Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
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For
9
M
I
For the brioche:
113
g
Whole milk, warmed to 110 degrees F
7
g
Active dry or instant yeast
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Per Serving
Calories
399kcal
Fat
12g
Saturates
7g
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Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the donuts immediately. Make the donuts within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 6 hours to rise in the fridge, but no more than 24 hours. Gently knead the portioned dough to ensure they stick together. Don't be afraid to use a generous amount of flour to gently knead the pieces of dough. We don't want the donuts falling apart as they fry! Wait for the oil to temp to rise again before frying more donuts. When frying, be sure to wait a couple minutes in between each set of donuts for the oil temperature to come back up to 355 degrees F.
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
9
M
I
For the brioche:
113
g
Whole milk, warmed to 110 degrees F
7
g
Active dry or instant yeast
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
399kcal
Fat
12g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the donuts immediately. Make the donuts within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 6 hours to rise in the fridge, but no more than 24 hours. Gently knead the portioned dough to ensure they stick together. Don't be afraid to use a generous amount of flour to gently knead the pieces of dough. We don't want the donuts falling apart as they fry! Wait for the oil to temp to rise again before frying more donuts. When frying, be sure to wait a couple minutes in between each set of donuts for the oil temperature to come back up to 355 degrees F.
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Made it?
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