Satisfy your sweet tooth with the decadent and buttery flavor of brioche donuts. Read on to discover more about this unique take on a classic treat.
This recipe for brioche donuts is rich and delicious. This is the recipe to try if you want to improve your brioche-making skills and get more comfortable frying. You can fill them with any kind of jam, curd, or pastry cream, or you can leave them plain.
What is Brioche Donuts?
Brioche donuts are a combination of traditional brioche bread and donuts. The brioche dough, which is made with butter, eggs, and caster sugar, gives these treats their light and fluffy texture. Unlike most donuts, which are deep-fried, brioche donuts are often baked, which gives them a crispy outside and a soft, buttery center.
Ingredients Used in Brioche Donuts
Brioche donuts are made with a few different ingredients that come together to make a unique taste and texture. Here are some of the most important things that go into making brioche donuts:
- Active dry yeast: Yeast is added to the dough to help it rise and become light and fluffy.
- Bread flour: gives the dough structure and helps it rise.
- Caster sugar: Sugar is added to the dough to sweeten it and help it brown during baking.
- Fine sea salt
- Lemon zest
- Unsalted butter: Lots of butter is added to the dough, which gives the donuts their rich, buttery flavor.
- Neutral oil (for frying)
List of ingredients for Brioche Donut filling:
- Store-bought jam (of your choice)
- Pastry cream
- Citrus curd
- Caster sugar (for tossing)
How to make brioche donuts
Start this project the day before you want to eat donuts, in the afternoon or evening.
First, mix a single packet of yeast with a quarter cup of warm (110-130F) water and half a teaspoon of sugar. Let the yeast mix grow twice as big.
Then you’ll make the dough for brioche. In a KitchenAid mixer with a dough hook, mix all the ingredients EXCEPT the butter. These are yeast, flour, sugar, salt, water, and eggs. At first, it will look eggy and yellow, but it will come together. If, after 5 minutes, it still looks a little too loose, add a tablespoon of bread flour to tighten it up.
Then add the butter a little at a time and mix everything together. (Times for mixing are listed below).
First, “proof” the dough by letting it double in size in the mixing bowl. The next day, punch it down, cover it, and put it in the fridge. Wake up 5 hours before you want to eat the brioche donut
s and take the dough out of the fridge. Break the dough into small pieces, about the size of a handful, and let them rise on a FLOURED baking sheet so they don’t touch. give them another 3–4 hours to rise.
Canola oil needs to be heated to 350F to cook. Gently fry 3–4 dough balls at a time, giving each side a minute or so. Let them cool a little, and then toss them in more caster sugar.Print
- 1 packet (7g) active dry yeast hydrated in 14 cup 110-120F water
- 1/2 teaspoon sugar
- 1 cup of water
- 4 cups bread flour (additional flour as needed)
- 1/4 cup caster sugar
- 2 tsp fine sea salt
- 4 eggs
- 1/2 lemon zest
- 1/2 cup cubed unsalted butter
- 64 oz neutral frying oil
for the filling:
- 1 cup of any store-bought jam of your choice! or
- or pastry cream
- lemon curd
- additional caster sugar for tossing
- Allow the foam to double in size after mixing the yeast packet with the warm water and sugar.
- Mix the flour, sugar, water, activated yeast, lemon zest, salt, and eggs in the bowl of an electric mixer fitted with a dough hook attachment for 1-2 minutes, or until everything is combined. Then increase the speed to medium-high and let it run for 5 minutes, or until the dough begins to pull away from the sides and forms a ball. Turn off the mixer and set aside the dough for a minute. Slowly incorporate the butter into the dough, 25g at a time. Once everything is combined, mix on high for 5 minutes, or until the dough is glossy, smooth, and very elastic when pulled.
- Cover the bowl with saran wrap and let the dough rise in the bowl for about an hour or two, or until it has doubled in size. Punch the dough down, then put it back in the bowl, cover it again, and put it in the fridge to chill overnight. The next day, take the dough out of the refrigerator and divide it into pieces about the size of your palm (you should get about 18). Roll them into smooth, taut, tight buns and put them on a baking tray that has been dusted with flour. Give them plenty of space so they don’t stick together while they rise. Cover lightly with Saran wrap and put in a room with a temperature of 75°F for about 4 hours, or until the dough has about doubled in size.
Frying and finishing :
- Set up the deep fryer by putting the oil halfway into a large cast-iron pot. When the oil reaches 350F, carefully take the doughnuts off the tray with a floured pastry scraper or fish spatula, being careful not to flatten them, and put them in the oil. Don’t put too many things in the fryer at once. Instead, do two to three per batch, depending on how big your pan is.
- Take them out of the oil and place them on a paper towel. While they are still hot, toss them in a bowl of caster sugar. Let it cool down before you fill it. Make a hole in the white strip between the brown tops and bottoms to fill the donuts. Fill a piping bag with jam (or any other filling you like!) and pipe it into the doughnut until a little bit peeks out on top.
I’ve listed ingredients by volume, but when baking, it’s better to measure by weight.
- Prep Time: 16 hrs
- Cook Time: 30 mins
- Method: Baking
- Cuisine: American, Brioche, Donuts,
- Serving Size: 1donut
- Calories: 201kcal
- Sugar: 11g
- Sodium: 305mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg
Keywords: brioche donuts, brioche donuts recipe, baked brioche donuts, fluffy brioche donuts
FAQs about Brioche Donuts
Can brioche donuts be filled with jelly or cream?
Yes, brioche donuts can be filled with things like jelly, cream, or custard, among other things.
Can you roll these out and cut them like a traditional doughnut?
yes, but the dough is a little stickier so just make sure your surface is floured 🙂
More Recipes Like This :
With their rich, buttery flavor and light, fluffy texture, brioche donuts are a unique take on the classic treat. You can eat them plain or stuff them with whatever you like.
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!