Wholemeal Spelt Brioche Doughnuts with Maple Glaze and Pecan Praline

Basically every weekend starts with our four year old begging (literally begging) to make brioche, in fact as he gets older this rather endearing habit has extended into the week. Although come to think of it, his only appearance throughout the whole brioche making experience is to first plant the seed of thought, declare his desired fillings (typically cooked apple and berry), and then to devour. He is never seen measuring flour, cracking eggs let alone washing dishes etc...far to engrossed with the lego table.

As a baker I am methodical and organised.....that is when I'm baking for someone else's birthday, wedding etc....At home, I tend to experiment, play around with flour ratios and flavour and texture combinations. Due to over 20 years of baking experience (I started baking solo at age 8) I'm fairly confident and I really enjoy playing with new grains, pushing my recipes and adapting other peoples recipes.

These brioche doughnuts are made with organic wholemeal spelt flour, they have a delicious crumb and a soft texture. I topped them with a maple syrup glaze and pecan praline. i'm gonna say it...they were perfect....especially with coffee....

Wholemeal Spelt flour Brioche Doughnuts with Maple glaze and pecan praline

  • 225ml organic whole milk
  • 1 1/2 tsp dried yeast
  • 2 cups organic white spelt flour
  • 1 1/4 cups organic wholemeal spelt flour
  • 1 1/2 tsp salt
  • 1/4 cup brown sugar
  • 2 small eggs
  • 70g butter
  1. Place the milk in a saucepan, heat until lukewarm, take off the heat and sprinkle the yeast on top and stir to dissolve.
  2. Place the flours, sugar and salt into the bowl of your stand mixer, using the dough hook attachment mix for a few minutes to combine. 
  3. Pour the yeast mixture and the eggs into the flour, and mix at a low speed to fully combine. 
  4. Stop the mixer, scrape down the sides and mix for a further 5 minutes on a medium speed. a shiny sticky dough should form. 
  5. Cut the butter into small pieces (I often soften mine further in the microwave) and add piece by piece to the dough, mixing until combined.
  6. Scrape down the sides of the bowl, cover with a tea towel and leave in a warm place until it has nearly doubled in size. 
  7. To make the doughnuts heat oil in a saucepan, about 3 inches deep. Heat the oil to 180 degrees C.
  8. cut out your doughnuts, if you don't have a doughnut cutter just use two circle cutters.
  9. Depending on the size of your pan drop a few doughnuts in the hot oil, you don't want them touching otherwise they are hard to flip and they may stick together. 
  10. Cook each side for about 2-3 minutes, until the dough is dark and crisp.
  11. Allow to cool on a wire rack with paper towel under neath.

Maple Glaze

  • 1 cup of powdered sugar
  • 1/4 cup pure maple syrup
  • water to loosen if required
  1. Place the powdered sugar in a bowl.
  2. Add the maple and stir to combine, add water to achieve the required consistency.