Nutella-Stuffed Brioche Donuts 🍩 For the tangzhong:  1/4 cup (30g) all-purpose flour 2/3 cup (150g) milk For the dough:  3 1/2 (420g ) all-purpose flour 2 1/4 tsp (7g) instant yeast 1 1/4 tsp (8g) salt 3 1/2 tbsp (45g) sugar 1 1/2 tsp (10g) honey 1/4 cups + 1 tbsp (60g) softened butter 1 large egg + 1 egg yolk, room temp 100–120g warm milk (add more only if needed) 1 tbsp vanilla bean paste For the filling : Nutella, as needed  For frying: Neutral oil  For coating: Granulated sugar Method: For tangzhong, Whisk flour & milk in a saucepan until smooth. Cook over medium-low heat, whisking constantly, for 2–3 min until thick. Transfer to stand mixer bowl and cool until warm, not hot. Add warm milk, egg + yolk, vanilla, honey, sugar & yeast. Mix briefly. Add flour + salt and mix on low until shaggy. Knead on medium 8–10 min. Add butter 1 tbsp at a time, allowing each addition to incorporate. Knead another 5–8 min until smooth, elastic, glossy & stretchy. If too stiff, gradually add remaining milk. Windowpane: Stretch a small piece until thin enough to see light through without tearing. Shape into a ball, place in a lightly greased bowl, cover & rise in a warm place 1–1 1/2 hrs, or until doubled, puffy & airy. Gently deflate. Divide into 12–14 pieces (55–60g each for 14, 65–70g for 12). Shape into tight balls and place each on a small square of parchment. Cover and proof 45–75 min, until puffy & airy. A gentle press should slowly spring back. Don't overproof. Heat 2–3 inches oil to 325-330. Fry in small batches 2 - 2 1/2 min per side, maintaining 325–330°F, until golden brown. Drain briefly on a wire rack with paper towels underneath. While warm, generously coat in granulated sugar. Cool 10–15 min. Fill a piping bag with Nutella and use a small round tip. Make a hole in the side and pipe in the Nutella generously. #doughnuts #doughnut #Recipe — @iramsfoodstory sur TikTok