I love these brioche donuts because they deliver bakery-quality results right at home. The dough is soft, elastic, and easy to work with, and the flavor is wonderfully rich thanks to the butter and eggs. Even though there’s some proofing time, most of the process is hands-off, and the end result is well worth it. I also like how versatile they are — they can be filled, glazed, or rolled in sugar depending on what I’m craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup water 3/4 cup milk 2 tsp dry active yeast 1/3 cup + 1 Tbsp granulated sugar 1/2 tsp salt 5 large eggs 1/2 cup unsalted butter 5 1/2 cups all-purpose flour
Directions
I begin by combining the warm water (about 110°F), warm milk, 1 tablespoon of sugar, and yeast in a bowl. I whisk it together and let it sit for about 10 minutes until it becomes foamy and bubbly.
In the bowl of a stand mixer fitted with a dough hook, I add the flour, salt, remaining sugar, the yeast mixture, and the eggs. I mix on medium-high speed until the dough begins to come together.
When the dough is starting to form, I add the softened butter, one tablespoon at a time, and continue mixing for about 8 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
I transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once it has risen, I punch the dough down, reshape it into a ball, and let it rise again for another hour until it doubles in size once more.
I place the dough on a well-floured surface, dust the top lightly with flour, and roll it out with a rolling pin until it’s about 3/4 inch thick.
Using a biscuit or donut cutter, I cut out donuts and place them on a parchment-lined baking sheet. I cover them loosely and let them rise for another 30 minutes until puffy.
I heat about 2 inches of vegetable or corn oil in a heavy-bottomed pot to 360–375°F. I fry the donuts in batches, turning once, until golden brown on both sides, about 2 minutes per side.
I transfer the donuts to a paper towel-lined baking sheet to drain excess oil. Once they’ve cooled slightly, I roll them in sugar while still warm.
After cooling completely to room temperature, I fill them with Nutella, raspberry jam, or Boston cream custard for a delicious finishing touch.
Servings and Timing
This recipe makes about 26 donuts. Prep time takes about 10 minutes, cook time 30 minutes, and proofing time around 2 hours 30 minutes, for a total of roughly 3 hours and 10 minutes. Each donut contains about 157 calories.
Variations
Sometimes I like to add a citrus twist by mixing lemon or orange zest into the dough. For a glazed version, I make a simple vanilla glaze with powdered sugar, milk, and a touch of vanilla extract. When I want a richer flavor, I dip the tops in melted chocolate or dust them with cinnamon sugar. These donuts are also great filled with pastry cream, jam, or even caramel for a decadent treat.
Storage/Reheating
I store plain donuts in an airtight container at room temperature for 1–2 days. For longer storage, I refrigerate them for up to a week or freeze them for 2–3 months. When ready to serve, I reheat them in the microwave for about 10 seconds or in a warm oven until soft again. If the donuts are filled, I always keep them in the fridge or freezer to maintain freshness and food safety.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before, cover it, and refrigerate it. I let it come to room temperature before shaping and frying.
Can I bake instead of fry?
Yes, I bake them at 350°F for about 12–15 minutes, then brush them with melted butter and roll them in sugar for a lighter version.
How do I know when the oil is ready?
I use a thermometer to check that it’s between 360–375°F. If it’s too cool, the donuts absorb oil; too hot, and they brown too fast.
Can I use instant yeast instead of active dry yeast?
Yes, I can add instant yeast directly to the dry ingredients and skip the proofing step.
Why are my donuts dense?
Usually, this happens when the dough hasn’t risen long enough or if the oil was too cool during frying.
Can I use a hand mixer instead of a stand mixer?
It’s possible, but I prefer kneading by hand if I don’t have a stand mixer since the dough is quite rich and sticky.
Can I make smaller donuts?
Yes, I cut them into smaller rounds and adjust the frying time — about a minute per side.
What’s the best filling?
I love classic options like raspberry jam, Nutella, or vanilla pastry cream, but lemon curd or peanut butter cream are great too.
Can I freeze the dough?
Yes, I portion and freeze it after the first rise. When ready to use, I thaw overnight in the fridge and continue with shaping.
How do I keep the donuts soft?
I store them tightly wrapped once they’ve cooled completely to lock in moisture and prevent drying out.
Conclusion
These Best Brioche Donuts are my favorite way to enjoy a truly indulgent treat. The rich, buttery dough creates a perfectly soft texture that’s just heavenly when fried to golden perfection. I love how versatile they are — simple sugar-coated, glazed, or filled with creamy or fruity fillings. They always feel special, and every bite reminds me why homemade donuts are worth every minute of effort.
Soft, buttery, and golden, these Best Brioche Donuts are rich and tender with a melt-in-your-mouth texture. Made from a luxurious brioche dough, they’re perfect rolled in sugar, glazed, or filled with jam, cream, or Nutella for an irresistible homemade treat.
Ingredients
1/2 cup water (warm, about 110°F)
3/4 cup milk (warm, about 110°F)
2 tsp dry active yeast
1/3 cup + 1 tbsp granulated sugar
1/2 tsp salt
5 large eggs
1/2 cup unsalted butter, softened
5 1/2 cups all-purpose flour
Vegetable or corn oil, for frying
Instructions
In a bowl, combine warm water, warm milk, 1 tbsp sugar, and yeast. Stir and let sit for 10 minutes until foamy.
In a stand mixer fitted with a dough hook, add flour, salt, remaining sugar, yeast mixture, and eggs. Mix on medium-high until the dough starts coming together.
Add softened butter one tablespoon at a time, mixing for 8 minutes until smooth, elastic, and slightly tacky.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough, reshape into a ball, and let rise again for another hour until doubled.
On a floured surface, roll the dough to about 3/4 inch thick. Cut out donuts using a biscuit or donut cutter and place on parchment-lined baking sheets.
Cover loosely and let rise for 30 minutes until puffy. Meanwhile, heat 2 inches of oil in a heavy-bottomed pot to 360–375°F.
Fry donuts in batches, 2 minutes per side, until golden brown. Drain on paper towels.
Roll warm donuts in sugar or let cool and fill with jam, Nutella, or pastry cream as desired.
Notes
Chill dough overnight for enhanced flavor and easier handling.
For baked donuts, bake at 350°F for 12–15 minutes, brush with melted butter, and roll in sugar.
Add citrus zest for a bright flavor or dip in chocolate glaze for a rich twist.
Freeze dough after the first rise and thaw overnight before shaping.
Store cooled donuts in an airtight container to keep them soft.
