Decadent Brioche Donuts: Your Guide to Soft, Fluffy, and Flavorful Homemade Treats
Prepare yourself for an extraordinary culinary experience with these Brioche Donuts. Each bite promises a symphony of flavor and an irresistibly soft, fluffy, and rich texture. Whether you choose to savor them plain, perhaps dusted with a simple sugar coating, or elevate them further by filling them with your favorite luscious creams, vibrant compotes, or zesty curds, these homemade brioche donuts are guaranteed to be a truly decadent treat that will impress and delight. They transform a classic comfort food into something truly special.
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Why You’ll Adore This Brioche Donut Recipe
If you’re a connoisseur of the delicate texture of Brioche Bread and have a passion for irresistible donuts, then this Brioche Donut recipe is about to become your new obsession! What sets these donuts apart is the luxurious enriched yeast dough, which boasts a high content of butter and eggs. This unique composition is precisely what gives them their signature richness, unparalleled softness, and melt-in-your-mouth decadence. Unlike traditional donuts, brioche donuts offer a sophisticated flavor profile and an ethereal texture that’s truly a cut above.
Each brioche donut shares the same incredibly tender crumb and deep, buttery flavor that defines classic brioche. Crafted from just 7 simple, readily available ingredients, this recipe is also incredibly flexible. You can prepare the dough in advance, allowing it to undergo a slow, flavor-developing proof overnight in the fridge. This makes these fluffy donuts an ideal choice for a special breakfast or brunch, or simply as an indulgent sweet treat to brighten any day.
The versatility of these homemade brioche donuts is another reason to love them. After frying to a beautiful golden brown, you can keep things simple and delicious by tossing them in a classic Cinnamon Sugar mix. For those who crave an extra layer of indulgence, the filling possibilities are truly endless! Imagine biting into a donut bursting with creamy Vanilla Pastry Cream, silky Bavarian Cream, a sweet and tangy Strawberry Compote, nutty Hazelnut Praline Paste, or bright, zesty Lemon Curd. You can even transform them into epic Bavarian Cream Donuts that will be the talk of any gathering. This recipe offers a canvas for your creativity, allowing you to customize your brioche donuts to perfection.
Essential Ingredients for Perfect Brioche Donuts
For precise quantities, please refer to the comprehensive recipe card provided below.
To embark on your journey of creating these exquisite homemade Brioche Donuts, gather the following high-quality ingredients:
- Milk: Full Cream or Whole Milk is highly recommended. The higher fat content of whole milk contributes significantly to the rich flavor and incredibly tender texture that brioche is known for. Gently warm the milk to approximately 35°C (95°F) before adding the yeast. This ideal temperature helps to activate the yeast without shocking or killing it. Be cautious not to exceed this temperature, as excessively hot milk can render your yeast inactive, preventing the dough from rising.
- Yeast: This recipe utilizes Instant Dry Yeast, which can be directly incorporated into your mixture. However, Active Dry Yeast can be used as a suitable alternative. If opting for Active Dry Yeast, remember that it requires proper “blooming” or rehydrating in the warm milk for a few minutes before combining with other ingredients. This step ensures the yeast is active and ready to work its magic, giving your brioche donuts their signature lift and airy texture.
- Eggs: Use medium to large eggs, and crucially, ensure they are at room temperature. The temperature of your eggs plays a vital role in how they emulsify with other ingredients, creating a smoother, more cohesive dough. Cold eggs can stiffen the butter and prevent proper gluten development. You can whisk them lightly in a separate bowl before adding them, or incorporate them directly into the stand mixer bowl.
- Flour: Plain or All-Purpose Flour is the preferred choice for these brioche donuts. A key characteristic of brioche dough is its relatively lower protein content compared to typical bread flour. This results in less gluten development, which is essential for achieving the light, soft, and fluffy crumb rather than a chewy, dense texture. You’ll also need a small amount of Salt, which not only enhances flavor but also helps regulate yeast activity and strengthen the gluten structure.
- Butter: Unsalted butter, softened to room temperature and cut into small cubes, is paramount. The consistency of your butter is incredibly important; it must be pliable enough to smoothly incorporate into the dough. If the butter is too cold, it will be difficult to mix in evenly, leading to a lumpy dough. Conversely, if it’s too warm or melted, it can separate, resulting in a greasy dough that’s challenging to handle and may not rise properly.
