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The steps for making brioche donuts. Froth the yeast. In a measuring cup, add the warm water and milk to 1 Tbsp. of sugar and the yeast. Whisk. After about 10 minutes, it should be frothy. Combine the ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, frothy yeast, and eggs.
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Make sure the kitchen is nice and warm, and in 10 minutes the yeast should foam. Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it together with the egg and egg yolk. Mix in dry ingredients; flour, and salt, and start kneading until the dough comes together.
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Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the.
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Set aside. Combine yeast with warm milk in the bowl of a stand mixer and allow to sit for 5 minutes until foamy. Add flour, sugar, eggs, vanilla, and salt and mix with dough hook until a sticky dough forms. Add butter 1 tablespoon at a time allowing it to fully mix in before adding more.
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Frying and filling the donuts. Fill a large and wide pan with the oil, then warm to 320F. Pick up the donuts holding the edges of the parchment paper then gently place it in the hot oil, parchment paper facing up. Use kitchen tongues to remove the paper then fry the donuts for 90 seconds on each side.
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Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F / 176°C to 179°C. Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. Because the donuts are fairly large, fry for about 3-4 minutes on each side.
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Let rise in a warm place while making the pastry cream (directions below), or at least 15 minutes. To fry the brioche doughnuts, line two large baking sheets with parchment paper and set aside. Moderately flour a clear work surface and roll the dough out to ½ - ¾ inch thickness.
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Line a large baking sheet with paper towels. 11. Carefully drop a donut into the hot frying oil and cook until both sides of the donut are golden brown, about 3 minutes per side. Cook the donuts in batches, about 2-3 at a time, being careful not to overcrowd the pot or fryer. 12.
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Start by adding the lukewarm water, sugar, yeast, rum, lemon zest, vanilla and eggs to the bowl of a standing mixer. Then add the dry ingredients - flour, salt and ground nutmeg. It's important that the yeast doesn't come to direct contact with the salt. Using a dough hook attachment, start kneading at low speed.
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Instructions. In a bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl, add the warm milk and stir in the yeast and sugar. If using active dry yeast, let this mixture sit for 5-10 minutes until foamy. Add the eggs, flour, vanilla and salt to the yeast mixture.
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In a wide, shallow bowl, combine the sugar and cinnamon. Set aside. STEP 8: Fry the donuts & coat in cinnamon sugar. Once proofed, use the parchment squares to gently lower 2-3 donuts into the hot oil. Fry the donuts for 90 seconds on the first side, then flip over and fry for an additional 90 seconds until golden.
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Despite being something of a lengthy and moderately challenging recipe, these brioche doughnuts require fewer than 10 ingredients. Here's what you'll need: Granulated Sugar - You surprisingly don't need much sugar for the actual brioche dough, just enough to feed the yeast and bring it out of hibernation. Save a little extra for giving.
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Make the custard filling. Mix the milk and eggs in a bowl until combined well. Set aside. Stir the sugar, corn starch, and vanilla in a saucepan. Add the milk and egg mixture along with the butter. Mix everything together and cook until it comes to a boil.
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Prepare a large baking sheet or baking tray with small cut-out squares of baking paper / parchment paper. Photo 9: Cut the dough into 10 equal pieces. Use a scale to weight the dough and get evenly sized donuts. Shape each piece into a ball. To shape a piece of dough into a ball, slightly flatten it.
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Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar and set aside to cool completely before filling. Make the Vanilla Cream: Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan.
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Making the brioche dough. Mix yeast packet with the warm water and sugar, and let the foam double in size. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it's all combined. Then turn up the speed to medium high.
