Brioche Doughnuts
Brioche Doughnuts are buttery, pillowy-soft pastries fried to golden perfection and tossed in sweet sugar for a classic, bakery-style treat you can make at home.
As soon as they hit the oil, the kitchen fills with a warm, buttery aroma and the promise of tender centers beneath a crisp, sweet crust pure comfort in every bite. I’ll never forget making these with my mom on lazy Sunday mornings, sneaking bites while the doughnuts were still warm, the sugar melting into my fingertips. What sets these apart is the rich, airy dough that stays impossibly soft while offering all the nostalgic flavors of childhood memories plus, I’ve made the process simple enough for any home baker. Get ready for smiles and cozy mornings the full recipe is just ahead.
Why You’ll Love These Doughnuts
- Cloud-like centers & golden edges: Each bite greets you with the softest, pillowy middle and the lightest, crisp shell like your favorite bakery treat, but fresher.
- Rich, buttery flavor and dreamy vanilla: The aroma alone is pure nostalgia. Melted butter and vanilla swirl together, filling your kitchen with that old-fashioned doughnut shop magic.
- Perfect for special mornings: Whether it’s a cozy brunch, a lazy Sunday, or a birthday breakfast, these brioche doughnuts are an instant celebration.
- A taste of childhood comfort: Inspired by the warm bakeries of memory and the simple sweetness of home baking, these doughnuts are all about joy and togetherness.
- Confidence in every step: With friendly guidance and simple ingredients, you’ll find these doughnuts approachable even if you’re brand new to homemade dough.
Ingredients You’ll Need
- All-purpose flour – Brings just the right balance of structure and tenderness to every doughnut, creating that fluffy, cloud-like bite.
- Instant yeast – Helps the dough rise into pillowy perfection, making your kitchen smell like a real bakery on a cozy weekend morning.
- Eggs – Add richness and a soft, golden texture to the crumb, leaving each bite supple and irresistible.
- Real butter – Melts into every fold, giving the doughnuts their signature buttery flavor and a melt-in-your-mouth finish.
- Whole milk – Lends old-fashioned creaminess and moisture, ensuring the dough stays soft and plush.
- Vanilla bean paste (or extract) – Infuses the dough with a gentle, comforting aroma and that nostalgic sweetness.
- Granulated sugar – Sweetens the dough just enough, while also coating the exterior for that lovely, sparkly crust.
- Fillings (jam, pastry cream, or chocolate) – For those bakery-style stuffed doughnuts or a little extra decadence.
- Vegetable oil for frying – Guarantees a light, golden shell that’s crisp but never heavy.
- Dairy-free or gluten-free swaps – You can adapt the recipe for your needs; choose dairy alternatives or a gluten-free baking blend if you like.
How to Make Brioche Doughnuts
- Mix & Knead the Dough: Start by blending the yeast, sugar, and warm milk until foamy your kitchen will carry that cozy, bakery scent right away. Add in your flour, salt, vanilla, and eggs, then mix until a soft dough forms before slowly kneading in the butter. Don’t worry if it seems sticky; keep kneading until it’s glossy, stretchy, and pulls away from the bowl.
- First Rise (Proofing): Place the dough in a buttered bowl, cover, and let it rise somewhere warm or, even better, overnight in the fridge. The chilled dough will be easier to shape, and those pillowy air pockets will develop as you rest.
- Shape the Doughnuts: On a lightly floured surface, divide the dough into even pieces and roll each into a tight, smooth ball. Arrange on parchment-lined baking trays, leaving space for a gentle second rise. Cover and proof again until the dough feels soft and springs back when pressed.
- Fry to Golden Perfection: Heat oil in a heavy pot. Gently lower a few dough balls at a time, frying each side until golden and light. The doughnuts should puff up and yield that unforgettable freshly-fried aroma.
- Sugar Toss & Fillings: While warm, tumble each doughnut in sugar for that sparkly, sweet coat. Once cool, pipe in jam, custard, or chocolate whatever your heart craves.
- Cozy Make-Ahead Option: For extra convenience, let the dough chill overnight after the first rise. It’s just like prepping Homemade Cinnamon Rolls: you’ll wake up ready to shape, fry, and enjoy a bakery-worthy morning at home.
Tips for the Best Results
- Knead Until Buttery-Soft: Make sure your dough is stretchy and super smooth when you tug it, it should feel almost like a warm hug, with no lumps left. This is the secret to pillowy, bakery-style Brioche Doughnuts.
- Find the Goldilocks Oil Temp: Keep your oil right around medium-hot. Too cool and you’ll get greasy doughnuts; too hot and the outside browns before the inside’s cooked. A simple kitchen thermometer makes a world of difference.
- Easy Does It When Frying: Fry in small batches and flip gently, so each doughnut gets that even golden crust. A slotted spoon helps them stay round and light.
- Coat and Fill Your Way: Classic sugar is a must, but don’t stop there try dusting with cinnamon, stuffing with jam, Nutella, or a swirl of pastry cream for even more cozy joy.
- Troubleshoot Like a Pro: If your doughnuts turn out dense or greasy, double-check that your dough was proofed until truly puffy and the oil stayed steady. Don’t worry practice makes perfect!
Variations & Substitutions
Filling Magic – Go classic with vanilla custard or raspberry jam, or try a swirl of lemon curd, Nutella, or even apple butter in cozy fall months. Your favorite seasonal jams also shine think strawberry in summer or spiced cranberry at the holidays.
