The Best Homemade Brioche Donuts Recipe in 2022 Simple Recipe

Brioche Donuts Recipe Hello, today I want to share with you how to make Brioche Donuts, this is an old-fashioned Brioche Donuts recipe that's very e

Homemade Brioche Donuts Recipe 

Hello, today I want to share with you how to make Brioche Donuts, this is an old-fashioned Brioche Donuts recipe that's very easy to make, and very delicious.

The Best Homemade Brioche Donuts Recipe

 Brioche Donuts

The Best Brioche Donuts Recipe

This recipe for delicious Brioche Donuts is a real treat. This recipe is the one to attempt if you want to improve your brioche-making abilities as well as your comfort level with frying. You can use any flavour of pastry cream, jam, or curd to fill them, or you can leave them plain.

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How To Make The Perfect Homemade Brioche Donuts Recipe

Here is a quick explanation of how to make Brioche Donuts before you read the complete recipe and directions below:

Start working on this project the day before you want to eat doughnuts, i.e., in the afternoon or evening.

First, hydrate one package of yeast in 1/4 cup of warm (110–130°F) water with 1/2 teaspoon of sugar. Allow the yeast mixture to expand by double.

The brioche dough will then be prepared. With the exception of the butter, combine all the ingredients - yeast, flour, sugar, salt, water, and eggs - in a Kitchenaid mixer fitted with a dough hook. It will initially appear egg-y and yellow but will come together. After 5 minutes, if it still seems a bit loose, add a tablespoon of bread flour to tighten it up.

then gradually integrate and combine the butter into the mixture. (See below for precise mixing times).

The dough is first proofed by allowing it to double in size while rising in the mixing basin. Punch it down, cover it, and place it in the refrigerator for the night. Wake up, remove the dough from the refrigerator, divide it into parts the size of a tiny handful, and let rise on a FLOURED baking sheet, not touching, for five hours before you want to consume the brioche doughnuts. Give them another three to four hours to rise.

Heat canola oil to 350°F in order to cook. Gently cook three to four dough balls at once, giving them about a minute on each side. Add extra caster sugar after letting them cool a bit.

Add whatever filling you choose! and maybe you like Baked Donuts.

INGREDIENTS FOR Brioche Donuts Recipe

  • 1 packet of active dry yeast 7g hydrated with ¼ cup of 110-120F water and ½ teaspoon sugar
  • 1 cup of water
  • 4 cups of bread flour more as needed
  • ¼ cup of caster sugar
  • 2 teaspoons of fine sea salt
  • 4 eggs
  • ½ of lemon zest
  • ½ cup of unsalted butter, cubed
  • 64 oz of neutral oil for frying
  • For the filling:
  • 1 cup of any store-bought jam you want! 
  • or 1 cup of pastry cream
  • or 1 cup of citrus curd
  • more caster sugar for tossing

INSTRUCTIONS For Brioche Donuts

For making the brioche dough:

Mix the warm water and sugar with the yeast packet, then let the foam double in size.
In the bowl of an electric mixer fitted with a dough hook, combine the flour, sugar, water, lemon zest, activated yeast, salt, and eggs. Mix on medium speed for 1-2 minutes, or until thoroughly incorporated. 

When the dough starts coming away from the sides, then forms a ball, increase the speed to medium-high and let the machine run for about 5 minutes. Then, turn off the mixer and give the dough a minute to rest. About 25g of butter should be incorporated into the dough at a time.

Mix on high speed for 5min when it is all incorporated until the dough is glossy, very elastic and smooth when pulled.

Cover the bowl with saran wrap and leave to proof in the bowl until it has doubled in size - about 1-2 hours. 

Then punch down the dough - then re-cover the bowl then put it into the fridge to chill overnight. And in the next day, take the dough out of the refrigerator and cut it into equal pieces approximately the size of your palm (you should get about 18). They should have plenty of space between them so they won't stick together while they proof. Roll them into smooth, taut, tight buns and place them on a floured baking sheet. Cover it with Saran wrap and let the food grow for about 4 hours in a 75°F room, or until it has roughly doubled in size.

Frying and finishing

Prepare the deep fryer by placing it in a big cast iron pot, and fill it up to the halfway point with the oil. 

Then heat the oil to 350F, and carefully take without deflating them, slowly lower a floured pastry scraper or fish spatula below them before gingerly inserting them into the hot oil.

Depending on the size of your pan, only use two to three at a time in the fryer.

And remove from the oil then set them on a paper towel, and toss them in a bowl of caster sugar while still warm. And set it aside to cool before filling.

Make a hole in the white strip between the brown tops and bottoms of the donuts to fill them.

Then fill a piping bag with chocolate if you love chocolate brioche donuts or jam or any other filling you see fit! then pipe into the doughnut until a little bit peeks out on top.

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