Brioche Donuts The ULTIMATE Guide Easy Recipe

Is there anything more delightful than biting into a warm, fluffy donut? For me, it’s a childhood memory wrapped in a sweet, sugary glaze. I’ve always been fascinated by brioche – its rich, buttery flavor and incredibly light texture. So, what happens when you combine the two? Pure magic! I’ve spent countless hours in my kitchen perfecting this brioche donut recipe, tweaking everything from the hydration levels to the proofing times. Forget dense, greasy donuts; these are melt-in-your-mouth clouds of happiness. Inspired by the classic Parisian pastries, this version uses a tangzhong method, ensuring an extra soft crumb that stays fresh for days (if they last that long!). Plus, I’ll share my secret weapon for achieving that perfect golden-brown exterior every single time.

Understanding Brioche & the Tangzhong Method

What is Brioche?

Brioche is a classic French bread known for its rich flavor and tender crumb. The high butter and egg content gives it a uniquely decadent taste and texture. Unlike regular bread dough, brioche is enriched, meaning it contains a significant amount of fat and sugar. This richness creates a soft, almost cake-like texture that is simply irresistible. The secret to a truly exceptional brioche lies in the quality of ingredients and the patience in allowing the dough to develop properly.

Why Use the Tangzhong Method?

The tangzhong method, also known as the water roux method, involves cooking a portion of the flour and liquid in a recipe to create a thick paste before adding it to the rest of the ingredients. This pre-gelatinization of the starches allows the flour to absorb more water, resulting in a dough that is incredibly soft and stays moist for longer. For these brioche donuts, the tangzhong method is a game-changer, guaranteeing an unbelievably tender and airy texture.

Assembling Your Ingredients

The Essential Ingredients List

• Bread Flour: 350g (12.3 oz) – Provides the necessary gluten structure for a light and airy donut.
• Instant Yeast: 7g (1 packet) – The key to a good rise. Make sure it’s fresh!
• Granulated Sugar: 50g (1.8 oz) – Adds sweetness and aids in browning.
• Salt: 7g (0.25 oz) – Enhances flavor and controls yeast activity.
• Eggs: 3 large – Adds richness and moisture.
• Milk: 120ml (4 oz), lukewarm – Activates the yeast and adds moisture.
• Unsalted Butter: 115g (8 tablespoons), softened – The star of brioche! Use high-quality butter for the best flavor.
• Vegetable Oil: For frying – Choose an oil with a high smoke point.

Tangzhong Ingredients

• Bread Flour: 30g (1 oz)
• Milk: 60ml (2 oz)
• Water: 60ml (2 oz)

Crafting the Brioche Dough

Step-by-Step Tangzhong Preparation

1. In a small saucepan, whisk together the bread flour, milk, and water until smooth.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste-like consistency (about 3-5 minutes).
3. Remove from heat and let it cool slightly. This is your tangzhong!

Mixing the Donut Dough

1. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, sugar, and salt.
2. Add the cooled tangzhong, eggs, and lukewarm milk.
3. Mix on low speed until a shaggy dough forms.
4. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.
5. With the mixer running on low, gradually add the softened butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. This process can take around 5-7 minutes.
6. Continue kneading until the dough is smooth, glossy, and pulls away from the sides of the bowl (another 5-7 minutes). It will be slightly sticky, but that’s okay!

First Proofing & Shaping

The First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first proof is crucial for developing the flavor and texture of the brioche.

Shaping the Donuts

Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to about ½ inch thickness. Use a donut cutter (or two different sized round cutters) to cut out donut shapes. Place the cut donuts onto a baking sheet lined with parchment paper. Gather the scraps, gently knead them together, and repeat the rolling and cutting process until all the dough is used.

The Second Proofing

Why the Second Proof is Key

Cover the shaped donuts with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until they are puffy and almost doubled in size. This second proof is essential for achieving that light and airy texture we’re after.

Frying to a Golden Brown

Setting Up Your Frying Station

1. Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature control.
2. Have a wire rack lined with paper towels ready to drain the fried donuts.

The Frying Process

1. Carefully place a few donuts into the hot oil, being careful not to overcrowd the pot.
2. Fry for 1-2 minutes per side, or until golden brown and cooked through.
3. Remove the donuts with a slotted spoon and place them on the prepared wire rack to drain.
4. Repeat with the remaining donuts.

Glazing & Decorating

Classic Glaze Recipe

• Powdered Sugar: 2 cups
• Milk: 1/4 cup
• Vanilla Extract: 1 teaspoon

Whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the warm donuts into the glaze and place them back on the wire rack to allow the glaze to set. Get creative with sprinkles, chocolate shavings, or a drizzle of melted chocolate!

Expert Tips for Perfect Brioche Donuts

Temperature is Key: Make sure your oil temperature stays consistent at 350°F (175°C). Too hot, and the donuts will burn on the outside before they cook through. Too cold, and they’ll absorb too much oil.

Don’t Overcrowd the Pot: Frying too many donuts at once will lower the oil temperature and result in greasy donuts.

Proofing is Crucial: Don’t rush the proofing process. The dough needs time to develop its flavor and texture.

Softened Butter is a Must: Ensure your butter is properly softened before adding it to the dough. This will help it incorporate smoothly and evenly.

Resting the Dough: After kneading, let the dough rest for 10 minutes before rolling it out. This allows the gluten to relax, making it easier to work with.

Frequently Asked Questions (FAQ)

Why are my donuts greasy?

Greasy donuts are usually a result of frying at too low of a temperature. The oil isn’t hot enough to properly cook the donut, so it absorbs excess oil. Make sure your oil is at 350°F (175°C) before frying.

Can I bake these donuts instead of frying them?

While frying gives the most authentic donut experience, you can bake them. Bake at 375°F (190°C) for 12-15 minutes, or until golden brown. They won’t be quite as fluffy, but still delicious!

Can I make the dough ahead of time?

Yes! The brioche dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to punch it down before shaping.

What kind of oil is best for frying donuts?

Vegetable oil, canola oil, or peanut oil are all good choices for frying donuts because they have high smoke points.

Conclusion & Sharing is Caring!

There you have it – my ultimate guide to making perfect brioche donuts! This recipe may take a little time and patience, but trust me, the results are worth it. The light, fluffy texture and rich, buttery flavor are simply unmatched. So, gather your ingredients, put on your apron, and get ready to create some donut magic. And don’t forget to share your creations with friends and family – these donuts are meant to be enjoyed! If you try this recipe, be sure to tag me on social media using #BriocheDonutPerfection – I can’t wait to see your delicious creations

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