Brioche Donuts Recipe

If you’re looking for the ultimate indulgence that marries the buttery richness of brioche with the irresistible, fluffy texture of a classic treat, these Brioche Donuts are absolute perfection. Each bite delivers a tender crumb with just the right amount of sweetness, making these donuts wildly addictive for breakfast, dessert, or anytime you need a little celebration in your day. Trust me, once you make and taste these, your donut game will never be the same.

Ingredients You’ll Need

These Brioche Donuts come together from a handful of simple yet essential ingredients. Each one plays a crucial role: from the flour that builds structure, to the butter that melts into buttery velvet, to the yeast that adds lightness and flavor. Gather these basics, and you’re all set for an unforgettable homemade donut experience.

• 4 ½ cups bread flour: Provides the perfect gluten structure for soft yet sturdy donuts.
• 1 cup warm milk: Activates the yeast and adds moisture for tenderness.
• 2 large eggs + 1 egg yolk: Adds richness and helps create that brioche crumb.
• ½ cup unsalted butter, softened: The heart of brioche flavor and silky texture.
• 3 tablespoons granulated white sugar: Sweetens the dough and feeds the yeast.
• 2 teaspoons instant yeast: Leavens the dough to light, fluffy perfection.
• ½ teaspoon sea salt: Balances sweetness and enhances flavor.
• Neutral oil for frying: Vegetable, canola, or sunflower oil works best for an even, crisp fry.
• 1 cup sugar (for garnish): Tossing the donuts in sugar while warm ensures a classic, irresistible finish.

How to Make Brioche Donuts

Step 1: Prepare the Dough

Begin by combining bread flour, sugar, yeast, and sea salt in your stand mixer bowl. With the dough hook attached, gradually add warm milk, eggs, and softened butter. Knead on low speed for 8 to 10 minutes until the dough is tacky but not sticky, soft enough to stretch without tearing. This luscious dough is the foundation of those airy yet rich Brioche Donuts you’ll soon be enjoying.

Step 2: First Rise

Lightly oil your bowl, cover the dough, and leave it to rise in a warm spot for at least 1 ½ hours. This key bulk fermentation step allows the yeast to develop flavor and the gluten to relax, setting the stage for the dreamiest texture.

Step 3: Shape the Donuts

After the dough has risen, punch it down gently and divide it based on your preferred donut size—15 pieces for large, fluffy gems are a great choice. Form each piece into a tight ball by pinching edges under and rolling them on a clean surface. The smoother the surface, the more even your frying will be.

Step 4: Second Rise (Proofing)

Place each dough ball on parchment and cover with a tea towel, letting them rise for another 30 to 40 minutes. This final proof allows your donuts to puff up beautifully, making sure they fry to golden perfection with a light interior.

Step 5: Heat the Oil and Fry

Heat your neutral oil in a heavy pot to between 350°F and 355°F (176°C to 179°C). Carefully fry the donuts three at a time to avoid temperature drops that could make them greasy. Cook for 3 to 4 minutes each side until deeply golden brown. This frying step transforms the dough into the melt-in-your-mouth Brioche Donuts you’ve been dreaming about.

Step 6: Drain and Sugar Toss

Remove the donuts with a slotted spoon, draining excess oil on a wire rack or paper towels. While still warm, toss them in granulated sugar for a classic finish that crunches a bit against the soft inside. These are best enjoyed fresh, piping hot, and decadently sweet.

How to Serve Brioche Donuts

Garnishes

Keep it simple with a generous sugar toss, or get creative by dusting powdered sugar for a delicate touch. Drizzle warmed chocolate or a fruit glaze for extra decadence. You can even dip just one side in melted caramel or sprinkle chopped nuts for texture.

Side Dishes

Brioche Donuts pair beautifully with rich coffee, a creamy latte, or even a chilled glass of milk. Serve alongside fresh berries or a dollop of whipped cream for a brunch that impresses. For a cozy dessert vibe, add a scoop of vanilla ice cream on the side.

Creative Ways to Present

Turn your Brioche Donuts into a showstopper by slicing them in half and filling with jams, lemon curd, or pastry cream. Stack them high on a colorful plate or serve them skewered with fresh fruit for an eye-catching brunch centerpiece. They’re flexible, charming, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them at room temperature wrapped tightly in plastic wrap and a kitchen towel to keep the moisture locked in. This will help the Brioche Donuts stay soft and fresh for 1 to 2 days.

Freezing

Freeze your donuts individually wrapped in plastic and placed in an airtight container. When you want a treat, just thaw at room temperature. Freezing works great if you want to make a big batch ahead of time and enjoy their magic later.

Reheating

Warm up leftover Brioche Donuts gently in the oven at 300°F (150°C) for 5 to 7 minutes or pop them in the microwave for about 15 seconds. This revives their tenderness and buttery flavor as if freshly fried.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just dissolve the active dry yeast in the warm milk with a pinch of sugar first and let it sit until foamy before adding to your dry ingredients. This step activates the yeast and ensures your donuts rise beautifully.

Why do Brioche Donuts take so long to make?

The multiple rising times are crucial—they let the yeast develop flavor and the dough relax for that signature tender texture. While it requires patience, the result is a donut that’s light, buttery, and far superior to quick-fry versions.

Can I bake these Brioche Donuts instead of frying?

While the dough works well for frying, baking will give you a different texture, more like a soft roll. If you prefer baked donuts, you can shape and bake them, but for that classic Brioche Donut crispness and flavor, frying is best.

What oil is best for frying Brioche Donuts?

Neutral oils like vegetable, canola, or sunflower oil are ideal because they have a high smoke point and won’t overpower the delicate brioche flavor. Avoid strongly flavored oils to let the donut’s richness shine.

How soon should I eat Brioche Donuts after frying?

They’re best enjoyed warm and fresh right after frying while they’re still soft, fluffy, and just slightly crisp on the outside. If you need to wait, reheating gently brings back that just-fried magic.

Final Thoughts

I promise these Brioche Donuts will quickly become your go-to treat whenever you want to impress yourself or others. Their tender crumb and luscious buttery flavor make every bite a celebration. You deserve to live your best donut life, so get ready to roll up your sleeves and enjoy every delicious moment of this homemade delight.