Cinnamon Sugar Brioche Donuts with Nutella Filling
The title says it all. Brioche… Donuts… Nutella…Need I say more?
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Today is National Donut Day. I honestly couldn’t think of a better way to celebrate a Thursday. I made these donuts about a week ago. Let me tell you something, I’ve made a lot of recipes. This recipe rocked my world. I have always loved donuts, but I have never made homemade ones. Treat yourself and try a homemade recipe, you’ll never go back to Krispy Kreme.
Please don’t be intimidated by this recipe. It does take some time and a little bit of equipment but you will be shocked how simple it is to complete. I used my KitchenAid stand mixer with the dough hook attached. That is the only special piece of equipment you will need.
First, you start with yeast, sugar and milk. The sugar “feeds” the yeast and activates it. You will see it start to get slightly bubbly and a foam will begin to form. That’s a good sign. While that is getting foamy and delicious you’re going to start making the dough. In the mixer with the dough hook, you’ll add flour, salt and a little more sugar. Then comes a couple eggs, some vanilla and your yeast mixture. Then you’re going to crank that mixer up and leave it alone for 10 minutes.
Now it should be looking like a delicious, gooey dough. But we have one more important ingredient to incorporate: butter. You’re going to slowly incorporate 6 tablespoons of softened butter into the dough. Why? Because butter makes everything better.
Now here’s where the patience comes into play. You’re going to put the dough into a bowl that is oiled and cover it with plastic wrap. Throw it into a warm place (I put mine a window with sunlight coming through) and forget about it for a couple of hours. When you come back two hours later the dough should be about double the size it was when you left it. That’s what you want to see.
Next, you’re going to take the dough out of the bowl and divide it into 12 equal size portions and roll the dough into balls. Pop them all onto a baking sheet and leave them for another 30 minutes to rise a tiny bit more. (You’re almost there I promise.)
Alright, it’s frying time! I used to be very intimidated by frying foods at home but guys, it’s insanely easy. I use a deep pot filled about 1/4 of the way with canola oil. I simply use a meat thermometer (candy thermometer works too) and heat the oil to 350 degrees. Now you simply drop the balls of dough (carefully) into the oil. These little guys cook quick so they only need about a minute on each side. Just wait for them to turn a delicious golden brown and then remove them with a slotted spoon. When I pulled mine out of the oil I put them into a cinnamon sugar mixture and rolled them around. You can omit this step if you want, but I highly encourage doing it.
Once the donuts have cooled slightly, then you will fill them with Nutella. If you’re not a chocolate fan, again, you can omit this. But if you decide to pass on Nutella, I’m not sure that we can be friends. Anyways, I filled a piping bag fitted with a wide tip with Nutella. I poked a hole in each donut and filled with just enough Nutella until it started coming out. And there you have it! Enjoy these bad boys right away or keep leftovers in an airtight container (although there will most likely not be leftovers.)
1 envelope (2 1/4 tsp) active dry yeast
1 cup whole milk, lukewarm
4 Tbsp sugar
3 3/4 cups all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla extract
6 tbsp unsalted butter, at room temperature
1 cup Nutella
3 tablespoons cinnamon
3 tablespoons sugar
In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well and set aside for 10-15 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla extract, and yeast mixture to the bowl. Mix on low for 2-3 minutes. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
Reduce the mixer speed to low, and add the butter, 1 tablespoon at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for another 5 minutes.
Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 1/2-2 hours.
Turn the dough out onto a well floured surface and divide into 12 equal portions. Roll each portion into a tight ball. Place the rolled doughnuts on a baking tray sheet with parchment paper.
Leave the doughnuts to proof for a further 20 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.
Leave the doughnuts to rise for another 20 minutes.
While the doughnuts are proofing, heat canola oil in a large heavy-bottomed pot. Heat the oil to 350°f. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar and cinnamon in a plate and set aside.
Once the oil has come to temperature, gently lower the doughnuts, into the hot oil. Cook , flipping every 30 seconds, until golden brown. Remove from the oil using a slotted spoon and place into the cinnamon sugar mixture, rolling around to coat. Poke a hole in each donut after they are slightly cooled. Fill a piping bag with Nutella and fill each donut. Enjoy!