aka DOUGHNUTS! And the low-down on food processor brioche!
Love both of these posts, Nicola! I love a good food processor dough (though I don’t relish the cleanup of this one), and how it shows how there are a million ways to make a dough, even brioche, which has a reputation of being fussy and exacting. I’ve got eleventy different brioche formulas myself, and all work great!
These are SO good. So light! The food processor is an absolute revelation. The only challenging bit was figuring out how poofy was poofy enough in the final prove. Cooked half that turned out had little air spaces inside (was hungry, they were yummy no matter!), by the time those were cooked and eaten, did the second lot and they turned out perfectly. They were beautful topped with heaps of icing sugar and raspberry jam on the side.
I made these and filled with pumpkin & ricotta cream, so good! However, smoke was pouring out of my processor within 2 minutes, I don’t think it liked it! It’s quite old. Would it work in a vitamix blender? My only hesitation is that it might be impossible to get the dough out!
Hi Nicola, I’ve been playing around with brioche donuts all week so (once again!) your newsletter was perfectly timed! Quick question: do you recommend covering the donuts for the second proof with Saran (cling film) or leaving them uncovered? Thanks!!