Brioche (doughnuts, buns, loaves)

Updated at: Tue, 21 Nov 2023 17:43:14 GMT

Step 1

Combine the yeast, flour, sugar and salt in the bowl of the standing mixer. Make a well in the center and add the eggs and milk.

Step 2

With the dough hook attachment, mix for 10-15 minutes on the lowest speed. The dough will begin to pull away from the sides. If the dough it too soft and sticky to touch, feel free to add more flour. Up to 1/2 cup if necessary.

Step 3

Cut each stick of butter into 4 pieces. Once the dough starts climbing up the hook, add the butter 1 piece at a time. When fully combined, add another piece. Repeat until butter is fully incorporated.

Step 4

Turn the dough onto your work surface, flour optional. Tuck into a tight ball and return to the bowl. Cover with plastic wrap and refrigerate for 6-8 hours or overnight. Dough should double in size during this time.

Step 5

For donuts: roll out cool dough to 1/4 inch thickness. Cut into 2 inch discs with cookie cutter or a glass. Rest discs on a parchment lined baking sheet. Cover, and allow to proof at room temperature for 60-75 minutes. Deep Fry at 340 F until both sides are golden brown. Dip warm donuts in sugar and fill with desired filling using a piping bag and large star tip.

Step 6

For Buns: Cut dough into equal pieces, roll, and arrange on lined baking sheet. Covet and allow to proof at room temperature until doubled in size. Brush with egg wash and bake at 350 F until buns are golden brown. Buns should sound hollow when tapped lightly at the bottom.

Step 7

For Loaves: Separate the cold dough into two equal pieces. Tuck and roll into the desired shape and place into separate greased standard loaf pans. Allow to proof at room temperature for 2hours. Brush lightly with egg wash. Bake at 370 F until golden brown on top. Loaves should sound hollow when tapped lightly at the bottom.

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