Cinnamon Sugar Rustic Brioche Donuts
These Cinnamon Sugar Brioche Donuts are everything you need on a Saturday morning.
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
I tried to cook this originally in a regular pot, the oil did heat up but I felt like it took a longer time to heat up and had some trouble maintaining heat.