Brioche Donuts

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Creating an exclusive and detailed recipe for Brioche Donuts is a delightful task! Brioche, with its rich and tender crumb, makes an exquisite base for donuts, offering a luxurious twist on a classic treat. This recipe is designed not just to guide you through the process of making these decadent donuts but also to immerse you in the joy of baking. Let’s embark on this culinary journey together, step by step, ensuring you have all the visuals and guidance needed to create something truly special.

Ingredients

FOR THE BRIOCHE DOUGH:

  • 500g (4 cups) All-purpose flour, plus extra for dusting
  • 10g (2 tsp) Instant yeast
  • 100g (1/2 cup) Granulated sugar
  • 10g (2 tsp) Salt
  • 150ml (2/3 cup) Whole milk, lukewarm
  • 5 Large eggs, room temperature
  • 250g (1 cup + 1 tbsp) Unsalted butter, softened

FOR THE FILLING:

  • Your choice of jam, chocolate spread, or custard

FOR THE GLAZE:

  • 200g (1 1/2 cups) Powdered sugar
  • 3-4 tbsp Milk or water
  • 1 tsp Vanilla extract (optional)

FOR FRYING:

  • Neutral oil, like canola or vegetable

Equipment

  • Stand mixer with a dough hook
  • Rolling pin
  • Round donut cutter or two round cutters (one larger, one smaller)
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon
  • Cooling rack

Instructions

STEP 1: PREPARE THE BRIOCHE DOUGH

  1. Mix Dry Ingredients: In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt.
  2. Add Wet Ingredients: Add the lukewarm milk and eggs to the dry ingredients. Mix at low speed until just combined.
  3. Knead the Dough: Increase the mixer speed to medium and knead the dough for about 5 minutes.
  4. Incorporate Butter: Add the softened butter in small pieces, continuing to knead until the dough is smooth, elastic, and pulls away from the sides of the bowl (approximately 10 minutes).
  5. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.

STEP 2: SHAPE THE DONUTS

  1. Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
  2. Cut Out Donuts: Use a donut cutter to cut out shapes. Place the cut donuts on parchment paper, leaving space between each.
  3. Second Rise: Cover loosely with a clean kitchen towel and let them rise again until puffy, about 30 minutes.

STEP 3: FRY THE DONUTS

  1. Heat Oil: In a deep fryer or heavy pot, heat oil to 350°F (175°C).
  2. 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.
  3. Drain: Use a slotted spoon to transfer the donuts to a cooling rack set over paper towels to drain.

STEP 4: FILL AND GLAZE

  1. Prepare Glaze: Mix the powdered sugar, milk (or water), and vanilla extract until smooth.
  2. Fill Donuts: Once cooled, use a piping bag to fill the donuts with your chosen filling.
  3. Glaze: Dip each donut into the glaze, letting the excess drip off, then return to the cooling rack to set.

Serving Suggestions

Serve your brioche donuts fresh and enjoy the rich, tender texture contrasted with the sweet glaze and luscious filling. They’re perfect as a luxurious breakfast treat, an afternoon snack, or a dessert that will impress any guest.

Visual Guide

  • Step 1: A photo of the dough in the mixer, showing the smooth, elastic texture.
  • Step 2: A series of photos illustrating the rolling, cutting, and shaping process.
  • Step 3: A video clip of the frying process, capturing the golden-brown perfection.
  • Step 4: High-quality images of the filling and glazing steps, showcasing the glossy finish and tempting fillings.

Conclusion

Making brioche donuts from scratch is a rewarding experience that yields delicious results. By following these detailed steps and using the visual aids provided, you’ll be able to create a batch of donuts that not only tastes incredible but also looks professionally made. Enjoy the process and the delicious outcome!

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