Imagine sinking your teeth into a cloud of golden perfection. These Brioche Donuts offer an unparalleled experience, light as air yet rich with buttery flavor. Each bite promises a tender crumb, delicately sweet and irresistibly satisfying.
They are not just a treat; they are pure bliss, perfect for sharing. Our recipe makes these delightful Brioche Donuts a cherished favorite.
These Brioche Donuts represent the pinnacle of indulgence, and it’s easy to see why they are a cherished favorite among pastry lovers. To learn more about the delightful nuances of this pastry, take a look at our insightful guide on donuts.
Table of Contents
Why You’ll Love
Baking these tender Brioche Donuts is not only rewarding but also a great way to impress friends and family with your culinary skills. For a deeper dive into essential baking techniques, you might enjoy our detailed article on baking basics.
Discover why these tender Brioche Donuts will become your new go-to.
- Light-as-air, melt-in-your-mouth texture.
- Rich, authentic buttery brioche flavor.
- Surprisingly simple, rewarding baking experience.
- Fresh, wholesome ingredients for delicious homemade Brioche Donuts.
Ingredients You’ll Need
For these wonderful Brioche Donuts, the magic truly begins with good quality ingredients. Think of each component as contributing to the soul of your bake. A little love in selecting your flour and butter goes a long way in achieving that perfect, airy crumb. Gather these essentials, and prepare to create something truly special.
- All-Purpose Flour: About 4 cups (500g), plus extra for dusting. A good quality unbleached flour yields the best texture for our Brioche Donuts.
- Granulated Sugar: 1/2 cup (100g). Just enough sweetness to complement the rich brioche dough.
- Active Dry Yeast: 2 1/4 teaspoons (one standard packet). The leavening agent that gives our Brioche Donuts their incredible lift.
- Whole Milk: 1/2 cup (120ml), warmed to about 105-115°F (40-46°C). Essential for activating the yeast and creating a tender dough.
- Large Eggs: 3, at room temperature. They add richness, color, and structure to your Brioche Donuts.
- Unsalted Butter: 1/2 cup (113g), softened and cut into small pieces. The star ingredient, responsible for the signature melt-in-your-mouth texture of these Brioche Donuts.
- Salt: 1 teaspoon. Balances the sweetness and enhances all the flavors.
- Vanilla Extract: 1 teaspoon. A warm, aromatic touch that deepens the flavor profile of our Brioche Donuts.
- Vegetable Oil or Canola Oil: About 6-8 cups, for frying. Choose an oil with a high smoke point.
- Powdered Sugar (for dusting): 1 cup (120g), optional, for a simple finish.
Substitutions & Variations
Sometimes, our pantry calls for creativity, or perhaps we seek a healthier twist for our Brioche Donuts. Fear not, dear friend, for variations abound! Making delicious Brioche Donuts can be an adaptable experience.
For a slightly healthier take on Brioche Donuts, consider these swaps:
- Flour: You can substitute up to 1/4 of the all-purpose flour with whole wheat pastry flour for a touch more fiber, without significantly compromising the delicate texture of the Brioche Donuts.
- Sweetener: Reduce the granulated sugar by 1/4 to 1/3 if you prefer less sweetness, especially if you plan to glaze your Brioche Donuts later. A touch of maple syrup can also be a delightful and natural alternative for a portion of the sugar.
- Dairy: While whole milk provides the richest flavor, 2% milk can be used. For a richer, dairy-free version of Brioche Donuts, consider using full-fat coconut milk (from a can, not a carton) in place of regular milk, though the flavor profile will shift slightly.
- Frying Oil: If deep-frying, opt for lighter, healthier oils such as avocado oil or grapeseed oil, which have higher smoke points and neutral flavors.
- Baked Brioche Donuts: Instead of frying, you can bake these Brioche Donuts. Arrange shaped dough on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F (190°C) for 10-15 minutes until golden brown. They will be more akin to a soft brioche roll, but still delicious and a healthier alternative to fried Brioche Donuts.
Note: This video is for demonstration purposes and may use a slightly different methode.
Equipment You’ll Need
To make these beautiful Brioche Donuts, having the right tools makes the process a joy.
- Stand mixer with dough hook attachment (highly recommended for brioche dough)
- Large mixing bowl
- Measuring cups and spoons
- Small saucepan (for warming milk)
- Kitchen thermometer (for milk temperature)
- Rolling pin
- Donut cutter (or two round cutters, one large and one small)
- Parchment paper
- Baking sheets
- Large Dutch oven or deep pot (for frying)
- Slotted spoon or spider strainer
- Wire rack
- Paper towels
Step-by-Step Instructions
Crafting these beautiful Brioche Donuts is a journey, a dance of dough and patience. Follow these steps with love, and you’ll be rewarded with golden delights that everyone will cherish. Each stage is important for achieving that signature brioche texture, so take your time and enjoy the process of making these wonderful Brioche Donuts.
