These fluffy brioche donuts, which replicate the texture of the buttery French bread in a sweet, handheld treat, are the ultimate morning treat.
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What Are Brioche Donuts?
Brioche donuts are an airy variety of fried donuts made with classic French brioche dough, a yeasty mixture that produces a light yet buttery bread. In donut form, fluffy brioche dough makes the perfect portable morning dish or dessert. Top your donuts with sugar, frosting, or glaze, and fill them with pastry cream, fruit jam, or chocolate ganache.
What Is the Difference Between Brioche Donuts and Regular Donuts?
Brioche donuts and the classic donut from the United States are both fried and share similar ingredients, but there are some distinctions in texture and flavor between the two. Though many varieties contain yeast, the classic no-yeast donuts enjoyed in the US share the same essential ingredients as cake: flour, sugar, butter, eggs, and salt, plus milk, buttermilk, water, or even apple cider. This combination of ingredients yields a dense, cakey crumb.
On the other hand, brioche donuts call for a similar list of ingredients but with less liquid, less sugar, and more eggs and butter. This combination of ingredients produces a semi-sweet, buttery dough with a slightly denser texture than a typical yeasted donut enjoyed in the US.
5 Tips for Making Brioche Donuts
Follow these tips to craft the best brioche donuts possible:
- 1. Test your yeast. Before using it, test your yeast by dissolving it in warm water or milk—if you don’t see bubbles within a few minutes, the yeast is probably old. It’s also possible to kill your yeast by dissolving it in too-hot liquid. The ideal temperature for yeast is about 100 degrees Fahrenheit, and it will die at about 130 degrees Fahrenheit.
- 2. Add the butter at the right time. Since butter can slow down the activity of gluten—the protein that gives wheat bread doughs their elasticity—make sure to work it into the dough after the initial kneading and first proofing.
- 3. Let the dough rise overnight. Brioche dough is easier to shape when fully cooled, which is partially why it’s best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor.
- 4. Experiment with fillings and toppings. Once you’ve mastered the basic brioche donut-making process, play around with various toppings and fillings. Toss the freshly baked donuts in caster or powdered sugar, or dip them in a classic donut glaze or chocolate icing. Fill the donut cavities with fruit jelly, pastry cream, pudding, lemon curd, chocolate fudge, chocolate hazelnut spread, and more.
- 5. Store in an airtight container. Store your leftover brioche donuts in an airtight container in the fridge for up to 1 week, or on the counter for up to 3 days. To freeze the donuts, wrap them tightly in aluminum foil and store them in a zip-top freezer bag for up to 3 months. Defrost the donuts in the fridge overnight and warm them in the microwave or toaster oven before serving.
Homemade Brioche Donut Recipe
makes
16 donutsprep time
50 mintotal time
1 hr 20 mincook time
30 minIngredients
Note: The total time does not include at least 15 hours of inactive time.
- 1
In a small mixing bowl, combine the active dry yeast with the water, warm milk, and 1 teaspoon of sugar and stir to dissolve. Set the bowl aside to rest until the mixture is foamy, about 10 minutes.
- 2
In the bowl of a stand mixer fitted with a dough hook attachment on low speed, combine the yeast mixture, remaining sugar, flour, eggs, and salt and mix until the ingredients are incorporated, about 2 minutes. (Alternatively, add the ingredients to a large bowl and use a hand mixer to combine.)
- 3
Increase the mixer speed to medium-high, and mix the dough until it pulls away from the sides of the stand mixer and forms a ball, about 4 minutes.
- 4
With the mixer running on medium-high speed, add 1 cube of butter to the dough at a time. Mix until all of the ingredients are well incorporated, and the dough is smooth and elastic, about 5 minutes.
- 5
Transfer the donut dough to a large greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and set it aside in a warm place until the dough doubles in size, about 1–2 hours.
- 6
After the first rest, use your fist to punch the center of the dough down. Cover the bowl with plastic wrap and place it in the refrigerator to proof overnight, about 8 hours.
- 7
The next day, remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- 8
Cut the dough into about 16 palm-sized pieces. Roll each portion of dough into a smooth ball.
- 9
Place the dough balls on a baking sheet, cover with plastic wrap, and set them aside in a warm place to proof until they double in size, about 2 hours.
- 10
After the third proof, prepare your deep-frying vessel. In a Dutch oven or large heavy-bottomed pot, heat the frying oil to 350 degrees Fahrenheit. Line a large baking sheet with paper towels.
- 11
Carefully drop a donut into the hot frying oil and cook until both sides of the donut are golden brown, about 3 minutes per side. Cook the donuts in batches, about 2–3 at a time, being careful not to overcrowd the pot or fryer.
- 12
Using tongs or a slotted spoon, remove the fried donuts from the oil and place them on the prepared baking tray to cool for 10–15 minutes.
- 13
When the donuts are cool to the touch, fill a piping bag with jam, pastry cream, or the filling of your choice.
- 14
Make a small incision into the side of each pastry and press the tip of the piping bag into the center of the donut. Pipe a portion of the filling into each donut.
- 15
Serve the plain donuts warm or at room temperature. Alternatively, dust the donuts with powdered sugar.
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