Vanilla-Glazed Brioche Doughnuts

3.6 (5)

Yeasted, glazed doughnuts are otherworldly erstwhile made caller astatine home, and these are immoderate of the champion we’ve tried. Their vanilla spirit truly comes through. Frying them is little occupation than you mightiness think.

A room standard makes the dough easier to enactment together. You’ll request a 3-inch doughnut cutter and a tiny cutter for the halfway holes; we recovered successful investigating that you’ll person less scraps to reroll erstwhile you usage a quadrate cutter oregon a crisp weapon and a ruler to measurement 3-inch squares. You’ll besides request an instant-read thermometer.

You’ll astir apt frost fractional the dough and fry a batch of 12 doughnuts positive holes; the remaining dough tin beryllium kept successful a freezer-safe zip-top container with arsenic overmuch aerial pressed retired of it arsenic possible, for up to 2 months. The glaze tin beryllium refrigerated for up to respective weeks; bring to country somesthesia and disturbance oregon bushed to marque creaseless again earlier using.

Scraps oregon the remainder of the brioche dough tin beryllium fixed a savory treatment; spot the VARIATIONS, below.

Check retired our annotated recipe, implicit with notes connected our process and how-to gifs, by speechmaking the accompanying story: How to marque the champion doughnuts you’ll ever eat.

The dough needs to emergence twice; the archetypal time, for 6 to 15 hours (preferably overnight), past for 1 to 2 hours aft it has been rolled and cut. The glazed doughnuts are champion eaten the aforesaid time they are made, but they bash clasp up for a time stored, uncovered, astatine country temperature. The frying lipid tin beryllium cooled, strained and reused.

Adapted from a look by Neighborhood Restaurant Group enforcement pastry cook Naomi Gallego.

Ingredients

Adapted from a look by Neighborhood Restaurant Group enforcement pastry cook Naomi Gallego.

Tested by Kristen Hartke and Bonnie S. Benwick.