Doughnut Class – Le Dolci
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Recipes & Prep Lists - PRIVATE

Doughnut Class

Doughnut Class

Brioche Doughnut Recipe 


  • 6 ¼ cup or 750g all purpose flour
  • 1 and ½ teaspoon or 7g salt
  • ½ cup or 75g icing sugar
  • 1 tablespoon + 2 tsp or 20g instant yeast
  • ¾ cup or 200ml milk
  • 5 eggs
  • ⅔ cup or 135g Softened butter
  • Oil or shortening for frying


  • In a bowl of an electric mixer fitted with a dough hook combine flour, salt, icing sugar and yeast and mix together.
  • Combine milk and eggs and add all at once to your dry ingredients and mix till all flour is absorbed
  • Add butter, and mix on medium speed till dough is smooth and stretches a lot like bubble gum
  • Roll dough into a ball, cover with plastic wrap or towel and let rise until about double. 
  • Roll out dough approximately 1/2” thick cut into desired shapes, let rest 30 min or till doubled in size. (this time will always vary depending on environment conditions so allow for more proofing in colder weather)
  • Heat oil in a fryer or heavy bottomed pan to 350 - 375 degrees F. Cook for about 2 - 3 minutes, turning the doughnut half way. Remove doughnuts when golden on both sides. Quickly drain on paper towels or wire rack. Roll in powdered sugar, cinnamon sugar or  glaze with chocolate ganache or milk glaze. Enjoy the day of.

*Things to remember

  • Proof line is a naked line around doughnut suggesting proper proof was achieved, if line does not appear on first doughnut allow the rest to proof longer before cooking more.
  • Doughnuts are best enjoyed the same day but they can also be frozen in its raw unproofed form. Allow to defrost overnight in the refrigerator covered on a baking sheet (allowing for room to grow), proof as you would fresh doughnuts before frying.


Chocolate Ganache

  • 140g or 1 cup Dark chocolate
  • 250ml  or 1 cup cream 35%
  • 5g or 1 tablespoon corn syrup or glucose (optional)


  1. Chop chocolate and place in a heatproof bowl with corn syrup.
  2. Scald cream (do not boil) pour over chocolate and let stand 2 min, stir to incorporate.

Milk Glaze

  • 500g or 4 cups  Icing sugar
  • 100ml - 150ml or ½ cup Homo milk
  • 1 teaspoon of vanilla or honey


  1. Whisk together icing sugar, vanilla and 100g milk, if consistency is too thick add more milk a little at a time.  colour with gel based food colour.

Sour Cream Doughnuts

  • 240g or 1 and ½ cups of sugar
  • 36g or ⅛  cup Butter
  • 90g Egg yolks (about 5 large yolks)
  • 380g or 1 and ½ cups Sour cream
  • 600g or 5 cups Pastry flour (all-Purpose flour is fine)
  • 15g or 4 teaspoons  Baking powder
  • 12g or 2 teaspoons of Salt


  • In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
  • Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
  • Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.


  • With the stand mixer on low, gradually add the dry ingredients. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops.
  • Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
  • Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
  • Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
  • Working quickly to keep the dough cool, roll out the dough to an inch thick.
  • Use a ring cutter to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on a prepared sheet pan.
  • Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
  • Pour oil / shortening into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360°F while frying. You will need a clip-on fry/candy thermometer for this.
  • Gently place donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color. Transfer to a wire rack set over a sheet pan or paper towels. Before frying all the donuts, test one and break it open to make sure it’s cooked.
  • Once the donut is just barely cool enough to handle, dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn’t too thick or too thin!