“Oil fried buttery doughnuts made with airy brioche dough filled with guava cream are so fluffy and delicious.” A perfect morning treat!
For a while now I have had this doughnot recipe written down to share with you guys but when I initially made it I did not get the opportunity to fill them with this yummy cream filing like I wanted too. So, I decided to give it another shot and I am so happy that I did. It is sooo good! To be honest with you I am not big on “sweet treats” but these doughnots really hit the spot for me. I could not stop eating them! They are dangerously addictive.
When I initially thought of this recipe, I wanted to use a strawberry cream filling but as I was getting ready to prep I soon realized that the strawberries in the fridge went bad..SMH! I disappointedly searched for an alternate in the fridge and stumbled upon a jar of Guava jelly. Hmmm….Gauva Jelly Custard incorporated into a cream…Ok I am sold! I am not making this up, it literally happened this way. So there you have it a recipe that was not orginally planned but turned out pretty good if you ask me. Well I did try 3 of 4…!
I absolutely love guava. Growing up I ate and drank it (in the form of juice) a whole lot so I am no stranger to the taste. I enjoyed eating guava Jam/Jelly with homemade bread.
Want to know how much people around you love doughnuts? Shout out loud… Brioche doughnuts, anyone? It’s certainly a crowd pleaser. It has the perfect amount of flavor and fluffiness in one bite. Unbelievably delicious doughnuts filled with goodness! But don’t take my word for it without giving this recipe a try. They are simply irresistible.
Are you ready for this fluffy delight? Time to get frying!
- If you find that your dough is too sticky add a bit of flour then knead. If the mixture does not have enough milk add about 1-2 tbsp of lukewarm milk. You want to add 1 tbsp at a time then mix well.
- The oil should not be too hot when you lay the doughnuts because it will cook faster on the outside leaving the inside uncooked.
- Want your dough to rise a bit quicker? A little trick that I do is I turn my oven to 170 degrees (the lowest setting) preheat it then turn it off. Open the oven door for a few seconds to allow some of the heat to come out. Then place your dough into the oven; after about 15 minutes your dough will double in size. It’s important to do the lowest heat as you do not want it to cook.
- If you have a stand mixer this process is a lot easier but you can also do it by hand.
- I generally use bread flour for my doughnuts but you can also use all-purpose.
- I like my doughnuts a bit big but if you don’t you can get 5 doughnuts using this recipe.
Prep time: 1-1.5 hours Cooking time: 15 minutes
Serving Size: 4-5
- 1.5 cups all-purpose flour or bread flour
- 1 tsp + 1/4 tsp yeast
- 1/3 + ¼ cups Luke-warm milk
- 3 tbsp melted unsalted butter
- 1 egg
- ½ tsp salt
- 2 tbsp sugar + 1 tbsp to proof yeast
- 3 cups of oil for frying
- 2 cups of granulated sugar for coating doughnuts
- 2 cups carnation milk, divided
- 1 tsp unflavored gelatin
- 2 tsp guava jam
- 1 tbsp sugar
- 2 egg yolks
- 1 cup heavy whipping cream
- 2.5 tbsp cornstarch
- ¼ tsp salt
- Proof the yeast by adding 1 tbsp of sugar to lukewarm milk for 15 minutes.
- Into a stand mixer bowl or regular bowl mix together flour, salt and sugar.
- Add eggs, yeast mixture and melted butter. Mix for 8 minutes. Your dough should be stretchy and a bit sticky.
- Lightly flour your surface and form a dough ball.
- Allow dough to rest for at least 2 hours or until it doubles in size.
- Cut 4 square pieces of parchment paper. Then place onto a baking sheet.
- Punch the dough to release air then evenly section dough into 4 parts and form them into balls. Gently flatten the ball by placing the palm of your hand at the top then press down twice.
- Place the balls onto the baking sheet with parchment paper. Cover with clear plastic wrap then a kitchen towel and allow to double in size by placing in the warmest place.
- Once risen, heat up your oil in a skillet to 125 degrees.
- Carefully place doughnuts into the oil with parchment paper. One it is brown on one side, remove the parchment paper from underneath the donut then flip onto the opposite side.
- Drain the doughnut on a rack with paper towel. Then while it’s still hot cover with sugar on both sides.
- Repeat steps 10 & 11 for the remaining dough.
- Using a medium sized bowl, mix ½ of milk with gelatin and set aside.
- Into a pot whisk together sugar, cornstarch, egg yolks and salt. Then add the remaining ½ of milk.
- Turn your stove on to medium heat then continuously whisk until it thickens up. This process generally takes about 5 minutes. Remove from heat.
- Transfer into the bowl with gelatin mixture add Guava jam.
- Cover with plastic wrap to prevent a film from forming on top then place into the refrigerator.
- While that is cooling; whisk the heavy cream together with 1 tbsp sugar until stiff.
- Combine your guava custard mixture with your heavy whipped cream.
- Put into fridge until ready to fill doughnuts.
- Fill a pipe bag up with Guava cream. Using a small knife pierce the doughnots. Fill the center with a geneous amount of cream. Enjoy!