Brioche Donuts

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Making brioche donuts from scratch has been one of my proudest baking adventures. The smell of buttery, yeasty dough filling my kitchen as they puff up in hot oil is truly irresistible. Every time I sink my teeth into one, soft and pillowy on the inside with a delicate golden crust, I remember why I love making them myself instead of picking up a dozen from the store. There’s something so satisfying about transforming simple ingredients into something so luxurious.

I’m sharing my favorite brioche donuts recipe today because I believe everyone deserves to experience how divine homemade donuts can be. I’ve tested and perfected this recipe over time, ensuring that every bite delivers the rich, slightly sweet flavor and tender texture that brioche is known for. If you’re already a fan of my cinnamon donut bread or my glazed sourdough donuts, you’re going to absolutely love these as well.

The best part? You can get creative with fillings and toppings! Sometimes I roll mine in sugar while still warm, other times I fill them with jam or vanilla cream. No matter how you finish them, they’re guaranteed to impress.

Why You’ll Love This Brioche Donuts Recipe

These brioche donuts are not your average fried dough. The brioche base makes them incredibly rich, soft, and slightly chewy, elevating them above the standard. You’ll love how versatile they are — perfect for breakfast, dessert, or a mid-afternoon treat. Plus, making them at home means you can tailor the sweetness, shape, and toppings exactly to your liking. They freeze beautifully too, making them a great make-ahead option for parties or brunches.

Ingredients

Flour: The foundation of these donuts, giving them structure while still allowing for that soft, tender crumb.

Eggs: Essential for enriching the dough and lending the brioche its signature richness and golden color.

Butter: Lots of butter creates that luxurious, buttery flavor and soft texture.

Yeast: Active dry yeast gives the dough its beautiful rise and airy texture.

Milk: Adds moisture and richness to the dough.

Sugar: Just enough to sweeten the dough lightly without overpowering it.

Salt: Balances the sweetness and enhances the overall flavor.

Oil: Neutral oil like canola or vegetable oil is perfect for frying.

How to Make Brioche Donuts

Step 1: Prepare the Dough

In a bowl, activate the yeast in warm milk with a pinch of sugar. Once foamy, mix with eggs, sugar, flour, and salt. Knead until smooth, then add softened butter gradually. Keep kneading until the dough is silky and elastic.

Step 2: First Rise

Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size. This usually takes about 1 to 2 hours.

Step 3: Shape the Donuts

Punch down the dough and roll it out to about ½-inch thickness. Cut into rounds using a donut cutter or biscuit cutter. Place them on a lined baking sheet.

Step 4: Second Rise

Cover the cut donuts and let them rise again for about 30–45 minutes until puffy.

Step 5: Fry the Donuts

Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches, turning once, until golden brown on both sides. Drain on paper towels.

Step 6: Finish and Enjoy

While still warm, roll them in granulated sugar or fill with jam, custard, or chocolate as desired. Serve immediately for best taste.

Recipe Variations and Possible Substitutions

One of the joys of brioche donuts is how adaptable they are. You can fill them with raspberry jam, vanilla pastry cream, Nutella, or even lemon curd. For a lighter version, try baking them instead of frying, though the texture will be less crisp. If you don’t have active dry yeast, instant yeast works just fine — just adjust the proofing times slightly. And if you’d like a dairy-free version, substitute the milk with almond or oat milk and use vegan butter.

Serving and Pairing Suggestions

These brioche donuts shine all on their own, but they also pair beautifully with a steaming cup of coffee or a cold glass of milk. For brunch, I like to serve them alongside a fresh fruit platter and scrambled eggs for a mix of sweet and savory. They’re also a lovely dessert at dinner parties, especially when plated with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

Storage and Reheating Tips

Brioche donuts are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 300°F oven for about 5–7 minutes to restore some of that just-fried taste. You can also freeze unfilled donuts for up to 1 month — just thaw and warm before serving.

FAQs

Can I make Brioche Donuts ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Shape and fry the next day.

How do I know when Brioche Donuts are cooked through?

They should be a deep golden brown on the outside and sound hollow when tapped. If unsure, you can cut one open to check.

Can I bake instead of fry Brioche Donuts?

Yes, you can bake them at 375°F for about 12–15 minutes. They won’t be quite as crisp, but still delicious.

What oil is best for frying Brioche Donuts?

Use a neutral oil with a high smoke point, like canola, vegetable, or sunflower oil, for the best results.

Related Recipe You’ll Like

If you loved these brioche donuts, you’ll also enjoy trying my irresistible funnel cake bites for another fun, fried treat or my nutella french toast casserole for a decadent breakfast idea. Both are crowd-pleasers that bring sweetness and joy to any table.

Save and Share This Recipe for Later

Don’t forget to save this brioche donuts recipe to your Pinterest board so you can come back to it whenever a donut craving strikes. Share it with friends and family who’d love to try making homemade donuts too — it’s always more fun to bake and enjoy together. You can also share the link on your favorite social media to spread the sweetness!

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