Recipe

Brioche Doughnuts Recipe

Add Step-by-Step Photos	Karlyn255 / All my dishes 7 months, 3 weeks ago A french version on the american donut. a flavorful fried donut with chocolate ganache (creme) dipping sauce Prep:245m Cook:2m Servings:24	Karlyn255
	chocolatecream donut french

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Ingredients

1/3 cup and 2 1/2 teaspoons whole milk

1 tablespoon dried yeast

6 large eggs

1 egg yolk

5 3/4 cups all-purpose flour, divided

1 3/4 cups granulated sugar, divided

1 ounce clover honey

1 teaspoon salt

1/2 pound butter, softened and divided

canola oil for frying

10 ounces chocolate (64% cocoa)

1 cup heavy cream

Directions

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.

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