Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Granulated sugar: 1/2 cup
- Salt: 1 teaspoon
- Warm milk: 1 cup
- Large eggs: 3
- Unsalted butter, softened: 1/2 cup
- Vegetable oil, for frying: 4 cups
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, whisk together warm milk and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Step 2: Add the softened butter, a tablespoon at a time, mixing until each addition is fully incorporated. Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Use a donut cutter to cut out donuts. Place the donuts on a baking sheet lined with parchment paper.
- Step 5: Cover the donuts and let rise for another 30-45 minutes. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the donuts for 1-2 minutes per side, until golden brown.
- Step 6: Remove the donuts from the oil and place them on a wire rack to cool. Glaze or decorate as desired.
Notes
- Store cooled, unglazed donuts in an airtight container at room temperature for up to 2 days, but they are best enjoyed fresh.
- Reheat donuts in a low oven (300°F/150°C) for a few minutes to restore some of their airy texture.
- Serve these brioche donuts warm with a simple powdered sugar dusting or get creative with flavored glazes and sprinkles for a delightful treat.
- For extra fluffy donuts, ensure your milk is warm to the touch (around 110°F/43°C) to properly activate the yeast and allow for maximum rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American