Easy Brioche Doughnuts with Chocolate Orange Ganache Glaze

Easy Brioche Doughnuts with Chocolate Orange Ganache Glaze

Yep, I said Brioche Doughnuts, a wickedly indulgent treat for your family to enjoy this holiday season.

This brioche dough comes together quickly in the mixer, with a traditional bread-making rise time.

Then it’s a dip in the frying pot for these scandalous, sweet darlings. Once cooked, the doughnuts can be rolled in sugar or drizzled with a smooth chocolate orange ganache glaze.

Oh the Joy —the Jolly Merriment —Glad Tidings, and Halle-lu-jah!… Christmas has come early this year!

Easy Brioche Doughnuts

Makes about 16 – 3 inch doughnuts

3 cups bread flour

(the high gluten content in this flour will stretch and make delicious air pockets as the brioche dough rises -creating luscious airiness)

1 cup whole milk, heated to 110°F.

1 pkg. active dry yeast ( 2 ¼ teaspoons)

¼ cup sugar

½ teaspoon salt

3 eggs + 1 yolk (at room temperature)

2 teaspoons vanilla extract

1 cup butter (2 sticks) at room temperature and cut into small pieces

Directions

While in school, I learned this technique from my amazing French Pastry Chef. It’s a quick and easy way to make this lean Brioche.

Using a standing mixer fitted with a dough hook attachment, pour the flour in the center of the bowl.

Crack the 3 eggs and 1 yolk in a separate bowl, add the vanilla to the eggs and set aside, but don’t beat the eggs.

Next, like separating naughty children at the sand box, sprinkle the yeast, salt and sugar in three different areas of the bowl, near the edges of the flour.

Using only about ¼ cup of the heated milk, pour it directly over the yeast and start the mixer on the lowest setting.

Add the vanilla and eggs one at a time so as not to overwhelm the other ingredients.

When all the eggs are in, add the remaining warm milk and increase to medium speed, beat for 3-4 minutes.

Stop the mixer, scrape down the sides if needed.

Turn off the mixer again and drop in the butter, 2 Tablespoons at a time.

Slowly incorporate the butter into the dough by starting again with low speed and working up to high speed for about 5 minutes;

If you have a few stubborn pieces of butter that refuse to play nicely, go ahead a use your fingers to coax them into the dough. Mix the dough at medium high speed for another 10 minutes or until the sides of the dough pull away from the bowl.

Transfer the semi-sticky dough to a large, well-greased bowl, cover loosely with a tea towel or plastic wrap,

set in a warm area and allow it to double in size – about 2 hours.

When the dough has doubled in size, punch it down by folding it over itself two or three times.

Cut it in half to make rolling out more manageable.

At this point the dough may be refrigerated overnight. In the morning, roll it out as normal, cut the shapes and let it rise again until doubled in size.

Place the dough on a lightly floured surface. Using a floured rolling pin, roll it to about a ½ inch thickness.

Cut the dough using two round cutters of different size. Dip the cutters in flour each time to make it easier to cut.

Collect the scraps, roll and cut out the shapes again.

Place the doughnuts and doughnut holes on a sheet pan covered with a tea towel to rise until doubled in size, about 45 minutes.

Heat the oil in a heavy pot over medium heat with a candy thermometer attached to the side.

When the oil reaches a steady temperature of 360°F, carefully place a tester doughnut in the oil to work out any kinks and get the frying just right.

If the oil is ready, place the doughnuts in three at a time and gently turn them until golden brown.

Remove the doughnuts from the oil and allow them to drain on a paper towel for 30 seconds before rolling in sugar,

 coating them with a chocolate orange ganache glaze.

Fry the rest of the doughnuts and devour immediately — they’re hot, fresh doughnuts after all! Enjoy!

 For the printable version of the Chocolate Orange Ganache Glze, CLICK HERE!

Drizzle each doughnut with the glaze and if you wish, top them with sprinkles, edible glitter, nuts, coconut, or pomegranates before the glaze sets.

Extras:

Spiced Sugar

Combine 1 cup sugar with 2 Tablespoons pumpkin spice.  Coat the doughnuts with the spiced sugar when they are warm with oil so the sugar will stick.

Vanilla Glaze

Combine 2 cups powdered sugar, 1 teaspoon of vanilla, 1 Tablespoon melted butter and ¼ cup milk + a Tablespoon at a time more to get a smooth consistency and balanced flavor.

Powdered Sugar

If you would like to use powdered sugar, wait to sprinkle it on top until the doughnuts have cooled and the oil has dried; otherwise, the oil will soak up all the sugar.

Chef Notes:

Use the candy thermometer to regulate the temperature.  If it cooks below 360°F , the doughnut will soak up the oil and taste greasy.

If it is cooked above 375°F the outside will cook before the middle has a chance to catch up, resulting in a crispy on the outside-raw in the middle doughnut.

So, keep the temperature at 360°F for that perfect sweet spot.

My children had so much fun making these, it made our list to do again next year. I hope your families will enjoy making these delicious doughnuts,too!

Merry Christmas!