Frying already-rich brioche dough results in these unimaginably indulgent, tender little bites. Representing the third category of Glazed, Filled, Sugared, & Dipped, they're coated in cardamom sugar, which adds an herbaceous note.
Reprinted with permission by Stephen Collucci. Copyright © 2013. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
- For the Doughnut Holes:
- 1 cup bread flour
- 1 1/2 tablespoons sugar
- 2 large eggs
- 1/2 teaspoon packed fresh yeast, or 1/8 teaspoon active dry yeast
- 1/2 cup (1 stick) unsalted butter, cubed and cold
- 1 teaspoon salt
- Vegetable oil, for frying
- For the Cardamom Sugar:
- 1 cup sugar
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
In the bowl of a stand mixer fitted with the dough hook, mix flour and sugar on low speed. Add eggs and beat well. Add yeast, mixing for about 1 minute, until ingredients are evenly combined. Gradually add butter a few cubes at a time, and then add salt. Increase the mixer speed to medium and continue to mix until butter is completely incorporated and dough has pulled away from the sides of the bowl, about 10 minutes. Dough will typically make a slapping sound when it’s ready to come out, and it should be glossy and smooth.
Transfer dough to a medium metal bowl and cover it tightly with plastic wrap. Let it sit in a draft-free environment until it has doubled in size, 1 hour 30 minutes to 2 hours.
Put proofed dough in the refrigerator until it’s cool and firm.
Take chilled dough out of the refrigerator and turn it out onto a sheet of parchment paper. Put a second sheet of parchment paper on top of dough and roll it out until it is 1/2 inch thick. Put dough back in the refrigerator and chill it for about 20 minutes more. (At this stage, dough may be chilled for up to 24 hours before continuing.)
Prepare two baking sheets: one lined with paper towels, and the other with greased parchment paper.
Peel off the top sheet of parchment paper and flip dough onto a floured surface. Remove the second sheet of parchment paper and dust dough with flour. Using a floured biscuit or doughnut cutter about the size of a half dollar, cut dough into rounds and put them on the greased baking sheet.
Cover with plastic wrap and let doughnut holes proof at room temperature until they double in size, 30 minutes to 1 hour.
Refrigerate them once more until chilled, about 20 minutes. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F (180°C).
Fry the doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 3 to 4 minutes per side. Drain on the paper towel-lined baking sheet. Toss doughnut holes in the cardamom sugar (simply combine sugar, salt, and cardamom in a bowl) and serve them immediately.
Stand mixer, fitted with dough hook