Brioche Donuts

Step 1

ATTENTION! Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. Use metric measurements and weigh the dry and wet ingredients for best accuracy as my recipe. Toggle back and forth between US Customary and Metric measurements in the ingredients section above.

Step 2

In a stand mixer bowl, add flour, 2 Tablespoons sugar, yeast and salt. See notes below if using active dry yeast. Use the dough hook attachment and while the mixer is on, add warm milk, eggs and softened butter, one tablespoon at a time.

Step 3

Mix on low speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. If it's sticky, add a few spoonful of flour and continue to knead until the dough comes together. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.

Step 4

Let it rise in a warm spot at room temperature for at least 1 ½ hours. This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.

Step 5

Punch the dough down. Divide into 12 equal pieces for EXTRA LARGE donuts, 15 equal pieces for LARGE donuts or 20 equal pieces for MEDIUM donuts.

Step 6

Working with one piece of dough at a time, pinch the edges into the middle, forming a small pouch. Place the ball of dough, seam-side down on a clean work surface, cup your hand over it, and lightly roll it into a ball, using the back of your palm and the friction of surface to help with the rounding.

Step 7

Place each ball on pre-cut parchment sheet. Cover with a tea towel and let it rise for 30-40 minutes. This second rise is called proofing. It occurs after the donuts are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.

Step 8

Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F / 176°C to 179°C.

Step 9

Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. Because the donuts are fairly large, fry for 3-4 minutes on EACH SIDE, total up to 8 minutes max. Smaller donuts need 2-3 minutes on each side. See notes for expert tips on frying. After the recommended frying time, the color of the donuts will be dark brown.

Step 10

Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels. This helps drain the excess oil off. Repeat until there are no more donuts. Toss in granulated sugar, powdered sugar or enjoy as is.