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How to Make the Best Brioche Donuts

Homemade brioche doughnuts are heavenly fried brioche donuts that will send you into outer space for pleasure.

  • Total Time: 16 hrs 30 mins
  • Yield: 20 doughnuts 1x

Ingredients

Scale
  • 1 packet (7g) active dry yeast hydrated in 14 cup 110-120F water
  • 1/2 teaspoon sugar
  • 1 cup of water
  • 4 cups bread flour (additional flour as needed)
  • 1/4 cup caster sugar
  • 2 tsp fine sea salt
  • 4 eggs
  • 1/2 lemon zest
  • 1/2 cup cubed unsalted butter
  • 64 oz neutral frying oil

for the filling:

  • 1 cup of any store-bought jam of your choice! or
  • or pastry cream
  • lemon curd
  • additional caster sugar for tossing

Instructions

  • Allow the foam to double in size after mixing the yeast packet with the warm water and sugar.
  • Mix the flour, sugar, water, activated yeast, lemon zest, salt, and eggs in the bowl of an electric mixer fitted with a dough hook attachment for 1-2 minutes, or until everything is combined. Then increase the speed to medium-high and let it run for 5 minutes, or until the dough begins to pull away from the sides and forms a ball. Turn off the mixer and set aside the dough for a minute. Slowly incorporate the butter into the dough, 25g at a time. Once everything is combined, mix on high for 5 minutes, or until the dough is glossy, smooth, and very elastic when pulled.
  • Cover the bowl with saran wrap and let the dough rise in the bowl for about an hour or two, or until it has doubled in size. Punch the dough down, then put it back in the bowl, cover it again, and put it in the fridge to chill overnight. The next day, take the dough out of the refrigerator and divide it into pieces about the size of your palm (you should get about 18). Roll them into smooth, taut, tight buns and put them on a baking tray that has been dusted with flour. Give them plenty of space so they don’t stick together while they rise. Cover lightly with Saran wrap and put in a room with a temperature of 75°F for about 4 hours, or until the dough has about doubled in size.

Frying and finishing :

  • Set up the deep fryer by putting the oil halfway into a large cast-iron pot. When the oil reaches 350F, carefully take the doughnuts off the tray with a floured pastry scraper or fish spatula, being careful not to flatten them, and put them in the oil. Don’t put too many things in the fryer at once. Instead, do two to three per batch, depending on how big your pan is.
  • Take them out of the oil and place them on a paper towel. While they are still hot, toss them in a bowl of caster sugar. Let it cool down before you fill it. Make a hole in the white strip between the brown tops and bottoms to fill the donuts. Fill a piping bag with jam (or any other filling you like!) and pipe it into the doughnut until a little bit peeks out on top.

Notes

I’ve listed ingredients by volume, but when baking, it’s better to measure by weight.

  • Author: Lisa
  • Prep Time: 16 hrs
  • Cook Time: 30 mins
  • Method: Baking
  • Cuisine: American, Brioche, Donuts,

Nutrition

  • Serving Size: 1donut
  • Calories: 201kcal
  • Sugar: 11g
  • Sodium: 305mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 33mg

Keywords: brioche donuts, brioche donuts recipe, baked brioche donuts, fluffy brioche donuts

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