Brioche Donuts

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These Brioche Donuts are everything you crave in a treat—fluffy, buttery, golden, and filled with luscious cream or chocolate. Each bite delivers a soft, cloud-like texture that only a well-made brioche dough can provide, while the fried exterior offers a subtle crispiness. Finished with a generous dusting of powdered sugar and bursting with rich filling, these donuts are indulgence in its purest form.

What sets brioche donuts apart is the richness of the dough itself. Enriched with eggs and butter, it develops an incredible depth of flavor and a tenderness that elevates the whole experience. Whether you fill them with vanilla custard, chocolate ganache, or leave them plain with a sprinkle of sugar, these donuts are guaranteed to steal the show at any brunch table or dessert spread.

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Why You’ll Love This Brioche Donuts Recipe

• Bakery-style at home: You get that luxe donut shop taste right from your kitchen.
• Versatile filling options: Custard, Nutella, jam—pick your favorite or mix and match.
• Unbelievably soft: The enriched dough makes for an impossibly fluffy texture.
• Perfect for any occasion: Breakfast, dessert, or a festive treat.
• Make-ahead friendly: Prepare the dough in advance for next-day frying.

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Preparation Phase & Tools to Use for Brioche Donuts

To make perfect brioche donuts, your tools matter just as much as the ingredients. Here’s what you’ll need and why:

• Stand Mixer with Dough Hook Attachment: Essential for kneading this rich, buttery dough thoroughly without overworking your hands. Brioche dough is sticky and takes time to come together properly—this tool makes it manageable.
• Mixing Bowls (various sizes): For proofing the dough, mixing ingredients, and prepping your fillings.
• Bench Scraper or Spatula: To handle the soft dough without tearing it. It helps with clean transfers and shaping.
• Rolling Pin: For evenly flattening the dough before cutting the donut rounds.
• Donut Cutter or Round Biscuit Cutters (2 sizes): To create that classic donut shape or filled rounds.
• Thermometer (preferably digital): Vital for monitoring your oil temperature. Keeping it around 350°F (175°C) ensures a golden exterior without an undercooked interior.
• Heavy-Duty Pot or Dutch Oven: For deep frying. It holds heat well and prevents temperature drops when donuts are added.
• Slotted Spoon or Spider Strainer: To remove donuts from hot oil safely and without excess grease.
• Wire Rack + Tray: For draining excess oil post-frying, keeping the texture crisp.
• Piping Bag (with round tip): For injecting the filling neatly into the center of each donut.

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Preparation Tips

• Use room temperature ingredients: This helps the dough rise evenly and makes it easier to incorporate butter.
• Don’t rush the rise: Allowing the dough to proof slowly (even overnight in the fridge) develops flavor and improves structure.
• Lightly flour your surface: But don’t overdo it—excess flour can toughen the dough.
• Use a kitchen scale: Weigh your ingredients for consistency every time.
• Let filled donuts cool slightly before dusting: This helps the powdered sugar stick without melting.

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Ingredients for This Brioche Donuts Recipe

For the Brioche Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 4 large eggs (room temperature)
• ½ cup (120ml) whole milk (warm, about 110°F)
• 10 tbsp (140g) unsalted butter (softened, cut into cubes)
• Zest of 1 lemon (optional, for brightness)

For Frying:

• Neutral oil (vegetable, canola, or sunflower) – enough for deep frying

For the Filling (Choose One or Both):

• Vanilla Pastry Cream:
  • 2 cups (480ml) whole milk
  • ½ cup (100g) sugar
  • ¼ cup (30g) cornstarch
  • 4 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• Chocolate Hazelnut Filling (Nutella or similar):
  • 1 cup (250g) chocolate hazelnut spread

For Coating:

• Powdered sugar for dusting
• Optional: granulated sugar or cinnamon sugar for rolling

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Step 1: Prepare the Brioche Dough

In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5–10 minutes until foamy. Add sugar, eggs, and half the flour. Mix on low until combined, then add the rest of the flour and salt. Mix for another 2 minutes.

Once the dough begins to come together, increase the speed to medium and gradually add the softened butter one cube at a time. Continue mixing for about 8–10 minutes until the dough is glossy, elastic, and slightly sticky.

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Step 2: First Rise

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 1–1½ hours, or until doubled in size. For a more flavorful dough, refrigerate overnight—this also makes it easier to handle.

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Step 3: Shape the Donuts

Roll out the chilled dough on a lightly floured surface to about ½-inch (1.3 cm) thickness. Use a round cutter (about 3 inches) to cut out disks. Place them on a parchment-lined tray, cover with a towel, and let them rise for another hour until puffed.

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Step 4: Fry the Donuts

Heat the oil in a deep pot to 350°F (175°C). Fry 2–3 donuts at a time, about 1½–2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels.

