This Brioche Donuts Recipe will make the best brioche donuts you’ve ever tasted. Rich, buttery, yet still fluffy, brioche donuts are easy to make and are a delicious dessert or sweet snack at any time of day.
Brioche donuts or bread are just a richer version of your standard bread and donut recipes. A standard bread recipe only has water, flour, salt, and yeast, whereas a brioche will contain plenty of eggs, milk, and butter. Hence the term “rich bread.”
Brioche recipes are often used in sweet recipes like my brioche french toast or bread pudding due to their texture and buttery flavor. However, they do not contain much more sugar than most bread or donut recipes. It is common to use brioche bread instead of regular bread. For example, brioche buns are perfect for serving with homemade burgers.
How to make brioche donuts
Donuts can be intimidating, but this recipe will walk you through all the steps for making your own homemade brioche donuts. It doesn’t take very long, but you do have to be patient during the proofing process. Remember, it will be rewarded when you bite into one of these delicious and richly flavored sweets that have got the perfect fluffy texture.
Ingredients for this brioche recipe
- Water- warm, to activate the yeast
- Milk- warm
- Active yeast
- Granulated sugar- to activate the yeast and be added to the dough
- Eggs- give the donuts a richer flavor
- Unsalted butter- adds the buttery flavor brioche is known for
- Flour- all-purpose is best
The steps for making brioche donuts
- Froth the yeast. In a measuring cup, add the warm water and milk to 1 Tbsp. of sugar and the yeast. Whisk. After about 10 minutes, it should be frothy.
- Combine the ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, frothy yeast, and eggs. Using the hook attachment, mix together at medium-high speed.
- Add the butter. When the dough starts to come together, add the softened butter and mix again for about 8 minutes until the dough is smooth and elastic.
- Let the dough rise. Place it in a greased bowl and cover the dough with plastic wrap or a kitchen towel. Allow it to rise in a warm place for about an hour, or until it doubles in size. Do not let it rise too long or it will hurt the taste and texture of the donuts.
- Punch and proof again. Punch the dough down, reshape it, and allow it to rise to twice the size again (about an hour).
- Roll the dough out. Place the dough on a well-floured surface. Dust more flour on the dough and then roll it out with a rolling pin until it’s about 3/4-inch thick.
- Cut and let rise. Cut the dough out with a biscuit cutter and place the donuts on a baking sheet. Allow them to rise for 30 minutes.
- Fry the donuts. Pour about 2 inches of oil into a heavy-bottomed pot and heat it to 360-375ºF. Fry the donuts for a few minutes on each side, until golden brown.
- Let cool. Place the donuts on a paper towel-lined baking sheet (to absorb excess oil) and let cool completely before adding the filling of your choice.
Tips and FAQs to make the perfect brioche donuts
I have experimented with countless brioche recipes like my braided Nutella brioche, brioche bread pudding, and brioche hot cross buns. So, I have learned a few things about making brioche recipes and have some answers for you below.
Can I let the dough rise overnight?
Yes! The best way to make any brioche recipe is to allow it to rise overnight in the fridge. By placing the dough in the fridge it prevents over-fermentation. This donut recipe uses a quicker method to save you time. I leave the covered dough at room temperature until it doubles in size. This usually takes about 1 hour.
Frying oil temperature
You want to make sure that the temperature of your frying oil is between 360-375 degrees Fahrenheit.
- If your oil temperature is too high– then the outside will burn, but the inside of the donut will be raw.
- If the temperature is too low– then you will have to fry it longer to have a nice exterior, but the inside will be dry and overcooked.
Can you freeze these donuts?
Yes, you can freeze these brioche donuts. Wrap them tightly in aluminum foil and then place them in a ziplock freezer bag. When you are ready to eat them, allow them to defrost at room temperature before reheating them in the oven, or in the microwave for about 15-20 seconds, checking for doneness after the first 10 seconds.
Storing brioche donuts
You can store these brioche donuts tightly wrapped and in an airtight container or bag. They will last for 1-2 days at room temperature, 1 week in the fridge, and 2-3 months in the freezer. If you’ve filled your brioche donuts, then they should always be stored in the fridge or freezer, and not left out.
Can I make them in advance?
You can make this donut recipe a day in advance by placing your covered brioche dough in the fridge overnight to rise. Then, on the next day prior to using your brioche dough, make sure to punch your dough down and reshape it. Let it rise once more before rolling it out and cutting out the donuts.
Best Brioche Donuts
Froth up the yeast mixture
Combine everything in a mixer
- In the bowl of a stand mixer add 5 1/2 cups of flour(spooned and leveled off with a knife), 1 1/2 tsp salt 1/3 cup sugar, the frothy yeast mixture, and 5 large eggs. Mix everything together on medium-high speed using the hook attachment.
- When the brioche dough begins to come together add 1/2 cup of softened unsalted butter. Continue mixing on medium-high speed for about 8 minutes or until the dough becomes smooth and elastic.
Let the dough rise in a bowl
- Place the donut dough in a greased bowl and cover with a kitchen towel or plastic wrap. Then let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch and Proof a second time
- After the brioche rises, punch it down, reshape it, and let it rise again until it becomes twice the size (about an hour),
Roll, cut, and proof the donuts again
- Now remove the dough from the bowl and place it on a well-floured surface. Dust some more flour on top and roll it out using a rolling pin. You want the dough to be about 3/4 inch thick.
Fry the donuts
- Transfer to a baking sheet lined with paper towels to absorb any extra oil. Let them cool before filling with Nutella, raspberry jam, or Boston cream custard.