Instructions
🎙️ Cook with voice coach- 1. To prepare the Brown Butter Brioche, melt the butter in a saucepan over medium heat, swirling until it turns amber and smells nutty. Transfer to a bowl and let cool until it reaches a soft-solid consistency.
- 2. In a stand mixer, combine bread flour, milk, eggs, honey, yeast, and kosher salt. Mix on low for 3 minutes until a rough dough forms.
- 3. With the mixer on medium, add the cooled brown butter one tablespoon at a time, waiting for each to incorporate before adding the next. Knead for 10 minutes until the dough is silky and passes the windowpane test.
- 4. Cover and refrigerate the dough for at least 12 hours (overnight) for flavor development and ease of handling.
- 5. Roll the cold dough to 1/2-inch thickness and cut into rounds. Place on parchment squares and proof in a warm, humid environment for 90 minutes until very light and jiggly.
- 6. Preheat air fryer to 340°F (170°C). Lightly brush the donuts with a tiny amount of neutral oil.
- 7. Carefully transfer the donuts (on their parchment squares) into the air fryer. Cook for 4 minutes, then flip and cook for 3 more minutes until deep mahogany gold.
- 8. Combine the powdered sugar, bourbon, heavy cream, and vanilla bean seeds from the Bourbon Glaze ingredients. Whisk until perfectly glossy.
- 9. Dip the warm brioche donuts into the glaze, allowing the excess to drip off. Immediately sprinkle with a few flakes of Maldon sea salt.
Nutrition per serving
Calories
210
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