Brioche donuts


°320 grams of flour

° 14 g fresh yeast (or 5/6 g dry)

°20 grams of butter

°50 grams of soft sugar

°3 cl of rose water

°pinch of salt

° melted butter + sugar (for finishing)

° 12 cl whole milk + 2 tbsp

°1 egg


Step 1

Start by heating the milk, add the sugar and butter, heat until the sugar and butter dissolve, then allow it to cool slightly.

The second step

In a salad bowl, mix the flour with the salt and the yeast, make well, add the eggs, slightly lukewarm milk and orange blossom water, and knead for 4/5 minutes (the dough should be homogeneous and elastic.)

Step 3

Put the flour in the bottom of the bowl, put the dough in it and cover it with a cloth, and let it rest at room temperature for an hour (the dough should double in volume).

Step 4

Cover the baking tray with parchment paper and put a little water in the drip tray, then put the flour on the work surface, put the dough on it, and then roll it out to get rid of the gases.

Step 5

Gently roll out the donut dough to a thickness of 1.5 cm. Using 2 cookie cutters, one large and one smaller, cut the donut with the large cookie cutter and with the smaller one, make a hole in the middle, place your donut on the baking tray, repeat the process with all the donuts (you can cook the center pasta scraps etc. It will be less presentable but you can simply enjoy it).

Step 6

Cover the baking tray with a clean tea towel and let the dough rise for 30 minutes.

Step 7

Preheat the oven. 6/7 at 190 degrees.

Step 8

Brush the donuts with buttermilk and bake for 9 minutes, if the donuts aren't golden at all, let them sit for another 1-2 minutes, but they won't be dry anymore.

Step 9

Remove the buns from the oven, melt a little butter and using a pastry brush, brush the buns and roll them in the icing sugar. Or at most you can add cinnamon.