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until foamy. This shows your yeast is active and ready to make amazing Brioche Donuts.
- Combine Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, eggs, and vanilla extract. Whisk briefly to combine.
- Add Dry Ingredients: Add the flour and salt to the wet ingredients in the mixer bowl. Attach the dough hook. Mix on low speed for 2-3 minutes until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium-low and knead for about 5 minutes until the dough starts to come together and pull away from the sides of the bowl. It will still be somewhat sticky.
- Incorporate Butter: With the mixer still running on medium-low, add the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. This step is crucial for rich Brioche Donuts. Continue kneading for another 10-15 minutes, until the dough is smooth, elastic, and slightly sticky. It should pass the windowpane test (stretch a small piece of dough thin enough to see light through it without tearing).
- First Rise (Bulk Fermentation): Lightly grease a large bowl with oil. Transfer the brioche donut dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5-2 hours, or until doubled in size. For the best flavor and texture in your Brioche Donuts, you can also refrigerate the dough overnight for a slow, cold rise.
- Punch Down & Chill: Gently punch down the risen dough to release the air. This makes the dough easier to handle. Cover again and refrigerate for at least 1 hour, or up to 24 hours. Chilling helps firm up the butter in the Brioche Donuts dough, making it less sticky to roll.
- Shape the Brioche Donuts: On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Using a donut cutter (or two round cutters, one 3-inch for the donut and a 1-inch for the hole), cut out your Brioche Donuts. Carefully transfer the cut donuts and holes to baking sheets lined with parchment paper, leaving some space between them.
- Second Rise (Proofing): Loosely cover the shaped Brioche Donuts with plastic wrap or a damp towel. Let them rise in a warm place for 30-45 minutes, or until visibly puffy and almost doubled in size. This final rise gives them their beautiful airy structure.
- Prepare for Frying: While the donuts are proofing, pour about 3-4 inches of vegetable oil into a large Dutch oven or deep pot. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Maintaining this temperature is key for evenly cooked Brioche Donuts.
- Fry the Brioche Donuts: Carefully lower 2-3 Brioche Donuts at a time into the hot oil using a slotted spoon. Do not overcrowd the pot. Fry for 1.5-2 minutes per side, until golden brown and cooked through. The donut holes will cook faster, about 30 seconds per side.
- Drain and Cool: Using a slotted spoon or spider, transfer the fried Brioche Donuts to a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before dusting or glazing.
- Serve: Dust with powdered sugar, glaze, or enjoy plain. These Brioche Donuts are best served warm!
Pro Tips for Success
A little insider knowledge goes a long way, especially when perfecting something as lovely as Brioche Donuts. Heed these tips from my kitchen to yours, ensuring every batch of your Brioche Donuts is simply divine.
- Temperature is Key: Ensure your milk is the correct temperature for activating yeast (105-115°F / 40-46°C). Too hot will kill the yeast; too cold won’t activate it. For frying, consistently monitor your oil temperature. If it’s too low, the Brioche Donuts will absorb too much oil and be greasy. Too high, and they’ll brown too quickly on the outside, leaving the inside raw.
- The Windowpane Test: This is crucial for brioche dough. After kneading, tear off a small piece of dough. Gently stretch it with your fingers. If you can stretch it thin enough to see light through it without tearing, your gluten is well-developed, and your Brioche Donuts will be wonderfully tender.
- Cold Dough is Your Friend: Don’t skip the chilling steps. Cold dough is much easier to handle, roll out, and cut. It also helps prevent the butter from melting out of the dough during shaping, preserving that rich texture for your Brioche Donuts.
- Don’t Overcrowd the Pot: When frying, only cook a few Brioche Donuts at a time. Overcrowding lowers the oil temperature, leading to greasy, poorly cooked donuts.
- Use a Thermometer: A kitchen thermometer for liquids and a deep-fry thermometer are invaluable tools. They take the guesswork out of baking and ensure perfect Brioche Donuts every time.
- Perfect Proofing: The second rise (proofing) is vital. Don’t let the Brioche Donuts overproof, or they might deflate in the oil. They should be visibly puffy but not ballooned.