For an optional, delightful finish, prepare a homemade Cinnamon Sugar mix by combining ground cinnamon with caster sugar. This blend is perfect for tossing your warm, freshly fried brioche donuts. Beyond the coating, you can also infuse the brioche donut dough itself with additional flavors such as a hint of Cinnamon, a dash of rich Vanilla Extract, or the bright zest of a Lemon, adding another layer of aromatic complexity.
Crafting Your Homemade Brioche Donuts: A Step-by-Step Guide
Phase 1: Making the Irresistible Brioche Dough
The foundation of exceptional brioche donuts lies in a perfectly prepared dough. Follow these steps meticulously for the best results:
- Begin by combining the lukewarm Milk (ideally around 35°C / 95°F) and Caster Sugar in the bowl of your stand mixer, fitted with the dough hook attachment. Whisk these two ingredients together until the sugar completely dissolves.
- Photo 1: Once the sugar has dissolved, carefully add the Yeast to the milk mixture. Give it a gentle stir. Allow this mixture to rest for approximately 10 minutes, or until you observe small, frothy bubbles appearing on the surface. This “blooming” process confirms that your yeast is active and alive, crucial for a well-risen dough. While not strictly necessary for Instant Yeast, it’s a good practice to ensure yeast vitality.
- Photo 2: Next, whisk the room-temperature Eggs into the bubbly yeast mixture until well combined. The eggs add richness, flavor, and contribute to the brioche’s tender crumb.
- Photo 3: Incorporate the Plain/All-Purpose Flour and the Fine Table Salt into the bowl.
- Photo 4: For an optional but helpful start, you can gently mix all the ingredients together with a sturdy silicone or rubber spatula. This initial manual mixing helps to bring the dough together, making it easier for the stand mixer to combine everything smoothly without scattering dry ingredients.
Phase 2: Mastering the Art of Kneading and Proofing
Proper kneading and proofing are the secrets to achieving the signature soft and airy texture of brioche donuts. Patience is key in this stage!
- Begin kneading the dough on a low to medium speed in your stand mixer for approximately 5 minutes, until all the initial ingredients are thoroughly combined and the dough starts to come together.
- Photo 5: Now, it’s time to incorporate the softened Butter Cubes. Add them slowly, a few pieces at a time, to the dough while the mixer continues to knead on a low to medium-low speed. Wait until each addition of butter is fully absorbed and integrated into the dough before adding more. This gradual process is crucial for a smooth emulsion. Don’t hesitate to stop the mixer and scrape down the sides of the bowl with your spatula to ensure everything is evenly incorporated.
- Photo 6: Once all the butter has been completely incorporated, increase your mixer’s speed to medium to medium-high. Continue kneading for a substantial period, about 20 minutes, or until the brioche dough achieves a very soft, highly elastic, and only slightly sticky consistency.
Brioche dough, being an enriched dough with a high fat content from butter, eggs, and milk, requires a much longer kneading time than most standard bread doughs. This extended kneading is essential for proper gluten development, which is slower in the presence of fats. To confirm your dough has been sufficiently kneaded, perform the “windowpane test.”
“Windowpane Test”: To perform this test, gently pull and stretch a small piece of dough between your fingers. If the dough tears or breaks quickly, it indicates that it needs further kneading. However, if it stretches easily without tearing, forming a thin, translucent membrane through which you can see light, then your dough has successfully passed the windowpane test and is ready for the next stage.
- Photo 7: After kneading, cover the bowl tightly with a tea towel or plastic wrap. Allow the dough to proof (rise) in a warm, draft-free spot for approximately 2 hours, or until it has visibly doubled in size. Alternatively, and highly recommended for enhanced flavor and easier handling, the dough can be proofed in the fridge for 8 to 12 hours, or even overnight (up to 24 hours).
Proofing the dough in the fridge, also known as “cold fermentation,” offers several advantages. It significantly helps to develop a deeper, more complex flavor in your brioche donut dough and makes it much easier to work with. A chilled brioche dough will be considerably less soft and sticky compared to one proofed at room temperature, making shaping a breeze.
