TABLE OF CONTENTS
Brioche Donuts Recipe
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Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 2½ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter softened
- 3 egg yolks
- ¼ teaspoon salt
For the Cream Cheese Buttercream:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
For the Chocolate Dip:
- 1 cup 175g semi-sweet chocolate chips
- 2 tablespoons coconut oil
- For Frying:
- Neutral oil
Instructions
- In the bowl of a stand mixer, whisk together flour, yeast, sugar, and salt. Add warm milk, softened butter, and egg yolks.
- Knead using the dough hook for 15–20 minutes until smooth, tacky, and elastic. The dough should stretch without tearing. Stop kneading as soon as it reaches this point. Overkneading will make the donuts dense.
- Shape into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm spot for 1–2 hours until doubled in size.
- Punch down the dough and turn onto a lightly greased surface. Roll to ½ inch thickness. Cut out rounds with a 3-inch round cookie cutter, placing them on a lightly floured surface. Re-roll scraps and cut until all the dough is used.
- Cover cut-out rounds with a kitchen towel and let rise for 45 minutes to 1 hour until doubled and puffy.
- Heat 1½ inches of oil in a pot or to 350°F (175°C). Fry the donuts in batches, slowly lowering them into the oil with a spatula. Cook 1–2 minutes per side until deep golden brown. Transfer to a wire rack lined with paper towels to drain. Cool completely before filling.
- While the donuts cool, beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, heavy cream, and vanilla and beat until light and pipe-able. Transfer to a piping bag fitted with a round tip.
- Melt chocolate chips and oil together in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat and let cool slightly.
- Use a skewer or chopstick to poke a hole into the side of each donut. Insert the piping tip and squeeze in the buttercream until you feel the donut resist slightly. Dip the top of each filled donut into the melted chocolate and place on a wire rack to set.
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