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
- Measure yeast and set aside.
- Heat the milk and check temperature with a thermometer. If milk gets too hot let it sit until the temp comes down in the bowl.
- When at 105 degrees F sprinkle milk with the yeast and allow it to dissolve.
- Once the yeast is dissolved whisk in 1 egg and the cake flour. A fork is best for this whisking. A regular whisk will get clogged.
- When the dough is smooth, sprinkle one cup all-purpose flour over the top.
- Set the dough aside and cover in a warm place for about 30 minutes until the flour cracks. This will make a sponge-dough.
- Lightly beat your eggs and mix into the sponge-dough using the dough hook attachment of your mixer at medium speed to distribute the eggs into the dough.
- When smooth (about 5 mins), add the sugar, salt, and remaining 1 1/2 cups of all-purpose flour. Start the mixer on low and increase speed as the dough begins to start separating from the bowl. This can take about 15 minutes.
- Add the butter a little at a time while mixing until all the butter is incorporated then mix for another 10 minutes on med-low speed until the dough pulls from the side of the bowl.
- Cover the dough and set in a warm place until doubled in size or about 2 hours.
- Punch and stretch the dough to bring it back to its original size. This releases the gases made by the yeast and distributes the yeast more evenly for the second/cold rise.
- Cover the bowl and refrigerate to let it rise overnight.
- Turn the dough out onto a lightly floured work surface. There is so much butter in the dough that you don’t need a lot of flour. You just need enough to keep it from sticking.
- Stretch the dough into shape for rolling.
- Roll the dough to about 3/4-inch thick. Make sure to “shrink” the dough while rolling so that you do not end up with oblong donuts. Too little flour under the dough while rolling can cause poor shrinking.
- Cut your dough into bismarck or donut shape. Watch your edges and try to map out the best cuts to make the best use of your first-roll dough. Save scraps for later.*
- Transfer the doughnuts to a floured pan or cutting board.
- Proof the donuts for about 1 hour (your time will vary depending on climate).
Source: Fresh Loaf