Brioche Donuts

Brioche donuts, also known as brioche doughnuts, are incredibly light and fluffy donuts made from a rich and buttery brioche dough. Here’s a recipe to make these delectable treats at home:

Ingredients:

For the Brioche Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm milk (around 110°F or 43°C)
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract

For Frying and Coating:

• Vegetable oil, for frying
• Granulated sugar, for coating
• Jam or jelly for filling (optional)

Instructions:

For the Brioche Dough:

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes, or until it becomes frothy.
2. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, and salt.
3. Add the frothy yeast mixture to the flour mixture and mix on low speed until the ingredients are combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Continue to mix the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
6. Gradually add the softened butter, one tablespoon at a time, until it’s fully incorporated into the dough.
7. Mix in the vanilla extract.
8. Once the dough is smooth and elastic, cover the bowl with plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

To Shape and Fry the Donuts:

1. Gently deflate the risen dough and turn it out onto a well-floured surface.
2. Roll out the dough to a 1/2-inch thickness. You can use a floured rolling pin for this.
3. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use a smaller cutter to remove the centers if you want traditional ring donuts.
4. Place the cut-out donuts on a baking sheet lined with parchment paper. Cover them loosely with a clean kitchen towel and let them rise for about 30 minutes to 1 hour, or until they become puffy.
5. In a large, deep pot, heat vegetable oil to 350-375°F (175-190°C). You’ll need enough oil to submerge the donuts.
6. Carefully lower the donuts into the hot oil using a slotted spoon or spider strainer. Fry them for about 2-3 minutes per side, or until they become golden brown and puffy.
7. Remove the fried donuts from the oil and drain them on a paper towel-lined tray.

To Coat and Fill the Donuts:

1. While the donuts are still warm, roll them in granulated sugar to coat them evenly. You can also dust them with powdered sugar if you prefer.
2. If you want to fill the donuts with jam or jelly, use a piping bag fitted with a small tip to inject the filling into the center of each donut.
3. Serve the brioche donuts warm and enjoy!

These brioche donuts are wonderfully light and airy with a buttery richness that sets them apart from regular donuts. You can fill them with your favorite jam or enjoy them as-is with a sweet sugar coating. They’re perfect for breakfast or as a delightful dessert.