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Assembling brioche doughnuts. Coat the doughnuts in cinnamon sugar and place them vertically in a baking pan covered with baking paper. Using a small knife or scissors, cut the doughnuts in the middle (where the white line is) to make space for the cream. Fill with the prepared chocolate filling.

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The steps for making brioche donuts. Froth the yeast. In a measuring cup, add the warm water and milk to 1 Tbsp. of sugar and the yeast. Whisk. After about 10 minutes, it should be frothy. Combine the ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, frothy yeast, and eggs.

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Instructions. In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy. Then add in the remaining granulated sugar, flour, salt, vanilla bean paste, and eggs.

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Flour: Use unbleached all-purpose flour for the best flavor and proper gluten development. Salt: Add kosher or fine sea salt to the flour to enhance the flavors in the donut.Mix it into the flour.

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Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the.

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How To Make Brioche Doughnuts. Once the Brioche dough is ready, you can use it to make breads, buns or doughnuts. Here's how you can make the Brioche doughnuts. Transfer the risen dough ball to a floured surface and knead it for 2-3 minutes until it's smooth. Roll out the dough to a thickness of 1.5 cm, making sure the thickness is even.

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Set aside. Combine yeast with warm milk in the bowl of a stand mixer and allow to sit for 5 minutes until foamy. Add flour, sugar, eggs, vanilla, and salt and mix with dough hook until a sticky dough forms. Add butter 1 tablespoon at a time allowing it to fully mix in before adding more.

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Instructions. In a bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl, add the warm milk and stir in the yeast and sugar. If using active dry yeast, let this mixture sit for 5-10 minutes until foamy. Add the eggs, flour, vanilla and salt to the yeast mixture.

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How To Make Brioche Doughnuts (2-Day Process). Whisk - in the bowl of stand mixer, add the warmed milk and 1/2 tablespoon of sugar. Whisk to combine. Next, whisk in the yeast. Rest - allow yeast mixture to sit untouch for 8-10 minutes or until mixture takes on a foamy, bubbly appearance with a fermented aroma.; Whisk - in a medium mixing bowl, add the bread flour, 1 cup (125 g) all.

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Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar and set aside to cool completely before filling. Make the Vanilla Cream: Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan.

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Heat the milk in a saucepan until it comes up to a simmer. Stir in the rose petals. Turn off the heat and let the petals sit and steep for 30 minutes. Step 2: Temper the pastry cream. Whisk the sugar, cornstarch, strained rose milk, vanilla, and salt in a saucepan. Whisk the eggs together in a separate bowl.

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Prepare for frying the donuts by lining two cooling racks with paper towels and spreading the sugar and cinnamon and/or vanilla powder in a bowl. Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360F (182C) on a candy thermometer*, then lower the heat to medium.

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Fill a large and wide pan with the oil, then warm to 320F. Pick up the donuts holding the edges of the parchment paper then gently place it in the hot oil, parchment paper facing up. Use kitchen tongues to remove the paper then fry the donuts for 90 seconds on each side. Remove from the oil and place in a colling rack.

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Brioche donuts are made using enriched dough and contains more butter than regular donuts. The dough is a lot softer and requires overnight refrigeration for easy handling and flavor development. Regular donuts, on the other hand, are typically mixed and fried on the same day and the dough has a lot lesser butter.

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Make sure the kitchen is nice and warm, and in 10 minutes the yeast should foam. Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it together with the egg and egg yolk. Mix in dry ingredients; flour, and salt, and start kneading until the dough comes together.

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Let rise in a warm place while making the pastry cream (directions below), or at least 15 minutes. To fry the brioche doughnuts, line two large baking sheets with parchment paper and set aside. Moderately flour a clear work surface and roll the dough out to ½ - ¾ inch thickness.