These Brioche Donuts are the real deal, rich, tender, fluffy and pillowy donuts rolled in sugar for the perfect bakery-style finish.
Butter makes anything better, that’s a known fact. And as much as I love a nostalgic Sfenj (moroccan street donuts), enrich buttery dough kind takes first place. And for more than the obvious flavor upgrade: thee dough is soft and smooth giving it a therapeutic effect. It is also easy to make despite its complicated reputation. And last it is super versatile, you can fry (see my Cream Filled Brioche Donuts), bake it, stuff it, or glaze it. You can bake these homemade donuts as well!
Key Ingredients
The complete recipe including measurements is at the bottom of the post in the recipe card. This recipe calls for simple, pantry ingredients. Here is a quick recap of the key ingredients including flavoring options, and subsitutions when possible.
- Instant yeast. This is my go to type of yeast, all we need to do is mix it into the dry ingredients and let time do its magic. You can use active dry yeast as well, see recipe notes for instructions.
- All-purpose unbleached flour. Check the flour’s bag label and make sure it is unbleached. Bleached, or cake flour have a weaker protein (gluten) making it harder to create an elastic dough that can incorporate the butter.
- Unsalted butter. In high quantities, salt can slow the yeast activity, and since we can not control the amount of salt that is added to salted butter, it is best not to leave it to chance and use unsalted.
- Milk. It adds flavor, and the milk solids in the milk add another layer of protein and increases the elasticity of the dough. Can be replace with lukewarm water, or plant base lukewarm milk.
- Non dairy option: use plant base butter, and milk, or water.
Make It
Below are step by step images to guide you when making this recipe. I also included all my tips, and answered the most common questions bakers may have.
- The temperature matters at every step of this recipe: the milk should be lukewarm, and not over 100°F (37°C), or else it will kill the yeast. The butter and eggs should be at room temperature, for a smooth, tender dough.
- Unlike the classic brioche dough, this recipe calls for an initial short (90 minutes) proof. But can also be made ahead of time: reduce the yeast amount to 1 1/2 teaspoons, allow the dough to rest at room temperature for one hour then refrigerate for up to 8 hours. Roll and cut the dough when it is cold.
- Use the paddle attachment to mix the ingredients and hydrate the flour, then replace with the dough hook to simulate kneading.
- Alway pay attention to the dough and not the timer. The dough is ready when it is smooth, elastic and slightly sticky. It can take 5 minutes or even 15 minutes, depending on the strength of your mixer.
Shaping
- Cut the frustration and refrigerate the dough for about 30-60 minutes before shaping, after deflating it. It is the best way to “relax” the gluten and make sure it won’t bounce back as you roll and cut it.
- Have 15 4×4-inch parchment paper ready for the cut donuts. This way you can lift the donuts into the oil, without deflating or stretching them.
- Dough scraps: pile them tightly together (see image below), wrap in plastic wrap and set aside (best in the fridge) for 15 minutes. If you knead or roll the scraps right away, they will bounce back and get super dense and chewy.
- Spray a large piece of plastic wrap with oil pray and use it to top the cut dough, oil facing the donuts.
Frying (and baking) the donuts
- Use a wide and deep pan and have a candy thermometer read the temperature. Stay close and pay attention tot he oil’s temperature, it should be 320°F (160°C), and you may need to increase (when you add the donuts the temperature drops), or reduce the temperature as you fry.
- The parchment paper will release it self, after about one minute in the oil. Use kitchen tongs to discard.
- It takes about 60-90 seconds on each side to fry the donuts. Check one for a reference by cutting it in half to make sure the center is not raw.
- Remove the donuts from the oil, and give them about 5-10 minutes to cool before coating or filling.
Baking: Bake at 350°F (180°C) for about 15-18 minutes. Until the donuts are golden brown and puffy, and the inner temperature is 180°F (95°C). Brush the warm baked donuts with melted butter, and coat with sugar.
Yields
This recipe makes 14-15 4-inches (regular sized) donuts. Double the amount for mini donuts.
Make ahead and storing
- Storing. The donuts are best when eaten fresh within 5 hours after frying, and start losing their freshness within the first day. However, I found that they will keep some of their freshness even the next day if stored in an airtight container.
- Fill. I highly recommend that you fill the donuts within 3 hours and right before serving. Remember that that filling contains cream that needs to be refrigerated within 3 hours.
Fluffy Brioche Donuts | Short Proof
Soft, rich, and fluffy, made with a buttery, egg-enriched dough. Slightly sweet and deeply golden, they’re perfect for filling, glazing, or tossing in sugar.
