Fluffy cut-out brioche doughnuts are finished with a reduced apple cider glaze and a sprinkle of cinnamon.
- 2 1/4 tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
- Neutral Oil for Frying
Apple Cider Glaze
- 185g apple cider, reduced to 45g
- 180g powdered sugar
- 30 heavy cream
- In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little 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 a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
- Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (we used a 2 1/2” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between.
- Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
- Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
- In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
- Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 1 1/2 minutes on each side until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.
- Place the apple cider in a small saucepan. Bring to a boil and then reduce the heat to a simmer, and cook, stirring occasionally, until you are left with 45g cider (I find the best way to measure this is to put a bowl on the scale and pour the cider into that, check the weight, then reduce more if needed). Check after 5 minutes, then continue to reduce until it is 45g in weight. Set aside to cool.
- In a medium bowl, combine the reduced cider, powdered sugar, and heavy cream, and mix well to combine. Adjust to create the desired consistency - add a little more cream if it is too thick, and a little powdered sugar if it is too thin. Test a doughnut to check the consistency to make sure it isn't too runny.
- Dip each doughnut into the glaze and place onto a wire rack. Sprinkle immediately with cinnamon and then leave to set.
Best eaten on the day that they are made.
Fry the holes first as they tend to rise fastest. They are great dipped in leftover glaze.
Keywords: Apple Cider Doughnuts, Apple Cider Glaze, Cider glaze doughnuts, mini brioche doughnuts