Help needed on brioche recipe

Help needed on brioche recipe

This is a brioche doughnut that i would love to make again – I lost the recipe!

I have the recipe below – and it is good – but lacks the super fluffiness and chew of the attached doughnut.

I know that the original recipe had egg yolks and dry yeast in it…the doughnut was proofed for about an hour and fried at about 365 to 375.

Any help would be very much appreciated!


1/3 cup milk (105 degrees F)

2.5 tsp fresh yeast

1 egg + 1/2 pint eggs (about 4)

1 cup cake flour

2 1/2 cups all-purpose flour

1/3 cup + 1Tbsp sugar

2 tsp fine sea salt

6 ounces (1 1/2 stick) softened butter

Source: Fresh Loaf