| Level: | Advanced |
| Total: | 13 hr |
| Prep: | 1 hr 15 min |
| Inactive: | 11 hr 30 min |
| Cook: | 15 min |
| Yield: | 12 to 14 servings |
Ingredients
- 1/3 cup milk, warm
- 1 1/2 teaspoons fresh yeast*
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 6 ounces butter, softened
- Vegetable oil, for frying
- 4 egg whites**
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Assorted brightly colored food coloring
Instructions
- To make the brioche doughnuts: Put the warm milk in a mixing bowl (an electric mixer works best for this recipe–so if you have one put the milk in the mixer bowl). Sprinkle the yeast over the warm milk and allow it to dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the top layer of flour cracks, about 30 minutes.
- Lightly beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt, and remaining 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15 to 20 minutes. If you do not have a mixer turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don’t be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10 to 15 minutes.
- Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gasses and redistribute the yeast, cover the bowl with plastic wrap and refrigerate overnight.
- Turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour.
- To make the crazy glaze: Beat the egg whites until frothy. Add the vanilla and confectioners’ sugar and beat until smooth. Divide the glaze between several bowls then color with drops of food coloring.
- To fry the doughnuts: Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned, then transfer them to a plate lined with paper towels to drain.
- While the doughnuts are still warm, dip 1 side of each into the desired color of glaze then set aside on a wire rack until the glaze is firm. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 365 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 6 g |
| Cholesterol | 84 mg |
| Sodium | 206 mg |
Reviews
I made them a few times, this recipe is really good. I havs always been looking for a doughnut recipe and it turned out really good!
Not the texture I’m seeking in a brioche doughnut, although it was very brioche-y. More like a roll than a doughnut.
does anyone know if I can bake these instead of frying?
These were great – just one suggestion. I used one packet of yeast (no one around carried fresh yeast) and found that the dough was not rising as much as I though it should. I mixed together another pkt, a little warm water and flour and kneeded it into the dough and THEY WERE PERFECT !!! Instead of the Crazy Glaze, I mixed a little grated rind of a fresh tangelo, juice and some confectionary sugar for a quick glaze. Crunchy, Buttery, Light … a little work for a great doughnut !!
These donuts are great and the glaze is perfect. I used more vanilla then called for and I whipped it until it formed a marshmallow cream like texture and they were perfect. Very light and they cooked fast so very little oil was absorbed. The hardest part in the future will be waiting over night for the dough to be ready.
Although this recipe is very time consuming it’s worth it. I’ve done it for the past three years for Easter. The tradition I started in my home is that on Easter we make homemade doughnuts and decorate them. It’s a ton of fun and all the kids love doing it.
I do agree with the previous comment about the yeast. You should add a little more if it’s not fresh.
Everyone raves about the doughnuts while they’re eating them.
i made these last night and they were so good. i know that fresh cake yeast is almost impossible to find, so i used regular, active dry yeast instead. however, i think if you use active dry yeast instead of fresh yeast, you should probably use more yeast than the recipe actually calls for. i used 2 1/4 teaspoons instead of the 1 1/2 that the recipe calls for. They turned out great! Also, to anyone who decides to make these, do make sure that you let them rest overnight because that really lets all the flavor and texture develope. Lastly, i think that your oil should be between 160 nd 165, 150 seems a little low to me. But anyway, everyone should try to make these! you will surly not be disappointed.
I love this its good!!