The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Imagine biting into a cloud. These Brioche Donuts offer exactly that – an unparalleled softness with a delicate, buttery sweetness. Perfect for a mindful morning treat or a comforting afternoon snack, these homemade delights are far simpler to create than you might think. Get ready to elevate your baking with these truly exceptional Brioche Donuts, a recipe designed for joy and authentic flavor.
Table of Contents
Why You’ll Love These Delightful Brioche Donuts
- Experience incredible melt-in-your-mouth texture.
- Achieve bakery-quality Brioche Donuts at home.
- A comforting, wholesome treat, free from preservatives.
- Simple steps lead to impressive, delicious results.
Ingredients You’ll Need
Crafting the perfect batch of Brioche Donuts starts with choosing quality ingredients. Each component plays a vital role in achieving that signature light, airy texture and rich flavor. Opt for organic and fresh whenever possible to truly elevate your homemade Brioche Donuts.
- For the Dough:
- 4 cups (500g) unbleached all-purpose flour, plus more for dusting
- 1/2 cup (100g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1 teaspoon fine sea salt
- 1/2 cup (120ml) organic whole milk, warmed to 105-115°F (40-46°C)
- 4 large fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (113g) unsalted butter, softened and cut into cubes
- For Frying:
- 6-8 cups vegetable oil (such as canola, sunflower, or grapeseed)
- For Topping (Optional):
- 1 cup powdered sugar (for dusting)
- 2 tablespoons melted butter (for brushing, if desired)
Substitutions & Variations
For healthier Brioche Donuts, swap refined sugar with maple syrup or coconut sugar. Use almond or oat milk, and whole wheat pastry flour for added fiber. Bake instead of frying for a lighter treat, or infuse the dough with lemon zest for brightness.
Note: This video is for demonstration purposes and may use a slightly different method.
For healthier Brioche Donuts, swap refined sugar with maple syrup or coconut sugar. You can also enhance your meal with our Baked Garlic Parmesan Chicken Made Simple for a deliciously balanced day.
Equipment You’ll Need
Having the right tools makes the process of creating these exquisite Brioche Donuts much smoother and more enjoyable. A stand mixer is highly recommended for kneading the rich dough effectively.
- Stand mixer with a dough hook attachment
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- 2.5-3 inch round cookie cutter or donut cutter
- Baking sheets lined with parchment paper
- Dutch oven or deep, heavy-bottomed pot for frying
- Candy/deep-fry thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Paper towels
Step-by-Step Instructions
Making Brioche Donuts from scratch is a rewarding journey, a true testament to the joy of ‘fait maison’. Follow these steps carefully to achieve perfectly light and fluffy results every time. Take your time, enjoy the process, and soon you will be savoring your very own homemade Brioche Donuts.
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This confirms your yeast is active and ready to work its magic on your Brioche Donuts.
- Combine Dry Ingredients: Add the flour, sugar, and salt to the yeast mixture. Mix with the dough hook on low speed until just combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then, add the vanilla extract. Increase the speed to medium-low and knead for 5-7 minutes until the dough becomes elastic and pulls away from the sides of the bowl.
- Incorporate Butter: Reduce the speed to low. Add the softened butter cubes, one at a time, allowing each piece to fully incorporate before adding the next. This process might take 10-15 minutes, and the dough will appear sticky at first. Continue kneading until the butter is fully absorbed, and the dough is smooth, shiny, and very elastic. The dough for these Brioche Donuts should pass the “windowpane test.”
- First Proof (Bulk Fermentation): Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp tea towel. Let it rise in a warm place for 2-3 hours, or until doubled in size. For a deeper flavor and easier handling, you can also refrigerate the dough overnight for a slow proof. This slow proof truly enhances the texture of your Brioche Donuts.
- Shape the Brioche Donuts: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2-inch thickness. Using your donut cutter, cut out the Brioche Donuts. Re-roll scraps gently to cut more donuts.
