Feb 4

Feb 4 Brioche Donut Recipe

Donuts will probably always be a part of me. I have had too many moments in my life where they played a pivotal role. For starters, I worked in the Thomas Keller Restaurant Group during my prime pastry cheffing days. At per se and The French Laundry, one of your many sweet courses is “coffee and donuts”. Which isn’t exactly how it sounds: It’s a little cup of espresso semifreddo (think gelato texture) topped with steamed milk foam and two freshly fried cinnamon sugar donuts. You get the little donut holes right on top of the donuts!

Needless to say, I fried a lot of these little guys off. Sometimes in very stressful situations! For instance, Sam Sifton and Frank Bruni of the NY Times happened to stop by one night while Thomas Keller was in the kitchen. They gave us a time limit of 90 minutes - while this might seem excessive, compare it with the typical dinner that spans upwards of 4 hours! There are a lot of courses, nine for the average person… but if you’re special, you get even more!

By the time they got to the pastry course there was very little time left. I, being the prompt pastry chef that I am, had finished the donuts at the perfect time, all while Thomas was breathing over my shoulder making sure I flipped them perfectly so they’d have the right shade of golden brown without a single nick on them. I was so happy when that plate went out and Thomas went back to not paying attention to my every move. Those donuts also saved me from a lot of hungry nights!

I will be creating a donut recipe that isn’t as labor intensive, though this one is inspired by my days at per se, so it’s only fair that it’s elaborate. This recipe has many steps - if you’re looking for an amazing homemade donut recipe like you’ve never tasted before and aren’t scared of an in-depth project, then this is for you! It’s the type of recipe that you’re going to want to read before you start so you can fully prepare. Don’t be scared, just be prepared!

Brioche Donut Recipe

Yields: 15 small donuts + their donut holes

Ingredients

2 3/4 cup All Purpose Flour
1 packet (.25oz) Active Dry Yeast, dissolved according to package directions
3 Eggs
1/3 cup Milk
3 tbsp Sugar
1 tsp Salt
1/2 pound Butter, soft but still pliable

Directions

Combine flour and salt, set aside. This step is so that the salt doesn’t kill the yeast.
Add dissolved yeast, eggs, milk, and sugar to the mixer. Then ass the flour and salt mixture. Mix on low speed with the dough hook attachment for 4 minutes.
Gradually add butter with the mixture running on medium speed, scraping down the sides of the bowl as necessary. After the butter has been fully incorporated, mix on the medium speed for 15 minutes or until the dough begins to pull away from the sides of the bowl.
Line a sheet pan with parchment paper and grease the paper. Place the dough on the sheet pan. Cover tightly with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator and place on a well floured surface. Roll the dough out to 1/2 - 3/4 inch thickness and cut donuts out with a well floured cutter. Spray a parchment lined baking sheet with non-stick cooking spray. Place them 1 inch apart on the parchment. Wrap in saran wrap and leave out to proof for about 30 minutes.
Once the donuts look swollen and sponge-y, place them back into the refrigerator to firm up, around 30 minutes. The whole process can be done up to this point and left in the refrigerator for up to 24 hours if you want to prepare ahead of time!
Heat your canola oil to 350F and place as many donuts fit with room to double in size. Flip the donuts several times so that they start to evenly rise and fry. Once the donut has doubled in size and becomes golden brown all around, place onto a paper towel lined plate. If tossing in cinnamon sugar, do so immediately. If you’re glazing, let them cool completely on a rack.

Variations

Cinnamon Sugar

One of my favorites because you can eat it hot and fresh, the best way to enjoy a donut!

1 cup Sugar
3 tbsp Cinnamon

Chocolate Donut Glaze

1 1/2 cups Confectioners Sugar
4 tbsp Cocoa Powder
2 tbsp Milk or Water
2 tsp Vanilla

Sift together sugar and cocoa powder in a medium sized bowl. Slowly stir in the milk and vanilla, a little at a time to ensure a smooth, pourable glaze. You don’t want to use a whisk as it will create air bubbles.

Pink Donut Glaze