HOW TO MAKE BRIOCHE DONUTS
Donuts made with brioche dough are the perfect option. They are made using a brioche dough that is very light and airy, and they are fried to golden perfection with that recognizable white line running through the middle. They can accommodate a variety of soft and creamy fillings, including Bavarian cream, pastry cream, jam, chocolate ganache, diplomat cream, and many more.
The process of making dough might be difficult, particularly when it seems much more involved than it really is. Baking, particularly dough with yeast, involves a significant amount of science. Even though this topic is rather fascinating, I’ll spare you the geeky details. I’ll simply go through a few points that should be kept in mind by you.
It’s ideal to serve brioche donuts when they’re still warm and fresh. If they are not going to be served right away, it is preferable to keep any filling that has to be refrigerated until just before serving time. If the donuts are not filled, they may be stored in a container that does not allow air to circulate for approximately three to four days at room temperature. After that, you may store them in the refrigerator for up to a week. If you have any remaining unfilled brioche doughnuts, you may warm them in the microwave for ten to fifteen seconds before serving them. Donuts that have been filled with a filling such as ganache or jam that can be stored at room temperature for many days may be left out. They may be stored at room temperature for three to four days, or for as long as the filling is still edible. There’s a considerable chance that reheating them won’t turn out well.
THE INGREDIENTS LIST:
540 grams.Of all-purpose flour.
2 1/4 Tsp.Of instant yeast
40 grams.Of granulated sugar.
1 Tsp.Of salt.
2 whole eggs; at room temp.
2 large egg yolks; at room temp.
120 grams.Of salted butter – softened at room temp.
1 Cup.Of water; at room temp.
200 grams.Of granulated sugar.
1 Tsp.Of cinnamon.
Vegetable, canola, or sunflower oil.
In the bowl of a stand mixer equipped with a hook attachment, combine the flour, yeast, 3 tablespoons sugar, and salt. After the butter has melted, add the water and add the eggs, and egg yolks while the mixer is on low speed.
Mix all ingredients together, then set mixer to medium-low speed and let the dough knead for 10 to 15 minutes, or until it forms a ball and pulls away from bowl edges.
If it doesn’t come together within that time, the dough is too sticky; add another 1–2 tablespoons (7–14 g) of flour and knead a little more.
Try stretching a little piece of the dough between your fingers to see how well it holds its shape. The dough must be stretched thin enough to allow light to pass through before ripping.
Next, move the dough to one side of the basin, then oil the side of the bowl that is exposed, and finally, repeat the process with the other side. The dish is wrapped with plastic wrap.
After 1–2 hours of proofing in a warm spot (like the oven or a sunny windowsill), the dough should be ready to use.
Prepare two baking sheets with 16 to 20 4×4″ pieces of parchment paper, and gently dust a work surface. When the dough has doubled in size and become very airy, punch it down and flip it onto the prepared work surface.
Halve the dough and roll out both halves. Gently wrap each half into a log, then slice each log into eight to ten pieces.
Roll each piece into a tight ball, then put the balls on the baking sheets. Cover the baking sheets with plastic wrap and set them in a warm location for about 30 minutes, or until the dough has expanded.
Prepare the donuts for frying by placing two cooling racks with paper towels and distributing sugar, cinnamon, and/or vanilla powder in a dish. Ten minutes before the donuts are ready, heat the oil to about 360F in a big pot over high heat, then reduce the heat to medium. Use the thermometer to maintain the oil temperature within 10 degrees of 360F.
Depending on the size of your pot, lay two to four doughnuts at a time in the oil, leaving room between each one. Fry the donuts for 1 to 2 minutes on each side, rotating them with a slotted spoon, or until they are golden brown.
If it takes longer than 2 minutes for one side of the donut to get brown, turn up the heat a little. Working rapidly and avoiding an empty pot will prevent the oil from burning.
Place the donuts on the racks that have been prepared. Donuts should be coated with sugar when they are still warm so that the sugar may adhere to them. If filling the donuts, serve them warm or allow them to reach room temperature.