- Second Proof: Carefully transfer the cut Brioche Donuts to the parchment-lined baking sheets, leaving some space between each. Cover loosely with plastic wrap or a light tea towel. Let them rise again in a warm, draft-free place for 45-60 minutes, or until visibly puffy and almost doubled in size. This second proof is crucial for airy Brioche Donuts.
- Prepare for Frying: While the donuts are proofing, pour the vegetable oil into a Dutch oven or deep pot. Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature precisely; consistency is key for evenly cooked Brioche Donuts.
- Fry the Brioche Donuts: Gently lower 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until deeply golden brown.
- Drain and Cool: Using a slotted spoon or spider strainer, carefully remove the Brioche Donuts from the oil. Place them on a wire rack set over paper towels to drain any excess oil.
- Finish and Serve: While still warm, dust your Brioche Donuts with powdered sugar, or brush them with melted butter for a classic glazed finish. Serve immediately and enjoy the warmth and softness of your homemade Brioche Donuts.
Making Brioche Donuts from scratch is a rewarding journey, especially when you master the art of fluffiness. Dive into another delightful recipe with our Cinnamon Roll Donuts to expand your baking repertoire.
Pro Tips for Success
Achieving bakery-quality Brioche Donuts at home requires a few expert techniques. Mastering these will ensure your brioche dough is perfect and your frying yields beautifully golden, tender results.
- Dough Temperature is Key: Ensure your milk is warm but not hot (105-115°F) to activate the yeast without killing it. Also, having eggs and butter at room temperature allows them to incorporate smoothly into the dough, resulting in a more cohesive and elastic structure for your Brioche Donuts.
- Don’t Skimp on Kneading: Brioche dough is very rich and requires extensive kneading to develop gluten. The dough should be smooth, shiny, and pass the “windowpane test” – where a small piece of dough can be stretched thinly enough to see light through it without tearing. This gluten development is vital for the airy texture of your Brioche Donuts.
- Proper Proofing: Proofing allows the yeast to work, creating air bubbles that contribute to the donut’s lightness. Over-proofed donuts can collapse, while under-proofed ones will be dense. A good test is the “poke test”: gently poke the dough; if the indentation springs back slowly, it’s ready. If it springs back immediately, it needs more time. If it doesn’t spring back at all, it’s over-proofed. This applies to both the bulk fermentation and the individual Brioche Donuts.
- Maintain Oil Temperature: Frying temperature is critical. Too hot, and your Brioche Donuts will brown too quickly on the outside and remain raw inside. Too cool, and they will absorb too much oil, becoming greasy. Aim for a consistent 350°F (175°C), adjusting heat as needed and frying in small batches to maintain the temperature.
- No Overcrowding: Fry only a few Brioche Donuts at a time. Overcrowding the pot will drop the oil temperature and lead to uneven cooking and greasy donuts. Patience here results in superior Brioche Donuts.
- Drain Thoroughly: Place fried Brioche Donuts on a wire rack over paper towels immediately after removing them from the oil. This allows excess oil to drain away, preventing sogginess.
Storage & Reheating Tips
While Brioche Donuts are best enjoyed fresh, you can store them to savor a bit longer. Proper storage helps maintain their soft texture and delightful flavor.
Store cooled Brioche Donuts in an airtight container at room temperature for up to 1-2 days. If you prefer, they can be frozen for up to 1 month. To reheat, warm them gently in a microwave for 10-15 seconds for a soft texture, or in a preheated oven at 300°F (150°C) for 5-7 minutes to restore a slight crispness. Avoid leaving your Brioche Donuts uncovered, as they will quickly dry out and lose their signature tenderness.
While Brioche Donuts are best enjoyed fresh, proper storage extends their delight. Don’t forget to treat yourself with another favorite sweet by checking out our Chocolate Cake Donuts which are equally delectable.
What to Serve With This Recipe
These delightful Brioche Donuts are a treat on their own, but pairing them with the right accompaniments elevates the experience, especially with a focus on well-being and slow living. Consider these healthy and comforting options to complement your Brioche Donuts:
- Fresh Fruit Compote: A warm, homemade berry or apple compote adds natural sweetness and a touch of freshness that beautifully balances the richness of the Brioche Donuts.
