Yuzu Olive Oil Cream:
⅓ cup yuzu juice (90 grams) (We love YUZUCO !!)
½ cup granulated sugar (100 grams)
2 large eggs (100 grams)
1 ¼ stick unsalted butter, frozen + cubed (150 grams)
¼ cup Drizzle (50 grams)
¾ cup heavy whipping cream (200 grams)
Olive Oil Brioche Dough:
3 cups bread flour (365 grams)
¼ cup granulated sugar (50 grams)
2 teaspoons salt
1 ½ teaspoons active dry yeast
3 large eggs (150 grams)
½ cup water, cold (130 grams)
1 stick unsalted butter, cold and cubed (115 grams)
¼ cup Sizzle (50 grams)
1 ½ cups granulated sugar
Zest of two yuzu
Active Time: 2 hours
Full Time: 24 hours
Start with your yuzu cream. Fill a pot with about an inch of water and bring it to a simmer over medium heat.
Meanwhile, in a bowl large enough to fit over the pot of water, whisk together the yuzu juice, sugar, and eggs until homogenous.
Place the bowl over the pot of water. This is going to gently heat the curd to avoid scrambling the eggs.
Whisk constantly. You’ll cook until the curd thickens and the tines of the whisk leave behind a trail. Be sure to whisk during the entire cooking process to avoid curdling the eggs. Over cooking the eggs to the point where they scramble will leave the curd with an eggy and undesirable taste.
Once thickened, strain the curd into another bowl. This step is just to catch any bits in the off-chance you slightly scrambled the eggs.
Immersion blend it for about a minute to cool it down slightly. (This can also be done in a blende - just strain into the blender instead of a bowl in step 5!)
At this point you’ll begin to add your frozen butter a cube at a time. With each addition of butter you’ll immersion blend it until incorporated. Using the cold butter will cool the curd down and is also helping to achieve a better emulsification of the butter to get an ultra creamy texture.
Once all the butter has been added you should be left with a super creamy curd.
Transfer to whatever container you wish to store it in. Cover directly with plastic wrap to avoid a skin from forming.
Store in the fridge overnight.
Whisk together the heavy cream and Drizzle oil until stiff peaks form. Add in the chilled curd and whisk gently until combined. Load into a piping bag to fill the donuts.
Now get to making your donuts! Add the water, sugar, Sizzle, yeast and eggs to the bowl of a stand mixer. Give it a little whisky whisk to combine everything.
To that add the bread flour and salt.
Mix using the dough hook on low speed-medium speed until the flour is hydrated and a shaggy dough forms.
Add the cold cubed butter to the mixer.
Allow to mix on medium speed until the dough is no longer sticking to the sides of the bowl and begins to form a ball around the hook. This can take anywhere from 25-30 minutes depending on the power behind your mixer.
To know when the dough is nice and ready, do a window pane test to ensure proper gluten formation.
Once the dough is ready, shape it into a nice little ball and place it in a lightly oiled bowl covered with plastic wrap or a tea towel to proof at room temp for 2 hours or until doubled in size.
Once doubled, punch the dough down. Cover with plastic and place in the fridge to ferment overnight. I wouldn’t recommend the tea towel for the fridge ferment as air can enter and dry out the dough.
The next day, turn the dough out onto a floured surface. Portion the dough into 70 gram pieces. Shape each piece into a round taut ball making sure the bottom is sealed. Pinch is closed if ya have ta!
Place the donuts on a parchment lined tray 2 inches apart and cover with a tea towel or plastic wrap and allow to proof for about 1 ½ hours or until they have risen by about 75%. You’ll know they’re ready when you give them a light tap with your knuckle and the indent rises back up slowly!
About 30 minutes before your donuts are done proofing heat a neutral oil. I like using canola, in a heavy bottomed pot at least 3 inches deep. Or if you have a table top fryer, use that! Heat on medium until the oil registers 360 F.
Once perfectly proofed, drop the donuts into the hot oil a few at a time. Avoid overcrowding the pot. Fry on the first side for 2 minutes before flipping the donuts with a fork or chopsticks, fry on the other side for another 2 minutes before flipping the donuts back to the first side to fry for an additional 30 seconds. If any large bubbles form on the donuts. Pop them with the tines of the fork to promote even frying.
Allow donuts to cool on a cooling rack over parchment lined trays (this makes clean up a little easier later) for 10 minutes before tossing in yuzu sugar.
For the yuzu sugar: grate the zest of 2 yuzu into 1 ½ cups granulated sugar. Use your fingers to massage the zest into the sugar.
Once sugared, pierce the tops of the donuts with a knife. Using a piping bag fill the donuts with the yuzu cream. Top with a few dots of Drizzle, and enjoy!