Oh, brioche donuts – just saying those words makes my mouth water! There’s something magical about biting into a warm, golden donut with that perfect brioche texture – soft as a cloud, rich with buttery flavor, and just sweet enough to make you close your eyes in happiness. I’ve been obsessed with perfecting my brioche donut recipe ever since I had my first life-changing bite at a tiny Parisian bakery years ago. Now, I’m thrilled to share my version with you – these donuts are heavenly for breakfast (because yes, donuts totally count as breakfast) or as the ultimate dessert. The secret? A dough that’s tender yet sturdy enough to hold all that delicious glaze or filling you’ll pile on top.
Why You’ll Love These Brioche Donuts
Let me tell you why these brioche donuts have become my go-to treat for every occasion (and sometimes just because it’s Tuesday). First off, that texture – light as air but with that signature brioche richness that makes each bite feel indulgent. Unlike regular donuts, these have this incredible buttery depth that keeps you coming back for “just one more.”
What really makes them special:
- Cloud-like softness that practically melts in your mouth
- Rich, eggy flavor that regular donuts just can’t match
- Endless customization – I’ve done everything from lemon glazes to Nutella filling
- They make any morning feel like a celebration (birthday breakfasts will never be the same)
- The dough is surprisingly forgiving – even my first batch turned out edible!
Trust me, once you try homemade brioche donuts, the store-bought kind just won’t cut it anymore.
Ingredients for Brioche Donuts
Okay, let’s talk ingredients – because with brioche donuts, quality matters! I learned the hard way that skipping on good butter or using cold eggs can really change the game. Here’s exactly what you’ll need to make these pillowy wonders:
- 3 cups all-purpose flour – spooned and leveled, please! Packing flour leads to dense donuts
- 1/4 cup granulated sugar – just enough sweetness to balance the richness
- 1 tsp salt – don’t skip this! It enhances all the flavors
- 2 1/4 tsp active dry yeast – check the expiration date – fresh yeast makes all the difference
- 1/2 cup warm milk (110°F) – test it on your wrist like baby’s milk
- 3 large eggs – room temperature, please! Cold eggs shock the yeast
- 1/2 cup unsalted butter, softened – European-style butter if you’re feeling fancy
- Oil for frying – I use vegetable or canola, but peanut oil works great too
- 1 cup powdered sugar – for that dreamy glaze (vanilla bean paste optional but amazing)
Pro tip: Measure everything before starting – brioche dough waits for no one!
Equipment You’ll Need
Now, let’s talk tools – because while you could make these donuts with just your hands (I’ve done it in desperate times!), having the right equipment makes everything so much easier. Here’s what I always grab from my kitchen:
- Stand mixer with dough hook – kneading brioche dough by hand is a workout!
- Rolling pin – mine’s wooden and slightly warped, just like Grandma’s
- Donut cutter – or use a glass and shot glass if you’re improvising
- Candy/fry thermometer – trust me, guessing oil temps leads to sad, greasy donuts
- Slotted spoon – for safely flipping those golden beauties
- Paper towel-lined tray – essential for draining excess oil
That’s it! No fancy gadgets needed – just good old-fashioned tools that probably already live in your kitchen.
How to Make Brioche Donuts
Alright, let’s get to the fun part – making these heavenly brioche donuts! I promise it’s easier than you think, especially once you get the hang of working with this dreamy dough. Just follow these steps, and you’ll be biting into warm, fluffy perfection in no time.
Mixing the Dough
First things first – grab your biggest mixing bowl and whisk together the flour, sugar, salt, and that all-important yeast. Now here’s my little trick – make a well in the center and pour in the warm milk (tested on your wrist, remember?). Crack in those room-temperature eggs one at a time, mixing gently after each addition.
Now comes the kneading! If you’re using a stand mixer, attach the dough hook and let it work its magic on medium speed for about 5 minutes. Want to go old-school? Turn the dough onto a floured surface and knead by hand – it’ll take about 8 minutes of good arm workout until the dough becomes smooth and slightly tacky (but not sticky).
Incorporating the Butter
Here’s where the magic happens! Cut your softened butter into small cubes – about tablespoon-sized. With the mixer running on low, add the butter one piece at a time, letting each incorporate fully before adding the next. This patience pays off, I promise!
The dough will look like a mess at first – sticky and shaggy – but keep faith! After about 10 minutes of kneading, you’ll suddenly feel it transform into this silky, elastic masterpiece that pulls away from the bowl cleanly. It should feel like a baby’s bottom – smooth and slightly springy when poked.
Shaping and Frying
Transfer your beautiful dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot until doubled – about 1 hour. Then comes my favorite part – rolling it out to about 1/2-inch thickness on a floured surface.
Use your donut cutter (or that glass-and-shot-glass combo) to cut out circles. Place them on parchment-lined baking sheets, cover lightly, and let proof for another 30 minutes – they’ll puff up beautifully.
Meanwhile, heat your oil to 350°F (use that thermometer!). Carefully lower donuts into the oil using a slotted spoon – don’t overcrowd! Fry for about 1 minute per side until golden brown. Drain on paper towels, then glaze while still warm for maximum deliciousness.
