Brioche Donuts

Ingredients

The Base

• 120g warm milk
• 25g granulated sugar
• 1 1/2 teaspoons instant yeast or active dried yeast
• 375g all-purpose flour
• 2 large eggs
• 3/4 teaspoon salt

The Flavoring

• 50g unsalted butter, softened
• Vanilla extract (optional)
• 1/2 teaspoon nutmeg or cinnamon (optional)

The Topping

• Granulated sugar for coating
• Glaze (optional, for a sweet finish)

Instructions on the next page 👇👇

Directions

1. In a small bowl, start the dough by combining the warm milk and granulated sugar. Sprinkle the yeast on top and let it sit until frothy, about 5-10 minutes. This step is crucial; a tremendous rise in the dough depends on the yeast activating properly.

2. In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center of the mixture and pour in the frothy yeast mixture and the eggs. The beauty of this dough is the simplicity of mixing everything into a cohesive blend.

3. Mix until a dough forms. Transfer it to a clean work surface and knead for about 10 minutes until the dough is smooth and elastic. This process not only develops the gluten but also creates that signature brioche texture which is incredibly inviting.

4. Place the dough in a greased bowl and cover it with a cloth or plastic wrap. Set it aside in a warm area to let it rise until it has doubled in size, which should take about 1-2 hours. The waiting can be tough, but it’s a tremendous moment of anticipation as the dough transforms into something special.

5. Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out the donut shapes. Set these on a baking sheet lined with parchment paper.

6. Allow the donuts to rise once more for about 30 minutes. This second rise is essential to achieving that fluffy texture when fried.

7. While the donuts are rising, heat oil in a fryer or a deep pot to 350°F (175°C). Carefully place the donuts in the hot oil, a few at a time, frying until they are golden brown on both sides. Make sure not to overcrowd the pot, as this can affect the cooking temperature.

8. Once fried, transfer the donuts to a plate lined with paper towels to drain excess oil. While they are still warm, roll them in granulated sugar, or dip them in glaze if you prefer a sweet finish.

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