Brioche Doughnuts with Matcha White Chocolate Glaze

Before dipped in a decadent Matcha glaze, these deep fried doughnuts are fluffy and soft on the inside, while crispy on the outside.

Makes enough to share.

An original recipe prepared for us by Butter & Brioche.

*Units have been converted to reflect U.S. measurements.

For the brioche dough:

For the glaze:

For the brioche dough:

Place the milk in a small saucepan set over low heat, Heat, until it is lukewarm in temperature. Remove the saucepan from the heat then using a fork, gently whisk in the yeast until it is evenly distributed. Set the mixture aside to prove until foamy, about 5 minutes. Stir occasionally.
Put the flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine. Increase the mixer speed to medium-low and pour in the yeast mixture. Mix to form a rough, shaggy dough, about 4 minutes. Increase the speed to medium and add in the eggs, one at a time, beating well after each addition. Add in the vanilla bean seeds. Let the mixer knead the dough until it is smooth and combined, about 4 more minutes.
Add in the butter, a tablespoon at a time, until it is all incorporated. Knead on high speed until the dough is smooth and velvety, 8 minutes.
Place the dough in a lightly greased bowl and cover it with plastic wrap. Place the bowl in a warm draft-free area until the dough has doubled in sized, about 2 hours. When the dough has risen, knock it back in it’s bowl then re-cover the bowl and set it in the refrigerator to chill for at least 6 hours, but preferably 24 hours. This slow rising process will allow the dough to develop a more intense flavour, and a softer texture.

For the doughnuts:

When you are ready to make the doughnuts, transfer the chilled dough onto a lightly floured work surface. Roll it out with a lightly floured rolling pin until it is about 26 centimetres (10.5 inches) wide and about 1.3 centimetres (1/2 inch) thick. Using a circular doughnut cutter (2¾” or 7 cm’s), cut out as many doughnuts as you can. Make sure to keep the holes for frying too. Re-roll the remaining scraps and again, cut out as many doughnuts and their holes as possible. Set the doughnuts aside on a baking tray lined with parchment paper and loosely cover it with a piece of plastic wrap. Place the tray in a warm place to prove for a further 1 hour.

For frying:

When the doughnuts have risen, pour the oil into a large and deep saucepan. Heat, over a medium-low temperature until it reaches 175 C (350 F). Watch the temperature closely! The pace should quicken as it nears close to temperature.
Gently pick a doughnut up and place it in the oil. Fry on one side for 2 minutes then flip with a metal strainer or spatula and fry on the other side for a further 1 minute or until golden brown all over.
Remove the doughnut and let it cool on a kitchen paper towel lined baking tray whilst you repeat with the remaining doughnuts, making sure to fry no more than 3 to 4 at a time. Set the doughnuts aside whilst you make the matcha white chocolate glaze.

For the glaze:

Place the finely chopped white chocolate and cream in a medium sized heat-proof bowl set over a saucepan of barely simmering water and on medium-low heat. Do not let the water touch the base of the bowl. Add in the Aiya cooking grade Matcha and oil. Stir with a rubber spatula, until the mixture is smooth and emulsified. It should be a pourable consistency but if it is not add a bit more warm cream until it flows smoothly. Remove from the heat and immediately dip or pour the glaze evenly over the brioche doughnuts. Let sit for 10 minutes until the glaze is just beginning to set before serving.

The Matcha used in this recipe is available in: