Bee Pollen Pistachio Cardamom Brioche Donuts

Dough:

1. Add sugar & yeast to lukewarm water in a bowl (below 95F). Let sit for 10 minutes or til yeast bubbles. Cut butter into cubes.
2. Add flour, eggs, salt, rum and lemon zest & yeast mixture in a large bowl. Knead well or use a standing mixture. After about 5 min. Slowly add butter cubes & knead with your hands or in a stand mixer til the dough is glossy/smooth.
3. Cover bowl with cling film & leave to proof at room temp for about 2 hrs or til doubled in size (leave in oven if house too cold). Punch down dough, then re-cover bowl. Put in fridge to chill for 12-16 hrs or overnight.
4. Cover surface with a little flour. Roll out dough. Use a circle cutter/cup to cut circles in dough & place the circle dough on a parchment paper. Leave room between the doughnuts to proof for 2 hrs or until about doubled in size.
5. Fill a large pot with oil. Heat oil to 330-350°F. Carefully remove doughnuts from baking tray & put them into the oil. Fry for 2-3 min on each side til golden brown. Remove from oil & place on a tray lined with paper towels or on a wire rack. Set aside.

Filling:

1. Whisk together sugar, cornstarch, vanilla, salt, milk, eggs & cardamom in saucepan over low-medium heat. After mixed, add butter & continuously stir over medium heat til mixture has thick consistency. Set aside to cool.
2. Fill a piping bag with cooled filling. Use a stick to poke a hole in the donut & create space. Fill donuts with piping bag.

Glaze/Topping:

1. Mix confectioner sugar, milk & vanilla over low-medium heat til all sugar dissolves.
2. Dip donuts into glaze & set on drying rack. Immediately sprinkle bee pollen & crushed pistachios before glaze hardens.