Brioche doughnuts with orange curd and latte ice cream

STEPS

1. Preheat oven to 180ºC. If your ice cream machine has a built-in compressor, turn on the ice cream machine to chill.

Brioche doughnut

1. Place milk and sugar into a small saucepan and warm over low heat, stirring gently until sugar has dissolved. Remove from heat and sprinkle yeast over warm milk.

2. Add the flour on medium speed and mix until combined and thick, about 3 minutes.

3. With the mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until the dough is smooth, shiny and elastic (about 5 minutes). The dough should be tacky but not sticky.¹

4. Turn the dough out onto a clean surface and knead for a few minutes by hand. Place dough in a lightly oiled large bowl, cover loosely, and leave to rise in a warm spot until doubled in size, about 1 hour.

5. Uncover and knock back dough by folding the dough back onto itself several times to remove air. Portion dough into 6 even portions and roll into balls, flattening them slightly. Place discs onto a paper lined baking tray until doubled in size again, about 1 hour.

6. Heat oil to 170ºC. Add doughnuts in batches, and deep fry until puffed and completely golden, turning over halfway to ensure even colouring, about 1 minute 30 seconds per side. Remove from the oil and set aside on paper towel.

Latte ice cream

1. Combine cream, milk and vanilla seeds in a small saucepan. Bring to a simmer over medium heat, careful not to boil.

2. Meanwhile, whisk yolks and sugar until pale. Pour 1/2 of the warm milk over the yolks and whisk to combine. Pour yolk milk mixture back into the saucepan of remaining milk mixture and add coffee. Place back over low heat and cook, stirring continuously, until slightly thickened. Strain through a fine sieve into a clean bowl and cool over an ice bath. Once cooled, transfer to pre-chilled ice cream machine and churn according to manufacturers instructions until set. Once set, transfer to the freezer until required.

Coffee crumb

1. Combine all ingredients in a food processor and blitz to a fine crumb. Spread crumb onto a paper lined baking tray and bake in the oven until golden brown, about 10-12 minutes. Remove from oven and set aside to cool.

Orange curd

1. Place egg yolks, sugar, zest, butter, and pinch of juice in a medium heatproof bowl and whisk to combine. Place in a double boiler over boiling water, and stir with a spatula until thickened and coating the back of a spoon.

2. Pass through a fine sieve and set aside to cool. Once cool, transfer to a piping bag and set aside.

Orange caramel glaze

1. Combine sugar with 2 tablespoons of water in a small saucepan and heat to a dark amber colour. Brush down the sides of the saucepan with a wet pastry brush to prevent crystallisation. Remove from the heat and add orange juice, butter, and zest and whisk to combine. Set aside, keeping warm.

Hazelnut Pistachio Crumb

1. Place toasted hazelnuts, pistachios and salt into a food processor and blitz to a fine crumb. Set aside.

Serving

1. To serve, divide coffee crumb between plates. Use the piping bag to fill each Brioche Doughnut with some crange curd. Dip doughnuts into the orange glaze then roll the top of each in hazelnut pistachio crumb. Place a scoop of latte ice cream to the side of the brioche doughnut. Finish with micro basil leaves and some gold dust.