delicious brioche donuts

Brioche Donuts Recipe

Light, fluffy, and rich brioche donuts perfect for a special treat or dessert. These donuts are a delightful combination of airy texture and rich flavor.


For the Brioche Dough:

  • 1/2 cup (120ml) whole milk, lukewarm
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) unsalted butter, softened and cut into pieces

For Frying:

  • Vegetable oil or canola oil, for frying

For the Glaze (optional):

  • 2 cups (240g) powdered sugar
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon vanilla extract


  1. Activate the Yeast:
  • In a small bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
  1. Make the Dough:
  • In a large mixing bowl, combine the flour, sugar, and salt.
  • Add the eggs and vanilla extract to the yeast mixture.
  • Using a stand mixer fitted with the dough hook attachment, add the wet ingredients to the dry ingredients. Mix on low speed until combined.
  • Gradually add the softened butter, a few pieces at a time, allowing each piece to be incorporated before adding the next.
  • Increase the mixer speed to medium and knead the dough for about 10-15 minutes, until it is smooth and elastic.
  1. First Rise:
  • Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
  1. Shape the Donuts:
  • Punch down the dough to release the air. Transfer it to a lightly floured surface and roll it out to about 1/2-inch thickness.
  • Use a donut cutter or two round cookie cutters (one large and one small) to cut out the donut shapes. Place the cut donuts and donut holes on a parchment-lined baking sheet.
  • Cover the donuts loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they have puffed up.
  1. Fry the Donuts:
  • In a large, heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature.
  • Fry the donuts in batches, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes, or until golden brown.
  • Use a slotted spoon to transfer the fried donuts to a paper towel-lined tray to drain excess oil.
  1. Glaze the Donuts (optional):
  • In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Dip the warm donuts into the glaze, allowing the excess to drip off. Place the glazed donuts on a wire rack to set.
  1. Serve:
  • Enjoy the brioche donuts fresh! They are best enjoyed the same day but can be stored in an airtight container for up to 2 days.


  • Make sure all ingredients are at room temperature before starting.
  • Be patient with the dough rising times for the best texture.
  • If you don’t have a donut cutter, you can use a large and small round cutter, such as a drinking glass and a bottle cap.

Enjoy your homemade brioche donuts!

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