ULTRA-SOFT CLOUD BRIOCHE DONUT, easy recipe, quick breakfast or snack sweet, perfect idea for the family.
A really delicious dessert, the cloud brioche donut is very soft, filled with Nutella then it’s even better, it melts in the mouth and is liked by everyone, great for breakfast or snack.
The cloud brioche donut recipe is very simple, the dough is prepared by hand or with a stand mixer, you make some turns of folds and let it rest, the folds will make the dessert even softer.
I filled the donut with Nutella but you can use jam or pastry cream or pistachio spread.
Follow me in the kitchen today it’s the cloud brioche donut!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/3 cups all-purpose flour
- 1 egg
- 1/2 cup milk
- 8 g fresh yeast
- 1/4 cup sugar
- 2 tbsps honey
- 1 lemon zest
- 3 tbsps butter
- to taste Nutella®
Steps
Dissolve the yeast in the milk, pour the flour into a bowl and add the milk, mix a little then add the egg, sugar, grated lemon zest, mix again, add the butter in pieces and the honey.
Knead well, if needed add just enough flour to not stick to your fingers.
Do a turn of folds, form a sort of rectangle without using a rolling pin, bring the short side towards the center and cover with the other short side, roll out again and repeat.
Form a ball, place it in a bowl covered with plastic wrap and let rest for an hour, take the dough again and repeat the folds then close and let it rise until doubled, about 3-4 hours in the oven turned off with the light on.
After the time has elapsed, take the dough, redo the turn of folds and let it rest 30-40 minutes then roll it out, fill with Nutella, spread it or put it in spoonfuls, roll it up and close into a donut.
Place in the pan lined with paper and let it rest for 20-30 minutes.
Turn on the oven, bring to a temperature of 356°F, bake and cook for 15-20 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
