Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Granulated sugar: 1/2 cup
- Salt: 1 teaspoon
- Large eggs: 4
- Unsalted butter, softened: 1/2 cup (1 stick)
- Whole milk, lukewarm: 1/2 cup
- Vegetable oil, for frying: as needed
Instructions
- Step 1: In a large bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
- Step 2: Add the eggs and lukewarm milk. Mix until a shaggy dough forms. Gradually add the softened butter, mixing until fully incorporated and the dough is smooth and elastic (about 5-7 minutes in a stand mixer or longer by hand).
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Use a donut cutter to cut out donuts. Place the cut donuts on a baking sheet lined with parchment paper.
- Step 5: Cover the donuts with plastic wrap and let rise for another 30-45 minutes.
- Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the donuts into the hot oil, a few at a time, and fry for 1-2 minutes per side, or until golden brown. Remove the donuts with a slotted spoon and place them on a wire rack to cool slightly. Glaze or dust with powdered sugar as desired.
Notes
- To keep your brioche donuts fresh, store them in an airtight container at room temperature and enjoy within 2 days.
- A quick zap in the microwave (about 10 seconds) can revive day-old donuts, making them warm and soft again.
- Serve these decadent donuts with a side of fresh berries and a dollop of whipped cream for an extra special treat.
- For an even richer dough, try using clarified butter; its pure fat content will contribute to a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American