30-Minute Heavenly Brioche Donuts

Why You’ll Love 30-Minute Heavenly Brioche Donuts Recipe

I like this recipe because the donuts turn out incredibly tender and airy, with that classic brioche richness I always crave. I enjoy how they fry up golden on the outside while staying pillowy inside. They’re simple, comforting, and always impress without needing fancy toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp active dry yeast
1/2 cup warm milk
3 large eggs
1/2 cup unsalted butter, softened
Vegetable oil for frying
1 cup powdered sugar for dusting

Directions

I start by mixing the warm milk, granulated sugar, and yeast in a bowl and let it sit for about 5 minutes until frothy.
I add the flour, salt, eggs, and softened butter, then knead everything together until the dough becomes smooth and elastic.
I cover the dough and let it rise for about 1 hour, or until doubled in size.
Once risen, I roll out the dough and cut it into donut shapes.
I let the shaped donuts rise again for about 30 minutes.
I heat the oil to 350°F and fry the donuts for about 2 minutes per side, until they’re golden brown.
I drain them on paper towels and dust generously with powdered sugar while still warm.

Servings and Timing

I usually get about 12 donuts from this recipe. Prep time takes around 1 hour and 30 minutes, frying takes about 10 minutes, and the total time comes to roughly 1 hour and 40 minutes.

Variations

I sometimes roll the warm donuts in cinnamon sugar instead of powdered sugar. When I want something extra indulgent, I fill them with pastry cream or jam. I also enjoy glazing them with a simple vanilla glaze for a bakery-style finish.

Storage/Reheating

I like these donuts best the day they’re made. If I have leftovers, I store them in an airtight container at room temperature for up to one day. I reheat them briefly in the microwave to bring back their softness.

FAQs

Are these donuts very sweet?

I find them lightly sweet, which makes them perfect for powdered sugar or glaze.

Can I make the dough ahead of time?

I can prepare the dough the night before and let it rise slowly in the refrigerator.

What oil works best for frying?

I like using neutral oils such as vegetable or canola oil.

How do I know the oil is ready?

I test it by dropping in a small piece of dough and watching it sizzle gently.

Can I bake these instead of frying?

I prefer frying for the best texture, but baking will give a different result.

Why is my dough sticky?

I find brioche dough naturally soft, but light flouring helps during shaping.

Can I freeze the donuts?

I freeze them uncoated and dust with powdered sugar after reheating.

How thick should I roll the dough?

I aim for about ½ inch thickness for fluffy donuts.

Can I use instant yeast?

I can substitute it and skip the blooming step if needed.

What’s the best way to serve them?

I love serving them warm, fresh, and generously dusted.

Conclusion

I keep these brioche donuts in my holiday baking lineup because they’re soft, rich, and always a hit. Whether for Thanksgiving feasting or a cozy weekend treat, they bring warmth, comfort, and pure joy to the table.