Homemade Brioche Donuts

Donuts generally fall into two camps: there are delightfully crumbly, old-fashioned cake donuts begging to be dunked in a hot beverage, and then there are the soft, fluffy rings fried to golden perfection that you'll find at most donut shops. Made with an enriched dough, these brioche donuts are the latter of the two donut types. Thanks to plenty of butter, eggs, and whole milk in the recipe, they have a beautifully airy texture inside that holds up well to custard or jam fillings of all kinds.

To make the brioche dough

1. In the bowl of a stand mixer, combine the active dry yeast, 2 tablespoons of granulated sugar, and warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture becomes foamy.
2. Add the remaining granulated sugar, flour, salt, vanilla bean paste, eggs, and egg yolk to the bowl. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes or until the dough starts to come together. Increase the speed and continue kneading the dough for another 2 minutes until a soft dough forms (see notes).
3. Reduce the speed to low. Add the cubed butter to the bowl a few pieces at a time, waiting until each piece is fully incorporated into the dough before adding the next piece (this process should take 3-5 minutes).
4. Once the butter is fully incorporated into the dough, increase the speed and continue kneading the dough for 7-10 minutes. The dough will become soft, supple, and easily pull away from the sides of the bowl.
5. Gather the dough and place it into a lightly greased, large bowl. Cover the bowl tightly with plastic wrap and transfer to the refrigerator. Allow the dough to rise for at least 3 hours, or overnight for best results.
6. To shape the donuts, line two baking sheets with parchment paper and set aside. Remove the chilled dough from the fridge and arrange on a floured work surface. Using a kitchen scale, weigh the dough and divide into 14 equal portions. Roll each piece into a tightly sealed ball and transfer to the prepared baking sheet, spacing each donut a few inches apart.
7. Gently press the tops to slightly flatten each donut. Cover with a clean linen and place in a warm spot to rise for a second time, about 1-2 hours or until puffy and the dough springs back after the slightest indentation.

To make the stuffed donuts

1. Near the end of the dough's second rise, add the oil to a large, heavy-bottomed pot and heat to 320°F (160°C). Line another baking sheet with paper towels or a wire rack for cooling. Add the caster/granulated sugar into a medium bowl and set aside.
2. Once the oil reaches 320°F, work in batches to gently lower the donuts into the oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the donuts from the oil and place onto the prepared baking sheet. Repeat the process until all the donuts are fried, making sure the oil temperature is maintained throughout.
3. While still warm, toss the donuts in the bowl of sugar to coat evenly on all sides. Transfer donuts back to the baking sheet and let cool completely before filling.
4. Add the raspberry jam or other donut filling to a large piping bag, or plastic bag with one corner trimmed for easy piping.
5. Use a chopstick or butter knife to poke a small hole into the side of each sugared donut, then arrange in a baking pan standing upright with the holes facing up.
6. Carefully pipe the jam or filling into the side of each sugared donut. Serve immediately with a warm cup of coffee or tea and enjoy!

Farm Team Tips

Bread flour is key for giving these brioche donuts their soft, unbelievably fluffy texture, but all-purpose flour can be used in its place.

Brioche dough is notoriously sticky to work with, so using a stand mixer for this donut recipe makes the process much smoother and quicker. If preparing your brioche by hand, opt for a large mixing bowl and expect to spend a few extra minutes kneading the dough.