Francisco Migoya

Brioche Doughnut

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Method

  1. Once the dough has rested and is firm and cold, roll it down to 1.25 cm/.5 in using either a sheeter or a rolling pin. Let the dough relax for 30 minutes in the refrigerator.