The ultimate in luxury, these brioche donut take the legendary treat to a whole new level. Dense and light at once with an altogether rich aroma- you won’t be able to find anything like them anywhere else! These delectable pastries are normally only available for purchase by those who can afford it (and quickly) but now we’ve given everyone access through our easy recipe so all your friends will want one too.
Brioche donuts or bread are a richer, more luxurious version of your standard donut and loaf recipes. In contrast to the basic ingredients found in most loaves – water, flour salt yeast for fermentation- these specialty buns will contain plenty of eggs milk butter as well! Hence they’re called ‘rich donuts’.
Brioche recipes are perfect for any diet! These sweet treats will curb your appetite while still tasting delicious. The buttery texture and light flavor make them an ideal option when you’re looking to indulge without overdoing it with sugar or calories in general – which means they can be enjoyed by everyone from diabetics who need healthier alternatives, vegans seeking cholesterol-free options (although we recommend cutting down on how much), people following gluten-free diets, etc., all at once
In other words, these delectable doughnuts are the perfect treat for any occasion! Try them with a variety of toppings such as raspberry jam, chocolate ganache, or even just plain old jelly. These versatile buns will take on whatever you throw at them—so get creative and eat up before they’re gone forever overtime.
Table of Contents
Ingredients for brioche donut
- milk powder (or yogurt)
- three eggs
- plus one whole egg yolk reserved for brushing on top later
- Combine the flour, milk, and sugar in a large bowl. Add yeast to water before incorporating into mixture; mix together until combined (kneading will occur). Cover with plastic wrap or lid then refrigerate overnight. When ready for baking add 10 tablespoons of butter pieces alongside each dough ball while mixing at low speed using either a hand-held mixer.
- Gather the dough into a sleek ball and place it in one of two greased bowl options: large, or smaller-sized ones. Turn once to coat both sides with oil before placing them side.
- Gently mix together until combined well enough that you can’t see any more clumps than necessary; then transfer your risen loaves onto an already prepared baking sheet—you’ll thank yourself later when they come out perfectly shaped!
- It’s time to let your dough rise! Cover it with a dish towel and allow 45 minutes for the fermentation process. This will give you that signature flavor we all know and love from brioches.
- When making brioche donut at home, it’s important to follow these steps in order. Once risen and refrigerated for 8 hours or overnight before cooking – don’t let the yeast rise more than 12! Shape them by stretching out over a lightly floured surface then rolling until about 1/2 inch thick; cut into desired shapes with a cutter commonly used when baking brioche buns called “brioche”– traditionally fingers but circles also work if preferred.
- Once the doughnuts have risen, transfer them to a parchment-lined baking sheet and allow them to rise for 1 hour. 350F is ideal frying temperature but if you’re short on time or want more prolific results simply reduce it down from there!
- When frying the doughnuts, be sure to keep them moving so they do not overcook. This is especially important with brioche because it can otherwise become gummy and rubbery if left still too long!
- You can also roll them inside sugar or dip the edges of each layer into a warm ganache before serving for an extra tasty bonus treat.
TIP: The best way to fry an excellent batch of brioche donut is by following this one simple tip. Open all your windows and have the fan running over your stove, which will prevent any smells from leaking into other parts or rooms in the house!
Frequently Asked Questions
Can I Make The Brioche Donut Overnight?
To make your favorite brioche donut recipe in a hurry, just let the dough rise overnight before baking! This is best done by placing it inside of the fridge. The longer you leave them at room temperature without refrigerating (or covered), then double their size will be much quicker– usually only about 1/2 hour when left overnight from beginning step 2 above- which means less work for me
Best Temperature For Frying Brioche Donut
When frying food, it’s important to keep a close eye on the temperature of your oils. If they are too hot- then you’ll burn yourself and anyone nearby when grabbing plates or utensils from below; however if not enough time is spent heating up these resources before putting them into use then all bets might as well be off because everything will taste terrible no matter how much oil was used!-then 360° Fahrenheit is perfect!
Should I freeze the donuts?
These brioche donuts are perfect for freezing and tastes just as good when reheated. To save time, wrap the warm treats in aluminum foil before placing them into an airtight ziplock bag to keep them fresh! Allow it Defrost at room temperature or cook on low heat (about 15-20 seconds) checking after 10 first ones do; we’re sure you’ll love this recipe again
in addition, these delicious deep-fried delicacies can also be made using ordinary ingredients like flour instead of yeast dough if desired.
How To Store These Delicious Donuts
This is the best way to keep your donuts fresh! Store them in an airtight container or bag, and they will last for 1-2 days at room temperature. If you fill it up with anything tasty like fruit Parkinson’s disease couldn’t slice into easily then just make sure not leave out on the countertop–handling these delicate baked goods requires special care because of how greasy their surface gets when exposed to too much sunlight
Can I Make Them The Day Before?
You can! Place your covered brioche dough overnight to rise and then punch it down again before using it on another day for an extra-rise time. Let the shaped buns rest cut side up until you’re ready to prepare them with egg wash or glaze according to as desired; we recommend doing both so that each bite has an even amount of sweetness from inside AND outside too 😉