Brioche Donuts (Print Version)

# Ingredients:

→ For the Dough

01 - 4½ cups bread flour
02 - 1 cup warm milk
03 - 2 large eggs plus 1 egg yolk, at room temperature
04 - ½ cup unsalted butter, softened to room temperature
05 - 2 tablespoons granulated white sugar
06 - 2 teaspoons instant yeast
07 - ½ teaspoon sea salt

→ For Frying and Coating

08 - Neutral oil for frying (vegetable, canola, or sunflower)
09 - 1 cup granulated sugar for coating

# Instructions:

01 - Before diving in, take a moment to read through all the steps and measure out your ingredients. For best results, use a kitchen scale to weigh everything if you have one. Make sure your eggs and butter are at room temperature for easier mixing.
02 - In the bowl of your stand mixer, combine the bread flour, sugar, instant yeast, and salt. Attach the dough hook and turn the mixer on low. While it's running, pour in the warm milk, add the eggs, and then drop in the softened butter, one tablespoon at a time. Let everything mix and mingle for about 8-10 minutes until you have a soft, tacky (but not sticky) dough that stretches easily. If it's too sticky, add a little more flour, a spoonful at a time.
03 - Lightly oil the mixing bowl and coat the dough with a thin layer too. Cover with plastic wrap and drape a tea towel over the top. Place it somewhere warm and draft-free for at least 1½ hours. This first rise is when all the magic happens - the yeast feasts and creates those lovely air bubbles that make your donuts fluffy and light.
04 - Once the dough has doubled in size, gently punch it down to release some air. Divide it into 15 equal pieces for large donuts (or 12 for extra-large, 20 for medium). Take each piece and pinch the edges toward the center to create a little pouch. Flip it over so the seam is on your work surface, then cup your hand over the dough and roll it in circles using light pressure until you have a smooth ball.
05 - Place each shaped donut on a small square of parchment paper – this makes them easier to handle later. Cover them with a clean tea towel and let them rise again for 30-40 minutes. They should look puffy and when you gently press one with your finger, the indentation should slowly bounce back.
06 - While the donuts are on their second rise, fill a large, heavy-bottomed Dutch oven or pot with about 3 inches of oil. Heat it to between 350°F and 355°F (176°C-179°C). Use a thermometer to monitor the temperature - this is really important for getting that perfect golden crust without burning or making greasy donuts.
07 - Working in batches of three (to avoid crowding and dropping the oil temperature), carefully lower the donuts into the hot oil, parchment paper and all – the paper will release naturally as they fry. Cook for 3-4 minutes on each side until they're a deep golden brown. Smaller donuts need less time, about 2-3 minutes per side. Use a slotted spoon to gently flip them and later remove them from the oil.
08 - Place the freshly fried donuts on a wire rack or paper towels to drain off excess oil. While they're still warm but not too hot to handle, toss them in granulated sugar, coating them completely. The slight warmth helps the sugar stick better to the donuts.
09 - These brioche donuts are at their absolute best when fresh and still slightly warm. The outside should be crisp and sugary, while the inside remains tender, airy, and just a touch chewy - pure donut perfection!

# Notes:

01 - For active dry yeast: Warm 1 cup of milk, add a teaspoon of sugar, and sprinkle the yeast on top. Let it sit 8-10 minutes until foamy, then proceed with the recipe.
02 - Maintaining the right oil temperature (350-355°F) is crucial - too hot and your donuts will burn outside while staying raw inside; too cool and they'll absorb excess oil and become greasy.
03 - These donuts are best enjoyed fresh, but leftovers can be stored at room temperature for 1-2 days. Wrap them in plastic wrap and a kitchen towel to maintain moisture.
04 - Instead of granulated sugar, you can also coat these in powdered sugar or glaze them with your favorite icing for variety.

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