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Making the brioche dough. Mix yeast packet with the warm water and sugar, and let the foam double in size. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it's all combined. Then turn up the speed to medium high.
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Line a baking tray with parchment paper. Place prepared brioche donuts on the baking tray, leaving plenty of room between each. Preheat to 180 degrees Celsius, turn on the convection setting, then bake for 5 minutes. If using an air fryer: Place donuts in air fryer tray, cook for 5 minutes at 180 degrees Celsius.
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Set aside. Combine yeast with warm milk in the bowl of a stand mixer and allow to sit for 5 minutes until foamy. Add flour, sugar, eggs, vanilla, and salt and mix with dough hook until a sticky dough forms. Add butter 1 tablespoon at a time allowing it to fully mix in before adding more.
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Instructions. In a bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl, add the warm milk and stir in the yeast and sugar. If using active dry yeast, let this mixture sit for 5-10 minutes until foamy. Add the eggs, flour, vanilla and salt to the yeast mixture.
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Let rise in a warm place while making the pastry cream (directions below), or at least 15 minutes. To fry the brioche doughnuts, line two large baking sheets with parchment paper and set aside. Moderately flour a clear work surface and roll the dough out to ½ - ¾ inch thickness.
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Prepare a large baking sheet or baking tray with small cut-out squares of baking paper / parchment paper. Photo 9: Cut the dough into 10 equal pieces. Use a scale to weight the dough and get evenly sized donuts. Shape each piece into a ball. To shape a piece of dough into a ball, slightly flatten it.
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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. 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 about 3-4 minutes on each side.
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️Why you will love this recipe. This is an easy recipe for homemade brioche donuts.; It uses fairly simple ingredients and makes amazingly pillowy donuts, making it the best brioche donuts recipe.; With a soft and fluffy texture, these homemade donuts are simply irresistible, you will keep reaching for more.; You can break the process of making these fluffy brioche donuts into 2 days, hence.
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Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar and set aside to cool completely before filling. Make the Vanilla Cream: Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan.
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Make the custard filling. Mix the milk and eggs in a bowl until combined well. Set aside. Stir the sugar, corn starch, and vanilla in a saucepan. Add the milk and egg mixture along with the butter. Mix everything together and cook until it comes to a boil.
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Line a large baking sheet with paper towels. 11. Carefully drop a donut into the hot frying oil and cook until both sides of the donut are golden brown, about 3 minutes per side. Cook the donuts in batches, about 2-3 at a time, being careful not to overcrowd the pot or fryer. 12.
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How To Make Brioche Dough. Combine warm water, sugar, and yeast in a large bowl, whisking together to dissolve the yeast. Leave alone until foamy. Add the flour, salt, eggs, and rum to the yeast mixture, kneading together by hand or using the dough hook attachment on your stand mixer.
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Make sure the kitchen is nice and warm, and in 10 minutes the yeast should foam. Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it together with the egg and egg yolk. Mix in dry ingredients; flour, and salt, and start kneading until the dough comes together.
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Despite being something of a lengthy and moderately challenging recipe, these brioche doughnuts require fewer than 10 ingredients. Here's what you'll need: Granulated Sugar - You surprisingly don't need much sugar for the actual brioche dough, just enough to feed the yeast and bring it out of hibernation. Save a little extra for giving.
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Start by adding the lukewarm water, sugar, yeast, rum, lemon zest, vanilla and eggs to the bowl of a standing mixer. Then add the dry ingredients - flour, salt and ground nutmeg. It's important that the yeast doesn't come to direct contact with the salt. Using a dough hook attachment, start kneading at low speed.
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The steps for making brioche donuts. Froth the yeast. In a measuring cup, add the warm water and milk to 1 Tbsp. of sugar and the yeast. Whisk. After about 10 minutes, it should be frothy. Combine the ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, frothy yeast, and eggs.