Brioche Donuts
Made with eight simple ingredients, these soft and fluffy brioche donuts are easy to make and perfect for breakfast or dessert!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 110 g Whole milk (lukewarm)
- 50 g Granulated sugar
- 12.5 g Fresh yeast (Can be substituted with 5g (1.5 teaspoons) instant yeast)
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 250 g Bread flour (High protein content flour. Can be substituted with all-purpose flour.)
- ¼ teaspoon Salt
- 120 g Unsalted butter (room temperature, soft)
- 1.5 liter Vegetable or Canola oil (for frying)
Instructions
- 1
Prepare the dough
- 2
Start with mixing sugar with lukewarm milk then sprinkle yeast on top. Make sure the kitchen is nice and warm, and in 10 minutes the yeast should foam.
- 3
Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it together with the egg and egg yolk.
- 4
Mix in dry ingredients; flour, and salt, and start kneading until the dough comes together.
- 5
Slowly start to add in room temperature (soft) butter chunks piece by piece. Knead the dough for another 10 minutes on medium high speed until the dough becomes elastic and shiny and not sticky any longer.
- 6
Move the dough into a bowl and cover it with plastic wrap or a tea towel. Let it rise ideally in the fridge overnight or at room temperature for 1-2 hours.
- 7
After the dough has risen, knock the air out, gently knead the dough for a few seconds and divide it into 12 using a digital scale.
- 8
Form 12 balls with your hand and place them into square sheets of baking paper. Use a small amount of extra flour while shaping the dough, if needed.
- 9
Proof the dough for the second time now at room temperature. Proofing might take 1-2 hours depending on the temperature of your kitchen. Chose a warm spot but avoid direct heat and sunlight.
- 10
Once the donuts are nicely puffed up, heat vegetable oil in a heavy-bottomed pan over medium heat. The ideal oil temperature for baking donuts is 180C/356F or between 175-185C / 347-365F. Use a thermometer.
- 11
Depending on the size of your pan, place 3-4 donuts in the oil at a time, leaving enough space around them. Fry the donuts on each side for about 2 minutes or until nice and brown.
- 12
Place the fried donuts on a wire rack lined with paper towels to soak up any excess oil. Serve them fresh. Optionally, toss the donuts in granulated sugar or fill them with your favorite fillings eg. Nutella, jam, Bavarian cream, Pastry cream, etc.
- 13
Store the donuts in an air-tight container at room temperature for 1-2 days. Due to the butter content, these donuts will stay fresh longer, however, you can also warm them up for a few seconds in the microwave.