Stuffed brioche donuts are fabulous. Welcome back, friends, and here I am to talk to you again about one of the sweet doughs I prefer.
How can you not love the texture of Pan brioche, brioche, croissants, etc.? In my opinion, it’s an extremely versatile dough that can be used in our daily lives for breakfast, a snack, or whenever desired.
We are also at an advantage because the dough is generally not very sweet, so whether you eat it alone or stuffed, the deliciousness and lightness are guaranteed.
Today I want to propose this new texture and variant where I also included potato starch. What do you say, will you follow me as we prepare them?
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s see what we need to make our stuffed brioche donuts.
- milk (1 cup warm)
- butter (3 1/2 tbsp at room temperature)
- fresh yeast (1/2 oz)
- sugar (1/4 cup)
- flour (4 1/2 cups)
- potato starch (1/4 cup)
- as needed lemon zest (from one grated lemon)
- 1 egg
- Half teaspoon fine salt
- as needed jam (I put strawberry jam inside, you can also use hazelnut spread)
Steps
Let’s see how to proceed to prepare them.
This time instead of kneading by hand, I wanted to use the mixer. Keep in mind that when I make doughs, I always do it without using tools, machines, even though I have a really good one.
In my opinion, the sensation and emotion of kneading by hand, is something too beautiful, but sometimes due to hurry or other reasons I also rely on my mixer.
Let’s take our container or for those who prefer their machine’s bowl and start pouring in the warm milk with the sugar, the fresh yeast and mix. Now add the softened butter and mix well, then also add the egg.
Now grate the lemon zest and slowly start pouring the flour in a drizzle.
After adding the first 1/3 cup, add the salt and gradually the rest of the flours, both classic and potato starch, and continue to mix. If you are proceeding by hand, at a certain point, after the first turns with a utensil, it will be time to knead yourself until you form the dough.
In the other case, it will be the mixer’s hook to mix until the end of the flours and to form the dough. Once ready, let it rise for at least two hours until the classic doubling of the dough.
After the rising time, take the mixture and start shaping the brioche into the shapes you like best. This time I made donuts with jam inside, which if you prefer, can be replaced with chocolate spread. How did I make them? I’ll explain right away.
I divided the dough into pieces of about 2 1/2 oz each. Then I took a ball and with a rolling pin gave it an elongated shape to form a rectangular strip. At this point, I spread the filling along the length and then sealed by joining the edges along the length. Once this operation was done, I closed the ends of my roll and twisted it into a donut shape.
After shaping, I let them rise for another hour and a half. Once they were puffed up and grown, I brushed them on the surface with an egg yolk beaten with a little milk. Now I baked at 355 degrees, preheated, convection mode for about 13 minutes.
Here they are ready. In my opinion, this dough is perfect, soft, and tasty at the same time. Try them.
Storage
Stuffed brioche donuts will keep well under a glass dome or in a covered container for 2/3 days.
If you don’t eat them right away, if they seem too many, you can also store them in the freezer. When consuming, heating them a little in the microwave, oven, or pan, they will seem freshly baked.
If you liked this recipe, continue to follow my culinary adventures both here and on my Instagram page, which you can reach and visit by clicking on the red name you find below.
➡️ BRICCIOLA⬅️
