Brioche Doughnut
12 servings
Ingredients
- 1/4 cup whole milk (2 oz / 57g)
- 1 teaspoon active dry yeast (0.11 oz / 3g)
- 4 cups all-purpose flour (18.3 oz / 520g)
- 1/4 cup sugar (1.8 oz / 50g)
- 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
- 6 large eggs (10.5 oz / 300g), at room temperature
- 2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature
- 1/4 cup whole milk (2 oz / 57g)
- 1 teaspoon active dry yeast (0.11 oz / 3g)
- 4 cups all-purpose flour (18.3 oz / 520g)
- 1/4 cup sugar (1.8 oz / 50g)
- 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
- 6 large eggs (10.5 oz / 300g), at room temperature
- 2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature
Mix all ingredients but butter. Once combined, add butter one table spoon at a time until completely combined. Rest in 4-6 hours or overnight in fridge. Cut donuts with glass or ring (put in fridge for a bit before if not rested overnight). Deep fry donut at 350F. Top with sugar or frosting, fill with your choice of filling using a piping bag and star shaped tip.