Brioche Donuts

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These Brioche Donuts are incredibly soft, fluffy, and bursting with flavor. You can savor them just as they are or fill them with your favorite cream, compote, or curd for an extra indulgent treat!

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Why you will adore this recipe:

If you’re a fan of fluffy Brioche Bread and crave Donuts, then this Brioche Donuts recipe is a must-try! The dough is enriched with plenty of butter and eggs, resulting in a truly decadent treat.
These donuts boast the same irresistibly soft texture and rich flavor as traditional Brioche bread. With just 7 simple ingredients, they can be made ahead of time and left to rise overnight in the refrigerator. They’re ideal for a special breakfast or as a delightful sweet indulgence!

To make these Brioche Donuts, gather these ingredients:

Milk: Opt for full cream or whole milk for the best flavor and texture. Warm it slightly to around 35 degrees Celsius (95 degrees Fahrenheit) before adding the yeast. Be careful not to exceed this temperature, as it could kill the yeast.
Yeast: I recommend using Instant Dry Yeast, but Active Dry Yeast will also work. If using Active Dry Yeast, ensure to activate it by blooming it in the warm milk first.
Eggs: Use medium to large eggs at room temperature. Whisk them separately before adding to the mixture or incorporate them directly into the bowl.
Flour: Plain or All-Purpose Flour works perfectly. Brioche bread differs from other bread types in that it doesn’t require Bread Flour, which has a higher protein content. This results in a lighter, softer crumb. You’ll also need a bit of salt.
Butter: Use unsalted butter that’s soft (at room temperature) and cut into cubes. Soft butter is crucial for easy incorporation into the dough. If it’s too warm or melted, it won’t blend well and could make the dough greasy.
Additionally, you can prepare a Cinnamon Sugar mixture (Ground Cinnamon + Caster Sugar) to coat the donuts after frying. You can also add flavor to the brioche donut dough with a touch of cinnamon, some vanilla extract, or even lemon zest if desired.

Recipe FAQs:

Difference Between Brioche Donuts and Regular Donuts:

Brioche Donuts are typically richer than regular donuts because they’re made from an enriched dough containing a higher ratio of fat, such as butter, eggs, and milk.

Proofing the Dough Overnight/In the Fridge:

Yes, you can proof the dough in the fridge for 8 to 12 hours, or even up to 24 hours. This not only develops the flavors but also makes the dough easier to handle. Cold brioche dough is less sticky and softer compared to dough at room temperature.

Frying Temperature for the Donuts:

The optimal frying temperature is about 170 degrees Celsius (340 degrees Fahrenheit). Due to their high egg content, the donuts brown quickly. If the temperature exceeds 180 degrees Celsius (350 degrees Fahrenheit), the donuts may burn outside while remaining raw inside. Frying below 165 degrees Celsius (330 degrees Fahrenheit) will result in overly greasy donuts. Keep a thermometer in the frying oil and adjust the stove temperature as needed to maintain the recommended temperature.

Recommended Oil for Frying:

The best oils for frying are neutral-flavored vegetable oils. the ideal is Canola Oil, which has a high smoke point, making it ideal for frying.

Troubleshooting:

Sticky or Oily Brioche Dough:
Enriched dough, like brioche, requires longer kneading than regular bread doughs (at least 20 minutes). Keep kneading until it becomes less sticky. If the dough is oily, it might mean the butter used was too warm or soft.

Dough Did Not Rise:
This could be due to inactive yeast (possibly killed by too-warm milk) or the dough needing more time to proof. Proofing time varies with ambient temperature; colder kitchens will require longer proofing.

Flat or Dense Donuts:
This often occurs when the dough is either under-proofed or over-proofed. Ensure the dough has doubled in size during the first proofing. For the second proofing, lightly poke a dough ball. If it leaves a small indent that slowly springs back (but not fully), it’s ready.

Raw Center of Donuts:
This happens when donuts are fried at too high a temperature or for too short a time. Maintain frying oil temperature around 170 degrees Celsius (340 degrees Fahrenheit) and fry until fully cooked.

Storing & Freezing:

Brioche donuts are at their best when served fresh, ideally within a day of baking. If you need to store them, they can be kept in the fridge for up to 3 days, but they may lose some of their soft and fluffy texture over time. To maintain freshness, store them in an airtight container.
For longer storage, you can freeze the donuts for up to a month while preserving their texture and flavors. Once the donuts are completely cooled, wrap each one individually in foil before freezing. When you’re ready to enjoy them, allow them to thaw at room temperature and then reheat them for a few seconds in the microwave before serving.

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Brioche Donuts

These Brioche Donuts are incredibly soft, fluffy, and bursting with flavor. You can savor them just as they are or fill them with your favorite cream, compote, or curd for an extra indulgent treat!

Prep Time: 45 minutes
Cook Time: 45 minutes
Proofing Time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 10 donuts

Ingredients

75 ml (5 tbsp) Full Cream / Whole Milk – lukewarm
80 grams (1/3 cup) Caster Sugar
9 grams (1 1/2 teaspoon) Instant Dry Yeast
3 Eggs – medium to large, at room temperature
350 grams (2 1/3 cup) Plain / All-Purpose Flour
1/2 tsp Fine Table Salt
120 grams (1/2 cup) Unsalted Butter – soft
Canola Oil or Neutral Vegetable Oil – frying

Instructions

In the bowl of your stand mixer with the dough hook attachment, combine lukewarm milk and caster sugar. Add yeast, mix, and let it sit for 10 minutes until small bubbles form on the surface.
Whisk in the eggs, then add the flour and salt.
Knead the dough on low to medium speed for 5 minutes until all ingredients are combined. Gradually add the soft butter cubes a little at a time, kneading on low speed until fully incorporated.
Increase the speed of your mixer to medium to medium-high and continue mixing for about 20 minutes. The brioche dough should become very soft, stretchy, and just slightly sticky.
Cover the bowl with a tea towel and let the dough proof in a warm spot for about 2 hours until it doubles in size. Alternatively, you can proof it in the fridge overnight for 8 to 12 hours, or up to 24 hours.
Once proofed, punch the dough to deflate it, then transfer it onto a very lightly floured surface. Cut it into 10 equal pieces and shape each piece into a tight bun.
Place each bun onto individual squares of baking paper or parchment paper arranged on a large baking tray. Cover them with a tea towel and let them proof for 1 hour, or until they almost double in size.
Heat a large saucepan with Canola Oil or another neutral vegetable oil over medium heat until it reaches 170 degrees Celsius (340 degrees Fahrenheit). Use a candy thermometer to maintain the temperature and ensure it remains consistent during frying.
Gently drop each donut into the oil one by one, carefully peeling off the baking paper. Place them with the rounded, proofed side facing down and the seam side facing up. Fry for 2 minutes on each side until they turn golden brown.
Once fried, transfer the donuts to a wire rack lined with paper towels to drain any excess oil. Serve them fresh once they’ve cooled down.
Optionally, while the donuts are still warm, you can toss them in a mixture of caster sugar and cinnamon (or just sugar) for added flavor.