Prep
1h
Cook
1h
Total
2h
Ingredients
Method
Nutrition
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For
13
M
I
For the brioche donuts
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
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Per Serving
Calories
1214kcal
Fat
120g
Saturates
22g
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I recommend allowing your brioche dough to rise slowly overnight 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 cinnamon rolls immediately. Use any neutral oil, such as vegetable or canola, for frying. 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
1h
Total
2h
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
13
M
I
For the brioche donuts
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
1214kcal
Fat
120g
Saturates
22g
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.
I recommend allowing your brioche dough to rise slowly overnight 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 cinnamon rolls immediately. Use any neutral oil, such as vegetable or canola, for frying. 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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