Brioche Doughnuts

16 steps

1. In a mixer bowl, whisk together 1/4 cup tepid water, 2 tablespoons sugar, 1/2 teaspoon instant yeast, 1 cup flour, and 2 eggs. Mix for about 3 minutes, or until smooth. Use hand whisk.
2. In a separate bowl, whisk together 2 cups and 3 tablespoons flour, 1/4 cup sugar, and 2 and 1/2 teaspoons instant yeast.
3. Then whisk in 1 teaspoon salt.
4. Sprinkle resulting mixture on top of mixer bowl batter, and let sit at room temperature for an hour or two.
5. Add 4 cold eggs, and mix with dough hook on low setting (#2) for 1 minute.
6. Raise the speed to medium and beat for 2 minutes.
7. Scrape down the bowl with an oiled spatula, then beat for 5 more minutes.
8. Add 1/2 cup of very soft butter by the tablespoon, waiting for each glob to be mostly incorporated before adding the next.
9. Once all the butter has been added, scrape the dough around, spray the sides of the bowl, and let rise until doubled, 1-2 hours.
10. Once doubled, refrigerate for an hour, stir it down, refrigerate for another hour or two.
11. Once refrigerated, turn out onto a a floured counter and "business letter fold" it a time or two (fold like an envelope, flatten out, rotate, and fold again).
12. Wrap into sprayed plastic wrap and throw in a gallon sized bag in the fridge - it likes to spend 6 hours and up to a week in this state. Can also be frozen and then thawed.
13. To make the doughnuts, roll out the dough to the desired thickness (1/4" - 1/2") and cut with a doughnut cutter.
14. Let rise in a warm spot while the oil heats up to 360 F, then fry for ~45 seconds per side.
15. Combine milk, powdered sugar, and vanilla extract for glaze.
16. (Can also make plain old brioche by baking at 425 F for 5 minutes, then at 375 F for 45-55 minutes. May want to cover with foil at some point.)