Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Granulated sugar: 1/2 cup
- Salt: 1 teaspoon
- Large eggs: 4
- Whole milk: 1/2 cup, lukewarm
- Unsalted butter: 8 tablespoons, softened
- Vegetable oil: For frying
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, whisk together eggs and lukewarm milk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Step 2: Add the softened butter, one tablespoon at a time, mixing until fully incorporated after each addition. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and roll it out to about 1/2 inch thickness. Use a donut cutter to cut out donuts. Place the donuts on a baking sheet lined with parchment paper.
- Step 5: Cover the donuts loosely with plastic wrap and let rise for another 30-45 minutes.
- Step 6: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully drop the donuts into the hot oil, a few at a time, and fry for 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and place on a wire rack to cool slightly. Dust with powdered sugar, glaze, or top with your favorite toppings.
Notes
- Store leftover donuts in an airtight container at room temperature for up to 2 days, as they are best enjoyed fresh.
- To revive day-old donuts, warm them briefly in a low oven (around 300°F) for a few minutes to restore some of their softness.
- Serve these brioche donuts warm with a scoop of vanilla ice cream for an extra decadent treat.
- For the richest flavor, ensure your butter is truly softened before adding it to the dough – it should be pliable but not melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American