Cinnamon Sugar Rustic Brioche Donuts
Brioche is a sexy dough. It is soft, pillowy, buttery, and gently sweet dough. My favorite brunch place has giant Brioche donuts covered in cinnamon sugar and seated in a creamy mocha caramel sauce. We usually split one between us since they are about 7 inches in diameter and include their small donut hole. We don’t order these often for the obvious reason- it is a giant donut we don’t need the calories even if they are worth it.
So in today’s episode of “Ann Misses Brunch” I made smaller versions of these donuts.
Recipe Notes:
Brioche donuts are yeast breads that require a long rise. These can be started at 9 pm at night, put in the fridge, and picked up the next morning. The overnight rise allows the enriched dough to rise fully and create an airy soft texture.
The next morning when you shape your donuts, roll the dough out to 3/4 inch to 1 inch thick. Using two sizes of cookie cutters, create your donuts shapes. Place the donuts on squares of parchment paper for the second rise. This allows you to drop the donut and parchment into the oil without disrupting the shape. Once the parchment is free from the donut, it can be thrown out.
Cinnamon Sugar Rustic Brioche Donuts
Equipment
- Kitchen Aid
- Dutch Oven
- Candy Thermoeter
- Round Cookie Cutters
Ingredients
Brioche Donuts
- 2.5 tsp Dry Active Yeast or one packet
- 1 cup Warm Milk
- .25 cup Sugar Divided
- 4 cups all-purpose flour
- 2 eggs Room Tempature
- 2 tsp Vanillia Extract
- 6 tbsp butter SOFT
- Vegetable Oil for Frying
Cinnamon Sugar
- 1 cup Sugar
- 1 TBSP Cinnamon
- 1 tsp Nutmeg Optional but suggested
Instructions
- Combine yeast, milk, and 1 tablespoon sugar. Set aside until frothy.
- In the bowl of a mixer, combine flour, sugar, and salt. Using the dough hook, add yeast mixture, eggs, and vanilla.
- Once dough comes together, add butter 1 tablespoon at a time. Wait until the first tablespoon is fully combined before adding the next tablespoon.
- Knead for 8 minutes on medium
- Transfer dough to greased bowl and cover with cling wrap. Refrigerate overnight.
- The next day, split the dough into two parts. Roll out and cut out donuts. Place donuts on squares of parchment on a cookie sheet to rise. Cover in plastic wrap and let sit at room temperature for 45 minutes.
- In a dutch oven, or heavy bottom pan, heat oil to 350 degrees. Prepare the cinnamon-sugar mixture.
- Drop donuts (including parchment) into oil for 3 minutes each side. parchment will fall off the donut and at that point can be thrown out. Do not overcrowd the pan, three donuts at a time is plenty.
- Let the donuts cool for a moment then cover in cinnamon sugar.
- Enjoy while warm or just cooled.
Notes
For more Brunch Recipes, check out my other recipes here!
If you like the recipes that I’m making, please make sure to support Baking In Bucks on Patreon
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