Description
These Thanksgiving Brioche Donuts are soft, fluffy, and rich with a hint of cinnamon and vanilla. Perfectly fried to a golden brown and dusted with powdered sugar or a maple glaze, they offer a festive twist on classic donuts ideal for holiday breakfasts or desserts.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 3 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Frying
- Oil for frying (such as vegetable or canola oil)
Topping
- Powdered sugar, for dusting
- Optional: Maple glaze or spiced sugar for topping
Instructions
- Activate Yeast: In a bowl, combine the warmed milk and active dry yeast. Let it sit for about 5-10 minutes until frothy, signaling the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and ground cinnamon. Stir well to evenly distribute all ingredients.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and add the yeast mixture, eggs, melted butter, and vanilla extract.
- Form Dough: Mix together using a wooden spoon or dough hook attachment on a mixer until a shaggy dough forms.
- Knead Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic, or knead with a stand mixer dough hook on medium speed for 4-5 minutes.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1-2 hours until doubled in size.
- Punch Down and Roll: Punch down the risen dough to release air. Roll it out on a floured surface to about 1 inch thickness.
- Cut Donuts: Use a donut cutter or two round cutters to cut out donuts and holes. Gather scraps and re-roll as needed.
- Second Rise: Place cut donuts on a floured baking sheet, cover with a towel, and let rise for 30-60 minutes until puffy.
- Heat Oil: Heat oil in a large pot or deep fryer to 350°F for frying.
- Fry Donuts: Fry donuts in batches, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
- Finish and Serve: While warm, dust donuts with powdered sugar or dip in maple glaze or spiced sugar if desired. Serve fresh.
Notes
- Make sure the milk is warmed to around 110°F to properly activate the yeast without killing it.
- Frying temperature is crucial; maintain around 350°F to ensure donuts cook evenly and absorb less oil.
- Donuts can be kept in an airtight container for up to 2 days, but are best served fresh.
- For a festive touch, try topping with pumpkin spice sugar or cinnamon sugar.
- If you don’t have a donut cutter, two round cookie cutters or even a glass and a bottle cap can substitute.
