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Mini Brioche Doughnuts
Crispy on the outside and impossibly fluffy within, these yeast-raised treats bring the bakery straight to your kitchen. The rich, buttery dough rests overnight, developing a deep flavor that translates into a tender crumb once fried. A quick toss in warm cinnamon sugar creates a sweet, golden crust that shatters slightly when you take a bite. They're a fantastic weekend project that'll make your whole house smell incredible. Serve them fresh alongside a rich chocolate dipping sauce.
Equipment
- Stand Mixer
Ingredients
- 250 g (9 oz/2 cups) strong white bread flour, plus extra for dusting
- ¼ tsp fine sea salt
- 25 g (1 oz/2 tbsp) caster (superfine) sugar
- 7 g (¼ oz/1 sachet) fast-action dried yeast
- 75 ml (2½ fl oz/⅓ cup) full-fat (whole) milk
- 2 large free-range eggs, at room temperature
- 1 large free-range egg yolk, at room temperature
- 115 g (3¾ oz/½ cup) very soft unsalted butter, cubed
- 2 litres (70 fl oz/8 cups) sunflower oil, for frying, plus extra for greasing
- 75 g caster (superfine) sugar for dredging
- 1 tsp ground cinnamon (optional)
Instructions
- 1Whisk the flour, salt, sugar, and yeast together in the bowl of a stand mixer. Gently warm the milk in a small saucepan or microwave until just warm to the touch, then pour it into the dry ingredients along with the eggs and egg yolk. Stir briefly with a spatula.
- 2Attach a dough hook and mix on low-medium speed until smooth. With the mixer running, drop in the softened butter one cube at a time, kneading for about 6 minutes until fully absorbed. Increase the speed to medium-high and knead for another 6 minutes to form a sticky, glossy dough. This long kneading process builds the gluten structure needed for a fluffy interior.
- 3Transfer the dough to a lightly oiled bowl, cover with oiled plastic wrap, and refrigerate overnight for up to 12 hours. The cold proof develops flavor and makes the sticky dough much easier to handle.
- 4The next morning, turn the chilled dough out onto a lightly floured surface. Dust the top with a little more flour and roll it out to a thickness of 1 cm (1/2 inch). Cut out circles using a 5 cm (2 inch) round cutter. Poke a hole through the center of each circle with your index finger, spinning the dough gently to widen the hole.
- 5Arrange the shaped doughnuts on a lightly floured baking sheet, leaving room for expansion. Cover loosely with plastic wrap and let them rise for 1 hour until doubled in size.
- 6As the rising time finishes, heat the sunflower oil in a deep fryer or large heavy-bottomed pot to 180 degrees C (350 degrees F). In a separate bowl, whisk the remaining sugar and optional cinnamon together. Line a plate with paper towels.
- 7Carefully lower the doughnuts into the hot oil in batches of four. Fry for a few minutes on each side until puffed and golden brown. Lift them out with a slotted spoon, drain briefly on the paper towels, and toss in the cinnamon sugar mixture while still warm. Repeat with the remaining batches and serve fresh.
Notes
- Storage: These are best enjoyed fresh on the day they're made, but you can store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: Warm leftover doughnuts in the microwave for 10 seconds to soften the buttery dough.
- Make ahead: The dough requires an overnight chill, so plan to start this recipe the day before you want to serve them.
- Tip: Use a thermometer to monitor your frying oil. If it drops below 180 degrees C (350 degrees F), the doughnuts will absorb too much oil and become greasy.