Brioche Donuts


Aug 22, 2023

1 min read

Peanut Butter Mousse:
    450 gr Anchor Cream
    2 gr Vanilla paste
    60 gr Icing sugar
    200 gr Anchor Cream Cheese
    200 gr Peanut butter
Peanut Brittle:
250 gr Caster sugar
200 gr Mainland Unsalted Butter
80 gr Glucose syrup
5 gr Flaky sea salt
320 gr Peanuts
Peanut Butter Mousse:
  1. Whisk 300g of cream, the vanilla & sugar together.
  2. Soften the cream cheese and beat until smooth.
  3. Whisk in the remaining runny cream and then the softened peanut butter.
  4. Fold in the whisked cream.
Peanut Brittle:
  1. Place the butter, salt, sugar & glucose into the pot.
  2. Cook over a low heat, stirring gently until the mixture is smooth – then stir in the chopped peanuts.
  3. Spread onto a silicon sheet and bake at 180°C for approximately 10–12 minutes or until caramelised.
  4. Allow to cool before crushing into small textured pieces and store in an airtight container.
  1. Cut brioche donut blanks and pipe some dulce de leche onto the base of each donut.
  2. Pipe the peanut butter mousse on top of the dulce de leche and sandwich the 2 halves together.
  3. Decorate as desired.
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