INGREDIENTS

• Brioche Dough
• • 3 Tbsp whole milk
• • 7 gram sachet of instant yeast
• • 2 cups plain flour
• • ¼ cup granulated sugar
• • ½ tsp sea salt
• • 3 large eggs, at room temperature
• • Seeds from 1 vanilla bean pod
• • 1 stick unsalted butter, very soft at room temperature
• • 2 pints neutral oil, for frying
• Matcha Glaze
• • 4 cups white chocolate, finely chopped
• • ½ cup heavy cream
• • 1 – 2 Tbsp Aiya Culinary Grade Matcha
• • 1 ½ tsp neutral oil

DIRECTIONS

• Brioche Dough
• 1. Place the milk in a small saucepan set over low heat, Heat, until it is lukewarm in temperature. Remove the saucepan from the heat then using a fork, gently whisk in the yeast until it is evenly distributed. Set the mixture aside to prove until foamy, about 5 minutes. Stir occasionally.
• 2. Put the flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine. Increase the mixer speed to medium-low and pour in the yeast mixture. Mix to form a rough, shaggy dough, about 4 minutes. Increase the speed to medium and add in the eggs, 1 at a time, beating well after each addition. Add in the vanilla bean seeds. Let the mixer knead the dough until it is smooth and combined, about 4 more minutes.
• 3. Add in the butter, 1 Tbsp at a time, until it is all incorporated. Knead on high speed until the dough is smooth and velvety, 8 minutes.
• 4. Place the dough in a lightly greased bowl and cover it with plastic wrap. Place the bowl in a warm draft-free area until the dough has doubled in sized, about 2 hours. When the dough has risen, knock it back in its bowl then re-cover the bowl and set it in the refrigerator to chill for at least 6 hours, but preferably 24 hours. This slow rising process will allow the dough to develop a more intense flavor, and a softer texture.
• Donuts
• Transfer the chilled dough onto a lightly floured work surface. Roll it out with a lightly floured rolling pin until it is about 10½” wide and about ½” thick. Using a circular donut cutter (2¾”), cut out as many donuts as you can. Re-roll the remaining scraps and again, cut out as many donuts as you can. Set the donuts aside on a baking tray lined with parchment paper and loosely cover with plastic wrap. Place the tray in a warm place to proof for 1 hour.
• Frying
• 1. When the donuts have risen, pour the oil into a large and deep saucepan. Heat, over a medium-low temperature until it reaches 350°F. Watch the temperature closely! The pace should quicken as it nears close to temperature.
• 2. Gently pick a donut up and place it in the oil. Fry on one side for 2 minutes then flip with a metal strainer or spatula and fry on the other side for a further 1 minute or until golden brown all over.
• 3. Remove the donut and let it cool on a kitchen paper towel lined baking tray whilst you repeat with the remaining donuts, making sure to fry no more than 3-4 at a time. Set the donuts aside whilst you make the Matcha white chocolate glaze.
• Matcha Glaze
• 1. Place the finely chopped white chocolate and cream in a medium sized heat-proof bowl set over a saucepan of barely simmering water and on medium-low heat. Do not let the water touch the base of the bowl.
• 2. Add in the Matcha and oil. Stir with a rubber spatula, until the mixture is smooth and emulsified. It should be a pourable consistency but if it is not add a bit more warm cream until it flows smoothly.
• 3. Remove from the heat and immediately dip or pour the glaze evenly over the brioche donuts. Let sit for 10 minutes until the glaze is just beginning to set before serving.