- Flavor Enhancements: Consider adding lemon or orange zest to the dough for a bright, citrusy note that complements the richness of the Brioche Donuts beautifully.
Storage & Reheating Tips
Freshly made Brioche Donuts are an absolute delight, and while they are truly best enjoyed the day they are made, a few thoughtful storage methods can help you savor them a little longer.
Store leftover Brioche Donuts in an airtight container at room temperature for up to 2 days. If filled with cream or custard, they should be refrigerated and consumed within 1 day.
To refresh your Brioche Donuts, gently warm them in a microwave for 10-15 seconds, or in a preheated oven at 300°F (150°C) for 5-7 minutes. This brings back some of their delightful tenderness and warmth.
What to Serve With This Recipe
While these Brioche Donuts are a star on their own, pairing them thoughtfully can elevate the experience, offering a delightful balance. Think about complementing their rich sweetness with something fresh and vibrant, or a warm, comforting beverage.
- Fresh Fruit Salad: A bright and colorful medley of berries, melon, and citrus offers a refreshing contrast to the richness of the Brioche Donuts.
- Greek Yogurt with Honey: A dollop of creamy Greek yogurt drizzled with honey provides a tangy, protein-rich counterpoint.
- Herbal Tea or Coffee: A warm cup of your favorite herbal tea, or a freshly brewed coffee, is the perfect accompaniment for a relaxing moment with your Brioche Donuts.
- Light Compote: A simple berry compote (made with minimal sugar) can add a burst of fruitiness without being overly heavy, balancing the fried goodness of the Brioche Donuts.
Frequently Asked Questions (FAQ)
You might have a few questions swirling in your mind as you embark on this delicious adventure with Brioche Donuts. Let’s address some common ones to ensure your baking journey is smooth and successful.
How long do Brioche Donuts last?
Brioche Donuts are truly at their best when enjoyed fresh, ideally on the day they are made. However, stored in an airtight container at room temperature, they will remain delicious for up to 2 days. If your Brioche Donuts are filled with cream or custard, it’s best to refrigerate them and consume within 24 hours for food safety.
Can I bake Brioche Donuts instead of frying?
Yes, you certainly can! While traditional Brioche Donuts are fried, you can achieve a delightful baked version. After shaping and the second rise, brush your Brioche Donuts with melted butter.
Bake them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until golden brown. They will have a softer, bread-like texture rather than the classic fried crispiness, but still make wonderful Brioche Donuts.
What’s the secret to fluffy Brioche Donuts?
The secret to incredibly fluffy Brioche Donuts lies in two main aspects: proper kneading and sufficient proofing. Kneading the dough until it passes the windowpane test ensures excellent gluten development, which traps air and creates that airy texture. Secondly, allowing adequate time for both the first and second rises (proofing) lets the yeast do its magic, expanding the dough and creating light, airy Brioche Donuts. The high butter content also contributes significantly to their tender crumb.
Brioche donuts are a delightful variation of traditional donuts, characterized by their rich and buttery dough that lends itself to a soft and airy texture. They are often enjoyed warm and can be filled or topped with various sweet additions, as seen in many popular recipes on this topic.
Final Thoughts
As the aroma of freshly made Brioche Donuts fills your home, remember the simple joy of creating something truly special. These treats are more than food; they are memories in the making, little clouds of happiness to share. May your kitchen always be filled with warmth and love, just like these perfect Brioche Donuts, a sweet legacy.
Nutrition Information (per serving)
Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods (e.g., amount of oil absorbed during frying).
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 80mg |
| Sodium | 180mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 5g |
Brioche Donuts
Ingredients
Method
- Activate the yeast by combining warm milk, 1 teaspoon sugar, and yeast. Let it sit until foamy.
- Combine the foamy yeast mixture with remaining sugar, eggs, and vanilla extract. Whisk briefly.
- Add flour and salt to the wet mixture. Mix on low speed for 2-3 minutes.
- Knead the dough for about 5 minutes on medium-low speed until it starts to come together.
- Incorporate softened butter gradually, kneading for 10-15 minutes until the dough is smooth and passes the windowpane test.
- Let the dough rise in a greased bowl covered with plastic wrap for 1.5-2 hours, or refrigerate overnight.
- Punch down the dough, then refrigerate for 1 hour.
- Roll out the chilled dough to 1/2-inch thickness, cut out donuts, and place them on baking sheets.
- Cover and let the donuts rise for 30-45 minutes.
- Heat oil in a deep pot to 350°F (175°C). Fry donuts for 1.5-2 minutes per side until golden brown.
- Drain on paper towels and dust with powdered sugar before serving.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
