Culinary Institute of America

Brioche Doughnuts

banner
Preparation info
  • Makes

    2 lb

    (about a dozen doughnuts)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Brioche dough

Method

  1. Roll the dough to ½ in/1 cm using either a sheeter or a rolling pin. Let the dough relax for 30 minutes in the refrigerator.
  2. Using a 3½-in/9-cm doughnut cutter dipped in flour, cut out as many doughnuts as possible and place them on a sheet pan lined with parchment paper. For square doughnuts, use a 3-in/8cm cutter.
  3. Proof the dough at room temperature