CINNAMON SUGAR BUTTERMILK BRIOCHE DONUTS

To make the dough, heat the buttermilk to about 110 degrees F and stir in the yeast and sugar.

Mix the eggs and vanilla into the milk yeast mixture.

Combine the flour, malted milk powder, and salt together the bowl of a stand mixer with the dough attachment. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes.

Add in 1 tbsp of butter at a time and turn the mixer to medium-high speed once all of the butter is incorporated. Mix for about 8-10 minutes.

Transfer dough to lightly oiled bowl, cover, and rise in a warm environment for 1 hour or until doubled in size.

After rising, lay the dough on a lightly floured surface and roll our to 1/2” thickness. Use one large and one small a round cutter to cut out as many donuts as possible (re-roll dough if needed). Cover the donuts with plastic wrap & allow to proof at room temperature.

While donuts proof, add oil to a pot to fill 2 inches and heat to about 360-370 degrees F.

Add 2-3 donuts at a time to the pot and fry for 30 sec - 1 min on each side.

Remove from oil and dry donuts off on paper towels quickly. Then, immediately toss in the bowl of cinnamon sugar mixture. Transfer to a cooling rack over a baking sheet to cool completely.

Enjoy!