Homemade Brioche Doughnuts

When it comes to doughnuts, I'm team yeast-raised all the way. Don't get me wrong, I can appreciate a good cake doughnut, but I think there's nothing like the yeast-raised variety fresh out of the fryer. That's doubly true when they're homemade. These homemade brioche doughnuts are unbelievably light and fluffy. They're perfectly sweetened. They're rich and buttery. Should I go on? In all honesty, they are the perfect doughnut flavor and texture in my opinion. What makes this recipe even greater is the fact that you get these great doughnuts at the end with very little hard work. This recipe is very straightforward which is sometimes rare with dough recipes. This has become my go-to doughnut recipe and I'm sure it will become yours as well.

REASONS YOU SHOULD TRY THIS RECIPE:

• light and fluffy homemade brioche doughnuts...that's it. (just kidding)
• easy to work with dough
• great base recipe for any custom flavor you'd like
• delicious warm doughnuts straight from the fryer... so good

INGREDIENTS FOR HOMEMADE BRIOCHE DOUGHNUTS:

• Bread Flour – provides the higher protein content we need for good doughnuts
• Whole Milk –full fat will provide moisture and structure to our dough
• Yeast - our main leavener
• Eggs – adds richness and color to our dough. Also helps with structure
• Granulated Sugar – a fine textured sugar that will provide sweetness
• Salt and Vanilla - brings the rest of the flavors out
• Butter - one of the main ingredients of a brioche dough

FREQUENTLY ASKED QUESTIONS:

HOW TO MAKE MY HOMEMADE BRIOCHE DOUGHNUTS

• Homemade Starter - Begin by placing 1 tablespoon of the instant dried yeast in a bowl along with the ¾ cup of warm milk. Stir to combine. Add in ¾ cup of bread flour and stir just until it becomes a smooth paste mixture. Cover with plastic wrap and place in a warm spot for 30 minutes. After 30 minutes, your mixture should look something like this. It should be expanded in size and have air bubbles throughout.

• Mix Dough - After the thirty minutes are up, pour the remaining ¼ warm milk and 1 teaspoon of yeast into the bowl of your stand mixer. Add in your "starter" which is the rested flour mixture. Add in the vanilla extract and egg yolks all at once as well. Mix this all well with the paddle attachment on medium speed until smooth. Turn the mixer off add 1 cup of flour, sugar, and salt, and mix on low speed for 30 seconds or until the dough starts to come together a bit. Once that begins to happen, begin to add the butter in chunks and mix on medium speed until incorporated or for another 30 seconds.
• Switch to a dough hook. Turn the mixer off and add ¼ of flour. Turn the mixer back on to a low speed before bumping it up to a medium speed. Begin to add your remaining flour ¼ cup at a time and mix for a few minutes at medium speed. You may need slightly more than what the recipe tells you depending on the humidity of your kitchen. The dough should begin to pull away from the sides of the bowl completely. Once it does that and it's very soft, and moist but not very sticky to the touch, you know you're done mixing and you've added enough flour.

• Rest the Dough - Cover your bowl with plastic wrap and place it in a warm spot for 30 minutes. After 30 minutes, it should be somewhat smooth and doubled in size. After the 30 minutes are up, degas the dough by gently punching it down. After you degas the dough. Cover the bowl with plastic wrap and refrigerate for at least an hour or up to 12 hours.

• Shape the Doughnuts - Line a baking sheet with parchment paper that is lightly floured. Roll out the dough on a lightly floured surface to ½ inch thickness. With a 3" to 3.5" round cutter. Cut out the middle with a 1" cutter or pastry tip that is lightly floured.
• Rest Again! - Place the doughnuts on the baking sheet at least 1" apart and cover with plastic wrap that is sprayed well with cooking spray. Let them sit in a warm spot to proof until doubled in size for 30 to 40 minutes. To know if your dough is ready, touch it lightly with your fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it's ready to go. If it doesn't spring back at all, it has over-proofed. You'll have to punch it down, re-roll it, and reproof for another 30 minutes.

• Fry Them Up - While the doughnuts are proofing, prep your heavy-bottomed pot. Heat at least 2" of oil until your thermometer registers 360°F. Cut the parchment around the doughnuts so you have squares. Carefully lower the doughnuts into the oil. Fry two at a time for 1 to 2 minutes on each side or until lightly golden brown. Use chopsticks to flip the doughnuts over. Remove them with a slotted spoon and drain them on a wire rack that's set over paper towels. Let them cool slightly before coating or topping. If you're using a glaze or icing, you want to be sure that the glaze or icing is slightly warm and the doughnut is slightly cooled. Enjoy warm!

