Donuts Recipe

Prepare the dough

Warm the milk until lukewarm (about 105°F/40°C), then stir in the yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.

In a stand mixer fitted with a dough hook, combine flour, remaining sugar, and salt. Add the yeast mixture and eggs, and mix on medium speed until combined.

Gradually add the softened butter, a few tablespoons at a time, mixing until fully incorporated. Knead the dough for 8–10 minutes until smooth and elastic.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (1.5–2 hours).

Punch down the dough and roll out to ½-inch thickness on a floured surface. Cut out donuts using a round cutter and a smaller cutter for the center holes. Place on a parchment-lined tray, cover, and let rise again for 30–45 minutes.

Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side until golden brown. Remove and drain on paper towels.

In a shallow bowl, mix granulated sugar and ground cinnamon until well combined.

While donuts are still warm, roll them in the cinnamon sugar to coat evenly. Set aside.

In a medium saucepan, combine milk, cream, and the scraped vanilla bean and pod. Heat over medium until just steaming; do not boil.

In a separate bowl, whisk egg yolks and sugar until pale and thick.

Slowly pour the hot milk mixture into the yolks, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon, until thick enough to coat the back of the spoon (170–175°F/77–80°C).

Strain the custard through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight.

Churn in an ice cream maker according to manufacturer’s instructions, then freeze until firm, about 2–3 hours.

In a small saucepan over medium heat, heat the heavy cream until just simmering.

Remove from heat and add chopped dark chocolate. Let sit for 1 minute, then stir until smooth.

Stir in the butter and vanilla extract until fully incorporated. Keep warm until serving.

Place 2–3 cinnamon sugar brioche donuts on a dessert plate. Add a scoop of vanilla bean gelato beside the donuts.

Drizzle with warm chocolate sauce and serve immediately.