Jam Scott
Soft, buttery, and golden—these Brioche Donuts are the kind that melt in your mouth and leave just enough powdered sugar on your fingertips to remind you of every delightful bite. Their pillowy interior is rich with a subtle sweetness, while the golden exterior offers the perfect contrast in texture. And the best part? That creamy vanilla custard oozing from the center, just waiting to surprise you with each bite.
Whether you serve them warm straight from the fryer or chilled and filled with pastry cream, these donuts are bakery-quality indulgence made right in your kitchen. If you’re feeling extra decadent, try dipping the tops in melted chocolate or rolling them in cinnamon sugar. Every variation is its own little celebration.
What Kind of Brioche Dough Should I Use?
Classic brioche dough is rich in eggs and butter, which gives the donuts their signature softness and light structure. You can make your own from scratch for the freshest flavor, but store-bought or pre-prepped brioche dough will also work in a pinch. Just make sure the dough is chilled before rolling and cutting—this helps hold the shape during frying and leads to a better rise.
Ingredients for the Brioche Donuts
Brioche Dough – The base of these donuts, made with flour, butter, eggs, milk, and sugar. This dough is what gives the donuts their soft, tender crumb and rich flavor.
Active Dry Yeast – Essential for giving the dough its lift and airy structure.
Whole Milk – Adds moisture and activates the yeast when slightly warmed.
Eggs – These enrich the dough, adding both fat and structure for that classic brioche texture.
Granulated Sugar – A bit of sweetness in the dough and also used for dusting after frying.
Salt – Balances the sweetness and enhances the overall flavor.
Unsalted Butter – Key to the buttery flavor of the brioche dough; it’s worked in slowly for a tender texture.
Vanilla Pastry Cream (Optional Filling) – For an extra decadent donut, fill them with homemade or store-bought vanilla pastry cream.
Vegetable Oil – Used for frying the donuts to golden perfection.
Powdered Sugar – Lightly dusted over the donuts after frying for a sweet finish.
How To Make the Brioche Donuts
Step 1: Make the Brioche Dough
Start by warming the milk until just lukewarm, then sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until foamy. In a stand mixer with a dough hook, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and begin mixing on low. Gradually add the softened butter, a few pieces at a time, until fully incorporated. Knead the dough for about 8–10 minutes until smooth and elastic.
Step 2: Let the Dough Rise
Transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size. Alternatively, for deeper flavor and easier handling, refrigerate the dough overnight.
Step 3: Shape the Donuts
Roll out the chilled dough on a lightly floured surface to about 1/2 inch thick. Use a round cutter (about 3 inches) to cut out donut rounds. Place them on a parchment-lined baking sheet, cover loosely with a towel, and let rise again until puffy—about 45 minutes.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, about 2 minutes per side, until golden brown. Remove with a slotted spoon and place on a paper towel-lined rack to drain excess oil.
Step 5: Fill and Finish
Once the donuts are cool enough to handle, use a piping bag fitted with a long tip to fill them with vanilla pastry cream (if using). Then dust generously with powdered sugar or dip the tops in melted chocolate for a bakery-style finish.
How to Serve and Store These Brioche Donuts
Brioche Donuts are best served fresh and slightly warm, when the pastry cream is gooey and the dough is fluffy and tender. You can serve them as a dessert centerpiece, a weekend breakfast treat, or even as part of a brunch spread. If you’re going for a chocolate finish, let the glaze set slightly before serving to avoid messy fingers (unless that’s your style!).
To store, keep any unfilled donuts in an airtight container at room temperature for up to 2 days. If filled, refrigerate them and enjoy within 24 hours for best texture. Reheat unfilled donuts for a few seconds in the microwave or a warm oven to restore that just-fried softness.
Frequently Asked Questions
How long should I knead the brioche dough?
Knead the dough for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. This develops the gluten for structure and that iconic pull-apart texture.
Can I bake these instead of frying?
Technically yes, but they won’t have the same golden exterior or signature flavor. If baking, brush with egg wash and bake at 375°F for 12–15 minutes.
Do I need a stand mixer for this recipe?
A stand mixer is helpful because brioche dough is sticky and takes time to knead properly. You can do it by hand, but be prepared for a bit of a workout.
What’s the best filling for brioche donuts?
Vanilla pastry cream is a classic, but feel free to use Nutella, jam, lemon curd, or even whipped ganache.
Why does my dough feel too soft to roll?
If the dough feels overly soft or sticky, it likely needs more chilling. Cold dough is much easier to shape and cuts cleaner for frying.
Want More Dessert Ideas?
If you loved these brioche donuts, here are some other irresistible treats you should check out:
- Chocolate Chip Cookie Dough Brownie Bombs for the ultimate chocolate-meets-cookie indulgence.
- Amish Peanut Butter Cream Pie with its sweet and creamy filling.
- Blueberry Cheesecake Heaven Rolls if you’re craving something fruity and fluffy.
- Southern Hummingbird Cake packed with banana, pineapple, and spices.
- Irresistible Blueberry Lime Cheesecake Cupcakes for the perfect handheld dessert.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go for the vanilla cream filling or something totally different? Did you try a cinnamon sugar coating or stick with powdered sugar?
I love seeing how you make these recipes your own. Questions are always welcome too—let’s help each other create donut magic.
Brioche Donuts
- Total Time: 35 minutes
- Yield: 12 donuts
Description
Fluffy, buttery, and filled with creamy vanilla pastry cream, these Brioche Donuts are the ultimate indulgence. They’re golden on the outside, tender on the inside, and dusted in sweet powdered sugar—everything you want in a perfect homemade donut.
Ingredients
3 1/4 cups (400g) all-purpose flour
1/3 cup (65g) granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
1/2 cup (120ml) whole milk, lukewarm
3 large eggs, room temperature
1/2 cup (113g) unsalted butter, softened
Vegetable oil, for frying
Powdered sugar, for dusting
1 cup vanilla pastry cream (optional, for filling)
Instructions
- Warm the milk until lukewarm. Sprinkle the yeast over the top and let it sit until foamy, about 5–10 minutes.
- In a stand mixer bowl, combine flour, sugar, and salt. Add yeast mixture and eggs. Mix on low speed with a dough hook.
- Gradually add softened butter, a few pieces at a time, until fully mixed. Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours or refrigerate overnight.
- Roll out chilled dough to 1/2 inch thick. Cut into rounds and let rise again for 45 minutes until puffy.
- Heat oil to 350°F (175°C). Fry donuts in batches for 2 minutes per side until golden. Drain on paper towels.
- Once cooled slightly, fill with pastry cream using a piping bag (if using).
- Dust with powdered sugar or dip in melted chocolate.
- Prep Time: 20 minutes (plus rise time)
- Cook Time: 15 minutes
- Category: Desserts
