Brioche Donuts



°1 cup hot milk

°2 1/4 tsp active dry yeast

°3 eggs

°1/2 cup (100 g) sugar

°1 tsp salt

°4 1/2 cups (600 g) all-purpose flour

°115 g (1/2 cup) butter, at room temperature

°Vegetable oil, for frying


In a large bowl, combine the hot milk and yeast. Let stand for about 5 minutes or until the mixture becomes frothy.

Add the eggs, sugar and salt to the bowl and beat until smooth.

Slowly add the flour to the bowl, stirring until a dough forms.

Kneading dough on a floured surface for 10 minutes, or until it becomes smooth also elastic.

Place the dough in a greased bowl, cover and let rise in a warm place for about 1 hour, or until it has doubled in size.

Punch the dough and roll it on a floured surface to a thickness of about 1/2 inch (1 cm).

Cut the dough into doughnuts using a cookie cutter or a round cookie cutter and a small round cookie cutter.

Place the doughnuts on a baking sheet, cover and let rise again for about 30 minutes.

Heat oil in a deep fryer or large saucepan to 350°F (175°C).

Carefully place the doughnuts in the hot oil and sauté for about 2-3 minutes on each side, or until golden brown.

Remove the doughnuts from the oil and drain on paper towels.

Sprinkle the doughnuts with powdered sugar or any topping of your choice.

Enjoy !

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