Cinnamon Brioche Donuts with Rose Salted Caramel Icing?! These have to be my favorite donuts yet. These are absolutely perfect for the holidays! Spicy cinnamon, velvety brioche donuts, and a rose salted caramel icing…what could be better to nibble on the morning after Thanksgiving or whilst opening gifts Christmas morning? Even better, serve with my Chamomile Pumpkin Spice Lattes for a floral holiday treat!
You are going to love these! Happy (frying!)
Cinnamon Brioche Donuts
Makes two dozen
3 + 1/3 cups organic bread flour
4 tablespoons caster sugar
1 teaspoon ground cinnamon
2 teaspoons rose salt+ extra for sprinkling tops of donuts, about 1/4 teaspoon
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water (filtered)
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Rose Salted Caramel Glaze (recipe below)
Place flour, sugar, cinnamon, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour.
15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Rose Salted Caramel Icing (recipe below) and place on a cooling rack…sprinkle with rose salt if you wish. Enjoy immediately.
Rose Salted Caramel Icing
Makes enough for 2 dozen donuts
1/2 cup powdered sugar, sifted
1/4 cup Rose Salted Caramel, slightly warmed or at room temperature (recipe below)
2 teaspoons half + half
Place all ingredients in a bowl. Mix well. The icing should be somewhat thick. If you find it is too soupy, add a touch more of powdered sugar. If it’s too thick, add a touch more half + half.
Rose Salted Caramel
Makes about 1 cup
1 cup organic brown sugar
4 tablespoons raw or organic unsalted butter
1/2 cup organic half+half
1/4 teaspoon rose salt
Place all ingredients in a saucepan. Bring to a simmer and allow to cook for about 5-7 minutes until the caramel reaches the desired thick consistency. You can remove from the heat to check the thickness…return to heat if the caramel is too thin and remove every minute or so to check the thickness. Allow to cool. Store in the fridge in an airtight container for up to one week. Simply re-heat stove-top in a saucepan over medium heat.
Delicious poured atop ice cream or in these scrumptious donuts…
Photography by Nicholas Winslow
Recipe by Cassie Winslow