Easy Sugar Tossed Doughnuts

The perfect marriage of a classic American dessert and French brioche.

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Course: Breakfast, Dessert

Cuisine: American, French

Keyword: Brioche, Doughnuts

Prep Time: 30 minutes

Cook Time: 20 minutes

Resting Time: 13 hours

Total Time: 13 hours 50 minutes

Servings: doughnuts

Calories: 302kcal

In a mixer add all of the liquid first and mix on slow.
Add the dry ingredients and mix on slow until mixed together for 4 minutes
Bring up to medium speed and mix until you hear thumping against the sides. Add diced butter and continue mixing for an additional 10 minutes. The dough should be glossy and wrapped around the dough hook.
Turn out onto a floured countertop and gently knead into a ball. Lightly wrap with plastic wrap and let proof in the fridge for at least 12 hours and maximum 24 hours.

Pull the dough out onto a lightly floured work top. Degas it, then roll out to 1.5cm-2cm thick (1/2-3/4inch).
Using a cookie cutter, cut out your doughnuts and the doughnut holes. Place on a baking sheet lined with parchment paper. Roll up and re-roll out the remaining dough and repeat.
Let proof at room temperature for 45 minutes - 1 ½ hours or until doubled in size.
Meanwhile, warm up your fry or oil. This can take 20-30 minutes to be fully at temperature.
Prep your frying area with two drying racks and a bowl with granulated sugar (if you're tossing the doughnuts in sugar)
When the doughnuts are proofed and the oil is at temperature, add your first doughnut. Cook for 1-3 minutes (depending on size) then flip when browned. Cook the other side for 1-3 minutes.
Transfer cooked doughnuts to the cooling rack to drain for 1 minute then toss in sugar until fully covered.
Transfer covered doughnut to secondary cooling rack and let cool completely.
Continue until all doughnuts are cooked.