Last updated on September 14th, 2022.
This Brioche Donuts recipe is the real deal, a rich, tender and fluffy brioche dough filled or glazed with your choice of fillings and toppings. If you ever felt too nervous about baking your very own homemade brioche then this recipe is the one to start with.
Stick around for tips on how to master brioche dough, how to fill or glaze donuts, and how to take the fear of frying out the window.
And before I forget, yes. You can bake these homemade donuts as well!
I am so excited to add another donuts recipe to my donuts collection. As much as I love Sfenj (Moroccan donuts) and Potato donuts, this recipe has that special something (butter) and it is definitely a keeper! And be sure to check out my Bavarian Cream Donuts and Boston Cream Donuts.
This recipe is one of 55 amazing recipes from my dear friend’s Emma new cookbook Simply Sweet Nostalgic Bakes. The book is a collection of nostalgic recipes we all enjoyed growing up with.
Now I will add and say that this Brioche donut recipe was not my first recipe choice from the book. My heart was beating to the sight of some Dulce de leche cookies and Plum and Hazelnut Friands. But being the dedicated mother that I am I cave to the demands of my loved ones. Boy am I happy I did. These donuts are so soft, tender, and delicious. Filled or not.
Why This recipe?
- Therapeutic. This recipe is baking therapy 101! Watching the dough changing its texture, holding the donut dough with your hands, dividing, frying, and filling. Best therapy ever!
- Easy. I am not going to lie. Making homemade brioche seems like a scary, complicated, “French snob” kind of a thing. But this recipe is really easy to perfect.
- Fast. Even though the recipe calls for two stages of fermentation, each is 90 minutes, which gives us a total of 3:40 hours including mixing and frying. In Brioche land that is super fast.
- Versatile. I used it to make fried brioche and baked brioche. Both were a hit. Also, we’re talking about donuts, so the filling and glazing options are unlimited.
- Impressive. Is there anything more impressive than a box of chubby donuts filled and glazed? I don’t think so.
Below are lists of ingredients for the Brioche donuts and the Chocolate whipped cream filling. You can fill the donuts with your choice of filling or glaze.
For the donuts
I bet you will be as surprised as I am to learn that this rich recipe calls for simple everyday ingredients.
- Active dry yeast is the best for this recipe. However, you can use instant yeast (increase amount by ¼ tsp). For fresh cake yeast, use 18 grams (⅔ oz). No changes in the recipe are necessary.
- Whole milk, lukewarm. It is very important that the milk is not too hot (over 100F), otherwise, it will kill the yeast. Use a thermometer or dip your finger, if it’s too hot for your finger it is too hot for the yeast.
- Granulated sugar
- All-purpose flour
- Vallina paste or extract
- Unsalted butter, at room temperature
- Canola oil or vegetable oil for frying
For the chocolate whipped cream
- Dark or milk chocolate, chopped.
- Heavy whipping cream.
- Dry milk powder.
This brioche dough recipe is classic and I do not recommend you to make any changes.
- Non-dairy option, use vegan butter and plant base milk.
- See variations below for other filling ideas.
How to make this brioche doughnut dough recipe recipe
This recipe is very easy to follow but for you to succeed you must follow the directions with no shortcuts. Every step is important and I will do my best to explain the reason behind it.
Making the dough:
- In a bowl of a stand mixer, place the warm milk, yeast, and 1 tbsp (15 g) of sugar. Mix then place the milk mixture in a warm place for 15 minutes. During this time the warm milk will “wake up” the yeast and they will start feeding on the sugar (and burp and fart). You will notice a thick foam at the top of the bowl. This process will save us a lot of fermentation time, so make sure not to skip it.
- Add to the bowl with the yeast mixture the flour, salt, eggs, and vanilla paste, then use the paddle attachment to bring the ingredients together.
- Once you have a shaggy mass, replace the paddle attachment with the dough hook and keep kneading for 5 minutes at a low speed.
- With the mixer on low speed, gradually add the butter 2 pieces at a time. Count to 20 before adding the next pieces. The reason is that we want to form a strong gluten net before saturating the dough with fat, otherwise the fat will cut through the gluten. When that happens, the dough will not have the ability to trap the air during the fermentation time and the dough will not rise.
