Brioche Doughnuts Recipe

How to make it

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• Begin by heating milk to about 90 degrees.
• Remove from heat and stir in yeast with a fork.
• Let mixture sit until it gets creamy and foamy, about 5 minutes.
• Mix in one egg and one egg yolk with a fork.
• Add one cup of flour and mix with a wooden spoon until a dough forms.
• Pour 3/4 cup flour over the top of mixture (don't mix it in), cover with plastic wrap and let rise in warm place for 1 hour or until it has doubled in volume.
• Make dough with a bowl in a stand mixer.
• Combine the starter ingredients, along with 5 eggs, sugar, 4 cups flour, and honey.
• Fit mixer with dough hook.
• Mix on low speed.
• Add salt.
• Mix until dough comes together, pulls away cleanly from the sides of the bowl and forms a ball.
• Add softened butter one tablespoon at a time.
• When all butter is added, you should have soft, smooth, shiny dough.
• Place it in greased bowl, cover with plastic and refrigerate overnight.
• In morning, let the dough sit in warm place for 3 hours.
• It should come to room temperature and have risen slightly.
• On lightly floured surface, roll out dough approximately a half-inch thick.
• Cut doughnuts with a cookie cutter.
• Cut hole in middle of each doughnut using a smaller cookie cutter and set aside to rise in a warm, draft-free space until they've risen and are slightly puffy (about 30 minutes).
• While doughnuts are rising, make ganache.
• Roughly chop chocolate and place in medium mixing bowl.
• Set aside.
• In small sauce pan, bring heavy cream to boil.
• Pour over the chopped chocolate, coating entirely.
• Let sit one minute, then whisk cream and chocolate together to form a smooth, shiny ganache.
• Attach a deep-fry thermometer to heavy pot and heat about 3 inches of canola frying oil to 350F degrees.
• Fry doughnuts 2 or 3 at a time, about one minute per side until golden brown.
• Remove from oil, drain on paper towels and toss in granulated sugar to coat while still warm.
• Serve warm with small bowl of chocolate ganache for dipping.