Brioche Doughnuts with Matcha White Chocolate Glaze

Brioche Doughnuts with Matcha White Chocolate GlazeBrioche Doughnuts with Matcha White Chocolate Glaze

December. This heart full of tears and of night.” – Albert Camus, Notebooks.

The tree is up. The balsam branches wildly twinkled with warm lights, hints of gild. There’s tapered candles, and wood, woven stockings hung on brass animal-esque ornaments. I could go on and on, but I won’t. It’s become hard to embrace the Christmas season. Not, because I don’t love it…I do, trust me, I do. It’s more that, lately, I’ve been feeling like there’s something missing, something I’m so desperately desiring to experience.

It’s those traditions that evoke a ferocious bestial sense of comfort in the dead of winter. Watching friends on the other side of the world be coated in vast blankets of snow. The smell of a tree, a real tree. Gatherings by the fire in the hearth. Fog. The evergreen wreaths. Baking with all the aromatics – citrus, spices and herbs whilst being surrounded by the heat of the oven and chill of first frost. 

Brioche Doughnuts with Matcha White Chocolate GlazeIt could be down to an inmost fear of missing out. A desire for greener (in this case, cooler) pastures, an experience so far from my come-accustomed own. I’ve done the Australian Christmas. Oh boy, I’ve done it. This perpetually hot climate, seems to negate anything cozy.  It’s in my nature to be hopelessly bent and restless. And it’s time for something else. Even if it’s just the winter baking that I get behind. I definitely can get behind that.

Brioche Doughnuts with Matcha White Chocolate GlazeBrioche Doughnuts with Matcha White Chocolate Glaze

These Brioche Doughnuts with Matcha White Chocolate Glaze were created with the idea in mind that new traditions can be just as consoling too. Brioche, always. Deep-fried brioche forever. They’re fluffy, crisp on-the-outside and soft on-the-inside. Coated in the most sticky-sweet matcha and white chocolate glaze too, with the addition of Aiya cooking grade Matcha only making them better too.

Brioche Doughnuts with Matcha White Chocolate Glaze

Brioche Doughnuts with Matcha White Chocolate Glaze are worthy of a celebration. The looming date of Christmas is rapidly approaching and I still haven’t decided which dessert way to swing on the impending day. Doughnuts seem a good choice, doughnuts are always a good choice. You can make the brioche dough the night before then fry them in the morning. You could coat them in a cloud of a matcha powdered sugar instead of the glaze too. They’ll probably look all the more festive. Or do both, I won’t judge.  

Brioche Doughnuts with Matcha White Chocolate Glaze

*This post is sponsored by Aiya Matcha, as always all opinions are my own.

Brioche Doughnuts with Matcha White Chocolate Glaze
 
Ingredients
For the brioche dough:
  • 45 millilitres (1.6 ounces) whole milk
  • 7 gram (.25 ounce) sachet of instant yeast
  • 250 grams (8.8 ounces) plain flour
  • 50 grams (1.8 ounces) granulated sugar
  • ½ teaspoon sea salt
  • 3 large eggs, at room temperature
  • seeds from 1 vanilla bean pod
  • 125 grams (4.4 ounces) unsalted butter, very soft at room temperature
  • 1 litre (39 ounces) neutral oil, for frying
For the glaze:
  • 400 grams (14.1 ounces) white chocolate, finely chopped
  • 125 millilitres (4.4 ounces) heavy cream
  • 1-2 tablespoons (depends on personal taste) Aiya cooking grade Matcha
  • 1½ teaspoons neutral oil
Instructions
For the brioche dough:
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. 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:
  1. 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.
  2. 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.
  3. 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:
  1. 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.

 

13 Comments

  • Reply Natasha @ Salt & Lavender December 28, 2016 at 11:01 pm

    These are beautiful! And what a wonderful flavor combination. Hope you had a good Christmas. I always feel like something is missing around this time of year. I guess it’s a time of reflection for many people. XOXO

  • Reply Becky Winkler (A Calculated Whisk) December 23, 2016 at 12:22 am

    These are just gorgeous! I love the idea of pairing earthy matcha with sweet white chocolate.

  • Reply Beeta @ Mon Petit Four December 22, 2016 at 6:41 pm

    While it definitely gets cool here in California during this time of the year, I can relate to your experience in the sense that I’ve always had to go up to the mountains or another state for a “white” Christmas! I always wonder how it feels for Australians when they see other parts of the world doing the whole build a snowman, make hot cocoa, bundle up shebang.

    These donuts are gorgeous, and so very festive! <3

  • Reply FoodGeekGraze December 22, 2016 at 3:00 pm

    and since i am diving back in with brioche… why not deep-fried, as well? yes, yes, yes, please. thank you so very much for feeding my tummy and heart, thalia!!!

  • Reply Ruby & Cake December 17, 2016 at 7:55 am

    Girl you are saying everything I am feeling right now (and much more eloquently I might add) I want snow and fir and hot chocolates. Im feeling exhausted by the heat and the commercialism. I love the brioche donuts, they remind me of festive christmas wreaths. Beautiful!

  • Reply Mary Ann | The Beach House Kitchen December 16, 2016 at 8:37 pm

    These look just delicious Thalia! Love the pretty green color for the holidays! Bet they taste wonderful.

  • Reply rebecca@figsandpigs December 16, 2016 at 8:21 pm

    These look incredible Thalia. Loving your donut ring cutter too. Hope you have a lovely Christmas.

  • Reply Angela - Patisserie Makes Perfect December 16, 2016 at 10:39 am

    These have such a beautiful green colour and your brioche dough before baking look perfect!

    I love your doughnut cutter, it even does the hole – so cute.

    I really need to try making brioche doughnuts, they look divine. Have a wonderful Christmas Thalia!

  • Reply Bintu | Recipes From A Pantry December 15, 2016 at 11:52 pm

    My gosh, I could dig right in.

  • Reply Sam December 15, 2016 at 7:26 am

    Beautiful! Im loving Matcha at the moment but still trying to track down the ultra lumo green variety.

  • Reply Tori//Gringalicious.com December 15, 2016 at 1:31 am

    Oh, these look and sound wonderful, Thalia! I must try them sometime soon!

  • Reply Sarah December 15, 2016 at 12:48 am

    Oh my gosh these look incredible! I have to say, as a fellow blogger I love the way that you write! You are able to so easily paint a picture of your emotions and experiences – it’s very lovely to read!

  • Reply Sarah | Well and Full December 14, 2016 at 10:30 pm

    I can’t imagine what it’s like to have summer weather when it’s Christmastime. It just seems so … incongruous, you know? I feel like Christmas isn’t Christmas without the snow and pine trees and cold air. So I understand where you’re coming from. Sending some chilly, Christmas-y vibes your way!

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