Brioche Donuts

• порції: 15 donuts
• активний час: 20 minutes
• загальний час: 3 hours 20 minutes

Інгредієнти

540g (4½ cups) bread flour

240mL (1 cup) warm milk

2 large eggs + 1 egg yolk, room temperature

114g (½ cup) unsalted butter, softened at room temperature

36g (3 Tbsp) granulated white sugar

7g (2 tsp) instant yeast (see note for active dry yeast)

3g (½ tsp) sea salt

Neutral oil like vegetable, canola or sunflower (for frying)

1 cup sugar (additional, set aside for tossing)

Напрямки

Before you begin

Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. Use metric measurements and weigh the dry and wet ingredients for best accuracy as my recipe. Toggle back and forth between US Customary and Metric measurements in the ingredients section above.

Make the dough

In a stand mixer bowl, add flour, 2 Tablespoons sugar, yeast and salt. See notes below if using active dry yeast. Use the dough hook attachment and while the mixer is on, add warm milk, eggs and softened butter, one tablespoon at a time.

Mix on low speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. If it's sticky, add a few spoonful of flour and continue to knead until the dough comes together. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.

First rise

Let it rise in a warm spot at room temperature for at least 1 ½ hours. This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.

Shape the dough

Punch the dough down. Divide into 12 pieces for extra large donuts, 15 pieces for large donuts or 20 equal pieces for medium donuts.

Working with one piece of dough at a time, pinch the edges into the middle, forming a small pouch. Place the ball of dough, seam-side down on a clean work surface, cup your hand over it, and lightly roll it into a ball, using the back of your palm and the friction of surface to help with the rounding.

Second rise

Place each ball on pre-cut parchment sheet. Cover with a tea towel and let it rise for 30-40 minutes. This second rise is called proofing. It occurs after the donuts are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.

Heat the oil

Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F / 176°C to 179°C.

Fry the donuts

Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The more donuts you fry, the temperature of the oil will drop. Bigger donuts need 3-4 minutes on each side. Smaller donuts need 2-3 minutes on each side. See notes for expert tips on frying. After the recommended frying time, the color of the donuts will be dark brown.

Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels. This helps drain the excess oil off. Repeat until there are no more donuts. Toss in granulated sugar, powdered sugar or enjoy as is.

Нотатки

Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" or proofed before use. First, heat up your milk or water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.

Brioche donuts are best served fresh and hot. They store well for 1-2 days at room temperature in an airtight container. Wrap leftovers in plastic wrap and a kitchen towel. This secures the moisture and prevents the donuts from drying. If making ahead, save any filling in the refrigerator until serving.

Харчування

• Калорії: 252 kcal
• Загальний жир: 7 g
• Насичений жир: 4 g
• Ненасичений жир: 3 g
• Трансжир: 0.2 g
• Холестерин: 16 mg
• Натрій: 80 mg
• Загальні вуглеводи: 43 g
• Харчові волокна: 1 g
• Загальна кількість цукру: 15 g
• Білок: 5 g