- Once you added all of the butter, increase speed to medium speed and knead for full 10 minutes. The dough should clean the sides of the bowl and be stretchy and soft.
- Place the dough in an oiled bowl, cover with plastic wrap and let rest for 90 minutes, it should double in size.
Rolling and cutting the dough
During the rest time, cut a large piece of parchment paper into 4”x4” squares (total of 15) and spread them on a large baking pan. We will use these to place the cut dough and lift it during frying without losing the donut’s shape.
- Punch the dough with your fist to remove the air.
- Next step, Divide the dough into 12 pieces (each about 55-60 g).
- Roll each piece between your fingers into a tight ball.
- Place the dough on top of the parchment cuts then gently flatten it with your hand.
- Place it on a baking tray leaving plenty of room between each piece of the dough to rise. Wrap the pan with plastic wrap and allow to rest for 90 minutes.
Frying the donuts
Use a deep and wide pan to fry the donuts.
- Pour the oil into the pan and warm over medium heat until the oil reaches 320F. (see my notes below about frying temperature).
- Pick up a donut by lifting the sides of the parchment paper and carefully placing it in the hot oil. (parchment paper facing up). Use kitchen tongue to remove the paper.
- Fry on each side for about 90-120 seconds on each side, or until golden brown.
- Use a slotted spoon to remove the oil and place it over a baking sheet lined with paper towels.
To make the chocolate whipped cream
This is one of my favorite recipes, you can easily use it for filling and frosting cake as well. And if you are a whipped cream fan, check out my post on how to stabilize whipped cream.
- Place the chopped chocolate in a large mixing bowl (microwave proof), and pour over the heavy cream.
- Warm the mixture in the microwave using 30 seconds increments, until the chocolate is fully melted. Place back in the refrigerator.
- Whisk the chocolate whipped cream until thick.
You don’t have to use the below chocolate recipe, here are a few fun options:
- Fill with vanilla bean pastry cream
- Strawberry or raspberry jam to make Sufganiyot.
- Nutella or cookie-butter are both great and fast options.
Filling or glazing
If I am honest, I get a bit nervous when it is time to fill my brioche donuts. But practice makes perfect so here are my tips:
- Cool. Allow the donuts to cool for about 20 minutes before filling them. Warm donuts might melt the filling and leave us with a melty mess.
- Use a filling piping tip (Wilton #230) and a piping bag. If you do not have one, use a straw to create a dent then fill a plastic bag with the filling, and use one of the corners to fill.
- Go vertically. Hold and store the donuts vertically while you fill and after.
- Invert the tip all the way to the center of the donut, then start filling.
- Squeeze and move. Slowly move the tip as you squeeze the filling.
For the ultimate glaze and how to make donut rings using this exact recipe, visit Emma’s blog.
- Use a deep and large bowl. It is important that you have the space to dip the donuts.
- Hold the donut from the side, so it will appear to be upside down.
- Dip the donut and slowly move it in a circular motion.
- Remove and place it on the dish glaze facing up.
Make ahead and storing
- Make ahead. Prepare the dough and place it in the refrigerator overnight to proof. Also, you can shape the donuts and place them in the refrigerator overnight. The important thing to remember is that the dough should be doubled in size, so if it did not raise enough in the refrigerator, allow it to reach room temperature then rise.
- Storing. The donuts are best when eaten fresh within 2 hours after frying. However, I found that they will keep some of their freshness even the next day if stored in an airtight container. Note that the chocolate whipped filing should not be stored at room temperature for more than 3 hours.
- Fill. I highly reccomend that you fill the donus within 3 hours and righ before serving. Remember that thae filling contains cream that needs to be refrigerated within 3 hours.
To successfully make this Brioche doughtnuts recipe, please read the below tips.
- If you do not have a candy thermometer, use the back of a wooden spoon to check of the oil is ready. If there are some bubbles surrounding the wood, it is ready.
- Fry a test donut. Then remove it and cut it open to make sure it is cooked all the way.
- If the dough bounces back after you punched the air out, give it about 20 minutes to allow the gluten to loose.
- Fill. Make sure to fill the donuts within 2 hours and right before serving. Remember that the filling in made using cream, which needs to be refrigerated.
- Check out this Baking Conversions post for exact measurements.
Brioche dough has a higher volume of fat and sugar.
