Brioche Donuts
One of our favorite things to do during the holidays is to make fresh Brioche Donuts at our Dogpatch shop. If you can't make it to theLab, we've whipped up this new at-home recipe for you to try. The smell of fresh donuts is the perfect way to wake up the family on Christmas morning.
Yields: 16 Donuts Time: About 5 Hours
Ingredients:
- 12 oz (1.5 cups) Whole Milk
- 6 oz (.75 cups) Softened Butter
- 2.75 oz (5.5 tablespoons) Sugar
- A pinch of Salt
- 1/2 oz (1 tablespoon) Gold Dry Yeast
- 19 oz (2.30 cups) All-Purpose Flour
- 5 Eggs at room temperature
- 2 oz (4 tablespoons) Water at room temperature
- 3 quarts (12 cups) Frying Oil, Canola or Safflower
- 8-quart Frying Pan
Instructions:
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Combine sugar and salt in a bowl. Set aside.
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Whisk together yeast, water and a pinch of sugar. Set aside.
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Whisk room temperature eggs in a bowl. Set aside.
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Heat milk to 200 degrees F. Set aside to cool.
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In a stand mixer fitted with a paddle, add sugar and salt mixture, yeast mixture and flour. Blend together on medium-low speed (at setting 3 to 5 depending on your brand mixer). Remove paddle, replace with dough hook.
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On medium-low speed add milk, butter, whisked eggs, and water. Allow to incorporate on medium-low speed, then switch mixer speed to medium (4 to 6). Beat for 8-12 minutes. Dough should start to pull away from the sides of the bowl.
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Remove dough from mixer and turn out dough into a lightly oiled bowl, cover and allow to rest at room temperature for 1-2 hours, or when doubled in size (first proof).
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Refrigerate covered for 2 hours.
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Remove from fridge, turn dough onto a large cutting board then divide with a sharp knife into 16 pieces.
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Roll each piece into a ball shape and place on a non-stick or parchment-lined sheet pan. Allow enough space for the dough to double in size again.
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Cover sheet pan(s) with plastic while awaiting second proof (double in size) at room temperature. Depending on ambient temperature, proofing may take as little as 1 hour or as much as 2+ hours. Monitor the speed of proofing before pre-heating oil in the frying pan.
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Heat oil to 360-375 degrees F.
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With a long slotted spoon, gently place proofed dough ball one at a time into heated oil; up to 3-4 dough balls at a time.
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Turn once golden brown on one side. When golden on both sides remove from oil, place on towel/paper towel-lined sheet to absorb excess oil or your donuts will be greasy.
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Once all doughs are fried you can dust with your choice of sugar – powdered sugar, fine granulated sugar, spiced sugar (2/3 granulated & 1/3 cinnamon) or spices of your choice; nutmeg, cardamom, your blend of pumpkin spice.