If you prefer, you can transfer the dough to a new, clean, lightly greased large bowl before beginning the proofing process.
- Photo 8: Once the dough has proudly doubled in size, gently punch it down to deflate the air. Then, carefully transfer it onto a very lightly floured work surface, ready for shaping.
Phase 3: Shaping and Frying Your Fluffy Brioche Donuts
With your beautifully proofed dough ready, it’s time to transform it into individual donut masterpieces and fry them to golden perfection.
- Prepare a large baking sheet or tray by lining it with small, individual squares of baking paper or parchment paper. These will serve as individual resting spots for your shaped donuts and make transferring them to the hot oil much easier.
- Photo 9: Divide the dough into 10 equal pieces. For consistent sizing and even frying, it’s highly recommended to use a kitchen scale to weigh each piece of dough. Once divided, shape each piece into a smooth, tight ball.
To achieve a perfectly round and smooth brioche bun: slightly flatten a piece of dough. Then, pull the edges of the dough and fold them inwards towards the center, pinching them together to seal. Flip the ball over so the seam is facing down. Using the palm of your hand and a circular motion on your work surface, gently cup and roll the dough ball towards you, creating tension on the surface. Continue to rotate and roll until you feel a taut, smooth surface on the top of the bun. This technique helps create a beautiful, even shape. Detailed step-by-step instructions for shaping balls can also be found in my Brioche Loaf Bread recipe.
- Photo 10: Place each meticulously shaped brioche bun onto its individual square of baking paper, ensuring the seam faces down.
- Photo 11: Cover the baking tray with a clean tea towel and allow the donuts to undergo their second proof at room temperature for approximately 1 hour. The exact time may vary based on your kitchen’s temperature, but they should increase noticeably in size.
To determine if your brioche donuts are perfectly proofed and ready for frying, perform a gentle test: lightly poke one of the dough balls with your finger. If it leaves a small indent that slowly springs back, but not entirely, they are at their optimal proofing stage. If it springs back immediately, it needs more time; if it collapses, it’s over-proofed.
- Prepare for frying by setting up a large, sturdy saucepan or pot with a generous amount of Canola Oil or another high smoke point, neutral vegetable oil (like sunflower or grapeseed oil). Heat the oil over medium heat until it reaches a precise temperature of approximately 170°C (340°F). Alternatively, if you have a deep fryer, set it to the recommended temperature.
The precise quantity of oil needed will depend on the size of your pot. As a general guideline, aim for at least 10 cm (4 inches) of oil in the pot. This ensures that the donuts can float freely without touching the bottom, allowing for even cooking and a beautiful golden crust.
Using a candy thermometer is highly recommended for accurately measuring and maintaining the oil’s temperature. This is crucial: if the oil temperature is too low, your donuts will absorb excess oil and turn out greasy and heavy. If the temperature is too high, the exterior will brown too quickly, potentially burning, while the interior remains raw and uncooked.
- Photo 12: Carefully and gently lower each donut into the hot oil, peeling off the baking paper as you drop it in. Ensure the round, proofed side faces down and the seam side faces up. Fry each brioche donut for about 2 minutes per side, until they achieve a beautiful, even golden-brown color on all sides.
For best results and better temperature control, I personally prefer to fry brioche donuts one at a time or in very small batches, ensuring they have ample room to cook evenly in the saucepan. Frying too many donuts at once can cause the oil temperature to drop significantly, leading to uneven cooking and potentially greasy results.
- Once fried, immediately transfer the golden donuts to a wire rack that has been lined with several layers of paper towels. This allows excess oil to drain off, keeping your donuts light and fluffy. While still warm, you have the option to toss the donuts in a mixture of sugar and cinnamon, or simply plain caster sugar, for a delightful sweet coating. Serve these freshly made brioche donuts once they have cooled down slightly, allowing them to set.
Frequently Asked Questions About Brioche Donuts
The primary distinction lies in the dough. Brioche donuts are crafted from an “enriched” dough, meaning it boasts a significantly higher ratio of fat in the form of butter, eggs, and milk compared to standard donut doughs. This rich composition is what gives brioche donuts their characteristic luxurious texture – incredibly soft, fluffy, and with a more profound, buttery flavor profile that sets them apart as a truly gourmet treat.