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Step 5: Fill and Finish

Let the donuts cool slightly. Use a piping bag with a round tip to inject your chosen filling into the center of each donut. Dust generously with powdered sugar or roll in granulated sugar while still warm.

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Notes

• Chilling the dough overnight not only enhances flavor but makes it firmer and easier to cut and shape.
• These donuts are best eaten the day they’re made, but the dough can be prepped a day in advance and fried fresh.
• You can mix and match fillings—try raspberry jam, lemon curd, or even flavored whipped cream.
• If you don’t have a stand mixer, kneading by hand is possible—but be prepared for a sticky workout. Use a dough scraper to help.
• Add a bit of lemon or orange zest to the dough for a citrusy depth.

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Watch Out for These Mistakes While Cooking

• Skipping the second proofing: This step is crucial. Underproofed dough will fry up dense and heavy.
• Overheating the oil: Oil that’s too hot will brown the donuts before the inside cooks through.
• Not weighing your ingredients: Precision matters—especially with enriched doughs like brioche.
• Overcrowding the pan: Fry in small batches to maintain oil temperature and get even coloring.
• Skipping the filling cool-down: If your pastry cream is warm, it will melt the interior of the donut or leak out.
• Using cold butter straight from the fridge: It won’t incorporate smoothly into the dough and will affect the texture.
• Letting dough dry out during proofing: Always keep the dough covered with a damp towel or plastic wrap.
• Frying too soon after shaping: Give the donuts time to puff up again after cutting; it improves lightness and texture.

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What to Serve With Brioche Donuts?

Brioche donuts are indulgent and versatile—perfect on their own or alongside other flavors and textures. Here’s what pairs beautifully with them:

8 Recommendations

1. Fresh Berries: The tartness of strawberries, raspberries, or blueberries balances the richness of the donut.
2. Espresso or Strong Coffee: The boldness of coffee complements the sweet and buttery profile.
3. Vanilla Bean Ice Cream: A scoop of ice cream with a warm donut? Heavenly contrast.
4. Chilled Chocolate Milk or Hot Cocoa: Ideal if your filling is vanilla or fruit-based.
5. Citrus Compote: Orange or lemon preserves add a bright, zesty counterpoint.
6. Whipped Cream with a Hint of Liqueur: Think Baileys or Grand Marnier folded into cream.
7. Salted Caramel Sauce: For drizzling—or dunking—for a decadent finishing touch.
8. Sparkling Wine or Mimosas: If you’re serving at brunch, this elevates the entire experience.

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Storage Instructions

Same-Day Enjoyment: Brioche donuts are at their peak the day they’re fried. For best texture and flavor, consume within 6–8 hours of filling.

Short-Term Storage: If you need to store them:

• Unfilled donuts: Keep in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven (300°F for 5 minutes) before serving.
• Filled donuts: Store in the fridge in an airtight container for up to 2 days. Let them sit at room temp for 10–15 minutes before eating.

Freezing Instructions:

• You can freeze the unfilled, fried donuts. Once cooled, wrap tightly in plastic and freeze for up to 2 months. Thaw at room temp and reheat in a warm oven.

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Estimated Nutrition (per donut, filled with vanilla custard)

• Calories: ~310 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 180mg
• Sugar: 14g
• Fiber: 1g
• Serving Size: 1 donut

Note: Nutrition values are estimates and may vary depending on the filling and size.

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Frequently Asked Questions

1. Can I make the dough without a stand mixer?

Yes, but it will be sticky and labor-intensive. Use a dough scraper and be prepared for longer kneading times by hand.

2. Can I proof the dough overnight?

Absolutely! In fact, an overnight proof in the fridge enhances the flavor and makes the dough easier to handle.

3. What’s the best oil for frying brioche donuts?

Neutral oils like vegetable, canola, or sunflower work best. Avoid olive oil—it has a strong flavor and low smoke point.

4. Why are my donuts greasy?

This often happens when oil is too cool. Always fry at 350°F (175°C) and don’t overcrowd the pan.

5. Can I bake instead of frying?

Baking won’t yield the same texture. Brioche donuts are meant to be fried to achieve their signature lightness and crisp edge.

6. How do I know when the donuts are cooked through?

They should be golden brown and feel light. You can cut one open to check—if it’s doughy inside, fry slightly longer.

7. Can I use jam or jelly as filling?

Definitely! Raspberry or strawberry jam works great. Use a piping bag to fill once the donuts have cooled slightly.

8. Can I make mini versions of these donuts?

Yes—just adjust your cutter size and reduce frying time slightly. Keep an eye on them to avoid over-browning.

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Conclusion

These Brioche Donuts bring together everything you love about homemade pastries—rich, fluffy dough, crisp golden exteriors, and customizable fillings. With the right prep and a bit of patience, you can create a bakery-level treat that will wow your family, friends, or even just yourself. Whether dusted with sugar or oozing with custard, these donuts are an instant classic worth mastering.

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