Brioche Doughnuts Recipe

Brioche doughnuts, often called brioche doughnut rings, are a delightful and rich variation of traditional doughnuts. Here’s a recipe for making brioche doughnuts:

Ingredients:

FOR THE BRIOCHE DOUGH:

• 1/2 cup warm whole milk (about 110°F or 43°C)
• 3 tablespoons sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup unsalted butter, softened but still cool

FOR FRYING:

• Vegetable oil, for frying

FOR COATING:

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon (optional)

Instructions:

1. Activate the Yeast:
   • In a bowl, combine warm milk and sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for about 5-10 minutes until it becomes foamy.
2. Prepare the Dough:
   • In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
   • Add the activated yeast mixture and eggs to the flour mixture. Mix until a shaggy dough forms.
3. Incorporate Butter:
   • Add softened butter gradually, one tablespoon at a time, until it is fully incorporated. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
4. First Rise:
   • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Shape the Doughnuts:
   • Turn the risen dough out onto a floured surface and roll it out to about 1/2-inch thickness.
   • Use a doughnut cutter or two round cutters (one larger for the outer edge and one smaller for the inner hole) to cut out doughnut shapes.
6. Second Rise:
   • Place the cut doughnuts on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 30 minutes to 1 hour.
7. Heat Oil for Frying:
   • Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
8. Fry the Doughnuts:
   • Carefully place a few doughnuts at a time into the hot oil. Fry each side until golden brown, which should take about 1-2 minutes per side.
9. Drain and Coat:
   • Remove the doughnuts from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
   • While the doughnuts are still warm, roll them in a mixture of granulated sugar (and cinnamon, if desired) until well coated.
10. Serve:
    • Serve the brioche doughnuts warm and enjoy!

These brioche doughnuts are rich, tender, and have a buttery flavor. Feel free to get creative with toppings or fillings if you desire. Enjoy them as a special treat for breakfast or dessert!