Fried Donuts | Homemade Brioche Doughnuts | The Introvert Kitchen

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Are you wondering where the other pieces went? An unfortunate event happened while making this video hence the majority of the doughnuts are missing! Did I cry? No! I chose to eat the remaining doughnuts instead!😂😅

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INGREDIENTS:
Dough
• 408 grams (3 cups) bread flour plus about 1/4 cup extra if needed including for dusting
• 1/4 cup sugar
• 1 teaspoon fine salt
• 1 small packet (10 grams vanilla sugar), OPTIONAL
• 1 small packet (7 grams) instant yeast
• lemon rind from one whole lemon, OPTIONAL
• 177 ml (3/4 cup) milk, warm to the touch
• 2 large egg yolks + 1 whole egg
• 76 grams (1/3 cup) butter, room temperature
• vegetable oil to grease your counter top and hands during kneading
• enough cooking oil for frying

Sugar glaze
• 2 cups icing sugar
• 1/4 cup milk
• teaspoon of vanilla extract
• pinch of salt

NOTES:
1.) This dough is a little tacky and please, don't get tempted to add more flour. Only add if really needed and up to 2-3 tablespoons only.
2.) Greasing your hands and counter top with vegetable oil will help to get through during kneading.
3.) Kneading - if using by hands, it might take 12-15 minutes kneading time. if using a stand mixer, 12 minutes will be fine under medium speed.
4.) Proofing - until it puffed and when it doubles its size
5.) Oil temperature - at least 160 - 170 degrees and fry until light golden brown. At least 2-3 minutes each side. Fry a bit longer if you prefer for a darker brown donuts like I did.
6.) Testing your oil - easiest is using a thermometer. If you don't have, use a chopstick or the handle of a wooden spoon by dipping it into the oil. If bubbles appear, your oil is ready.
6.) I intentionally did not roll or dust with powdered sugar some of the doughnuts. I just filled it directly with the simple vanilla cream.

#doughnuts #homemade #brioche

Best regards,
Romel from The Introvert Kitchen