  • 40ml (8 tsp) water
  • 2 eggs, lightly beaten
  • canola oil, to deep-fry
  • 350g (1. cups) Nutella spread
  • 150g (⅔ cup) castor sugar

Instructions

1

This dough can be made by hand, but it’s much easier using a free-standing electric mixer. Place the cake flour, white sugar, sea salt flakes, instant dry yeast, cubed butter, milk and water in the bowl of a stand mixer. Using the paddle attachment, mix at low speed until a thick dough forms. If working by hand, use a wooden spoon to combine the ingredients.

2

Work in the lightly beaten eggs, little by little. The dough should be soft, but not runny.

3

If you opted for a stand mixer, replace the paddle attachment with the dough hook and knead at low speed, 10 minutes. Alternatively, knead by hand, 15 minutes.

4

Place the dough in a large bowl and cover the bowl with a clean, damp tea towel. Leave the bowl in a warm place, 1 hour 30 minutes or until the dough has doubled in size.

5

Roll the dough out on a flour-dusted surface to a thickness of 1cm and cut out discs using a 5 – 6cm-diameter round cookie cutter. Place the dough discs on a baking paper-lined baking sheet dusted with flour and allow the discs to prove, 30 minutes.

6

In a deep fat fryer or large, deep pot, heat the oil to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Drop a few discs into the hot oil (so as to not overcrowd the pot) and fry until golden brown, flipping over after 3 minutes (about 6 minutes in total). Remove from oil and drain on paper towel. Continue to fry the dough discs in batches.

7

Allow the doughnuts to cool slightly, before filling them with Nutella, as follows: place the Nutella in a piping bag fitted with a small, plain nozzle. Press the nozzle through the doughnuts from underneath and pipe in the Nutella to stuff the doughnut. Repeat until all of the doughnuts have been filled.

8

Roll the doughnuts in the castor sugar and serve.

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