For our wedding day, we decided to indulge a bit and make freshly fried doughnuts with freshly made dough. Before Kyle was in the scientific industry, he was a baker and for our wedding day brunch he made fresh brioche dough. Brioche is glorious. It is a rich bread that uses both eggs and butter for a light and puffy bread with a tender crumb.
Usually you’d bake the bread and take it up a notch with an egg wash after proofing, but instead we fried it. Yes, we know it’s not the healthiest of foods but our wedding day was full of happiness, laughter and excitement – and this needed to reflect in the brunch. Thank you to Lily, Rob, Christi and Micah for bringing/making toppings and joining us for such an epic sugar-filled brunch.
Brioche Dough for Doughnuts
Ingredients for brioche:
- 1 tsp active dry yeast
- 4 eggs
- 1/3 Cup of warm milk
- 3 ½ Cups of cake flour
- 1 tsp of white sugar
- 1 tsp salt
- 1 Cup of softened butter
- Dissolve the yeast in warm milk, it’ll become creamy in about 10 minutes.
- Mix flour, sugar, and salt together, make a well and add yeast mixture and softened butter. Or use a mixer.
- Roll it out on a lightly floured surface and pop it into a large oiled bowl, cover with cling wrap and let it proof to twice its size. Proofing takes about an hour, if it’s a lovely sunny day, take advantage of the sun and leave it outside.
- Knock it back, that means punch it down and for a round ball of dough again. Pop back into the bowl and cover with cling wrap and let it proof again to twice its size.
To fry them doughnuts:
- Make golf ball sized balls of dough.
- Heat oil on a medium to low temperature on the stove. The oil level needs to be the same as the thickness of the golf ball.
- Use small pieces of dough to test, there needs to be a small streams of baby bubbles fizzing their way around the dough and up. Adjust the heat so these bubbles need to small and constantly moving.
- Pop them in one at a time, or you’ll reduce the heat of the oil.
- Fry till golden brown.
- Add toppings.
Make toppings and enjoy 🙂