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    Home » Recipes » Bread & Dough Treats

    Brioche Donuts (Doughnuts) - Perfectly Soft and Fluffy

    Published: Feb 15, 2021 · Modified: Jun 26, 2022 by Priya Maha

    Jump to Recipe
    Ring donuts coated in sugar on a plate

    I love these brioche donuts. They are so deliciously soft and fluffy, inside and out, and super yummy too. These are made using the sweet brioche dough and are given overnight proofing in the fridge before they are fried the next day.

    Ring donuts coated in sugar on a plate

    Soft and fluffy brioche donuts

    You will see in the sections below that the ingredients and making method of these brioche donuts do not differ much from how donuts are typically made. The main difference I would say, lies in how the dough is rested overnight before the donuts are cut and fried.

    In fact, I have another doughnuts recipe on this blog which I call the old-fashioned yeast doughnuts. Though the ingredients used are pretty much the same as these donuts, they are mixed and fried on the same day. And they have a light thin crust on the outside with a soft and fluffy texture on the inside. These brioche donuts, on the other hand, are soft inside and out.

    This is a basic brioche donuts recipe. You can use this recipe to make filled donuts, donut holes or even flavor them to make coffee-flavored or vanilla-flavored donuts. Anything to suit your liking.


    How to Make Brioche Donuts

    Ingredients

    • Flour
    • Instant yeast
    • Sugar
    • Salt
    • Eggs
    • Butter
    • Milk

     
    Instant yeast

    • Since yeast is an active ingredient, it is important that all the rest of the ingredients are at room temperature. I use instant dry yeast that is sold in packets of 11 grams each. So I basically use half the packet for the recipe below. It is kind of hard to measure the 6 grams on a mechanical kitchen scale. Which is why I prefer to use a digital kitchen scale.

    Mixing the yeast

    • Typically, when using active yeast, most donuts recipes would call for the yeast to be mixed with a liquid that is slightly warm (lukewarm). In fact, it is always deemed a crucial step to make sure the liquid (be it water or milk) is slightly warm for the yeast to work well.
    • In this recipe, the instant yeast is mixed with room temperature milk. The yeast still works so long as the milk is not too cold. Plus, the dough is allowed ample time to proof so, the yeast gets to do its job well. 

    Adding the rest of the ingredients

    • To begin with, dissolve the yeast in milk for about a minute or two. And then add in all the rest of the ingredients except for butter into your mixer (with a dough hook) and knead it for a good 5 minutes until it all comes together nicely.
    • Next, add the butter (also at room temperature) in small pieces and continue to let your mixer do the kneading at low speed for another 6 to 7 minutes until the butter is well incorporated and the brioche dough is all smooth and elastic.

    The 1st proof

    • Turn the dough out onto a clean workspace. Knead to form a ball and place it in a deep bowl. Cover the bowl with cling wrap before putting it away to proof. The next step is another one that differs from the typical process of yeast proofing. While most recipes call for the donuts dough to be placed in a warm place to double or triple in size, you need to place this one in the refrigerator. Leave it in there for a minimum of 8 hours (but not more than 20 hours) to proof. And trust me, it will proof so beautifully in the fridge despite the cold temperature.
    • Since long hours of proofing is required with the refrigeration technique, you can mix the dough the night before. That way, it will have enough time to proof. And you get to break the process into 2 shorter steps over 2 days. 

    Rolling the brioche donuts

    • Once the dough is removed from the fridge (it should have almost tripled in size), turn it onto a floured surface and give it a quick knead for a good minute or two.
    • It can be slightly sticky at times. If that happens, sprinkle some flour onto your work surface and knead it until it is more manageable.

    Shaping the brioche donuts

    • I love to shape my donuts the old fashioned way – with a hole in the center. If you have a ring cutter, you can simply roll and cut the donuts out with a ring cutter.
    • If you don't you can still make the ring-shaped donuts. All you need is 2 round cutters, one larger than the other. This is how I cut my brioche donuts.

    Here is how I do it:

    • Start by dividing the dough into equal-sized portions. You can do this via rough estimation or weigh out the portions so that they are all equal-weighted.
    • I chose to weigh mine so that my donuts are all in the exact same size. I weighed them to be 40 grams each. Once you have the portions all divided, shape each into smooth balls and flattened them by hand such that they are about the size of the larger of the 2 round cutters.
    Dough outside a round cutter
    • Place the flattened pieces into the larger of the 2 round cutters. Dip the cutters in flour so that the dough does not stick to them. And then press the dough down so that it fills the cutter and no gap is left. 
    Dough in a round cutter
    • And then use the smaller round cutter and cut out a hole in the center.
    • Remove the small cutter and the centers followed by the large cutter. 
    Using 2 round cutters to cut out a ring donut

    This was how mine looked like after cutting.

