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Strawberry Matcha Brioche Donuts

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Level: Intermediate

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Description

Strawberry Matcha Brioche Donuts.

Ingredients

  • ¾ cups Lukewarm Water
  • ½ Tablespoons Active Dry Yeast
  • ¾ Tablespoons Salt
  • 4  Eggs, Lightly Beaten
  • ¼ cups Honey
  • 12 Tablespoons Butter, Melted
  • 3-¾ cups Flour
  • ⅓ cups Sugar, Plus 1 Teaspoon, Divided
  • 1 teaspoon Matcha Powder
  • 1 cup Strawberries, Diced
  • 2 teaspoons Lemon Juice
  • Canola Oil, For Frying

Preparation

In the bowl of an electric mixer fitted with a paddle attachment, combine lukewarm water, yeast, salt, eggs, honey and butter. Sprinkle flour over the wet ingredients and mix on low speed until just combined (dough will be a bit lumpy).

Cover the bowl loosely with plastic wrap and allow dough to rest at room temperature for 2 hours, then cover tightly and refrigerate overnight (no more than 12 hours).

When ready to fry, remove dough from refrigerator and roll into a ½-inch thick rectangle on a lightly floured surface. Using a 3-inch round cutter, stamp out about 12 rounds. Allow dough to rest on a lightly floured surface for 15 minutes.

Add 1/3 cup sugar and matcha powder to a bowl and whisk until evenly combined. Set aside.

Toss together strawberries, remaining 1 teaspoon sugar and lemon juice in a separate bowl and set aside.

Pour oil into a Dutch oven or deep heavy bottomed pot at least 2 inches deep. Heat oil to 350°F and fry donuts in batches, taking care not to overcrowd the pot and maintain oil temperature. Fry donuts for about 1 minute on each side or until golden brown. Drain on a cooling rack set over paper towels to cool slightly, then coat with matcha sugar while still warm. Allow to cool completely.

Using a small paring knife, cut the tops out of each donut in a circular shape, leaving the bottoms intact. Spoon strawberry filling into the gaps.

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