Dairy-Free & Vegan Swaps – For pillowy brioche without butter or milk, use your favorite plant-based butter and swap in unsweetened oat or almond milk. Even egg replacers work here just aim for richness and softness.
Flour Twists & Flavor Adds – Substitute half whole wheat flour for a hearty bite, or knead in cinnamon, nutmeg, or the zest of an orange for extra warmth and fragrance.
Festive Twists – Shape the dough into mini hearts for Valentine’s or fill with eggnog cream at Christmas. A sprinkle of colored sugars makes them party-ready any time.
If you love getting creative, my Apple Muffins offer even more inspiration for cozy baking!
Storage & Reheating
- Fridge Storage: Keep plain brioche doughnuts in an airtight container at room temperature for a day, or refrigerate for up to two days to maintain their tender, pillowy texture. Filled doughnuts should always be refrigerated.
- Freezer Friendly: For longer storage, freeze unfilled doughnuts in a single layer (then transfer to a bag) for up to two months. Thaw at room temperature and then reheat gently.
- Best Reheating Tip: To recapture that just-fried magic, warm doughnuts in a low oven for a few minutes. This helps restore their soft crumb and golden exterior.
- Safe Storage for Filled Doughnuts: Because of their moisture and fillings, keep filled doughnuts chilled and enjoy them within a day or two for ultimate freshness.
- Stale Doughnut Rescue: Slightly stale doughnuts make fabulous French toast just dip, sizzle, and enjoy a second cozy morning!
How to Serve These
- Warm from the fryer with coffee or tea: There’s nothing cozier than a fresh brioche doughnut enjoyed with a steamy mug in hand. Set out a plate on a lazy weekend morning and watch everyone gather in the kitchen.
- Rolled in sugar, drizzled, or filled for dessert: Dust them while warm with superfine sugar for that classic sparkle, or pipe in your favorite jam, custard, or rich chocolate for an after-dinner treat.
- Build your dream brunch platter: Serve alongside scrambled eggs, crisp bacon, and ripe fruit for a brunch that brings loved ones together think morning sunshine and happy chatter.
- Turn leftovers into luxury: Slice yesterday’s doughnuts and use them for a decadent Alton Brown’s French Toast the ultimate cozy-homemade twist.
- Sweet sandwich inspiration: Gently split a doughnut and tuck in whipped cream and berries or homemade jam for a playful, celebratory treat everyone will remember.
Bakery-Style Brioche Doughnuts
Ingredients
Equipment
Method
- In the bowl of a stand mixer, combine yeast, 2 tablespoons of the granulated sugar, and warm milk. Stir and let sit for 10-15 minutes until foamy.
- Add the remaining sugar, flour, salt, vanilla paste, and eggs. Using dough hook on lowest speed, mix for 2-3 minutes until dough starts to come together. Increase speed and knead 2 more minutes until soft dough forms. (If mixing by hand, knead longer.)
- Reduce speed to low. Gradually add cubed butter, piece by piece, waiting until each is fully incorporated. This should take 3-5 minutes.
- Once all butter is incorporated, increase mixer speed to 2 and knead for 7-10 minutes until the dough is very soft, supple, and pulls away from the sides.
- Place dough in a greased bowl, cover tightly with plastic wrap, and refrigerate to rise for at least 3 hours or overnight for best results (first rise).
- Remove chilled dough from fridge. Line two baking sheets with parchment. Divide dough into 14 equal pieces (about 89g each). Roll each into a tight ball, seal, and place on the baking sheet, giving space to rise.
- Gently press tops to flatten slightly. Cover and proof in a warm place for 1-2 hours, until doughnuts spring back when pressed.
- Heat oil in a heavy pot to 320°F (160°C). Prepare a tray with paper towels or a wire rack. Place sugar in a bowl for rolling.
- Fry doughnuts in batches (2-3 at a time), 2-3 minutes each side, until golden. Remove with a slotted utensil to drain.
- While warm, toss each doughnut in sugar to coat. Cool on baking sheet. Place jam in piping bag (optional).
- Poke a hole in the side of each doughnut. Set doughnuts upright and fill with jam if desired. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make brioche doughnut dough ahead of time?
Absolutely! You can prep the dough the night before and let it rise in the fridge. This chilly overnight rest makes shaping a breeze and actually boosts that fluffy, airy texture. When morning comes, you’re already halfway to a batch of golden, bakery-style treats.
What’s the best way to fill brioche doughnuts without making a mess?
To keep things easy, use a piping bag fitted with a pointed tip. Pierce the side of each doughnut and gently squeeze in your filling whether it’s silky custard, jam, or chocolate. Go slow and steady, and you’ll get that perfect pocket of goodness in every bite.
How do I know when my oil is hot enough for frying?
You’re aiming for a warm, happy sizzle about 350°F on a kitchen thermometer is the sweet spot. If you don’t have a thermometer, drop in a small scrap of dough; it should start bubbling gently and puff up, not sink or brown too fast. The aroma will tell you you’re close!
Can I use plant-based ingredients for dairy-free or vegan brioche doughnuts?
Yes, and you’ll still get deliciously soft, golden doughnuts! Simply swap in your favorite dairy-free butter and a non-dairy milk like oat or almond. Egg replacers work here too. These substitutions keep the dough cozy and rich, so everyone can enjoy a taste of comfort.