    A cut ring donut and the donut center

    Continue the process until all the dough (including the center cut-outs) is used up. 

    Second Proofing

    • Leave the shaped brioche donuts to proof in a warm place for a good 1 to 2 hours. They should triple in size. Temperature is very important for the donuts to rise well. So they need to be put in a warm place for proofing and be given sufficient time to proof.
    • And I prefer to place the donuts on lightly flour-dusted, individually cut parchment papers. When frying, I simply lift the donuts along with the paper underneath. And I slide them off the papers into the oil. This way, I do not have to touch the donuts. That really helps in making sure they do not deflate. 
    Cut ring donuts on parchment squares on a large black tray
    Proofed donuts on a black tray
    • Once the donuts are fully cooked (the bubbles around the edges of the donuts should have subsided) in the oil, remove them and drain them on a kitchen paper towel. Let them cool slightly before coating them with castor sugar. 
    • These brioche donuts are best eaten on the day they are fried. They do last for a day or two but the texture tends to become a little stiff and dry with time.
    3 brioche donuts on a brown rectangle plate

    Brioche Donuts Recipe

    Here is the full printable version of my brioche donuts recipe. 

    Close up of ring donuts coated in sugar on a plate

    Brioche Donuts

    These brioche donuts are the best! They are as soft and fluffy as a donut can get and super easy to make too!
    4.95 from 36 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Keyword: Brioche Donuts
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Proofing Time: 13 hours
    Total Time: 13 hours 45 minutes
    Yield: 15 donuts
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    Ingredients

    • 240 g plain flour
    • 6 g instant yeast
    • 70 ml milk at room temperature
    • 40 g castor sugar
    • 1 egg
    • 50 g butter
    • ½ teaspoon salt
    • 1 cup castor sugar for coating
    Metric - US Customary

    Instructions

    • Fit the dough hook to your mixer. Measure yeast into your mixer bowl and add milk to it. Leave the mixture for about 2 minutes to allow the yeast to dissolve. Stir if necessary.
    • Next, add the sifted flour, sugar, salt and egg into the yeast mixture and knead on the lowest speed for approximately 5 minutes until all the ingredients are well combined and the dough comes together.
    • Cut butter into small pieces and add into the dough. Continue mixing for another 6 to 7 minutes until butter is fully incorporated and the dough comes together smooth. At this point, the dough should be soft but not sticky to the fingers when pressed lightly. Add a little more flour if necessary.
    • Turn the mixer off. Turn the dough out and form it into a ball. Place it in a large bowl. Make sure the bowl is large enough to allow the dough to triple in size without overflowing.
    • Cover the bowl with cling wrap and chill in the refrigerator between 8 to 12 hours.
    • Turn the proofed dough onto a floured workspace. Knead it for approximately 2 to 3 minutes until it becomes soft and pliable. If sticky, dust with flour and knead well until it is no longer sticky. The kneading time at this stage is sufficient at 2 to 3 minutes.
    • Roll the dough to about 1 cm thick and cut out using a doughnut cutter. Alternatively, shape them into round balls, flatten and cut out a hole in the centers with a round cutter.
    • Place the cut donuts onto individually cut, flour-dusted parchment squares and arrange them on a large tray. Leave the dough to proof in a warm place until the doughnuts are about triple in size.
    • Fry the donuts until they are golden brown. Turn them over halfway to allow both sides to cook. Remove the donuts from oil and drain them on a kitchen paper towel. Let them cool slightly before coating them with caster sugar.
    • To coat with sugar, add sugar into a small deep bowl. Dip each side of the donuts into the sugar until they are all well coated before serving.

    Nutrition

    Calories: 152.4kcal | Carbohydrates: 28.6g | Protein: 2.4g | Fat: 3.3g | Saturated Fat: 1.9g | Trans Fat: 0.1g | Cholesterol: 18.5mg | Sodium: 108.2mg | Potassium: 32.3mg | Fiber: 0.5g | Sugar: 16.3g | Vitamin A: 106.7IU | Vitamin C: 0.1mg | Calcium: 10.4mg | Iron: 0.8mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

    And that’s that. My homemade brioche donuts recipe for you.

