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Mango Glazed Brioche Donuts

on November 17, 2022

Mango Glazed Brioche Donuts

When I lived in NYC, there was a famous donut shop named Dough that I loved. They had these massive donuts that were incredibly soft & probably the best things I've ever eaten.

This recipe is an attempt to relive those memories, but with a twist. The other day I was craving a pineapple upside down cake, so I thought it would be fun to make a mango version.

Using dried mango from Mavuno Harvest I was able to feel like I was in the tropics enjoying perfectly fresh fruit. Not only did they add flavor, but the texture they created was awesome! 

 

Tools/Equipment Needed

  • Stand mixer (can do by hand if needed)

  • Small sheet tray w/ drip rack

  • Tongs or slotted spoon

  • Saucepan or stock pot

  • Whisk and spoon

Ingredients Needed

Dough

  • 550g (4 1/2 cups) all-purpose flour

  • 7g (2 1/4 tsp) instant yeast

  • 36g (3 tbsp) granulated sugar

  • 113g (1/2 cup) unsalted butter, softened

  • 2 tsp salt

  • 2 large eggs, room temperature

  • 2 large egg yolks, room temperature

  • 1 cup water

  • 1 tsp cinnamon

  • 1 tsp nutmeg

Mango Glaze

  • ¼ cup Mavuno Harvest Dried Organic Mangos

  • ¼ cup fresh or frozen mango chunks

  • ¼ cup water

  • ½ cup granulated sugar

  • 1 cup powdered sugar

Recipe for Dough

Step 1

Make sure your butter and eggs are room temperature before beginning.

Prepare your work station by gathering all of your ingredients and tools needed. Fit the stand mixer with the dough hook attachment.

Step 2

Combine flour, yeast, sugar, and salt. Also add cinnamon and/or nutmeg if you'd like even more flavor.

Once combined, add in water. Once a crumbly texture forms, add in egg yolks, one at a time. After the eggs have been emulsified, add in the butter in several batches.

Using the dough hook, mix on low-medium speed for around 12-15 minutes. If your dough seems too sticky, add a few grams of flour at a time to fix. Dough should form a ball and release from the sides. It should be able to stretch well without ripping.

Step 3

Lightly grease a separate bowl and allow dough to rise covered for 1-2 hours or until doubled in size. Leaving it in a warmer area of your home will allow it to proof faster.

Once risen, punch the dough down and dump it out onto the work area. Do not flour.

You can either roll it into a log shape and cut it with a knife, or just rip off small balls of dough. 

Step 4

Take your dough and form them into tight balls. Using a pinching method to get all of the seams shut and then roll with the palm of your hand on the work surface.

Using your palm, press down so they flatten out and use a cookie cutter to cut the center out. Reserve centers for donut holes.

Place the donuts on parchment paper. Cover with an inverted sheet tray and allow them to rise for 25-30 minutes.

Step 5

While the donuts are resting, fill your pot with oil. Do not overfill it as donuts will bubble and expand as they cook, but make sure you have enough oil so the donuts aren’t touching the bottom of the pot.

Heat the oil to around 360°. Any hotter and they will cook too quickly and the centers will be raw. Too cold and they will sink and soak up too much oil.

Place the donut in the oil and fry for about 1 minute, flip and fry for 1 more minute. Repeat this two times for a total of 4 minutes.

Remove your donuts from the oil and place them on a mesh rack with a sheet tray under it to catch any excess oil. Allow them to cool for 15 minutes.

Step 6

Either dip your donuts into the mango glaze or spoon it over top. Since I wanted more of an upside-down cake style desert, spooning it gave me the desired effect.

Allow glaze to harden, this can take 1-2 hours but is worth the wait as the sugar will create a coating that adds to the feel of the donut.

Recipe for Mango Glaze

Place your dried and fresh mangos in a saucepan, combine with water and granulated sugar.

On medium heat, cook down until syrupy consistency forms, around 12-15 minutes. We are creating a compote which will be used as the base of our glaze. Add water if it gets too thick.

Once mangos are cooked, puree or mash up as much/little as you want. I used a mortar & pestle because I wanted a rawer texture rather than a perfectly smooth one.

Combine mango compote with powdered sugar and whisk together. Add milk to thin out to desired consistency.

Prefer to Air Fry?

Can you air fry these bad boys? You sure can! They come out bit healthier and surprisingly awesome.

We didn't test a full-size donut, but this was a perfect experiment for our donut holes!

Preheat your air fryer to 350°. Allow your dough to rest and rise as before, but this time lightly coat with butter or a neutral oil. This will allow your donuts to get a better fry on them. Cook them for about 8-10 minutes, flipping them over half way through.

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