Description

Soft, fluffy brioche donuts that are rich with butter and eggs, fried until golden and finished with a generous dusting of powdered sugar. Perfect warm for holidays or cozy mornings.

Ingredients

3 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

1/2 cup warm milk

3 large eggs

1/2 cup unsalted butter, softened

Vegetable oil, for frying

1 cup powdered sugar, for dusting

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Instructions

In a bowl, mix the warm milk, granulated sugar, and yeast. Let sit for about 5 minutes until frothy.
Add the flour, salt, eggs, and softened butter. Knead until the dough is smooth and elastic.
Cover the dough and let rise for about 1 hour, or until doubled in size.
Roll out the dough to about 1/2-inch thickness and cut into donut shapes.
Place shaped donuts on a tray, cover lightly, and let rise for about 30 minutes.
Heat vegetable oil in a deep pot to 350°F (175°C).
Fry donuts in batches for about 2 minutes per side, until golden brown.
Remove donuts and drain on paper towels.
While still warm, dust generously with powdered sugar and serve.

Notes

Brioche dough is naturally soft and slightly sticky; use light flouring when shaping.

Donuts are best enjoyed the same day they are made.

Cinnamon sugar or glaze can be used instead of powdered sugar.

Neutral oils like vegetable or canola work best for frying.

Dough can be made ahead and refrigerated overnight for slower rising.

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 12 g
Sodium: 170 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 70 mg