    Close up of a sugar coated brioche donut

    Yummy brioche donuts

    Here are my other posts you might want to check out:

    • Homemade White Bread Loaf - A Basic Bread Recipe
    • Old Fashioned Homemade Yeast Doughnuts
    • Homemade Fried Dough Recipe - Dough Bites in Simple Syrup
    • Peanut Puffs - Perfect Tea Time Treats

    Enjoy 🙂 

    « Old Fashioned Homemade Yeast Doughnuts
    Butter Mints Candy - Easy Homemade Recipe »

    Reader Interactions

    Comments

    1. amanda

      September 02, 2021 at 10:48 pm

      5 stars
      These donuts are the best! So soft, perfectly sweet and soooooo delicious!

      Reply
    2. Jenny

      September 02, 2021 at 11:37 pm

      5 stars
      These doughnuts were so light and fluffy! Definitely worth the overnight proof!

      Reply
    3. Brianna

      September 03, 2021 at 12:17 am

      5 stars
      These look so good! I need to make them ASAP.

      Reply
    4. Freya

      September 03, 2021 at 12:17 am

      5 stars
      This is such a delicious recipe and very simple to follow!

      Reply
    5. Kayla

      September 03, 2021 at 3:08 am

      5 stars
      These brioche donuts were seriously so fluffy! I loved them!

      Reply
    6. Oscar

      September 03, 2021 at 6:04 am

      5 stars
      I love brioche and when I saw this doughnut recipe, I just had to make this. They turned out super fluffy and so so good. Great recipe.

      Reply
    7. Megan

      September 03, 2021 at 6:08 am

      5 stars
      These look absolutely perfect! I love how you make everything look so easy!

      Reply
    8. Alexandra

      September 03, 2021 at 7:54 am

      5 stars
      These donuts are incredible - so delicious and they have the best texture.

      Reply
    9. Jeannie

      September 03, 2021 at 8:06 am

      5 stars
      these donuts are worth having! so delicious and filling! thank you for the recipe.

      Reply
    10. Addie

      September 03, 2021 at 9:25 am

      5 stars
      So light and fluffy! Yum.

      Reply
    11. Jeri

      September 03, 2021 at 9:37 am

      5 stars
      These donuts turned out perfect! So soft and fluffy! Thank you for the great recipe!

      Reply
    12. Agnieszka

      September 03, 2021 at 10:04 am

      5 stars
      These doughnuts are absolutely perfect!! Light, fluffy and delicious without the heaviness.

      Reply
    13. Nart

      September 03, 2021 at 11:41 am

      5 stars
      These are so good! Always a huge hit with my nephews and neice!

      Reply
    14. Makhaya

      September 04, 2021 at 9:51 pm

      5 stars
      Seriously delicious donut recipe! Thank you for sharing!

      Reply
    15. Kayla

      September 06, 2021 at 11:15 pm

      5 stars
      These brioche donuts were so fun to make! I loved the simplicity behind it as well as the technique!

      Reply
    16. mary

      February 06, 2022 at 11:27 pm

      Hey at the beginning you mentioned to use Instant dry yeast, then later on recipe you wrote active dry yeast....which one is best idea??

      Reply
    17. mary

      February 06, 2022 at 11:28 pm

      Hey at the beginning you mentioned to use Instant dry yeast, then later on recipe you wrote active dry yeast....which one is best idea??

      Reply
      • Priya Maha

        February 07, 2022 at 1:53 pm

        Hi Mary,

        Use instant dry yeast. I have updated the post for clarity. Thank you for highlighting 🙂

        Reply
        • mary

          February 09, 2022 at 4:00 am

          Thank you very much for the clarification....The doughnuts were super fluffy and delicious.

          Reply
          • Priya Maha

            February 12, 2022 at 8:33 am

            Thank you Mary 🙂

            Reply
    18. Evander

      March 04, 2022 at 5:45 am

      When you take the dough out of the refrigerator, does it need to sit at room temp at all? Or do you go right into kneading, cutting donuts and then proofing? Thanks!

      Reply
      • Priya Maha

        March 09, 2022 at 8:25 pm

        Hi Evander,
        There is no need to wait. You can start kneading and cutting immediately after taking the dough out of the refrigerator.

        Reply

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