Tender Fluffy Brioche Donuts
Homemade fluffy yeast donuts made with a buttery brioche dough that can be rolled in sugar or filled with jam.
Servings: 10 donuts
Ingredients
Dough
- 7 grams instant yeast
- 25 grams granulated sugar
- 120 grams whole milk slightly warm
- 100 grams unsalted European style butter (82% butterfat) melted
- 100 grams eggs
- 1.5 tsp vanilla bean paste
- 380 grams all purpose flour 11-11.7%
- 7 grams fine sea salt
Frying Oil
- 1000 grams/ml neutral oil (vegetable, canola, or sunflower)
Topping
- granulated sugar
Vanilla Glaze
- 110 grams powdered sugar
- 25 grams golden syrup or honey
- 25 grams milk warm
- 1 tsp vanilla extract
Instructions
Make the Dough
- In the bowl of a stand mixer, gently hand whisk together the yeast, sugar, milk, melted butter, eggs, and vanilla.7 grams instant yeast, 25 grams granulated sugar, 120 grams whole milk, 100 grams unsalted European style butter (82% butterfat), 100 grams eggs, 1.5 tsp vanilla bean paste
- Add in the flour and salt. Using the dough hook attachment on medium-low speed (Number 3 on a KitchenAid), mix until all the flour is absorbed and you have a soft, rough dough. About 2 minutes.380 grams all purpose flour, 7 grams fine sea salt
- Increase the speed to medium (Number 5 on a KitchenAid) and knead the dough until it becomes, smooth, strong, and passes the window pane test. About 5-6 minutes. Take a bowl scraper and scrape the dough from the sides and off the hook halfway through.
- The dough should pull away from the sides of the bowl, clinging to the dough hook and just the bottom of the bowl. This is a soft dough that will be lightly tacky, not sticky. To check if the dough is ready, tear off a small piece and carefully spread it out between your fingertips. If it becomes translucent without easily tearing it has developed enough gluten as is good to go. If not, mix for another minuter and check again.
- First Proof: Turn the dough out onto your countertop (no flour) and gently shape it into a ball. Lifting and tucking the dough underneath itself. Transfer to a lightly greased bowl and cover with plastic wrap. Set the bowl aside and let the dough proof at room temperature until doubled in size. About 1-2 hours.
Shape and Second Proof
- Before rolling out the dough, line a large pan with 4x4-inch squares of parchment paper.
- Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top and press the dough flat with your hands to remove the gas. With a rolling pin, roll out the dough to 1/2-inch thickness.
- Take a 3.5-inch round cutter and cut out eight circles. Leave them whole for donuts you would like to fill. Or take a 1-inch cutter and cut a hole in the center of each circle. Carefully place each donut onto a square piece of parchment paper.
- Pack the dough scraps back together and shape into a smooth disc. Let rest for 10-15 minutes to let the gluten relax or the dough will spring back. Roll out to 1/2-inch thickness and cut two more donuts. Transfer to individual squares of parchment paper. Save any weird shaped scraps and fry them as small bite sized snacks.
- Loosely cover the tray of donuts with plastic wrap. Let rest until visibly puffy and almost doubled in size. This can take anywhere from 45 min to 1.5 hrs depending on how cold it is in your kitchen.
- To check if the dough is fully proofed, gently press your fingertip into the side of a donut. The dough should fill back in slowly and leave a small indent. If it springs back immediately it needs a little more time.
Fry Donuts
- While the donuts are puffing up, prepare your fry station.
- Place two baking pans near the stovetop lined with paper towels. Set a medium sized bowl filled halfway with granulated sugar for coating close by.
- Fill a heavy bottom pot or deep stainless steel pot with 3-inches of neutral oil. Fit with a thermometer to check temperature.1000 grams/ml neutral oil (vegetable, canola, or sunflower)
- Heat the oil on medium heat until it reaches between 340℉-350℉ (170℃-180℃). This is the optimum heat range for frying donuts. Any colder and they won't puff or cook, absorbing a lot of oil. If the temperature gets hotter, the outside of the donut will burn and the inside will be raw.
- When the donuts are ready and the oil is the right temp, carefully add 2-3 donuts on their parchment paper to the hot oil. Careful not to crowd them. I like to fry a single donut first to test the oil and timing needed.
- Use tongs or kitchen tweezers to jiggle away and discard the paper squares after they hit the oil.
- Fry the donuts about 60-90 seconds on each side. Use a slotted spoon to gently flip them over. The dough will puff up and bob in the oil. When it's flipped you'll notice a light colored saturn ring or belt around the center. This is a sign of properly proofed dough.
- Using a slotted spoon carefully remove donuts from the oil and place them on the paper towel lined trays.
- While they're still warm gently coat in granulated sugar or let cool completely for a sugar glaze.granulated sugar
Optional Vanilla Glaze
- Combine all ingredients into a bowl and stir until smooth. Place in a shallow bowl and dip the top of warm donuts then nvert donut on a plate glaze side up to set.110 grams powdered sugar, 25 grams golden syrup, 25 grams milk, 1 tsp vanilla extract
Notes
Ingredients Used:
- Flour: Gold Medal Flour, King Arthur All Purpose Flour, and French Farine T55
- Butter: European Style President Unsalted Butter 82% butterfat