Brioche Donuts + How to Tell When Your Dough Is Fully Proofed

Brioche Donuts (yield: 12 - 18 donuts)

1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt

8 oz (113g) butter, softened

1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.

Vanilla Pastry Cream

12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.

Crunchy Shell

1c (200g) sugar
1/4 c water

1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.

[myfriendfreckle]

I love that your properly proofed doughnuts include a fry line! They’re always overlooked/not even included in so many doughnut tutorials.

[josepedroalmeida]

I don’t even bake, but this guy’s content is banging

[ShaneGilson]

Wow that crack from the caramel was really satisfying

[HallowedGreaves]

I like how instead of just saying "oh it's inedible because of this small mistake, " you offer how it changes the texture and shape so that people who actually like said texture and shape know how to make it like that.

[potattoggled]

I NEED THAT CREME BRULEE DONUT RECIPE RIGHT NOW

[sun_chariot]

Beautifully done, and will be useful to me in future baking.

Also, for those who are asking; proofed is the final rise of a yeast bread before cooking.

[Isaidwhatisaiddear]

The school of YouTube is actually incredible if you follow the right channels. I’ve actually been taking down notes from this guy. ✍🏾

[Stormwinddragon]

I absolutely LOVE that you put the recipe in the description! <3

[LucasGuillemette]

My jaw dropped from that cream filled donut cracking open.

[SleepingGiant]

That creme brulee doughnut is beautiful!

[abdulelahalgufari]

Can't thank you enough. The best doughnut I've ever tasted with your instructions and ingredients. Everyone loved it !👍

[sallak]

Oh. My. God. How is it possible that I've been able to live 30+ years of my life relatively happy without this doughnut in my life?? I will not rest before I try these out! Thank you so much for the recipe 😊

[Subject-]

Ready to be filled and topped you say?

[averagejoey]

like a perfectly proof donut I am springing to the touch and ready to be filled and topped

[Brendayesyes]

Hi Benjamin the baker. I just want to say thank you so much for always putting your recipes in your description. I really appreciate it and for also showing different outcomes based on how long/short you proof/rest/bake the dessert. Because of it I’ve been able to bake multiple of your recipes and they’ve all came out delicious. Every single one I’ve made i have added to my arsenal of recipes that are hits. I also learn so much from your videos im sure many others do too. You’re a great pastry chef and a teacher!

[raccoonmanthing]

Holy shit that ending... I have no words, amazing

[coolfrog]

«really to be filled and topped” I laughed

[albekayl]

I love these because a lot of the time when I’m googling something they don’t tell me when it’s done just except me to know! So the fact that he gives you a video showing you how to tell is awesome!!

[CarlAyers]

Omg, finally! Someone actually explained what it’s supposed to do/look like instead of just how long!

[alec-yjve]

those vanilla creme filled with the crackled exterior.... chill benjamin my lord