Brioche donuts are a decadent dessert or sweet snack that are rich, buttery, and still fluffy.
Ingredients
1/2 cup water
3/4 cup milk
2 tsp dry active yeast
1/3 cup + 1 Tbsp granulated sugar
1/2 tsp salt
5 large eggs
1/2 cup unsalted butter
5 1/2 cups all-purpose flour
Instructions:
Froth up the yeast mixture
Combine 1/2 cup warm water (110 degrees Fahrenheit), 3/4 cup warm milk along with 1 tbsp sugar and 2 tsp yeast. Give it a quick whisk and wait till it gets foamy. About 10 minutes.
Combine everything in a mixer
In the bowl of a stand mixer add 5 1/2 cups of flour(spooned and leveled off with a knife), 1 1/2 tsp salt 1/3 cup sugar, the frothy yeast mixture, and 5 large eggs. Mix everything together on medium-high speed using the hook attachment.
When the brioche dough begins to come together add 1/2 cup of softened unsalted butter. Continue mixing on medium-high speed for about 8 minutes or until the dough becomes smooth and elastic.
Let the dough rise in a bowl
Place the donut dough in a greased bowl and cover with a kitchen towel or plastic wrap. Then let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch and Proof a second time
After the brioche rises, punch it down, reshape it, and let it rise again until it becomes twice the size (about an hour),
Roll, cut, and proof the donuts again
Now remove the dough from the bowl and place it on a well-floured surface. Dust some more flour on top and roll it out using a rolling pin. You want the dough to be about 3/4 inch thick.
Now cut out the donuts using a biscuit cutter and place them on a baking sheet. Then let them ride for about 30 more minutes.
Fry the donuts
Pour about 2 inches of corn or vegetable oil in a heavy-bottomed pot and let the oil come to 360-375 degrees Fahrenheit (I used this instant-read thermometer). Now fry each side of the donut for a few minutes per side or until golden brown.
Transfer to a baking sheet lined with paper towels to absorb any extra oil. Let them cool before filling with Nutella, raspberry jam, or Boston cream custard.
Notes
Storing brioche donuts
You can store these brioche donuts tightly wrapped and in an airtight container or bag. They will last for 1-2 days at room temperature, 1 week in the fridge, and 2-3 months in the freezer. If you’ve filled your brioche donuts, then they should always be stored in the fridge or freezer, and not left out.
