Fluffy Brioche Donuts with Lemon Curd

It’s finally getting hot in NYC! So instead of hotboxing your home by turning on an oven why not heat up a large vat of oil for similar results!
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I’ve been practicing the art of the fry, so I thought I’d try my hand at brioche donuts. And i’ve gotta say, there’s not much that’s better in life than having warm fluffy donuts that come straight out of the fryer. I think it may be worth heatmaxxing the apartment for this one.

Mixing bread dough for the first time can be tricky at home. I find oftentimes I’m unable to knead the dough for long enough to develop enough gluten, and brioche is notorious for this because the added fat inhibits gluten production.

Sometimes your mixer will overheat before the dough has developed enough gluten. If this happens, pause the mixer and let the dough rest for 1 minute before mixing again. Repeat as needed until the dough is smooth, strong, and pulls away cleanly from the sides of the bowl.

Makes around 10 donuts