Making donuts at home

[Goodbreadthis]

I’ve been using Justin Gellatly’s recipe with pretty good results.

500g	strong white bread flour
60g	caster sugar
10g	fine sea salt
15g	fresh yeast, crumbled
4	eggs
	Zest of ½ lemon
150g	water
125g	softened unsalted butter

They’re very soft and pillowy, but with the amount of butter and eggs would you consider this a brioche donut? Is there a more traditional formula out there I should explore with?

 

[retired baker]

looks good to me, result speaks for itself.
unless you want to snatch defeat from the jaws of victory.

 

[Mona]

Your recipe is definitely making a brioche donut, which is why they’re so soft and pillowy—brioche dough uses a lot of butter and eggs. If you want to try a more traditional donut, you could use a recipe with less butter and fewer eggs, which would give you a slightly denser, chewier texture. But if you’re happy with the results, stick with what works for you!