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Best Brioche Donuts

Rich, buttery, yet still fluffy, brioche donuts make a delicious dessert or sweet snack at any time of day.
Course Dessert
Cuisine American, European, French
Prep Time 10 minutes
Cook Time 30 minutes
Proof 2 hours 30 minutes
Servings 26 donuts
Calories 157kcal
Author Dina

Ingredients

US Customary - Metric

Instructions

  • Combine 1/2 cup warm water (110 degrees Fahrenheit), 3/4 cup warm milk along with 1 tbsp sugar and 2 tsp yeast. Give it a quick whisk and wait till it gets foamy. About 10 minutes.
  • 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.
    Steps to make Brioche Donuts: froth the yeast in the warm milk and water with sugar, then combine it with flour, salt, sugar, and eggs.
  • 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.
  • 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.
  • After the brioche rises, punch it down, reshape it, and let it rise again until it becomes twice the size (about an hour),
    Steps to make Brioche Donuts: add softened butter, and then let the dough rise, punch it down and proof 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.
  • Now cut out the donuts using a biscuit cutter and place them on a baking sheet. Then let them ride for about 30 more minutes.
  • Pour about 2 inches of corn or vegetable oil in a heavy-bottomed pot and let the oil come to 360-375 degrees Fahrenheit (I used this instant-read thermometer). Now fry each side of the donut for a few minutes per side or until golden brown.
    Steps to make Brioche Donuts: roll the dough out, cut out the doughnuts, let it rise, then fry them.
  • Transfer to a baking sheet lined with paper towels to absorb extra oil. Allow the fried donuts to cool before rolling in sugar. Once they have cooled to room temperature fill them with Nutella, raspberry jam, or Boston cream custard.
    Steps to make Brioche Donuts: let them cool, then roll them in sugar.

Notes

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.
Love brioche recipes? Then try these brioche buns!

Nutrition

Calories: 157kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 62mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Calcium: 18mg | Iron: 1mg