Ingredients:
Brioche Donut Dough:
3 1/2 cups all-purpose flour (500g)
1 tablespoon instant yeast (10g)
1/4 cup granulated sugar (70g)
1 tablespoon salt (8g)
3/4 cup whole milk (200g)
2 large eggs, room temp (110g)
2 teaspoons vanilla bean paste or extract (10g)
4 tablespoons unsalted butter, cubed, room temp (55g)
Cotton Candy White Chocolate Glaze:
1 cup white chocolate, chopped or chips (175g)
1/4 cup heavy cream (60g)
1 tablespoon unsalted butter, room temp (15g)
1/8 teaspoon cotton candy oil flavoring
1/4 teaspoon fine salt
3-4 drops pink candy coloring
1/4 cup sprinkles (40g)
Directions:
Prepare the Dough:
Combine flour, yeast, sugar, and salt in a mixer bowl. Whisk together.
Warm the milk to 100°F and whisk in eggs and vanilla. Add to the dry ingredients.
Mix with a dough hook on low-medium speed for 30 minutes to form gluten.
Gradually add butter cubes, mixing until fully incorporated. Continue mixing for 10 more minutes.
Shape the dough into a ball, place in a greased bowl, and cover. Proof for 1 hour.
Punch down, fold, and refrigerate overnight (or at least 6 hours).
Roll and Cut Dough:
Roll dough into a 12-inch round on a lightly floured surface. Chill for 20 minutes.
Use a donut cutter to cut donuts and place them on a parchment-lined baking sheet.
Final Proofing:
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