Brioche Donuts Recipe

Method

Place the flour, yeast, 3 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter and water.
540 grams all-purpose flour spooned and leveled, 7 grams instant yeast, 36 grams granulated sugar, 1 tsp fine sea salt, 2 large eggs room temperature, 2 large egg yolks room temperature, 113 grams salted butter softened, 240 mL water
Once they’re all combined, turn the mixer to medium-low speed and allow it to knead the dough for 10 to 15 minutes, or until the dough begins to peel itself away from the sides of the bowl and forms a ball around the hook attachment.
If this doesn’t happen within the kneading time, the dough is too sticky; add 1 to 2 tablespoons (7 to 14 g) of flour and continue to knead until the dough comes together.
Test the strength of the dough by stretching a piece of dough between your fingers. The dough should stretch thin enough to let light through before tearing.
Push the dough to one side of the bowl, grease the open side of the bowl, then repeat with the other side. Cover the bowl with plastic wrap.
Place the bowl in a warm environment, in the sunlight or on a stovetop warming zone, and allow it to proof until it’s doubled in size; this may take anywhere from 1 to 2 hours.
Line two baking sheets with 16-20 4x4” parchment paper squares, and lightly flour a work surface.
Once the dough has doubled in size and is really fluffy, punch it down and turn it over onto the prepared work surface,
Split the dough in half. Gently roll each half into a log, and cut each log into 8-10 chunks (you can weigh them to make sure they’re even if you want, I just cut the log in half, then each side in half and in half again).
Roll each chunk into a tight ball and place the chunks on the prepared baking sheets. Cover the baking sheets with plastic wrap, and place them in a warm environment to proof for 30ish minutes, until they puff up slightly more.
Prepare for frying the donuts by lining two cooling racks with paper towels and spreading the sugar and cinnamon and/or vanilla powder in a bowl.
200 grams granulated sugar for topping, 1 tsp cinnamon and/or 1/2 tsp vanilla powder
Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360F (182C) on a candy thermometer*, then lower the heat to medium. Use the thermometer to keep the oil within 10 degrees of 360F (182C).
48 oz canola oil or sunflower or vegetable oil
Depending on the size of your pot, place two to four donuts in the oil at a time, being sure to leave space around them. Fry the donuts on each side, turning the donuts with a slotted spoon, for 1 to 2 minutes, or until they are browned.
If it is taking longer than 2 minutes to brown one side of the donut, increase the heat just a little. Work quickly, and avoid having an empty pot, so the oil doesn’t burn.
Place the fried donuts on the prepared racks. While they’re still warm, toss the donuts in the sugar. Serve warm or let them cool completely to room temperature if filling the donuts.

Equipment

Ingredients

Brioche Donuts

Method

Nutrition