Mini Brioche Doughnuts | Brioche Doughnut Holes
These soft, fluffy, melt-in-your-mouth doughnut holes are the perfect sharing treat for your next party or date night! Made with a simple brioche dough using only seven ingredients and can be made a day in advance.
Equipment
- Stand mixer with whisk and dough attachment optional, but recommended
- Hand whisk
- Baking paper
- Saucepan for deep frying
Ingredients
- 1 egg
- 25 grams caster sugar
- 1/2 tablespoon salt
- 5 grams instant yeast
- 120 ml warm milk
- 85 grams butter melted
- 280 grams all-purpose flour
- 300 ml vegatable oil for frying
- 50 grams white granulated sugar for cinnamon sugar
- 2 tsps cinnamon powder for cinnamon sugar
- Dipping of choice (melted chocolate, jam, caramel sauce etc.)
Instructions
- Add the egg, sugar, and salt in a bowl. If using stand mixer, use the whisk attachment and whisk until combined, or use a hand whisk.1 egg, 25 grams caster sugar, 1/2 tablespoon salt
- In a separate bowl, mix the warm milk with instant yeast. Make sure the milk isn’t too hot as that will kill the yeast. Add the milk mixture into the eggs and whisk until combined.5 grams instant yeast, 120 ml warm milk
- Add the melted butter and whisk again, then add half the flour and mix until you have a thick batter-like consistency.85 grams butter melted, 280 grams all-purpose flour
- Add the remaining flour and switch to the dough attachment (if using a stand mixer) and knead on medium speed for 5-10 mins until the dough forms a soft ball and starts climbing the dough hook. If not using a stand mixer, start kneading by hand and knead for 10-15 minutes until the dough forms a smooth ball.
- Transfer the dough ball to an oiled bowl, cover with cling wrap and let it rest and rise in the fridge for three hours. The dough should double in size during this time. You can also let it rest overnight, for 12-16 hours.
- Once the dough has risen, take it out of the fridge and start forming mini dough balls for each doughnut. I like to measure out each doughnut to 15 grams as I find that to be the best size for mini doughnuts. Don't forget, they have to rise yet again so they will become bigger in size.
- Place the doughnut balls on a tray lined with baking paper, cover lightly with a tea towel, and let them rise for 45 minutes to 1 hour until they double in size. Meanwhile, heat the oil to 170 degrees celsius.300 ml vegatable oil for frying
- Make the cinnamon sugar: In a large bowl, mix the sugar and cinnamon to toss the doughnuts in once they are cooked.50 grams white granulated sugar for cinnamon sugar, 2 tsps cinnamon powder for cinnamon sugar
- Once the doughnuts have risen and the oil is hot, cook them for 2-3 minutes until golden brown on both sides.
- Transfer the doughnuts on a paper towel to absorb the excess oil, then place them in the bowl with the cinnamon sugar and toss them while they are still hot.
- Enjoy with any dip of your choice like melted chocolate, jam, caramel sauce, etc.Dipping of choice (melted chocolate, jam, caramel sauce etc.)
Notes
Storage:
These doughnuts can be stored at room temperature in an airtight container for up to two days.
Make Ahead:
The brioche dough can be made ahead the night before and shaped and fried the next day.
Dipping Ideas:
Tips & Tricks:
-
Melted chocolate - milk, dark, or white
-
Vanilla Custard – you can use this easy recipe.
-
Nutella
-
Pistachio Butter
-
Lemon Curd – you can use this easy recipe.
- Caramel Sauce
- Make sure the milk is not hot when mixing it with yeast as that will kill the yeast and your dough will not rise. The milk should be lukewarm, around 30-35 degrees celsius.
- Knead the dough until it forms a completely smooth ball with just a little stickiness.
- Make sure the oil is at the right temperature before adding the doughnuts into it. If you don’t have a thermometer, heat it until it’s very hot the way you would for deep frying potato fries.
- Keep an eye on the doughnuts and don’t let them get too dark.
- If your dough does not rise, it means that your yeast is dead. In this case, buy new yeast and make sure the milk isn’t too hot.
- If the doughnuts come out dry, it means you have overcooked them.
- Roll the doughnuts in cinnamon sugar while they are still hot so that it sticks on the surface.