Absolutely, and it’s highly recommended! Proofing the dough in the fridge, often referred to as “cold fermentation,” for 8 to 12 hours (or even up to 24 hours) offers numerous benefits. Firstly, the extended, slow rise in a cold environment allows the flavors in the dough to develop more deeply, resulting in a more nuanced and delicious brioche donut. Secondly, a cold dough is significantly easier to handle. It will be much less sticky and softer than a room-temperature dough, making the shaping process more manageable and less messy. This also provides excellent flexibility for your baking schedule.
Based on extensive testing, the ideal oil temperature for frying these brioche donuts is approximately 170°C (340°F). Due to the high egg content in the brioche dough, these donuts tend to brown more quickly than conventional donuts. If the oil temperature is too high (above 180°C or 350°F), the exterior will rapidly burn, while the interior remains unfortunately raw and unappetizing.
Conversely, if the temperature drops too low (below 165°C or 330°F), the donuts will fry too slowly. This extended cooking time in cooler oil leads to excessive oil absorption, resulting in unpleasantly greasy and heavy donuts.
To ensure perfect results, it’s essential to continuously monitor the oil temperature with a candy thermometer throughout the frying process. Be prepared to adjust your stove’s heat as needed to maintain a consistent temperature around the recommended 170°C (340°F) to achieve beautifully golden, perfectly cooked donuts.
The best oils for deep frying are neutral vegetable oils with a high smoke point. I personally recommend using Canola Oil for frying these brioche donuts. Canola oil has a high smoke point, meaning it can withstand high temperatures without breaking down and imparting off-flavors to your food. Other excellent choices include sunflower oil, grapeseed oil, or peanut oil. Avoid oils with strong flavors (like olive oil) or low smoke points.
Expert Tips & Tricks for Perfect Brioche Donuts
- Shaping Technique: Rolls vs. Cut-Outs: In this recipe, we opt for cutting the dough into 10 equal pieces and shaping each into a round bun. This method ensures minimal waste and perfectly round, airy donuts. An alternative approach is to roll out the entire dough to a uniform thickness of about 5 cm (2 inches) and then use a large cookie cutter (approximately 10 cm / 4 inches in diameter) to cut out individual donuts. While this can also work, it typically leaves you with leftover dough scraps that need to be re-rolled and re-cut, potentially leading to tougher donuts if overhandled.
- Baked Brioche Donuts Alternative: If deep frying isn’t your preference, these brioche donuts can absolutely be baked! While the texture will differ slightly (they won’t have the crispy fried exterior), they will still be deliciously light and fluffy. Bake them in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown. For an enhanced golden color on baked donuts, you can brush the tops of the buns with a lightly beaten egg yolk mixed with a tablespoon of milk before baking.
- Ensuring Yeast Activity: Always check the expiration date on your yeast. If you’re unsure, the blooming step in warm milk and sugar (as outlined in Photo 1) is a fantastic way to verify its activity. If no bubbles appear after 10-15 minutes, your yeast may be old or inactive, and it’s best to start with fresh yeast to avoid disappointment.
- Ingredient Temperatures are Key: Beyond the milk and eggs, ensuring your butter is truly at room temperature (soft but not melted) is crucial for smooth incorporation into the dough. This attention to detail prevents issues like greasy dough or uneven mixing.
Troubleshooting Common Brioche Donut Issues
- The brioche dough is excessively sticky or oily: Enriched doughs, like brioche, are known for requiring a significantly longer kneading time than traditional bread doughs due to the high fat content inhibiting gluten development. If your dough is very sticky, continue kneading for at least 20 minutes; it will eventually come together and become less sticky as the gluten develops. An oily dough often indicates that the butter used was too warm or melted when added. If this happens, try chilling the dough in the fridge for 30-60 minutes before resuming kneading or shaping.
- The dough failed to rise (or rose very slowly): This is usually due to one of two main reasons. Either your yeast was no longer active or alive, or it was killed by milk that was too hot (exceeding 45°C / 115°F can be lethal to yeast). The other common reason is insufficient proofing time. Yeast activity is heavily influenced by ambient temperature; if your kitchen is cold, the dough will rise much more slowly. Find a warmer spot (e.g., a slightly warm oven, not hot, or near a heater) and allow more time for the dough to double in size.
