Step 1

In the bowl of stand mixer, add the warmed milk and 1/2 tablespoon of sugar. Whisk to combine. Next, whisk in the yeast.

Step 2

Allow yeast mixture to sit untouch for 8-10 minutes or until mixture takes on a foamy, bubbly appearance with a fermented aroma.

Step 3

In a medium mixing bowl, add all of the bread flour, 1 cup all-purpose flour, remaining sugar and salt. Whisk ingredients together to combine.

Step 4

In a seperate small dish/bowl, add and whisk the egg.

Step 5

With the dough hook attached, add whisked egg into bowl with the activated yeast and mix at medium speed (4 on stand mixer) to combine, about 30-60 seconds.

Step 6

Reduce speed on mixer to low (2 on stand mixer) and add dry ingredients into liquid mixture. Continue to mix on low until dough starts to come together and form into a ball, about 1 minute.

Step 7

At this point, start to add the softened butter 1 tablespoon at a time into dough allowing the previous piece of butter to be incorporated before adding and mixing the next piece of butter into dough.

Step 8

Increase speed to medium (4 on stand mixer) and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.

Step 9

If brioche dough is too soft and difficult to handle, add and mix in the remaining 1/4 cup (31 g) of all-purpose flour 1 tablespoon at a time. May not need to use all of the remaining flour, just enough to prevent dough from being too sticky and more manageable to work with. (Keep in mind that brioche doughs tends to be more soft due to the amount of butter mixed into dough and adding too much flour will result in less fluffy doughnuts. Dough is alot easier to work with after overnight refrigeration.)

Step 10

Grease a large mixing bowl with 1/2 teaspoon of oil and place dough in bowl.

Step 11

Use hand to turn and flip brioche dough in greased bowl. You want all sides of the dough to be coated in oil.

Step 12

Cover bowl with plastic wrap and place in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.

Step 13

Gently punch down dough, place a dampen sheet of paper towel over bowl and cover with plastic wrap. Refrigerate overnight. (Do not skip this step, brioche doughs require overnight refrigeration.)

Step 14

Cut a large sheet of parchment paper into 8 squares, about 3x 3 inches. It does not need to be precise. Individually arrange squares on a large baking sheet.

Step 15

Retrieve brioche dough from the refrigerator and transfer to a generously floured surface. Lightly flour the top of dough and use a bench scraper or sharp knife to cut into 8 equal pieces.

Step 16

Shape each piece of dough into a ball by rolling dough against a clean surface under a cupped hand.

Step 17

Place each ball of brioche dough onto pre-cut squares of parchment paper. Loosely cover with plastic wrap.

Step 18

Place baking sheet in a warm area of kitchen and allow balls of brioche dough to rest until doubled in size, about 60-90 minutes.

Step 19

As the shaped dough rest and rise, make lemon sugar coating by adding sugar and lemon zest into a shallow dish. Use a fork or fingertips (my preferred method) to incorporate the lemon zest into the sugar.

Step 20

Line a cooling rack with two layers of paper towels. Place cooling rack near side of the stove where doughnuts will be fried.

Step 21

Attach a candy/fry thermometer to a deep bottom medium sized pot. Fill pot with 6-8 cups of oil and heat oil under medium heat to 325-350F (163-177C). Carefully monitor oil. You do not want the temperature to go above 350F(177C).

Step 22

In batches of one to two, carefully place risen balls of brioche dough top side down into oil. Use kitchen tongs to peel parchment square off the back of dough. Fry brioche dough 1 1/2 – 2 minutes per side. Doughnuts will be a rich golden-brown color when ready.

Step 23

Using a slotted/spider spoon, transfer fried brioche doughnuts to prepared cooling rack and continue process until all the doughnuts are fried.

Step 24

Coat all sides of warm brioche doughnuts in sugar and place on a large serving plate/cooling rack until ready to fill with lemon cream filling.

Step 25

In a large chilled bowl, add the cold heavy cream. Using a hand-held electric mixer/whisk, whip the heavy cream to stiff peaks at high speed.

Step 26

With a rubber spatula, fold in half of the lemon curd into whipped heavy cream. Once fully incorporated, fold in the remaining curd.

Step 27

Alternatively, for a more stiff (firmer consistency) lemon cream, add cold lemon curd into bowl with cold heavy cream and whisk at high speed until stiff peaks form.

Step 28

Transfer lemon cream filling into a large pastry bag fitted with a round pastry tip. I used a 1A Wilton pastry tip.

Step 29

Using a small paring knife, make a slit into the top of each of the 8 doughnuts pushing the knife about 2/3 the way down into doughnuts. Take care to not have the knife go through the opposite end of doughnut.

Step 30

Pipe/fill each of the doughnuts with the lemon cream just until the filling starts to slightly pop out of slit opening. Doughnuts will start to feel slightly heavier once it is properly filled.

Step 31

Pipe a dollop of remaining lemon cream over the opening of each doughnut.

Step 32

Top each dollop of lemon cream with a small wedge of lemon and small mint leaf (optional). Serve.