BRIOCHE DOUGH

1. In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
2. Add in the egg and egg yolk into the mixture and beat until completely incorporated.
3. In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
4. Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
5. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
6. Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.

ROASTED STRAWBERRY PUREE

1. Preheat the oven to 35o°F (180°C). Prepare a sheet pan lined with parchment paper.  
2. Mix together diced strawberries, granulated sugar, vanilla and salt. Spread the mixture onto the lined sheet pan. 
3. Bake for 25-30 minutes until the fruit and juices are bubbling. Allow to cool completely.
4. Transfer to a mixer jar and grind to a puree. Allow to chill until ready to use. 

STRAWBERRY CUSTARD CREAM CHEESE FROSTING

1. In a medium heatproof bowl, whisk the sugar, egg yolks, egg, cornstarch and salt together until smooth. Set aside.
2. In a medium saucepan, bring the milk and vanilla bean to a simmer. 
3. Remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. 
4. Immediately scrape the custard into a clean bowl and stir in cold unsalted butter cut into small pieces. 
5. Add in roasted strawberry puree and mix until combined. 
6. Transfer to an airtight container. Cover with a plastic film touching the surface of the custard to prevent a film from forming on top. 
7. Cream the cream cheese in a medium bowl until creamy. Mix in the roasted strawberry vanilla custard. Allow to chill until required. 

ASSEMBLY

1. Line a baking sheet with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom.
2. Place the rolled buns on the baking sheets, leaving adequate space in between.
3. Cover loosely with a plastic wrap. Allow to proof in a warm environment for 30-45 minutes or until puffy. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
4. While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment paper.
5. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
6. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a piping tip.
7. Transfer the strawberry custard filling into a piping bag fitted with a round attachment. Fill each doughnut with the filling, finishing with a little blob on the top. Decorate with small strawberry slices additionally. 
8. Doughnuts are best eaten on the day that they are made.