Brioche Donuts

Brioche Donuts

Creating a unique and detailed Brioche Donuts recipe is a delicious task! Brioche, with its rich, tender

crumb, makes an exquisite base for donuts and adds a luxurious twist to a classic treat. This recipe is

designed to not only walk you through the process of making these delicious donuts, but also

immerse you in the joy of baking. Let’s take this culinary journey together step by step and make sure

you have all the pictures and instructions you need to create something truly special.

Ingredients

FOR THE BRIOCHE DOUGH:

• 500 g (4 cups) all-purpose flour, plus a little flour for dusting

• 10 g (2 teaspoons) instant yeast

• 100 g (1/2 cup) granulated sugar

• 10 g (2 tsp) salt

• 150 ml (2/3 cup) whole milk, warm

• 5 large eggs, room temperature

• 250 g (1 cup + 1 tbsp) unsalted butter, softened

FOR THE FILLING:

• Jam, chocolate spread of your choice or vanilla sauce

FOR FREEZING:

• 200 g (1 1/2 cups) powdered sugar

• 3-4 tablespoons milk or water

• 1 teaspoon vanilla extract (optional)

FOR FRYING:

• Neutral B. Rapeseed or vegetable oil

Equipment

• Stand mixer with dough hook

• Rolling pin

• Round donut cutter or two round cutters (one larger and one smaller)

• Deep fryer or pot

• Slotted spoon

• Cooling rack

Instructions

STEP 1: PREPARE BRIOCHE DOUGH

Mix the dry ingredients: In the bowl of the mixer, combine the flour, yeast, sugar and salt.

Add Wet Ingredients: Add the warm milk and eggs to the dry ingredients. Mix on low speed until well

combined.

Knead the dough: Increase the mixer speed to medium and knead the dough for about 5 minutes.

Add butter: Add the softened butter in small pieces and continue kneading until the dough is smooth,

elastic and pulls away from the sides of the bowl (about 10 minutes).First rising: Place the dough in a

greased bowl, cover with a damp cloth and let rise in a warm place for about 1-2 hours until it has

doubled in size.

STEP 2: SHAPING THE DONUTS

Rolling out the dough: Roll out the dough on a lightly floured surface until it is about 1cm thick.

Cut Donuts: Use a donut cutter to cut out shapes. Place the cut donuts on parchment paper, leaving

space between each donut.

Second Rise: Cover loosely with a clean kitchen towel and let rise again until risen, about 30

minutes.STEP 3: FRY THE DONUTS

Heat the oil: In a deep fryer or heavy pot, heat the oil to 350°F (175°C).

Fry donuts: Fry the donuts in batches, being careful not to overcrowd the pot. Fry each side until

golden brown, about 1 minute per side.

Drain: Using a slotted spoon, transfer the donuts to a cooling rack set on paper towels and drain.

STEP 4: FILLING AND GLAZING

Prepare the glaze: Mix the powdered sugar, milk (or water) and vanilla extract until smooth.Fill donuts:

Once the donuts have cooled, use a piping bag to fill them with the filling of your choice. Glaze : Dip

each donut into the glaze, allowing the excess to drip off, then return to the cooling rack to harden.

Serving Suggestions

Serve your brioche donuts fresh and enjoy the rich, delicate texture that contrasts with the sweet

glaze and delicious filling. They are perfect as a luxurious breakfast, snack or dessert that will impress

any guest.

Visual Guide

Step 1: A photo of the dough in the mixer, showing the soft and elastic texture.Step 2: A series of

photos illustrating the rolling, cutting and forming process.

Step 3: A video clip of the frying process, capturing the perfection of the golden brown color.

Step 4: High quality images of the filling and glazing steps, showing the shiny finish and tempting

fillings.

Conclusion Making

brioche donuts from scratch is a rewarding experience that produces delicious results. By following

these detailed steps and using the visual aids provided, you can create a batch of donuts that not only

taste amazing but also look professionally prepared.Enjoy the process and the delicious results!

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