Indulge your sweet tooth with Chef Ashleigh Wright’s Brioche Donut recipe. Happy Baking!
Omni Barton Creek Resort’s Brioche Donut Recipe
- 1 Tbsp. active dry yeast
- ½ cup warm water
- ¾ tsp. sugar
- ½ cup warm milk
- 1 egg
- 1/3 cup sugar
- 1/3 cup melted butter
- 1/3 Tbsp. salt
- 2 ¼ cup flour
Yields 20 donuts
Dissolve yeast and sugar in warm water in a mixer. Set aside for 5 minutes until the yeast gets bubbly.
Combine milk, eggs, sugar, melted butter and salt. Add to yeast mixture. Add flour and mix on medium (speed 2) for 8 minutes until the dough is smooth. More flour may be needed, as it should be smooth but not sticky. Place dough in a well-oiled bowl, covered and let double in size (about 1 hour).
Cut dough into desired donut shapes. Proof for 10 more minutes at 86 degrees, then immediately fry in clean oil set at 350 degrees F.