Servings 15 Donuts
Ingredients
Brioche Dough
- 2 1/4 tbsp (10g) Instant yeast
- 1/3 Cup (70g) Granulated sugar
- 4 Cups (480g) All-purpose flour
- 1 tsp Salt
- 2 Large Eggs Room Temperature
- 1 tsp Vanilla extract
- 1/2 Cup (113g) Unsalted Butter Soften
- 8 Cups Canola oil or vegetable oil
- 1 Cup (200g) Granulated sugar for coating this donuts
Instructions
Make the dough
- In a bowl of a stand mixer measure the flour, yeast, sugar, salt, and eggs. With the mixer on low speed, using the paddle attachment, mix the ingredients until a shaggy mass has formed and you no longer notice any dry flour.
- Replace the paddle attachment with the dough hook and mix for another minute.
- Increase speed to medium-low and add the butter, one piece at a time waiting for each piece to be mostly incorporated before adding the next piece.
- Once you added the last piece of the butter, increase speed to medium and knead for 3-5 minutes.The dough is ready when it is smooth, elastic and slightly sticky. It may take more or less than five minutes depending on your mixer, so please pay attention to the dough and not the times, and stay around.
- Cover the dough with plastic wrap and set aside to rise for about 90 minutes.
Shaping the dough
- Deflate the dough and place it over a clean work surface. At this point I recommend to place it over a baking sheet lined with parchment paper and refrigerate for about 30 minutes. It will relax the gluten so the dough won't bounce back and make it easier to roll and cut.
- Roll the dough into 1/2-inch thick, and use a 3-inch round cutter to cut the dough.
- Place the cut dough over 4×4-inch parchment paper and place over a large cookie sheet.
- Repeat with the rest of the dough, then cover the donuts with plastic wrap and set aside to rest for another 60-90 minutes.For the dough scraps: pile the scraps together, cover with plastic wrap and set aside refrigerate for 10-15 minutes. Then roll and cut.
Frying and filling the donuts
- Fill a large and wide pan with the oil, then warm to 320F. Pick up the donuts holding the edges of the parchment paper then gently place it in the hot oil, parchment paper facing up.
- Use kitchen tongues to remove the paper then fry the donuts for 90 seconds on each side.
- Remove from the oil and place over a cooling rack. Allow cooling for 5-10 minutes before filling.
- Roll the donuts in the sugar, and serve.
Notes
- To use active dry yeast: increase the yeast amount to 1 tablespoon. Mix the yeast, milk and one tablespoon of the sugar in the bowl of a standing mixer, than set aside for 15 minutes, until you notice a layer of foam on top. Continue with the recipe as instructed.
- Make head: reduce the yeast amount to 1 1/2 teaspoon. Allow the dough to rest at room temperature for 1 hour, then refrigerate overnight. Roll and cut the donuts when the dough in cold.
- The donuts are best the same day, leftovers should be frozen up to three weeks. Microwave for about 20 seconds to soften leftover.
- Pay attention to the temperature of the oil, if too hot the donuts will brown quickly but be raw at the center. I like to test the first one, for a time indication, and cut it to make sure it is cooked all the way.
- The best way to know if the donuts are ready, is checking the inner temperature with a thermometer. It should be 180-200°F. (about 100°C).
- To bake the donuts: after cutting the dough, gently roll the dough in egg wash and set aside to rest and proof. Bake for 150-180 minutes in a 350°F preheated oven (180°C). Optional: after baking brush the donuts with melted butter and roll in the sugar.
These donuts look amazing. I have to admit I was always scared to make brioche dough but the details in this post make it sounds like a simple and easy recipe. Can’t wait to try it also using my air fried.
Looks amazing!
Will have to try this one!
On one note, does it really requires that amount of yeast for 4 cups of flour?
TIA.
Thank you! And yes, you will need this amount of yeast for two main reasons: one is that it will help with the fast rise and second is because the dough has a lot of butter it is heavier than average doughs with this amount of flour, so the yeast will help keep it light and airy (vs. Dense)
Can you use cake flour for the brioche donuts?
I would not, cake flour not only has a much lower protein (gluten) percentage it is also a very weak protein and there is a chance it might not create the elastic Chains needed to trap the air created by the yeast.
Thank you so much for using my recipe to make your brioche donuts Dee. They look absolutely amazing. So soft and fluffy! And next time I make them, I am definitely adding your whipped chocolate filling! x
Thank you, Emma! The recipe is amazing and the book is a work of art!!!