Night before…

In the bowl of a stand mixer fitted with the dough hook, combine the yeast and milk and let sit for 5 minutes.  Then add the flour, sugar, butter, salt and eggs and mix the dough until combined, scrape down and then beat on medium high speed for about 5 to 7 minutes or until the dough is smooth and elastic.  Cover the bowl with plastic wrap and place in the refrigerator over night or about 10 hours.

The next morning…

Scrape the dough out of the bowl and onto a dusted board.  Cut into 12 somewhat equally sized chunks and shape into little balls.  Cover with plastic wrap loosely and let rise for 30 minutes.

About 10 minutes before the rise is complete, line the pan of the air fryer with the aluminum foil and pre-heat the air fryer as instructed by the manufacturer (I preheated mine at 360 degrees fahrenheit).  Melt the butter in a microwave safe dish and set aside.  Combine the sugar and cinnamon in a separate bowl and set aside.  

Once risen, place four of the balls of dough in the air fryer pan, close the air fryer and cook at 360 degrees fahrenheit for 5 minutes (or until golden brown on the top and bottom).  Remove the dough onto a plate and start the next 4 frying.  To the first four warm balls of brioche, one at a time, dip the brioche in the butter and then roll and coat in cinnamon sugar.  As each one is complete place on a plate.

Do this with each set of fried brioche.  Serve immediately or refrigerate and reheat each doughnut in the microwave for 20 seconds.

So delicious, you can’t eat just one!