The holiday season is here and it's time to make fun and festive treats for the kids. So, how about homemade brioche doughnuts? Stephen Gibbs, executive chef at Hands on Gourmet Catering Service, in San Francisco, to show us how easy it can be.
Hands On Gourmet
2325 Third Street, No. 330
San Francisco, CA 94107
Phone: (415) 553-8894
www.handsongourmet.com
Brioche Donuts with Chocolate or Caramel
Makes about 12 donuts
Ingredients
For the donuts
1 package of dry yeast (¼ ounce = 2½ teaspoons)
2 tablespoons warm water 105-115° F
3 ¼ cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
½ stick unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 ½ teaspoons salt
Sugar to coat hot donuts
For the chocolate sauce
¾ cup heavy cream
¼ cup sugar
6 ounces bittersweet chocolate, chopped fine
For the caramel sauce
¾ cup sugar
¼ cup water
1 ½ cups heavy cream
3 tablespoons orange juice (or 3 tablespoons whiskey *optional)
Special equipment
Rolling pin
1 to 2 inch round cutter
Fry thermometer
Stand mixer fitted with paddle attachment *you can knead by hand if no mixer is available
Stainless mixing bowl
Mesh spider
