This Brioche Donuts Recipe will provide you with the most exquisite brioche donuts you can imagine. Rich and buttery yet notably light, these brioche donuts are easy to make and serve as a scrumptious dessert or sweet treat at any time of the day.
Recipe Details
I am a huge fan of this Brioche Donuts recipe because it epitomizes indulgent and flavorful donuts. We often add a range of fillings, such as Nutella or fruit preserves, elevating these into a delightful treat that’s perfect for weekends or entertaining guests.
- TASTE: The brioche donuts are exceedingly rich and buttery, boasting a flavor that will keep you wanting more.
- TEXTURE: Light and fluffy, these donuts deliver a remarkable texture that pairs beautifully with creamy fillings.
- TIME: The whole process takes around 2 hours and 30 minutes, much of which is dedicated to proofing.
- EASE: While making donuts might seem daunting, this recipe offers straightforward instructions to guide you in crafting homemade brioche donuts successfully.
What You’ll Need
Ingredient Notes
- Water: Must be warm to activate the yeast.
- Whole milk: Should also be warmed.
- Active dry yeast: Instant yeast is beneficial for achieving a fluffy texture.
- Granulated sugar: Crucial for yeast activation and adding sweetness to the dough.
- Salt: Elevates flavor.
- Eggs: Adds to a more complex flavor profile.
- Unsalted butter: Offers the signature buttery taste characteristic of brioche.
- Flour: All-purpose flour is recommended over bread flour for this particular recipe.
Add-ins and Alternatives
- For a chocolate variant: Blend in unsweetened cocoa powder to the dough for chocolate donuts that can be filled with either chocolate ganache or custard.
- For a fruity twist: Incorporate lemon zest along with a lemon filling, or serve the donuts with raspberry or strawberry preserves.
- To make them gluten-free: Use all-purpose gluten-free flour to craft a treat suitable for everyone.
- For toppings: Drizzle your choice of frosting atop and sprinkle with crushed cookies, sprinkles, or other sweet or savory toppings for a delightful dessert.
Creating the Ideal Brioche Donuts
- Activate the yeast: In a measuring cup, blend warm water and milk with 1 tablespoon of sugar along with the yeast. Whisk well. After approximately 10 minutes, the mixture should be bubbly.
- Mix the ingredients: In the bowl of a stand mixer, combine the flour, salt, sugar, the bubbling yeast, and eggs. Utilize the hook attachment to mix at medium-high speed.
- Blend in the butter. As the dough starts to come together, add the softened butter and continue mixing for around 8 minutes until the mixture becomes smooth and elastic.
- Let the dough rise. Place the dough in a greased bowl, covering it with plastic wrap or a kitchen towel. Allow it to sit in a warm place for about an hour, or until it has doubled in size.
- Punch down and rise again. Deflate the dough, reshape it, and allow it to rise once more until it doubles in size again (approximately one hour).
Pro Tip: Be cautious not to let the dough rise for too long, as this can adversely affect the flavor and texture of the donuts. A rise period of about an hour to double in size works best.
- Roll out the dough. Transfer the dough to a floured surface, add more flour on top, and use a rolling pin to flatten it to about 3/4-inch in thickness.
- Cut and let rise. Employ a biscuit cutter to shape the dough and place the donuts onto a baking sheet. Allow them to rest for an additional 30 minutes for rising.
- Fry the donuts. Heat about two inches of oil in a sturdy pot to a temperature between 360-375ºF. Fry each donut for several minutes on both sides until they turn a golden brown hue.
- Let them cool. Transfer the fried donuts to a baking sheet lined with paper towels to absorb any excess oil. Allow them to cool before rolling in sugar. Once they reach room temperature, feel free to fill them with Nutella, raspberry jam, or Boston cream custard.
Tips for Successful Preparation
- Be patient during proofing- It is vital to allow your dough enough time to proof properly, so refrain from hurrying this step. This is the key to achieving the light, airy texture that brioche donuts are renowned for.
- Consider an overnight rise- One effective method is to let the dough rise in the refrigerator overnight. This helps avoid over-fermentation.
- Monitor oil temperature- Keeping your frying oil temperature between 360-375 degrees Fahrenheit is crucial. Oil that’s too hot will burn the outer layer while leaving the inside undercooked, whereas oil that’s too cool can extend cooking times, resulting in a dry center.
