Fluffy Brioche Donuts | Short Proof
Soft, rich, and fluffy, made with a buttery, egg-enriched dough. Slightly sweet and deeply golden, they’re perfect for filling, glazing, or tossing in sugar.
Servings 15 Donuts
Ingredients
Brioche Dough
- 2 1/4 tbsp (10g) Instant yeast
- 1/3 Cup (70g) Granulated sugar
- 4 Cups (480g) All-purpose flour
- 1 tsp Salt
- 2 Large Eggs Room Temperature
- 1 tsp Vanilla extract
- 1/2 Cup (113g) Unsalted Butter Soften
- 8 Cups Canola oil or vegetable oil
- 1 Cup (200g) Granulated sugar for coating this donuts
Instructions
Make the dough
- In a bowl of a stand mixer measure the flour, yeast, sugar, salt, and eggs. With the mixer on low speed, using the paddle attachment, mix the ingredients until a shaggy mass has formed and you no longer notice any dry flour.
- Replace the paddle attachment with the dough hook and mix for another minute.
- Increase speed to medium-low and add the butter, one piece at a time waiting for each piece to be mostly incorporated before adding the next piece.
- Once you added the last piece of the butter, increase speed to medium and knead for 3-5 minutes.The dough is ready when it is smooth, elastic and slightly sticky. It may take more or less than five minutes depending on your mixer, so please pay attention to the dough and not the times, and stay around.
- Cover the dough with plastic wrap and set aside to rise for about 90 minutes.
Shaping the dough
- Deflate the dough and place it over a clean work surface. At this point I recommend to place it over a baking sheet lined with parchment paper and refrigerate for about 30 minutes. It will relax the gluten so the dough won't bounce back and make it easier to roll and cut.
- Roll the dough into 1/2-inch thick, and use a 3-inch round cutter to cut the dough.
- Place the cut dough over 4x4-inch parchment paper and place over a large cookie sheet.
- Repeat with the rest of the dough, then cover the donuts with plastic wrap and set aside to rest for another 60-90 minutes.For the dough scraps: pile the scraps together, cover with plastic wrap and set aside refrigerate for 10-15 minutes. Then roll and cut.
Frying and filling the donuts
- Fill a large and wide pan with the oil, then warm to 320F. Pick up the donuts holding the edges of the parchment paper then gently place it in the hot oil, parchment paper facing up.
- Use kitchen tongues to remove the paper then fry the donuts for 90 seconds on each side.
- Remove from the oil and place over a cooling rack. Allow cooling for 5-10 minutes before filling.
- Roll the donuts in the sugar, and serve.
Notes
- To use active dry yeast: increase the yeast amount to 1 tablespoon. Mix the yeast, milk and one tablespoon of the sugar in the bowl of a standing mixer, than set aside for 15 minutes, until you notice a layer of foam on top. Continue with the recipe as instructed.
- Make head: reduce the yeast amount to 1 1/2 teaspoon. Allow the dough to rest at room temperature for 1 hour, then refrigerate overnight. Roll and cut the donuts when the dough in cold.
- The donuts are best the same day, leftovers should be frozen up to three weeks. Microwave for about 20 seconds to soften leftover.
- Pay attention to the temperature of the oil, if too hot the donuts will brown quickly but be raw at the center. I like to test the first one, for a time indication, and cut it to make sure it is cooked all the way.
- The best way to know if the donuts are ready, is checking the inner temperature with a thermometer. It should be 180-200°F. (about 100°C).
- To bake the donuts: after cutting the dough, gently roll the dough in egg wash and set aside to rest and proof. Bake for 150-180 minutes in a 350°F preheated oven (180°C). Optional: after baking brush the donuts with melted butter and roll in the sugar.