Cardamom and Rose Brioche Doughnuts with Dark Chocolate Glaze
With Spring right around the corner, I wanted to bake something with edible flowers but still incorporate dark chocolate and make sure that the flavors didn’t overpower eachother. I chose to make a vanilla and rose cream filled cardamom Brioche doughnut with a dark chocolate glaze. Its perfect because its not too sweet of a dessert, the doughnut itself is so light and airy and the addition of the filing and the dark chocolate just makes you jump for joy!
PREP TIME
4 hours
COOK TIME
20 minutes
INGREDIENTS
20
Serves: 8
Ingredients
Doughnuts
- 1/4 cup1/4 cup1/4 cup Granulated White Sugar
- 3/4 cup3/4 cup3/4 cup Milk, lukewarm, your choice of milk
- 2 tsp2 tsp2 tsp Active Dry Yeast
- 333 Eggs, at room temperature
- 500 gram500 gram500 gram All Purpose Flour, plus extra for dusting
- 1 Tbsp1 Tbsp1 Tbsp Rose Syrup
- 2 tsp2 tsp2 tsp Cardamom Seed, ground
- 2 tsp2 tsp2 tsp Vanilla Extract
- 100 gram100 gram100 gram Unsalted Butter, cut into cubes, room temperature
- 1/2 gallon1/2 gallon1/2 gallon Vegetable Oil
Vanilla Cream
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream), very cold
- 2 Tbsp2 Tbsp2 Tbsp Cane Sugar, add another tbsp for sweeter cream
- 1 tsp1 tsp1 tsp Vanilla Bean Pod
- 1.5 tsp1.5 tsp1.5 tsp Rose Syrup
Dark Chocolate Glaze
- 8 oz8 oz8 oz Dark Chocolate, Theo Chocolate 70% chocolate for baking bars (I used 85% but I really like dark chocolate, most people don’t so 70% is what I suggest you use
- 1/3 cup1/3 cup1/3 cup Heavy Cream (Whipping Cream)
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add sugar, yeast and the lukewarm milk to the bowl of your stand mixer. Allow the mixture to sit 5-10 mins or until the mix is foamy or starts to bubble.
- using the dough hook, Add the eggs, rose syrup, vanilla and cardamom to the yeast mixture. slowly add all the flour . After about 5 minutes, add the salt. Slowly incorporate the butter cubes and knead well until dough is glossy and smooth but be slightly sticky to the touch. Grease a large bowl and place the dough ball inside.
- Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size. Punch down the dough, then re-cover the bowl. If you have the time, after the first rise, Put the dough in the fridge to chill overnight. If you don’t that’s ok too.
- To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and cut the dough into even pieces. Shape each piece of dough into a smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. Leave plenty of room between the doughnuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Carefully remove the doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Fry, flipping once, until light golden brown, 2-3 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.
- To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until soft peaks start to form, turn off the mixer and all the vanilla bean, sugar and rose syrup—turn the mixer back on and mix until stiff peaks form. Spoon the cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut.
- To make the chocolate glaze. Combine the chocolate and milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and Let cool for about 5 minutes.
- Dip or drizzle the doughnuts in the glaze. Top with chocolate shavings and edible rose petals!
- Enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 2341 |
| Fat: | 248 g |
| Carbohydrates: | 40 g |
| Protein: | 12 g |
| Cholesterol: | 82 g |
| Sodium: | 26 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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