Small Batch Brioche Jelly Doughnuts
This small batch, easy-to-follow homemade brioche jelly doughnut recipe makes just 6 perfectly sweet, jam-filled doughnuts from scratch.
Nutrition Facts
Ingredients
Instructions
Warm the milk to between 110ºF and 115ºF (43ºC and 46ºC ) either in the microwave or on the stove. Use a thermometer to check the temperature of the milk. It should be warm but not hot to the touch. Pour the warmed milk into the bowl of a stand mixer (or a large mixing bowl) and add the yeast. Add the egg, melted butter, flour, sugar, and salt and mix until the ingredients are blended. Let the mixture stand for 5 minutes (to give the flour time to hydrate). Using the stand mixer's dough hook attachment, beat on medium speed until a sticky dough forms. Increase speed to medium-high and beat for another 5 minutes, or until the dough is soft and smooth. (NOTE: If not using a stand mixer with a hook attachment, knead the dough by hand for about 10 minutes, or until a soft and smooth dough forms.) Transfer the dough to a lightly floured surface and knead it gently with your hands for 1 minute before gently forming the dough into a ball. Transfer the ball of dough to a lightly greased bowl and cover the bowl with a clean dish towel. Place the dough in a warm spot and let it rise until doubled in size, about 45 to 60 minutes. Cover the bowl loosely with plastic wrap and refrigerate the dough for at least 1 hour or overnight. Remove the dough from the fridge and let it sit at room temperature for about 10 minutes before rolling out the dough.
Place the dough onto a lightly floured surface and, using a rolling pin, roll the dough until it's 1/2 inch thick. Use a 3 inch round cutter to cut 6 circles from the dough. Place the circles of dough onto a lightly oiled baking sheet. Cover the baking sheet with a clean dish towel and place it in a warm spot until the doughnuts are puffed, about 30 minutes.
While the doughnuts rise, prepare the fry oil. Add oil to a large, deep pot (I used a 5.5 quart Dutch oven) so that the oil is about 2 inches deep. Heat the oil over medium heat until it reaches 355ºF to 360ºF (179ºC to 182ºC). Use a candy thermometer or instant read thermometer to monitor the oil's temperature.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Alwayseatdessert →Chef's Notes
Storage: Doughnuts are best when fresh (within about 12 hours of frying), but leftovers can be stored in an airtight container at room temperature for up to 3 days.
Maintaining the oil's temperature while frying is key. If the oil is not hot enough, the dough will soak up too much oil before it cooks, leading to soggy doughnuts. If the oil is too hot, the outsides of the doughnuts will be deep golden while the dough inside will still be raw. A candy thermometer or instant read thermometer is critical for monitoring the oil's temperature while frying.
Fry oil can be used several times before it should be discarded. To save oil for a future use, let the oil cool to room temperature before straining out any crumbs or bits of dough in the oil, and return the oil to its container. Mark the container so that you know this oil is to only be used for deep frying. Store the oil at room temperature. If discarding the oil, let it cool to room temperature before returning it to its container and discarding the container.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
This brioche dough is so simple to make and it is fantastic! I cook for only myself and my husband so I cut the dough into three portions. I made apple fritters with one portion and the raspberry filled doughnuts with another and the third is still in the freezer waiting for me to decide.
I was extremely pleased with how quickly and easily this dough came together and its versatility. Also, thank you, on behalf of all of us who cook small batches, for giving us such a great recipe. There are never enough small batch recipes of this caliber.
Did you make this recipe?
Leave a Comment