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BRIOCHE DOUGHNUTS

January 12, 2015
  • 1 1/2 cups warm water
  • 1 packet of active dry yeast
  • 1 1/2 tablespoons kosher salt
  • 8 eggs
  • 1/2 cup honey
  • 1 1/2 cups butter, melted
  • 7 1/2 cups flour
  • 1 cup semi sweet chocolate chips
  • 1 tablespoon corn syrup
  • 2 cups powdered sugar

In a large bowl mix warm water and yeast and set aside for five minutes. 

Add salt, eggs, honey and butter, stirring to incorporate. Add flour. In an electric mixer with a bread hook, kneed dough for a minute or so until smooth and holds together. Cover with a cloth and place in warm environment until doubled in size (about 2 hours). Once risen, roll the dough out on floured surface until a quarter of an inch thick. Using different size glasses cut doughnut rounds in the dough. 

Pour frying oil into a pot at least an inch deep and heat. Fry doughnuts and remove onto paper towel.

In a small bowl melt chocolate chips in the microwave. Stir in corn syrup and powdered sugar. Use as a glaze to top the doughnuts. 

In Bread, Dessert, Breakfast
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