- Greek Yogurt Dip: A light and tangy Greek yogurt dip, perhaps sweetened with a touch of honey and vanilla, offers a refreshing contrast.
- Herbal Tea or Coffee: A warm cup of soothing herbal tea or a freshly brewed coffee provides the perfect beverage pairing for a slow morning moment with your Brioche Donuts.
- Light Berry Salad: A simple salad of mixed berries (strawberries, blueberries, raspberries) provides antioxidants and a refreshing counterpoint to the sweetness.
- Homemade Applesauce: Unsweetened, warm applesauce offers a comforting, wholesome accompaniment.
Frequently Asked Questions (FAQ)
Can I make Brioche Donuts ahead of time?
Absolutely! You can prepare the brioche dough up to the end of the first proof (bulk fermentation). After the dough has risen, punch it down gently, cover it tightly with plastic wrap, and refrigerate it overnight (up to 24 hours).
The cold temperature will slow down the fermentation, allowing flavors to deepen. When you’re ready to bake, remove the dough from the fridge, let it come to room temperature for about 30-60 minutes, and then proceed with shaping and the second proof for your Brioche Donuts.
What’s the best oil for frying Brioche Donuts?
For frying Brioche Donuts, choose a neutral-flavored oil with a high smoke point. Good options include canola oil, sunflower oil, grapeseed oil, or vegetable oil. These oils will not impart any unwanted flavors to your delicate Brioche Donuts and can withstand the necessary frying temperatures without breaking down too quickly.
How do I know if my Brioche Donuts are properly proofed before frying?
Proper proofing is crucial for light and airy Brioche Donuts. After shaping and placing them on parchment paper, let them rise until they are visibly puffy and almost doubled in size. A reliable test is the “poke test”: gently poke a donut with a floured finger.
If the indentation springs back slowly and partially, your Brioche Donuts are ready. If it springs back immediately, they need more time. If the indentation remains, they are likely over-proofed.
Brioche donuts, a variation of traditional donuts, are made with a rich, buttery dough that originates from the French bread, brioche. These delightful treats are often characterized by their soft texture and slightly sweet flavor, making them perfect for breakfast or dessert as they can be stuffed, glazed, or dusted with sugar.
Final Thoughts
These Brioche Donuts are more than just a treat; they are an invitation to slow down, to savor, and to create something truly special with your hands. Embrace the simple joy of baking at home, filling your kitchen with warmth and the irresistible aroma of comfort. Enjoy every tender, buttery bite.
Nutrition Information (per serving)
(Estimated values based on 12 servings, without additional toppings)
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 110mg |
| Sodium | 200mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 7g |
Brioche Donuts
These Brioche Donuts offer an unparalleled softness with a delicate, buttery sweetness, perfect for a mindful morning treat or a comforting afternoon snack.
Ingredients
Method
- In the bowl of a stand mixer, combine the warm milk and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Add the flour, sugar, and salt to the yeast mixture. Mix with the dough hook on low speed until just combined.
- Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract. Increase the speed to medium-low and knead for 5-7 minutes until the dough is elastic.
- Reduce the speed to low, add the softened butter cubes one at a time, allowing each piece to incorporate before adding the next. Knead until the dough is smooth and shiny.
- Lightly grease a large bowl, transfer the dough, cover with plastic wrap or a damp tea towel, and let it rise in a warm place for 2-3 hours or refrigerate overnight.
- Punch down the dough to release air, roll it to about 1/2-inch thickness, and cut out the donuts.
- Transfer the cut donuts to parchment-lined baking sheets, cover loosely, and let rise for 45-60 minutes.
- Heat the oil in a Dutch oven to 350°F (175°C), then gently lower 2-3 donuts at a time into the hot oil and fry for 1-2 minutes per side until golden brown.
- Using a slotted spoon, remove the donuts and place them on a wire rack over paper towels to drain.
- Dust the warm donuts with powdered sugar or brush with melted butter before serving.
Notes
Ensure all ingredients are at room temperature for best results. Fry in small batches to maintain oil temperature.
