• Wednesday, October 28, 2020

blackbird donut recipe

Blackbird's Brioche Donuts
October 14, 2020

For the Dough
1/3 cup milk, warm
1 1/2 teaspoons fresh yeast
5 eggs
3 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
6 ounces butter, softened
Vegetable oil, for frying

For the Icing
4 egg whites
1 teaspoon vanilla extract
3 cups confectioners’ sugar

  1. To make the brioche doughnuts: Put the warm milk in an electric mixing bowl. Add yeast to warm milk and let it dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough is smooth, add in 1 cup of flour. Allow the dough to rise in a warm place until the flour cracks, or for about 30 minutes.
  2. Beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt and 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15-20 minutes. If you do not have a mixer, turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don’t be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10-15 minutes.
  3. Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gases and redistribute the yeast. Then cover the bowl with plastic wrap and refrigerate overnight.
  4. The next day, turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out to about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour.
  5. To fry the doughnuts: Heat 2 to 3 inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned. Then transfer them to a plate lined with paper towels to drain.
  6. To make icing: Beat the egg whites until frothy. Add the vanilla and confectioners’ sugar and beat until smooth.

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