See? Not so scary! Now you’ve got the skills to make bakery-quality brioche donuts anytime the craving strikes.
Tips for Perfect Brioche Donuts
After making more batches of these brioche donuts than I can count (and eating all the “test” batches), I’ve learned some tricks that’ll guarantee donut success every time. First – that yeast better be fresh! I keep mine in the freezer to extend its life, but always check the expiration date. Nothing’s sadder than dough that won’t rise.
Oil temperature is everything – too hot and they burn outside while staying raw inside, too cool and they soak up grease like sponges. Keep that thermometer handy and adjust the heat as needed. And for heaven’s sake, don’t overcrowd the fryer! Three donuts at a time max – they need room to puff up properly.
One last secret? Let the fried donuts rest for a minute before glazing – that brief cooling period helps the glaze cling perfectly without sliding off.
Variations for Brioche Donuts
Oh, the possibilities with brioche donuts! Once you’ve mastered the basic recipe, the fun really begins. My personal favorite? Rolling warm donuts in cinnamon sugar – the way the buttery dough drinks up that spicy-sweet coating makes me weak in the knees. But don’t stop there!
- Chocolate glaze: Melt dark chocolate with cream for a luxurious dip
- Fruit fillings: Inject jam or pastry cream for a surprise center
- Lemon zest glaze: Bright citrus cuts through the richness
- Maple bacon: Drizzle with maple syrup and crumbled bacon (trust me!)
The best part? These variations take mere minutes but make each batch feel brand new. What will you try first?
Serving and Storing Brioche Donuts
Here’s the absolute best way to enjoy these brioche donuts – fresh and still slightly warm from frying! That’s when the glaze melts just right and the texture is at its cloud-like peak. I always plan to make extras, but somehow they disappear before they even cool.
If you must store them (who has willpower like that?), pop them in an airtight container at room temperature for up to 2 days. They’ll lose some magic, but 10 seconds in a 350°F oven brings back that fresh-fried crispness. Pro tip: Never refrigerate – it turns them rubbery!
Nutritional Information
Now, I’m no nutritionist, but here’s the general scoop on what you’re getting in one of these heavenly brioche donuts (because let’s be real – no one eats just one!). Keep in mind these numbers can vary based on your exact ingredients and how generous you are with that glaze!
- Calories: About 280 per donut
- Sugar: 12g (mostly from that irresistible glaze)
- Protein: 5g (those eggs and milk do some good!)
Remember – these are estimates, not promises. But honestly? Some things (like perfect brioche donuts) are worth every delicious bite!
Frequently Asked Questions
Can I bake these brioche donuts instead of frying them?
Absolutely! While frying gives that classic crisp exterior, you can bake at 375°F for 10-12 minutes. Just brush with melted butter first for color. They won’t be quite as light, but still delicious!
Can I freeze the dough for later?
Yes! After the first rise, shape your donuts and freeze on a tray before transferring to a bag. Thaw overnight in the fridge, then proof as usual. I always keep emergency donut dough in my freezer!
Why did my donuts turn out dense?
Oh no! Usually this means the yeast was old, the milk was too hot (it kills the yeast!), or the dough didn’t rise enough. Next time, test your yeast in warm water with a pinch of sugar first – if it doesn’t bubble after 5 minutes, toss it. For more information on yeast viability, check out resources from King Arthur Baking.
Can I make these gluten-free?
I’ve tried with a 1:1 gluten-free flour blend – results are decent but not identical. The texture will be more cake-like than brioche. Add 1/4 tsp xanthan gum per cup of flour to help.
How do I know when the oil is ready?
The thermometer should read 350°F, but if you don’t have one, drop a small dough ball in – it should bubble vigorously and float to the top in about 15 seconds. Too fast = too hot, too slow = too cool. Maintaining consistent oil temperature is a key technique in deep frying, as detailed by many culinary experts.
Share Your Brioche Donuts
I’d absolutely love to see your brioche donut creations! Snap a photo of your golden masterpieces and tag me – nothing makes me happier than seeing your kitchen triumphs. Leave a comment below with your favorite glaze or filling combo, or any brilliant tweaks you’ve discovered. And if this recipe brings you as much joy as it does me, please share it with your fellow donut lovers! Happy baking, friends!
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3 Magical Secrets to Perfect Brioche Donuts Every Time
- Total Time: 1 hour 45 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Soft, fluffy brioche donuts with a light texture and rich flavor. Perfect for breakfast or dessert.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 3 large eggs
- 1/2 cup unsalted butter, softened
- Oil for frying
- 1 cup powdered sugar (for glaze)
Instructions
- Mix flour, sugar, salt, and yeast in a bowl.
- Add warm milk and eggs, then knead until smooth.
- Incorporate softened butter and knead until dough is elastic.
- Let dough rise until doubled in size, about 1 hour.
- Roll out dough and cut into donut shapes.
- Let donuts proof for 30 minutes.
- Fry in hot oil until golden brown.
- Drain on paper towels and glaze while warm.
Notes
- Use fresh yeast for best results.
- Don’t overheat the milk.
- Fry at 350°F for even cooking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: brioche donuts, homemade donuts, fried donuts, yeast donuts