Frequently Asked Questions
Brioche donuts are a more indulgent version of conventional donut recipes. While a standard donut typically consists of water, flour, salt, and yeast, brioche recipes add a generous quantity of eggs, milk, and butter. This added richness warrants the label “rich bread.”
Brioche donuts are delightful confections, featuring a rich buttery taste complemented by a subtle sweetness and a soft yeasty background. They pair perfectly with sweet fillings such as Nutella, strawberry jam, and both chocolate and vanilla custards.
Serving Suggestions
The Best Brioche Donuts offer versatility in serving and delightful flavors. You can enjoy them alongside your favorite desserts, coffee, or simply as a special breakfast treat. Here are some wonderful serving ideas:
- Cake pops: These donuts pair perfectly with small treats like Chocolate Cake Pops, Oreo Cake Pops (VIDEO), or Red Velvet Cake Pops.(VIDEO) or Vanilla Cake Pops (VIDEO).
- Cookies: Complement your homemade Brioche Donuts with White Chocolate Macadamia Nut Cookies, Double Chocolate Cookies (VIDEO), or Chewy Chocolate Chip Cookies.
- Breakfast: Enhance your donuts with a savory morning option such as a Croissant Breakfast Sandwich, a Crispy Breakfast Burrito (VIDEO), or Easy Poached Eggs with Caramelized Onions.
- Coffee: Pair these treats with a Pumpkin Spice Latte, a Caramel Frappuccino (Starbucks Copycat), or an Iced Caramel Macchiato.
Prepare This Recipe in Advance
Make ahead: You can easily prepare this donut recipe the day prior by allowing your covered brioche dough to rise overnight in the refrigerator. The next day, before using it, remember to punch down the dough and reshape it. After that, allow it to rise again before rolling it out and cutting out the donuts.
Storing: Keep these brioche donuts securely wrapped in an airtight container or bag. They will stay fresh at room temperature for 1-2 days, in the refrigerator for up to a week, and in the freezer for 2-3 months. If your brioche donuts are filled, they should be stored in the refrigerator or freezer, not left out at room temperature.
Freeze: Wrap the donuts tightly in aluminum foil, then place them in a zip-lock freezer bag. When you’re ready to enjoy them, allow them to thaw at room temperature before reheating in the oven, or microwave for 15-20 seconds, checking for doneness after the first 10 seconds.
Discover More Irresistible Donuts!
Complete Recipe Instructions
In a bowl, combine 1/2 cup of warm water (at 110 degrees Fahrenheit), 3/4 cup of warmed milk, 1 tablespoon of sugar, and 2 teaspoons of yeast. Whisk briefly and let sit until foamy, approximately 10 minutes.
In the bowl of a stand mixer, blend 5 1/2 cups of flour (spooned and leveled), 1 1/2 teaspoons of salt, 1/3 cup of sugar, the foamy yeast mixture, and 5 large eggs. Use the hook attachment to mix on medium-high speed.
Once the brioche dough begins to form, add in 1/2 cup of softened unsalted butter. Continue mixing on medium-high for about 8 minutes, or until the dough is smooth and elastic.
Transfer the donut dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
After the brioche has risen, punch it down, reshape it, and let it rise again until it doubles in size (about 1 hour).
Take the dough from the bowl and place it on a floured surface. Dust it with more flour and roll out the dough with a rolling pin to about 3/4 inch thick.
Use a biscuit cutter to cut out the donuts and arrange them on a baking sheet. Allow them to rise for another 30 minutes.
In a heavy-bottomed pot, heat approximately 2 inches of corn or vegetable oil to between 360-375 degrees Fahrenheit (an instant-read thermometer can be helpful for this). Fry each donut for a few minutes on each side until golden brown.
Once fried, move the donuts to a baking sheet lined with paper towels to absorb excess oil. Allow them to cool to room temperature before rolling in sugar. After cooling, fill them with Nutella, raspberry jam, or Boston cream custard.
Storing brioche donuts
These brioche donuts can be stored in an airtight container or bag. They will maintain freshness for 1-2 days at room temperature, up to 1 week in the refrigerator, and 2-3 months in the freezer. If filled, keep the brioche donuts in the fridge or freezer rather than at room temperature.
If you’re a fan of brioche, you might want to try these brioche buns!
Calories:
157
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
42
mg
|
Sodium:
62
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
166
IU
|
Calcium:
18
mg
|
Iron:
1
mg
