Brioche Doughnuts with Bourbon Glaze
Makes: 12 to 18 doughnuts
  • 2⁄3 cup cold whole milk
  • 2 tablespoons dry
  • active yeast
  • 31/2 cups all−purpose flour
  • ¼ cup sugar
  • 2 teaspoons salt
  • 2 large cold eggs
  • 5 large cold egg yolks
  • 11/4 cups (21/2 sticks) cold butter, cubed
  1. Place half of the milk in a small bowl and warm it in the microwave until lukewarm. Stir in the yeast and leave it for 3 to 4 minutes to dissolve.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, and salt well. Slowly add the eggs and yolks, then scrape the bowl down. Add the remaining (cold) milk and mix well. Add the yeast mixture.
  3. With the mixer on medium-high speed, slowly add the butter a few cubes at a time, allowing it to become mostly incorporated before adding more.
  4. Line a baking tray with greaseproof paper and spray it with cooking spray.
  5. Transfer the dough to the prepared tray, cover it with clingfilm, and let it rest in the fridge overnight.
  6. On a floured work surface, roll out the dough to about ½ inch thick. Using a floured biscuit cutter, cut the dough into rounds 1 to 11/2 inches in diameter.
  7. Let the doughnuts sit in a warm room until doubled in size, 8 to 10 minutes.
  8. If you’ve got an electric fryer by chance, use it, because they’re way safer; if not, take a heavy pot like a Dutch oven and fill it two thirds full with cooking oil. Position a thermometer in the oil and heat it nice and slow over medium heat until the temperature reads 350°F. Working a few at a time (don’t crowd the pot, gents), fry the doughnuts until golden brown, about 2 minutes per side. Remove from the fryer with a slotted spoon to a paper towel–lined baking tray.
  9. Meanwhile, make the glaze: In a medium saucepan over medium-high heat, combine the brown sugar, vanilla bean, and corn syrup and bring the mixture to a boil, whisking constantly.
  10. Once the brown sugar is fully melted, reduce the mixture to a simmer and add the condensed milk, butter, and bourbon. Continue to simmer, stirring, until all the butter is incorporated and the glaze is smooth.
  11. Toss each doughnut in bourbon glaze while still warm, or serve the glaze on the side. Eat immediately.
Recipe by Bakepedia at