These brioche-based doughnuts are by far the best donuts I have ever tasted. As a self-proclaimed donut connoisseur, I was surprised at how these homemade donuts with a rich, coffee-infused white chocolate crème patissiere filling can delight the taste buds beyond those of bakery donuts. I love coffee flavors in desserts and these donuts hit the spot, without fail, every single time I make them. They're a luxury worth your time - creamy white chocolate, bitter espresso, subtle sweetness of the vanilla bean, and dark chocolate studs speckled through the filling. 

Ironically, I was never too crazy about tiramisu. I love coffee and cocoa flavors, but the texture of tiramisu never particularly appealed to me. The texture of these donuts embraces the tiramisu-white chocolate filling in the best way. The brioche is soft, fluffy, aerated, and buttery without being greasy. To get these doughnuts perfect during your first try, be sure to follow the directions and measurements to the T. This isn't an "eyeball" it recipe by any means. These gourmet donuts require attention, time, and precision, but they're honestly so fun to make. The minute I run out of a batch, I'm already planning when to make the next one. 

NOTES

• I made the crème patissiere before I made the brioche dough. The pastry cream needs to set for 3 hours, and your kitchen counter won’t get too overcrowded if you make the dough and cream at different times.

• I use a 2-inch circular biscuit cutter from Target’s Magnolia collection to shape the doughnuts. I wouldn’t recommend using a wider diameter cutter, especially if this is your first time making doughnuts. The doughnuts are better sized, easier to handle, and easier to fry without overcooking/burning if you stick with a 2-inch cutter and 1/2 inch height. After their second round of proofing (see recipe instructions), the doughnuts will puff up while frying, giving the brioche its pillowed, aerated texture.

• You need a deep-fry thermometer for this recipe as the oil must remain around 350 to 360 F. This means you may have to play around with the stove and lower the heat as the oil gets too hot (the temperature of the oil will change throughout the frying process, so keep a close eye on it). Moreover, if the oil gets too cool, the brioche will absorb more of it and need to fry for longer to be fully cooked, so your doughnuts will turn greasy and may even become over-browned. A well-proofed and perfectly fried doughnut will be golden brown with a “tan line” running through its center.

• As the doughnuts are fried off, place them on a wire rack for excess oil to drip off before rolling them in sugar.

FOR THE DOUGH:

• 100 ml whole milk

• 7 g instant dried yeast

• 258 g all-purpose flour

• 30 g granulated sugar

• 1/2 tsp. salt

• 60 g egg (about 1 1/2 eggs), at room temperature

• 50 g unsalted butter, soft at room temperature

• 1 L vegetable oil, for frying

• Cane sugar, for rolling

Warm milk in a small saucepan over low heat until it reaches 120-130 F (lukewarm to the touch). Stir in the yeast until it is dissolved, then set aside to proof for 5 minutes.

While the yeast proofs, combine the dry ingredients (flour, sugar, salt) in a stand mixer fitted with the dough hook attachment. Pour the milk-yeast mixture in the bowl and mix on medium-low (I use 4 on my KitchenAid) until roughly combined. Then, add in the eggs, and mix for an additional 1-2 minutes until well combined. Set the mixer to medium (I use 6 on my KitchenAid) and let the dough knead for 5 minutes, until a rounded, smooth ball has formed around the base of the hook.

At this point, you want to start adding in the softened butter, 1 tbsp. at a time. Once all the butter has been incorporated, set the mixer speed to medium-high and lock in the head (I use 8 on my KitchenAid). Knead for another 5 minutes, until a dough ball is velvety and fully formed around the base. The stand mixer may start rocking as the dough is kneading.

Lightly grease a large bowl and place the dough ball in it. There is no need to further handle the dough after it has kneaded in the stand mixer. Let it rise in a warm place until it has doubled in size, about an hour to 1 1/2 hours, depending on the temperature of your kitchen. Once risen, punch it back down to deflate it. At this point, you can proceed to make the doughnuts, or place the dough in the refrigerator overnight to use later.

When you’re ready to fry the doughnuts, place the dough on a lightly floured surface and use a rolling pin to get it to a 1/2 inch thickness. Make sure the flattened dough is even from the top. Then, use the circular cutter to cut out doughnuts and place them on a baking sheet fitted with parchment paper. Cover the cut out dough circle with a light kitchen towel and place in a warm place to further proof for 20 minutes. Do not exceed this time or you will have over-proofed doughnuts.

While the dough circles are going through their last round of proofing, begin to heat the oil in a medium, heavy-set pot over medium heat. Use a deep fry thermometer to make sure the oil stays consistently between 350 and 360 F. Once the doughnuts have proofed, work in batches to fry them 1 minute per side (or until golden brown), and then transfer them to a wire rack to drip off excess oil. Then, roll them in sugar (while they’re still warm so the cane crystals stick), and fill with the tiramisu and white chocolate pastry cream.

For the tiramisu and WHITE CHOCOLATE créme patissiere:

• 350 mL (approximately 20 fl. oz) whole milk, divided (250 ml & 100 ml)

• 50 g roughly crushed coffee beans

• Vanilla bean pod

• 45 g egg yolk (about 3 eggs)

• 60 g cane sugar

• 50 g corn starch

• 100 g white chocolate chips

• 1 oz cold brew coffee

• 50 g mascarpone

• 1 cup heavy cream

• 25 g finely chopped dark chocolate, to speckle

Place the 250 mL milk, coffee beans, scraped vanilla bean pod seeds, vanilla bean pod (or paste/extract) in a saucepan and heat to a light rolling boil. Remove from burner and set aside to infuse for 30 minutes.

In a stand mixer fitted with the whisk attachment, beat the yolks, sugar, and cornstarch on high (I use speed 10 on my KitchenAid) for 3-5 minutes. The mixture should become pale, fluffy, and doubled in size.

After the coffee beans, vanilla, and milk have infused for half an hour or so, strain the mixture and discard the coffee beans and vanilla bean pod. Add 100 mL of milk and place the mixture back into the saucepan and bring to a gentle simmer.

Pour half of the milk mixture into the egg mixture and whip on high for 6-8 minutes to allow the eggs to acclimatize to the heat. Then, pour the contents of the stand mixer bowl back into the saucepan with the remaining mixture, and whisk over medium-low heat until the creme patisserie has thickened. It should coat the back of spoon and leave a “ribbon trail.”

Remove the creme patisserie from the burner and stir in the white chocolate and cold brew until melted and well-combined. Transfer the creme patisserie to a bowl and cover the surface with plastic wrap. Refrigerate for 3-5 hours.

Once the creme patisserie is cold, fold in the mascarpone and finely chopped dark chocolate (save a few specks for garnish). Whip the heavy cream until stiff peaks form, and then gently fold it into the creme patisserie.

Transfer the creme patisserie to piping bag and begin to fill the doughnuts - and make sure some pastry cream is oozing out to top with remaining dark chocolate speckles.