School is out and my son is now on summer vacation. That means more baking projects for us to do together. He actually has a list of different things he wants to make! The first thing he wanted to try were doughnuts! No problem. So, we made Mini Cinnamon Sugar Brioche Doughnuts with three dipping sauces.
My son loves helping out in the kitchen. Whenever he gets a chance, he’s there. If he sees me working with any type of dough, he runs over, pulls up a chair, and asks for some to make his own creation. I always give him some to work with, and when he’s done, I place his work into the oven to bake along side mine.
I used my brioche recipe from a previous post. I love this recipe because the doughnuts are so soft and buttery. Instead of rolling out the dough and using a round cutter, I simply used an ice cream scoop and made balls of dough equal in size. If you want to use the usual way, you can. Just roll out the dough and use a small, round cookie cutter. Place them on a baking sheet to rise and fry and both sides until golden brown.
The three sauces we used are salted caramel, chocolate and strawberry cream. We just used store bought salted caramel sauce and chocolate syrup to make it easier. For the strawberry cream, I made a strawberry sauce by cooking down chopped strawberries with sugar and lemon juice, then I added it to buttercream. These sauces add to the deliciousness of the soft, buttery brioche doughnuts.
My son wanted a few sprinkles on the side too! He loves sprinkles on everything! This is a fun food project to do with your kids, especially on the rainy days when you can’t get outside. Happy Summer!
Mini Cinnamon Sugar Brioche Doughnuts with Dipping Sauces
Ingredients
- 1 package yeast
- 1 cup buttermilk
- 1 egg
- 1 egg yolk
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp vanilla
- 3 cups flour
- 10 tbsp softened butter
- vegetable oil for frying
- cinnamon and sugar to roll doughnuts in
- sprinkles
Dipping Sauces
- 1 cup chopped strawberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 cup buttercream
- chocolate syrup
- salted caramel sauce
Instructions
- Warm buttermilk in the microwave until slightly warm but not hot. Pour in a Kitchenaide bowl. Sprinkle yeast on top. Let it sit for 5 minutes. Add sugar, salt, vanilla, and eggs. Attach dough hook and turn on the machine. Add the flour a cup at a time. After the flour is in, add the softened butter a tbsp at a time. Let the dough kneed for a few minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rise for 1-2 hours. Punch dough so it deflates. Cover bowl with plastic wrap and place in the refrigerator overnight. The next day, remove bowl from the refrigerator. Use an ice cream scoop and scoop into balls. Place on a parchment lined parchment sheet and space them out. Cover with plastic wrap to rise. To speed the process, place a pan of boiling water in the bottom rack of the oven, place the baking sheet with the doughnuts on a higher rack and close the oven door. When the doughnuts have risen, heat vegetable oil in a pot and fry them on both sides until browned. Place them on a baking rack to let the excess oil come off of them for about 5 minutes, then roll them in cinnamon and sugar mixture.
Dipping Sauces
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook until berries are tender, about 20 minutes. Cool. Puree in a blender and strain. Add some, a teaspoon at a time, into buttercream frosting, until it is the consistency you want it. Place in a small bowl.Place store bought chocolate syrup into a small bowl.Place store bought salted caramel into a bowl. Dip doughnuts into the sauces and sprinkles if you desire.
