Brioche itself is an extravagant treat, but these brioche doughnuts elevate the legendary dough to a whole new level. Dense and light at once, and altogether rich and aromatic, these doughnuts are the ultimate confection. Pastry connoisseurs search high and low for brioche doughnuts, which patisseries usually sell out of within hours of making. Instead of joining in the hunt, try making them for yourself. This dough is easy and workable, much more so than other brioche recipes. This versatile recipe can take on many different variations: classic doughnuts, filled doughnuts, and doughnut holes. Try dipping them in homemade ganache, or filling them with apple pie jam.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Rise:: 8 hours
Total Time: 8 hours, 20 minutes
- 2 3/4 cups all-purpose flour
- 1/4 cup nonfat dry milk
- 3 tablespoons granulated sugar
- 1 teaspoons salt
- 1 tablespoon instant yeast
- 3 eggs, plus 1 egg yolk, beaten together (egg white reserved)
- 1/4 cup lukewarm water
- 10 tablespoons butter
How to make brioche doughnuts:
Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to fully complete the dough cycle before moving on to the next step.
Gather the dough into a ball place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl, and then allow the dough to rise for 45 minutes at room temperature. This will kick start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours, or overnight. Do not allow the dough to rise for more than 12 hours.
Gently stretch the dough out over a lightly floured surface. Roll it until it is 1/2-inch thick, and then cut the dough into the desired shapes with a doughnut cutter. Transfer the doughnuts to a parchment-lined baking sheet and allow them to rise for 1 hour.
Preheat the deep-frying oil to 350F. Fry the doughnuts in batches, two at a time, until they are golden brown on both sides. Drain the brioche doughnuts on clean paper towels and dust them with confectioners' sugar or dip them in warm ganache.