- The donuts are flat or dense after frying: This issue most frequently arises from either under-proofing or, less commonly, over-proofing the dough. For the first proof, ensure the dough genuinely doubles in size. For the second proof of the shaped donuts, refer to the gentle poke test: if it leaves a small indent that slowly springs back (but not fully), they are perfectly proofed. If it bounces back immediately, they need more time. If the indent stays or the donut collapses, they may be over-proofed.
- The center of the donuts remains raw despite golden exterior: This is a classic sign that your frying oil temperature was too high, or the donuts were not fried for a sufficient duration. The high heat caused the outside to brown rapidly, creating a crust that trapped the uncooked interior. Ensure you use a thermometer to maintain the oil at the recommended 170°C (340°F) and fry each side for the full 2 minutes as instructed, adjusting heat as necessary to keep the temperature stable.
Inspirational Ideas for Brioche Donut Fillings
While these brioche donuts are utterly delightful served simply plain or coated with a sprinkle of sugar (or cinnamon sugar), their rich, tender crumb provides the perfect canvas for an array of delectable fillings. Elevate your brioche donuts by injecting them with your favorite creamy concoctions, vibrant fruit mixtures, or tangy curds. The possibilities for customization are truly endless:
- Creamy Fillings: Indulge in classic elegance with a velvety Vanilla Pastry Cream, a rich Chocolate Pastry Cream, a light and airy Diplomat Cream, a sophisticated Chocolate Crémeux, or a smooth Bavarian Cream to create sensational Bavarian Cream Donuts. Each of these adds a luxurious mouthfeel and depth of flavor.
- Tangy Curds: For a burst of bright, refreshing flavor, fill your brioche donuts with a zesty Lemon Curd, a sweet and tangy Orange Curd, or an exotic Passion Fruit Curd. The acidity of the curd perfectly balances the richness of the brioche.
- Fruity Compotes: Bring a touch of natural sweetness and vibrant color with a homemade fruit compote. Options include a classic Strawberry Compote, a slightly tart Raspberry Compote, comforting Stewed Rhubarb, sweet Blueberry Compote, or a medley of flavors with a Mixed Berry Compote. These offer a delightful textural contrast and fresh fruit notes.
Storing & Freezing Your Brioche Donuts
Brioche donuts are at their peak of freshness, softness, and flavor when served immediately or within a day of preparation. While they can be stored, their delicate texture will begin to change over time. To maintain some of their freshness, store them in an airtight container in the fridge for up to 3 days. However, be aware that they will gradually lose their initial soft and fluffy consistency.
For longer preservation, these delicious brioche donuts can be frozen, retaining their best texture and flavors for up to a month. To freeze them effectively, ensure the donuts are completely cooled after frying. Once cooled, wrap each donut individually and securely in aluminum foil, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw the frozen donuts at room temperature. For a revitalized soft texture, you can briefly reheat them for a few seconds in the microwave before serving, which helps to soften the dough once more.
More Delightful Brioche Recipes to Explore
If you’ve fallen in love with the rich, soft texture of brioche in these donuts, you’re in for a treat! The versatility of brioche dough extends to a myriad of other exquisite baked goods. Here are some more brioche-inspired recipes from our collection that you’re sure to enjoy:
- Classic French Brioche Loaf Bread: Perfect for toast, sandwiches, or simply enjoying with butter.
- Elegant Chocolate Brioche Wreath: A stunning centerpiece for any occasion, filled with rich chocolate.
- Irresistible Chocolate Chip Brioche: A family favorite, studded with sweet chocolate chips.
- Homemade Cinnamon Scrolls: Soft, gooey, and spiced to perfection.
- Decadent Brioche French Toast Casserole: An ideal make-ahead breakfast or brunch dish.
- Luxurious Triple Chocolate Cinnamon Rolls: For the ultimate chocolate lover.
- Rich Chocolate Brioche Bread: A delightful blend of buttery bread and deep cocoa flavor.
- Simple Brioche Bread French Toast: Elevate your morning with this classic dish made with brioche.
