Comments on: Brioche Donuts

By: Bernice Baran

Bernice Baran — Fri, 27 Dec 2024 13:47:48 +0000

In reply to Rhonda. Yes

By: Rhonda

Rhonda — Fri, 27 Dec 2024 12:29:12 +0000

Can I make a traditional “hole” doughnut with this recipe?

By: julissa

julissa — Sun, 03 Nov 2024 19:34:14 +0000

In reply to Stephen. dude did u not read hte entire recipe? READ THE RECIPE AND U WILL SEE SHE CLEARLY STATES HOW TO PROOF OVER NIGHT OMG WHAT IS POINT OF HER WRITING THE WHOLE DAMN B LOG IF YOU ARE NOT GOING TO READ WHOLE DAMN RECIPE THEN ASK SOMETHING STUPID LIKE THAT

By: Bernice Baran

Bernice Baran — Thu, 24 Oct 2024 19:59:09 +0000

In reply to Stephen. Yes, you can I would do it for the first rise. Just cover it airtight and refrigerate until ready, then bring back to room temperature about 30-60 minutes before using. Generally when I proof things overnight I use about half the amount of yeast but it should work either way.

By: Stephen

Stephen — Wed, 23 Oct 2024 19:37:13 +0000

Can I prove these overnight if so how

By: Bernice Baran

Bernice Baran — Thu, 22 Feb 2024 02:08:03 +0000

In reply to Gigi. Hi Gigi, using a paddle attachment will not knead the dough correctly, you should do it by hand if you don't have a hook attachment. Not kneading enough will make the gluten in the dough weak, making the dough stickier and not rise properly resulting in doughy, dense donuts.

By: Zara

Zara — Tue, 20 Feb 2024 17:10:57 +0000

So when they were fresh they were really nice. But after a few hours they became doughy

By: Gigi

Gigi — Sun, 21 Jan 2024 11:01:32 +0000

In reply to Bernice Baran.

Mine were a disaster. I definitely did something wrong. They took too long to rise, the yeast was not expired, they also took very long to knead well. I didn’t have a dough hook so I used the paddle attachment instead. Also they didn’tslide off the parchment paper… they were stuck to the bottom.
Then they were hard on the outside and very dense on the inside. A complete disaster.

I do not know what I did wrong. Help!

By: Bernice Baran

Bernice Baran — Thu, 18 Jan 2024 03:23:33 +0000

In reply to Snizhana. You mean what brand? I’ve used Kroger brand, challenge butter and landolakes

By: Snizhana

Snizhana — Mon, 15 Jan 2024 19:09:59 +0000

Hey 👋 Thank you for sharing the recipe! Can you please tell, what type of butter do you use for the batter?

By: Bernice Baran

Bernice Baran — Mon, 20 Nov 2023 15:11:54 +0000

In reply to LS. Hi, it sounds like the oil may have been too hot for you, 360F works perfectly for me but you could reduce it down to 350F or 355F and that should do it! Def use the visual/physical cues, it should brown pretty evenly, they should float and leave a white line through the center and feel lighter in weight :)

By: LS

LS — Sat, 11 Nov 2023 01:09:56 +0000

I followed the recipe to a tee! (Not exaggerating–I did not deviate from anything). My oil was at exactly 360 degrees the entire time, but the outsides of the donuts were super dark brown, but none of them were cooked on the inside. I had to throw them away. I wonder what went wrong? At first I thought the oil was too hot, but it stayed right at 360 the whole time. I would love to give it another try!