SOME MORE GREAT BRUNCH RECIPES:

Bakery Style Blueberry Muffins

Apple Crumb Muffins

Fluffy Cinnamon Rolls

Homemade Brioche Doughnuts

Buttery and light brioche doughnuts

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 4 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Starter

• ¾ cup bread flour
• ¾ cup whole milk warmed to 110°F
• 1 tablespoon instant dried yeast

Dougnuts

• 1 teaspoon instant dried yeast
• ¼ cup whole milk warmed to 110°F
• 1-2 cups bread flour + more if needed 120-360 grams
• 3 whole egg yolks room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar
• ½ teaspoon kosher or sea salt
• ¼ cup unsalted butter room temperature

Maple Glaze (Optional)

• 1 ¾ cup confectioners sugar 450 grams
• 1 ½ teaspoons light corn syrup
• ¼ teaspoon salt
• 1 teaspoon real maple syrup
• ⅓ cup hot water + more if needed

Cinnamon Sugar Mixture (Optional)

• 2 cups granulated sugar
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg

White Icing (Optional)

• 1 ¾ cup confectioners sugar 450 grams
• 1 ½ teaspoons light corn syrup
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ⅓ cup hote water + more if needed

Instructions

 

• Homemade Starter - Begin by placing 1 tablespoon of the instant dried yeast in a bowl along with the ¾ cup of warm milk. Stir to combine. Add in ¾ cup of bread flour and stir just until it becomes a smooth paste mixture. Cover with plastic wrap and place in a warm spot for 30 minutes. After 30 minutes, your mixture should look something like this. It should be expanded in size and have air bubbles throughout.
• Mix Dough - After the thirty minutes are up, pour the remaining ¼ warm milk and 1 teaspoon of yeast into the bowl of your stand mixer. Add in your "starter" which is the rested flour mixture. Add in the vanilla extract and egg yolks all at once as well. Mix this all well with the paddle attachment on medium speed until smooth. Turn the mixer off add 1 cup of flour, sugar, and salt, and mix on low speed for 30 seconds or until the dough starts to come together a bit. Once that begins to happen, begin to add the butter in chunks and mix on medium speed until incorporated or for another 30 seconds.
• Switch to a dough hook. Turn the mixer off and add ¼ of flour. Turn the mixer back on to a low speed before bumping it up to a medium speed. Begin to add your remaining flour ¼ cup at a time and mix for a few minutes at medium speed. You may need more or less flour than what the recipe tells you depending on the humidity of your kitchen. The dough should begin to pull away from the sides of the bowl completely. Once it does that and it's very soft, and moist but not very sticky to the touch, you know you're done mixing and you've added enough flour.
• Rest the Dough - Cover your bowl with plastic wrap and place it in a warm spot for 30 minutes. After 30 minutes, it should be somewhat smooth and doubled in size. After the 30 minutes are up, degas the dough by gently punching it down. After you degas the dough. Cover the bowl with plastic wrap and refrigerate for at least an hour or up to 12 hours.
• Shape the Doughnuts - Line a baking sheet with parchment paper that is lightly floured. Roll out the dough on a lightly floured surface to ½ inch thickness. With a 3" to 3.5" round cutter. Cut out the middle with a 1" cutter or pastry tip that is lightly floured.
• Rest Again! - Place the doughnuts on the baking sheet at least 1" apart and cover with plastic wrap that is sprayed well with cooking spray. Let them sit in a warm spot to proof until doubled in size for 30 to 40 minutes. To know if your dough is ready, touch it lightly with your fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it's ready to go. If it doesn't spring back at all, it has over-proofed. You'll have to punch it down, re-roll it, and reproof for another 30 minutes.
• Fry Them Up - While the doughnuts are proofing, prep your heavy-bottomed pot. Heat at least 2" of oil until your thermometer registers 360°F. Cut the parchment around the doughnuts so you have squares. Carefully lower the doughnuts into the oil. Fry two at a time for 1 to 2 minutes on each side or until lightly golden brown. Use chopsticks to flip the doughnuts over. Remove them with a slotted spoon and drain them on a wire rack that's set over paper towels. Let them cool slightly before coating or topping. If you're using a glaze or icing, you want to be sure that the glaze or icing is slightly warm and the doughnut is slightly cooled. Enjoy warm!

Video

Notes

All the topping and icing recipes I shared are enough for one dozen.

Enjoy the doughnuts warm!

Make sure to use a candy thermometer to check the oil temperature throughout cooking. Allow the oil to get back to the right temperature after your batch is done frying. The temperature will go down with each batch.