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