Crazy for Fresh Doughnuts!


After a bactch of doughnuts for a party, the next morning the oil was still on the stove, albeit cold–but there was brioche dough left in the bucket…

Roll the brioche dough out to 1/4 inch thick. Using a biscuit cutter and a small round cookie cutter shape the doughnuts. Make sure to save the holes to fry up.


Fry them in the oil as you would the beignets on page 197.


Lay the doughnuts out on paper towel to drain off any excess oil.


Dust with powdered sugar, pour that cup of coffee and read the paper!

66 thoughts to “Crazy for Fresh Doughnuts!”

  1. I’ve had your first book for a few years now, it’s my go to book for bread. Limpa, we all love, my Uncle said,” Its just like what your Grandmother made” and I take much pride in that compliment! challa & pecan Carmel rolls.. it’s all good. I love this idea for the doughnuts, I’m going to the kitchen to make brioche!!

  2. Hello! I’m making brioche donuts using your recipe – was wondering if I should punch down the dough or stretch it as you would normal brioche dough after the warm and cold rises?

    1. Hi Sandy,

      All you have to do is take a piece out of the bucket, form a ball and roll it out. You can knead the ball for a few seconds, but then you have to let the ball sit for about 20 minutes before rolling out.

      Thanks, Zoë

      1. Ugh, when I took the dough from the bowl this morning, it was so sticky – even with a dusting of flour on the dough ball and the rolling pin – that after the 20 minutes of rest it stuck to the floured donut cutter. Any recommendations for adjusting this remedy to a super humid environment?

      2. Hi Sandy,

        Have you made this dough before and it was sticky or is this your first try? If your dough is not firming up after being in the refrigerator overnight, it sounds like your dough is too wet. How are you measuring the flour? Did you use the scoop and sweep meathod, not the spoon and sweep? If you spoon the flour into the cup it will result in too little flour and a wet dough.

        You need to use quite a bit of flour when rolling out the dough. If your kitchen is particularly warm I would skip kneading and letting it sit for 20 minutes before rolling it out. It really isn’t necessary. If the dough is still sticky, dip the cutter in flour before you cut the dough.

        Hope that helps, Zoë

  3. I’ve noticed the doughnuts do not need to rise, but the beignets should. Will beignets suffer much without a rise? I need to make them for a crowd during an event and will have a tricky time of letting them rise for a period. What do you think?

    1. Hi Cheryl,

      The only difference is how light the doughnuts will be. They will be wonderful without the rise, and by the last batch some of them will have a chance to rest as they wait to go in the oil.

      Cheers, Zoë

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