Doughnuts! Who doesn't love em? The smell of hot oil and that rich, yeasty dough - it's the best! In our family it was kind of a tradition to make doughnuts every fall. As an adult I made them a few times but things got busy with little kids and then we went gluten-free for several years and it just didn't happen anymore.
A few days ago I decided it was time to get back to fresh doughnuts. (Thank you Pinterest for the craving. . .) However I decided to shake things up a little and try something new - brioche doughnuts! The beauty of this recipe is that you make the dough the day before which conveniently divides the labor between two days.
I used my Anthropologie ceramic rolling pin for the first time when I made these and it was fabulous! No sticking at all!
Since this was my first time making brioche doughnuts and I don't make brioche that much on it's own either, I wasn't sure what to expect. They are soooooooooo good. Rich and soft and not too sweet at all. If you dip them in a little runny icing while they are still warm it will melt a little and be more like a glaze!
(adapted from Artisan Bread in Five Minutes a Day)
Makes about 30 doughnuts + holes
¾ C lukewarm water
¾ Tbl yeast (1 packet)
¾ Tbl Kosher salt
4 eggs lightly beaten
¼ C honey
¾ C unsalted butter melted (1 ½ sticks)
3 ¾ C unbleached all-purpose flour
Put the water and yeast into your mixer bowl and let it sit while you melt the butter.
After butter is melted set it aside to cool for a few minutes so you don't kill your yeast!
Add salt, eggs, and honey to your bowl and mix for a minute or so.
Add butter and the flour and mix on medium with the paddle attachment until all the flour is incorporated.
Cover with a clean cloth and let it rise at room temp. until it collapses a little or the top flattens – should be around two hours.
Put your dough into a lightly greased bowl and cover loosely with plastic wrap and put it in the fridge.
Take your dough out of the fridge and divide it into two pieces. Lightly flour your counter and roll out the dough to about 1/2” thick (some of mine was a little thinner.) Cut out circles and holes with a cookie cutter or glass and set them out on lightly greased trays, leaving 1 – 1 ½” between them. Holes can go in the spaces! Let your doughnuts rise for an hour and a half in a warm kitchen.
Pour about 3” of vegetable oil into a tall skillet or a wok and put a candy thermometer on the edge. Turn on the oil med-high about a half hour before you want to fry and keep an eye on it while the oil comes up to temperature. Once the oil has reached 180C/370F start frying! Carefully place your doughnuts in the oil a couple at a time. Fry for about a minute per side – at this temp they will cook very fast! Remove from the oil with tongs or a slotted spoon onto paper towels to drain the excess oil.
Roll in sugar or cinnamon sugar or dip in your favorite icing while they are still warm. Test the limits of your self-control or invite some friends over to help eat them!
Don't worry too much about the yeast and salt measurements – it's a weird number. Eyeballing it is fine, aim to go slightly over rather than under on yeast and the opposite for salt.
I used a ceramic rolling pin for the first time when I made these and it worked so well!
Keep an eye on the temperature of your oil and make small adjustments to keep it as close to 370F as possible.
Enjoy! Tag me on instagram (@erinbphoto) if you make some so I can see yours too.