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Magnolia Kitchen signature brioche doughnuts

Magnolia Kitchen signature brioche doughnuts recipe for the Thermomix TM6

Useful Items

Bowl, large bowl, plastic wrap, refrigerator, plate, paper towel, silicone bread mat, round cookie cutter (8 cm), rolling pin, large saucepan, stove top, wooden skewer, tea towel

Hints & Tips

  • This recipe makes 8 large doughnuts but you could make 10-12 smaller doughnuts if preferred.
  • To check your oil is at 170°C, drop a small cube of bread into the oil and it should turn golden brown in 15-20 seconds. Keep your oil at this temperature while frying.
  • Fill whole doughnuts with Magnolia Kitchen's caramel ganache, see Cookidoo® for the recipe. To fill: use an apple corer to make a hole ⅔ of the way into each doughnut. Place ganache into a piping bag fitted with a plain nozzle (1 cm), insert nozzle into the holes and fill doughnut centres.
  • Doughnuts are best eaten on the day they're made but will keep in an airtight container for 2-3 days.

Ingredients

  • 170 g salted butter, cut into pieces
  • 240 g milk
  • 2 tsp dried instant yeast
  • 2 eggs
  • 150 g caster sugar
  • 1 - 2 tsp sea salt, to taste
  • 560 g baker's flour, plus extra to dust
  • 800 g vegetable oil, plus extra to grease
  • 10 g ground cinnamon

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Instructions

  • Place butter into mixing bowl and melt 2 min/60°C/speed 2. Pour in a bowl and set aside.
  • Place milk and yeast into mixing bowl, then heat 2 min/37°C/speed 2.
  • Add eggs, 50 g of the sugar, salt and reserved melted butter, then mix 20 sec/speed 3.
  • Add flour and knead Dough /7 min. Grease a large bowl with oil. Place dough in prepared bowl and cover with plastic wrap, pressing the wrap gently against the dough. Place in the fridge for 3 hours or overnight. Clean and dry mixing bowl.
  • Place dough on a lightly floured silicone bread mat or work surface and form into a smooth ball. Roll out dough to a 3 cm thickness. Using a round cookie cutter (8 cm), cut out portions of dough. Repeat rolling and cutting with any remaining dough (makes 8 - see Tips). Leave the doughnuts whole or cut out holes from the centre using the larger end of a piping bag nozzle. Cover with a tea towel and leave to prove in a warm place until doubled in size (approx. 30 minutes).
  • Place a plate onto mixing bowl lid and weigh cinnamon and remaining 100 g of sugar onto it. Stir to combine and set aside. Line a separate plate with paper towel and set aside. Place a large saucepan over medium heat. Add oil and bring to 170°C (see Tips). Working in batches fry doughnuts for 3-5 minutes on each side, until golden brown or until a wooden skewer inserted into the centre of the doughnut comes out clean. Place on lined plate to drain. Either fill whole doughnuts, then coat with cinnamon sugar or simply serve doughnuts coated in cinnamon sugar (see Tips).
View this recipe on Cookidoo

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