light airy donuts made from brioche dough
- 2/3 cup plus 2 TBS milk
- 2 TBS active dry yeast (2 packages less 1/4 tsp)
- 1/2 cup granulated sugar
- 4 eggs, room temperature
- 8 TBS unsalted butter, melted
- 1 1/2 cups bread flour plus more if needed
- 1/2 cup cake flour
- 2 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 2 quarts vegetable oil for frying
- powdered sugar and/or cinnamon sugar for dusting
- 1/2 cup of jelly if you choose to fill the donut holes
- Heat milk until until it reaches 180° then remove it from the heat and cool it to 115°
- Warm the bowl from your stand mixer by running it under hot water.
- Pour the milk in the bowl of the stand mixer and add the yeast. Stir it in and let it sit for 2 to 3 minutes.
- Add the butter, sugar and eggs until well combined.
- Add the flours and salt. and stir until mixed.
- Add the dough hook and knead for 10 minutes.
- This is a sticky, elastic dough so don’t go adding a lot of extra flour.
- Turn the dough into a buttered bowl and let rise for about 2 hours until doubled in size.
- Punch down the dough and let rise again – preferably overnight in the refrigerator – or for two more hours until doubled in size.
- Punch down the dough and let it rest for 10 minutes.
- Cut the dough in half. Set one half aside.
- Roll the dough out to about 1/2″ thick. Cut out your donuts – I used a 3″ biscuit cutter and a 1″ biscuit cutter
- Reroll the scraps and cut out more donuts. When you just have a little left you can either just form circles or cut into thirds, braid and form into a ring.
- Set the donuts on a piece of parchment , cover and let rise for two hours or until doubled in size.
- In a large, heavy bottomed stockpot heat the oil until it reaches 340°
- Carefully drop in the donuts and fry them for about a minute, then turn them over and fry on the other side. They should be nice and golden brown.
- Carefully remove to a paper towel covered plate
- Repeat with the donut holes.
- If you want to fill the donut holes you can either use a cake decorating bag with a tip or you can fill a zip bag and cut a hole in the corner. If you are going to use the zip bag you will have to use a knife to cut a hole in for the jelly.
- Insert the tip into the donut hole and gently squeeze to fill with jelly.
- Place in a bowl with powdered sugar and toss until well coated with sugar.
- Dust the big donuts with powdered sugar or if you prefer cinnamon sugar
Prep time is listed at 24 hours because the dough is best if it rises overnight in the refrigerator
Keywords: donuts, donut holes, yeast donuts