Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar
Ingredients
Lilac Sugar
-
1
cup
granulated sugar
-
1
cup
fresh lilac petals or dried lavender
-
1
unit
vanilla bean (seeds removed)
Doughnuts
-
1¼
cups
warm milk
-
2
tablespoons
active dry yeast
-
1
tablespoon
granulated sugar
-
6
tablespoons
butter (softened/lightly melted)
-
1
unit
egg
-
3½
cups
all-purpose flour
-
1
teaspoon
salt
Strawberry Jelly
-
1
quart
fresh or frozen strawberries (diced)
-
¼
cup
coconut or granulated sugar
-
2
tablespoons
lemon juice
-
1
teaspoon
vanilla bean seeds removed (or 2 vanilla)
Cream
-
1
cup
heavy whipping cream
-
1
tablespoon
powdered sugar
-
1
teaspoon
vanilla bean seeds removed (or 2 vanilla)
-
½
teaspoon
flaky sea salt
Instructions
- Make lilac sugar by combining sugar, lilacs, and vanilla bean seeds in a bowl, then store in a jar.
- For the doughnuts, mix warm milk, yeast, and sugar in a bowl and let it sit until foamy.
- Add butter and egg to the mixture, then mix in flour and salt, kneading until smooth.
- Let the dough rise in a greased bowl for at least 15 minutes.
- Prepare the jelly by boiling strawberries, sugar, lemon juice, and vanilla until thick, then cool.
- Roll out the dough and cut into rounds, then let them rise while heating oil to 350°F.
- Fry the doughnuts until golden brown, then cool on a wire rack.
- Whip the cream until stiff peaks form, then fold in powdered sugar and vanilla.
- Fill each cooled doughnut with the strawberry jelly and cream mixture.
- Sprinkle with lilac sugar and serve.
Nutrition Facts (estimated)
Servings
12
Calories
377
Total fat
20g
Total carbohydrates
45g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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