You may have underproof or overproof. Over mixing the dough and using milk that is too warm are also reasons to consider.
Either you over-proofed or under-proofed them.
It could be that the yeast died (milk too warm), or you added the butter too soon.
Yes. Reduce sugar to 3 tbsp (30 g) add ¼ cup of shredded cheese. Use savory filling.
Yes. Brush with an egg wash and bake at 350F for 20-25 minutes.
They start to lose freshness within 3 hours.
DID YOU TRY THIS RECIPE?
If you tried this recipe or any other recipe by One sarcastic Baker baking blog, please take a movement to rate and comment at the end of each recipe. Your questions, ideas, and thoughts are priceless, and here at OSB we value them more than butter!
And if you snapped some images, be sure to tag me on Instagram.
Fluffy and delicous brioche donuts filled with chocolate whippes cream.
- 2 1/4 tbsp Active dry yeast (10 g / 0.5 oz)
- 3/4 Cup + 4 tsp Lukewarm milk (90-100F) (200 ml)
- 1/3 Cup Granulated sugar (70 g / 2.5 oz)
- 4 Cups All-purpose flour (500 g / 17 oz)
- 1 tsp Salt
- 2 Large Eggs Room Temperature
- 2 tsp Vanilla bean paste (or extract)
- 1/2 Cup Unsalted Butter Soften (113 g / 4 oz)
- 8 Cups Canola oil or vegetable oil (2 liters)
For the chocolate whipped cream filling
- 1 Cup Chopped chocolate (dark, milk, or semi-sweet) (170 g / 6 oz)
- 1 1/2 Cup Heavy whipping cream, cold (360 ml)
To make the brioche dough
In a bowl of a standing mixer, mix the milk, yeast, and 1 tbsp of sugar. Cover with a kitchen towel and place in a warm spot for 15 minutes.
Meanwhile sift together the flour, salt, and remaining sugar.
Once you notice that the yeast has been activated and there is a thick foam layer on top, add the flour mixture, eggs, and vanilla paste.
Using the paddle attachment, mix the ingredients until a shaggy mass has formed then replace it with the hook attachment.
Mix on low for 5 minutes.
With the mixer on low, add the butter gradually. Once incorporated, increase speed to medium and mix for 10 minutes. You will notice that the dough is separating itself from the bowl and coils itself to the attachment in a tornado movement. The dough is ready once the sides of the bowl are clean and it stretches easily.
Place the dough in a large bowl, spray with oil, cover with a plastic bag and let rest until double in size, about 90 minutes.
Shaping the dough
Cut 15 4×4" pieces of parchment and have 2 large baking sheets ready.
Punch the dough with your fist, then divide it into 15 equal parts (55 g each).
Roll each piece between your fingers to create balls.
Place the ball of dough on a piece of parchment paper and use the palm of your hand to gently press it into a disk shape.
Lift the dough and place it on the baking sheet. Repeat with the rest of the dough pieces.
Loosely cover the pan with plastic wrap and place it in a warm spot until doubled in size, about 90 minutes.
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 in a colling rack. Allow cooling for 15 minutes before filling.
To fill, hold the donut vertically, then fill the donuts. Place the donuts on a serving plate, filling hole facing up. Refrigerate within 3 hours.
To Make the Whipped chocolate cream
Place the chopped chocolate in a large bowl and pour the heavy cream on top.
Warm the chocolate and cream in the microwave using 30-seconds increments. Stir between each time and repeat until the chocolate is completely melted and you have a smooth chocolate mixture.
Cover with plastic wrap and place it in the refrigerator to cool. It is best to do these steps as the dough rests for the first time.
Once completely cool, remove from the fridge, uncover then whisk using a hand mixer (standing mixer is also ok) until thick. Best to do this part, right after frying the donuts.
Fill a large piping bag fitted with the filling tip.
- If a candy thermometer is not in hand, use the handle of a wooden spoon to check if the oil is ready. If you notice some bubbles surrounding the spoon, it is ready.
- To make sure the donuts are cooked all the way through, test the first donut. Remove it and cut it open to make sure it is cooked all the way.
- If the dough bounces back after you punched the air out, give it about 20 minutes to allow the gluten to loose.
- Fill. Make sure to fill the donuts within 2 hours and right before serving. Remember that the filling is made using cream, which needs to be refrigerated.