Brioche donuts



°800g of flour

°2 to 3 eggs

°100g of sugar


°1 packet of brioche yeast (20 g)

°100g of butter

°a pinch of salt

° warm milk to dissolve the yeast

*Methods :


   Mixing all ingredients as for bread to a smooth, non-sticky dough forms.

    Let it rise twice, kneading between each rise.

    Roll out dough, cut the donuts with cookie cutters and leave them on a lightly oiled dish towel or tray.

    Leave to rise away from drafts.

    Heat oil then lower the heat so that the inside of the donuts is well cooked.

    Fry, begin with the first shaped donut.

Enjoy !


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