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• brioche dough 190g whole milk 7g (2 1/4 tsps) active dry yeast (1 packet) 359 granulated sugar, divided ( 1 large egg, room temperature 350g bread flour 7g (1 1/4 tsps) kosher salt 40g unsalted butter, room temperature • vegetable oil or shortening, to fry donuts • glaze (1 cup powdered sugar 2 tbsps whole milk) or granulated sugar • fruit jam 1. make the brioche dough: heat milk in a glass measuring cup for 45 seconds in the microwave (milk should be around 110f, warm to touch). then add in yeast & 1 tsp (~5g) sugar, whisk until dissolved. let sit for 5 minutes until foamy. then add remaining 30g sugar & egg and whisk well 2. combine bread flour & salt in a stand mixer bowl. pour in yeast mixture from step 1 to dry ingredients. mix on low with dough hook until dough separates from the sides of the bowl. it should mainly be stuck on the hook and the bottom of the bowl about 5 minutes) 3. add in butter, one small piece at a time - mix on low until all incorporated. this can take some time, but it will get there. 4. increase speed to medium-high and knead for about 2 minutes until dough comes together. dough should be somewhat smooth and tacky 5. form dough into a smooth ball. place it in a large greased bowl, cover with plastic wrap/cloth and let proof for about 1-1.5 hours, until doubled in size 6. once dough doubles in size, gently punch down dough to deflate and remove excess air 7. shape the flower donuts: on a lightly floured surface, divide dough into 8 equal pieces, roughly 80-85g per piece. roll each piece into a round ball, then roll out into a circle with a rolling pin (~1/2 inch thick). place a small object with a round base in the middle to make an indent in dough. using a paring knife, make 6 cuts around dough to make 6 petals. remove the small object, then gather the two ends of each petal at the back of dough to create a rounded petal 8. place each flower donut onto a greased piece of parchment paper & place on baking sheet. cover and let proof for another 1 hour until doubled in size 9. fry the flower donuts: heat generous amount of oil in a pot to 350f. fry donut for 1-2 minutes on each side until golden brown. insert a skewer in donut - if the skewer comes out clean, it is done. take donut out using a skimmer and place on a wire rack to slightly cool. repeat with remaining donuts 10. garnish the flower donuts: • for glazed flower donuts: let donuts cool completely before glazing. whisk together powdered sugar and milk until smooth. dip donuts into glaze and let set for about 30 minutes • for sugared flower donuts: prepare sugar in a shallow bowl and dip warm donuts in sugar. donuts must be warm for sugar to stick! 11. add about 1 tsp of jam (i used cherry jam) to center of donuts 12. enjoy.
