Feb 1st, 2019 - We are on the 3rd day of polar vortex school cancellation and we've been busy. Busy making delicious things and staying warm, that is. On the 1st day we made homemade strawberry pop-tarts; They were so fun-more on that in another post. On the 2nd day (yesterday) we made these beautiful brioche doughnuts. And today, the 3rd day, as I'm typing this at the kitchen island, my darling husband is making his beer crust pizza dough and his famous peanut butter oatmeal chocolate chunk cookies. Sigh. Read on for the recipe for these pillowy, gorgeous Brioche beauties.
Snow Day Baking - Brioche Doughnut Edition
I adore snow days and having the kids home; It's like bonus time. We get to make treats and memories and they get a well-deserved break. I have linked to several other snow day bakes at the bottom of this post. Having these posts helps me relive and remember those special days when my kids were little and snow was the most magical thing. This post was updated on 9/17/2020
Sigh. Ok. Back to these brioche doughnuts:
This brioche doughnut dough is one of the softest, most supple and satisfying doughs I have ever made. Like any yeast dough, these take a bit of time, but much of it is hands off. They also have a bit of a choose-your-own-adventure element, which is always fun; You can fill them or not, fill them with any flavor jam, curd (lemon would be amazing), Nutella, nut butter, cookie butter (!!), vanilla or chocolate custard. You can cut them any size you like, glaze them, toss them in powdered sugar, cinnamon sugar, or just plain granulated. Or leave them naked and just enjoy the simplicity of warm, fried dough. They are almost too good to be true. One of my boys even said we could sell them for $20 a piece. I laughed of course, but really, they are that good.
Another favorite filling (pictured below) is softened cream cheese mixed with some maple syrup and cinnamon. Roll them in some cinnamon sugar and you've got the perfect fall treat!
"Brioche" Doughnuts, you say?
Don't let "brioche" intimidate you. It's just a fancy French name for an egg and butter fortified yeast dough. It's the stuff of dreams. It makes these doughnuts so rich, yet so light. I do suggest (beg!) that you read this whole recipe all the way through before you lift a finger. It has a few stages and many steps, but it is not difficult. If you make these brioche doughnuts, let me know how they turn out!Print