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Full Brioche Donut Recipe
Brioche Donuts
Print Recipe
Ingredients
- 75 ml (5 tablespoons) Full Cream / Whole Milk, lukewarm
- 80 gr (1/3 cup) Caster Sugar
- 9 gr (1 1/2 teaspoon) Instant Dry Yeast
- 3 Eggs, medium to large, at room temperature
- 350 gr (2 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Fine Table Salt
- 120 gr (1/2 cup) Unsalted Butter, soft
- Canola Oil or Neutral Vegetable Oil, for frying
Instructions
- In the bowl of your stand mixer fitted with the dough hook attachment, whisk together the lukewarm Milk and Caster Sugar (see note 1). Add the Yeast, mix and set aside or about 10 minutes or until small bubbles appear on the surface.
- Whisk in the Eggs then add the Flour and Salt.
- Knead the dough on a low to medium speed for about 5 minutes, or until all the ingredients are combined. Slowly add the soft Butter cubes a little bit at the time. Knead on low speed until fully incorporated.
- Increase the speed of your mixer to medium to medium high for about 20 minutes, or until the brioche dough is very soft, stretchy and just only slightly sticky (see note 2).
- Cover the bowl with a tea towel and leave to proof in a warm spot for about 2 hours (until doubled in size), or in the fridge overnight for 8-12 hours (up to 24 hours) (see note 3).
- Punch the dough to deflate, transfer over a very lightly floured surface and cut into 10 equal pieces (see note 4). Shape each piece into a tight bun (see note 5).
- Place each bun into individual squares sheets of baking paper / parchment paper placed over a large baking tray. Cover with a tea towel and leave to proof for about 1 hour, or until almost double in size (see note 6).
- Prepare a large saucepan with Canola Oil or a flavoured Neutral Vegetable Oil (see note 7). Heat up the oil on a medium heat until reaches about 170 degree Celsius (340 degree Fahrenheit). Use a candy thermometer to control the temperature and make sure it does not vary during the frying.
- Gently drop each donuts in the oil one by one, peeling off the baking paper. The round proofed side should face down and seam side face up. Fry for about 2 minutes on each side. The donuts should be golden (see note 8).
- Place the fried donuts on a wire rack lined with paper towels to drain. Serve fresh once cooled down.
- Optionally while still warm, toss the donuts in a mix of caster sugar and cinnamon (or just sugar).
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Notes
- The milk should ideally be around 35 degree Celsius / 95 degree Fahrenheit to properly activate the yeast without killing it.
- Brioche Dough does require a long kneading time; much longer than most breads due to its enriched nature. To know the dough has been kneading enough, perform the “windowpane test”: gently pull and stretch a small piece of dough. If the dough breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test and is ready.
- Proofing the dough in the fridge (“cold fermentation”) will significantly help develop the complex flavor of the brioche donut dough and also make it much easier to work with. A cold brioche dough will be noticeably less sticky and soft than a room temperature one, simplifying shaping.
- For consistent sizing and even cooking, I highly recommend using a kitchen scale to accurately portion out the dough into equal pieces. This ensures each donut fries uniformly.
- To shape the dough into a smooth ball: slightly flatten a piece of dough. Pull the edges of the dough and fold them inwards towards the center, pinching them firmly to seal. Turn the ball over so the seam is facing down. Using the palm of your hand and a gentle circular motion on your work surface, cup the dough and roll it towards you, creating surface tension. Continue this motion until the top of the bun is smooth and taut.
- To know the brioche donuts are perfectly proofed and ready to be fried, softly poke one of the balls with your finger. If it leaves a small indent that slowly springs back (but not fully), they are ready. If it springs back instantly, it needs more time; if it collapses, it’s over-proofed.
- The exact quantity of oil will vary based on the size and shape of your pot. I recommend maintaining at least 10 cm (4-inches) of oil in the pot to ensure the donuts float without touching the bottom, allowing for even cooking.
- Always do a test run with the first donut to check that the oil is at the correct temperature. This allows you to confirm that the donut cooks through to the center in the recommended time and achieves a beautiful golden color without burning. Adjust your stove’s temperature as needed.
Nutrition (per serving)