So, here's the thing: there's nothing quite like biting into a soft, fluffy brioche donut on a lazy weekend morning. I mean, who wouldn’t want their home to smell like a bakery first thing in the morning? I'll try convincing Alex and Sarah to keep eating cereal, but these donuts win every single time.
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Especially since making them turns into a fun family project. Once you get the hang of it, you’ll see they're easier to make than they sound. Plus, it's an excuse to dust off that stand mixer!
If you're looking for a comforting weekend project that pays off in delicious, sweet treats, this recipe is for you! Let's dive into the world of homemade brioche donuts with a few fun twists along the way. And if you love sweet treats, you might also enjoy my gluten-free lemon crinkle cookies or the delightful creamy mango-banana smoothie.
Why you’ll love this recipe
- Easy to make: Once you understand the basics, the process becomes second nature.
- Flavorful and Sweet: These donuts have a rich, buttery taste that just melts in your mouth.
- Versatile Recipe: Customize each donut with different toppings or fillings to match your craving.
- Perfect texture: Soft on the inside with a slightly crisp exterior.
- Family-Fun Project: Get everyone involved in shaping and frying these beauties.
- Great Make-Ahead: Prepare the dough in advance and fry up fresh when you're ready.
Ingredients
- 75 ml full cream / whole milk, lukewarm
- 80 gr caster sugar
- 9 gr instant dry yeast
- 3 eggs, medium to large, at room temperature
- 350 gr plain / all-purpose flour
- ½ teaspoon fine table salt
- 120 gr unsalted butter, soft
- Canola oil or neutral vegetable oil, for frying
Step-by-step instructions
- Prepare the dough
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the lukewarm milk and caster sugar. Add the yeast, mix, and set aside for about 10 minutes until tiny bubbles appear. - Mix in remaining ingredients
Whisk in the eggs, then add the flour and salt. Knead the dough on low to medium speed for about 5 minutes until everything is combined. Slowly add the soft butter cubes a little at a time, kneading until incorporated. - Knead and proof
Increase the mixer speed to medium to medium-high and knead for about 20 minutes, or until the brioche dough is soft, stretchy, and slightly sticky. Cover the bowl with a tea towel and leave to proof in a warm spot for around 2 hours, or in the fridge overnight for 8-12 hours. - Shape the dough
Punch the dough to deflate, transfer to a lightly floured surface, and cut into 10 equal pieces. Shape each into a tight bun. - Final proof
Place each bun on individual squares of baking paper on a large baking tray. Cover with a tea towel and leave to proof for about 1 hour until nearly doubled in size. - Fry the donuts
Prepare a large saucepan with canola or vegetable oil, heating to around 170°C (340°F). Gently drop each donut into the oil, peeling off the baking paper, and fry for about 2 minutes on each side until golden. - Drain and serve
Place the fried donuts on a wire rack lined with paper towels. Serve fresh once cooled. Optionally, while still warm, toss with a mix of caster sugar and cinnamon.
Recipe tips & variations
- Early preparations?: Yes, you can prepare the dough the night before, so it’s ready to fry the next day. Just make sure to refrigerate it properly.
- Not sticky enough?: A well-kneaded dough should be soft and slightly sticky. If it feels dry, add a tablespoon of milk at a time.
- Fancy a filling?: You can inject some jam or custard into these donuts after frying for a flavorful surprise.
- Preferred oil: Make sure your oil is neutral in flavor and held at a constant temperature for perfect frying results.
- Feeling adventurous with toppings?: How about trying chocolate glaze or even some sprinkle toppings to jazz them up?
Storage & reheating
Storing these little joys is easy. They stay fresh for about two days in an airtight container at room temperature—if they last that long. To reheat, just pop them in a preheated oven at 150°C (300°F) for a few minutes, and they'll be warm and inviting once again.
FAQs
Can I prepare the brioche donut dough the night before and fry it the next day?
Absolutely! Keeping the dough in the fridge overnight gives it a rich flavor and simplifies your morning.
How can I tell when the dough is properly kneaded and ready to rest?
The dough should be smooth, elastic, and slightly sticky. If it tears easily, continue kneading.
What’s the best oil temperature for frying brioche donuts without burning them?
Keep the oil steady at 170°C (340°F). Too hot, and they’ll brown on the outside too quickly. Too cool, and they’ll be greasy.
How can I fill or coat these brioche donuts for extra flavor?
Custard, berry jam, or a simple sugar glaze makes a fantastic filling. You can also dust them with powdered sugar or cinnamon-sugar mix while they're warm.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies: For when you need a zesty and comforting bite.
- Creamy Mango Banana Smoothie: A refreshing and sweet way to start your day.
- Pineapple Green Smoothie: Perfect for those who want something nutritious and delightful.
Homemade Brioche Donuts
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Delicious homemade brioche donuts that are soft, fluffy, and perfect for a family project.
Ingredients
- 75 ml full cream / whole milk
- 80 gr caster sugar
- 9 gr instant dry yeast
- 3 eggs, medium to large, at room temperature
- 350 gr plain / all-purpose flour
- ½ teaspoon fine table salt
- 120 gr unsalted butter, soft
- Canola oil or neutral vegetable oil, for frying
Instructions
- Prepare the dough
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the lukewarm milk and caster sugar. Add the yeast, mix, and set aside for about 10 minutes until tiny bubbles appear. - Mix in remaining ingredients
Whisk in the eggs, then add the flour and salt. Knead the dough on low to medium speed for about 5 minutes until everything is combined. Slowly add the soft butter cubes a little at a time, kneading until incorporated. - Knead and proof
Increase the mixer speed to medium to medium-high and knead for about 20 minutes, or until the brioche dough is soft, stretchy, and slightly sticky. Cover the bowl with a tea towel and leave to proof in a warm spot for around 2 hours, or in the fridge overnight for 8-12 hours. - Shape the dough
Punch the dough to deflate, transfer to a lightly floured surface, and cut into 10 equal pieces. Shape each into a tight bun. - Final proof
Place each bun on individual squares of baking paper on a large baking tray. Cover with a tea towel and leave to proof for about 1 hour until nearly doubled in size. - Fry the donuts
Prepare a large saucepan with canola or vegetable oil, heating to around 170°C (340°F). Gently drop each donut into the oil, peeling off the baking paper, and fry for about 2 minutes on each side until golden. - Drain and serve
Place the fried donuts on a wire rack lined with paper towels. Serve fresh once cooled. Optionally, while still warm, toss with a mix of caster sugar and cinnamon.
Notes
- Yes, you can prepare the dough the night before, so it’s ready to fry the next day. Just make sure to refrigerate it properly.
- A well-kneaded dough should be soft and slightly sticky. If it feels dry, add a tablespoon of milk at a time.
- You can inject some jam or custard into these donuts after frying for a flavorful surprise.
- Make sure your oil is neutral in flavor and held at a constant temperature for perfect frying results.
- How about trying chocolate glaze or even some sprinkle toppings to jazz them up?
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
