Brioche Biscoff Donuts ⏲🎞 recipe

Brioche Biscoff Donuts ⏲🎞 recipe: Yeast mixture: - 2 1/4 tsp yeast - 1/4 cup warm water - 1 tsp sugar Rest of your ingredients: - 4 cups AP flour - 2 tsp salt - 1/4 cup sugar - 3 tbsp powdered milk - 6 eggs whisked (room temp) - 2 sticks room temp butter unsalted (chopped) Instructions: - Mix together your yeast mixture and let rest for 10 minutes - After 10 minutes, add in the rest of your ingredients besides your butter - Knead your dough for 10 minutes ( if you feel like your dough isn’t pulling away from the sides of your bowl about 5 minutes in - add an extra one or two tbsp of flour - After those 10 minutes, slowly incorporate your room temp butter & knead for another 10 minutes - Once your dough is smooth add to an oiled bowl, cover with Saran Wrap or a damp cloth and allow your dough to rise for 2 hours - After 2 hours, add your dough to a lightly floured surface and roll it out about 1/2-1 inch thick - Cut out your donut shapes (with any left over dough try to create as many donut holes as you can:) - Add to a pan with some parchment paper and let your donuts rest for another 30 minutes (cover with Saran Wrap) - Fry your donuts at around 350°f-355°f (a thermometer will come in handy here) you don’t want your oil to be too hot or not hot enough - if your oil is too hot the outside of your donut will deepen in color with the inside will remain raw (we don’t want to waste all of that time and ingredients) - If the oil isn’t hot enough, your donuts will absorb too much oil and won’t be pleasant to eat - After you’re done frying your donuts, drain them in a paper towel or a cookie rack - For the glaze: melt some cookie butter for about 30 seconds in the microwave. Be very gentle while handling your donuts bc they’re delicate & dip them into your glaze - Let your glaze set for a few minutes - For my donut holes: I just tossed them in some cinnamon sugar:) - And you’re done:) 🤎

Unbalanced

% Daily Values based on a 2,000 calorie diet