Brioche is a light and fluffy form of bread that originates from France. As a sweet breakfast confectionery known as an “enriched bread,” it includes a high amount of butter and eggs.
Generally, when baked, it will have a darker golden crust and will be brushed with an egg wash after proofing, which results in a shiny and flaky crust.
This bread can come in many forms, but the one we focus on today is donuts!
The light, airy texture of the dough makes it ideal for frying, and as such, will result in an incredible donut perfect for desserts or breakfasts.
In order to make the donuts, you will require the following ingredients:
- 1 ½ tablespoon of active dry or instant yeast.
- ⅓ cup of warm water or milk. (Milk is recommended since it acts as a binding agent).
- ⅓ cup of sugar.
- 5 large eggs.
- 1 teaspoon of salt.
- 3 ½ cups of all-purpose flour.
- Vegetable oil for frying.
You will also need a few pieces of hardware, but they’re simple!
- A stand mixer, with a bread hook attachment.
- A donut cutter (though some crafty work with a knife will do, if necessary).
Once you have all these together, it is time to begin cooking!
- Start by putting the warm milk or water in a mixing bowl and add the yeast, allowing for it to dissolve (around five minutes).
- Slowly whisk one of the eggs and one cup of flour into the mixture. Be sure to stir constantly and prevent lumps!
- Once it is smooth, gradually add in another cup of flour, whisking constantly until it is fully incorporated.
- Allow the mixture to rise in a warm, dry place – such as the inside of an oven – until it rises and the top layer cracks (about thirty minutes).
- Lightly beat in the remaining eggs. Then use the dough hook on an electric mixer, set at medium speed, to work the eggs in further.
- Once the dough is smooth, it is time to add in the sugar, salt, and remaining flour.
- Start the mixer out slow. Gradually pick up speed as the dough comes together, mixing for between fifteen to twenty minutes.
- Once the dough has come together, add the butter and begin mixing for another ten to fifteen minutes, until the butter is fully incorporated.
- Cover the dough with a clean towel and place once again in the warm, dry place until it has doubled in size. This should take approximately two hours.
- Once this time has passed, it’s time to stretch the dough out to release the trapped air and redistribute the yeast.
- Place the dough back in the bowl, cover with plastic wrap, and refrigerate over-night.
- Turn the dough out onto a floured surface. Begin stretching the dough out into a rectangle, being careful not to tear it.
- Roll the dough out to about ¾ of an inch thick. It may seem small, but they will puff up in the oil.
- Cut the dough out, using the doughnut cutter, and transfer them to a floured baking sheet.
- Cover with a clean towel and allow them to rise until soft and fluffy (roughly one hour).
- Now it is time to fry! Heat between two and three inches of oil in a heavy pot with tall sides, until the oil is 350 degrees Fahrenheit. You will want to work in small batches to prevent the doughnuts from sticking.
- Drop the doughnuts into the oil and let them fry until they float, then flip and continue to cook.
- You will want to continue cooking, flipping periodically, until they are uniformly golden-brown.
- Finally, transfer them to a paper-towel-lined plate or a draining rack to cool and drain.
Brioche Donut Toppings
Now that you have your doughnuts, it is time to begin topping them!
Many prefer a nice, plain sugar glaze, while others may enjoy chocolate with sprinkles.
Ultimately, the choice is yours, but here we’ll cover both those options.
Plain Sugar Glaze
- 4 egg whites.
- 1 teaspoon of vanilla extract.
- 3 cups of confectioners’ sugar.
- (Optional) Food coloring of your choice.
- Start by beating the egg whites until frothy.
- Add the vanilla and confectioners’ sugar, mixing until fully incorporated.
- Should you wish, divide the icing and add the appropriate food coloring.
- Decorate the donuts while still warm.
You will need the following for this chocolate glaze:
- 1 ½ cups of confectioners’ sugar.
- 4 tablespoons of cocoa powder.
- 2 tablespoons of milk or water.
- 2 teaspoons of vanilla extract.
- Sift together the sugar and cocoa powder in a medium bowl.
- Slowly stir in the milk/water and vanilla until smooth.
- Pour onto the donuts while still warm.
This simple recipe may at first seem daunting, but with the right ingredients and the right know-how, you will easily make something delicious!
Have you tried baking brioche donuts?