Mango Brioche Donuts

315 mins
Serves 12
https://teakandthyme.com/mango-brioche-donuts/

Directions

  1. 1Add the mango chunks to a blender and blend for about 1 minute until it becomes a smooth puree.
  2. 2Pour the mango puree into a small saucepan.
  3. 3Add the sugar to the saucepan and stir together.
  4. 4Heat the mixture on medium-high heat until warm.
  5. 5In a small bowl, stir together the cornstarch and water to create a slurry.
  6. 6Pour the slurry into the mango mixture and stir together.
  7. 7Continue cooking the mixture, stirring often until it thickens.
  8. 8Turn off the heat and stir in one cube of butter at a time until all melted and incorporated.
  9. 9Transfer the mango curd to a bowl to cool completely at room temperature or in the fridge.
  10. 10In the bowl of a stand mixer fitted with a dough hook, add the warm water, sugar, and yeast.
  11. 11Stir together and let it sit for 5 minutes until the yeast becomes slightly foamy.
  12. 12Add the flour, eggs, and salt and mix on low speed for 1 minute until the dough comes together.
  13. 13Turn the mixer up to medium speed and knead for 6-8 minutes.
  14. 14With the mixer running, add the softened butter a few cubes at a time until combined into the dough.
  15. 15Continue kneading for 6-8 minutes until the dough cleanly pulls away from the sides of the bowl.
  16. 16Push the dough to one side of the bowl and oil the sides of the bowl.
  17. 17Push the dough to the other side of the bowl and oil the other side of the bowl.
  18. 18Cover and let the dough proof at room temperature for 1-2 hours or in the fridge overnight until doubled in size.
  19. 19Cut parchment paper into twelve 4x4" squares and place them on a baking sheet.
  20. 20Punch the air out of the dough and turn it out onto a lightly floured surface.
  21. 21Press out the dough to remove any large air bubbles.
  22. 22Roll the dough into a log and cut it in half.
  23. 23Cut each of the logs into 6 equal pieces.
  24. 24Weigh each piece and redistribute the dough until they weigh about 60-70g each.
  25. 25With your hand in a claw shape, roll each piece of dough with firm pressure against a lightly floured surface until it becomes a tight ball.
  26. 26Place the dough ball on a square of parchment paper.
  27. 27Repeat with the rest of the pieces.
  28. 28Let the dough proof for 1-2 hours at room temperature.
  29. 29Once risen and puffy, gently press each dough ball down to flatten slightly.
  30. 30In a large pot, heat about 2" of oil on medium-high heat until it reaches about 180°C (356°F).
  31. 31Lower the donuts into the oil by the corners of the parchment paper but don't overcrowd the pot.
  32. 32Use tongs to remove the parchment paper after about 10 seconds.
  33. 33Fry the donuts for 2-3 minutes on each side until golden brown.
  34. 34Remove the donuts from the oil with a slotted spoon and place them on a wire rack.
  35. 35Fill a shallow bowl with granulated sugar.
  36. 36While the donuts are still warm, roll them in sugar.
  37. 37Insert a knife into the side of each donut and twist it around to create an opening.
  38. 38Transfer the cooled mango curd to a piping bag fitted with a round piping tip.
  39. 39Insert the piping tip into each donut and squeeze until the donuts are filled.

Ingredients

  • 600 g fresh mango chunks
  • 150 g granulated sugar
  • 45 g cornstarch
  • 3 tablespoons water
  • 90 g unsalted butter, roughly cubed
  • 160 g warm water
  • 2 tablespoons granulated sugar
  • 1.5 teaspoons instant yeast or active dry yeast
  • 360 g all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 115 g unsalted butter, roughly cubed, softened to room temperature
  • 100 g granulated sugar

Equipment

electric stand mixerlarge potthermometerpiping baground piping tip

Tips

  • Do a windowpane test on the dough: stretch a small piece until translucent without breaking.
  • Punch the air out of the dough after the first rise to remove large air bubbles and prevent uneven frying.
  • Weigh the dough for evenly sized donuts (60-70g each).
  • Pop any large air bubbles with a toothpick during frying to prevent lopsided donuts.
  • Fill the donuts until the filling oozes out slightly to ensure proper filling.