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    Home ยป Recipes ยป Doughnuts, Eclairs & Cream Puffs

    How to Make Brioche Donuts โ€“ Soft, Buttery & Fried to Perfection

    Published: Oct 9, 2023 ยท Modified: Apr 20, 2025 by Emily Laurae ยท This post may contain affiliate links.

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    How to make brioche donuts.

    Get ready to make a dozen of the most sumptuous, fluffy brioche donuts right in your own kitchen with this easy-to-follow recipe! Made with a classic enriched dough I perfected during my time in pastry school, these donuts are light, buttery, and irresistibly tender. Whether served warm for breakfast, as an afternoon treat, or dressed up for dessert, theyโ€™re guaranteed to bring smiles with every bite.

    Brioche donuts fried and sugared.
    Jump to:
    • โญ Why Youโ€™ll Love This Recipeย 
    • ๐ŸดIngredientsย 
    • ๐Ÿ“– How To Make Brioche Donuts
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • โ„๏ธ Storing
    • ๐Ÿ’ญ Recipe FAQs
    • Brioche Donuts
    • Tips and tricks
    • Storing
    • ๐Ÿ’ฌ Comments

    If youโ€™re new to brioche, I can confidently say youโ€™re in for a real treat. The brioche donut dough is enriched with both eggs and butter, which yields a supremely tender crumb and deliciously rich flavor. In fact, itโ€™s also the basis for my chocolate cream donuts, brown butter cinnamon rolls and my classic raspberry pecan babka. 

    Try making vanilla custard donuts, lemon donuts or bavarian cream donuts if you're looking for more delicious brioche recipes!

    โญ Why Youโ€™ll Love This Recipe 

    • Simple Ingredients, Big Flavors: With ingredients like whole milk, egg yolks, and cinnamon sugar, this brioche donut recipe transforms simple ingredients into a delicacy thatโ€™s a delight to the senses. Add in a dash of lemon zest or vanilla sugar for an extra zing!
    • First-Time Baker-Friendly: Never made homemade donuts before? No worries! This step-by-step guide ensures a straightforward process, making this brioche recipe perfect for first-timers. The windowpane test will help you know when your enriched dough is just right.
    • Customizable Fillings: The best part about this recipe? Make it your own! Choose from a variety of fillings like chocolate, strawberry, or even something fruity like a blackberry cream. Whether youโ€™re a fan of classic donuts or something more adventurous, thereโ€™s plenty of room for creativity.
    • Versatile Cooking Methods: No deep fryer? No problem! While you can deep fry these donuts in a large pot with inches of oil, this recipe also includes adjustments for an air fryer. Plus, you can repurpose any leftover dough for fluffy French toast the next morning!

    ๐ŸดIngredients 

    Ingredients needed to make brioche donut dough in small bowls on the counter.

    Despite being something of a lengthy and moderately challenging recipe, these brioche doughnuts require fewer than 10 ingredients. Hereโ€™s what youโ€™ll need:

    • Granulated Sugar - You surprisingly donโ€™t need much sugar for the actual brioche dough, just enough to feed the yeast and bring it out of hibernation. Save a little extra for giving your donuts some sparkle.
    • Active Dry Yeast - Yeast is a living organism, so youโ€™ll need to proof it before starting to make sure it is still viable. Store your yeast in the freezer to extend its shelf life.
    • All-Purpose Flour - This is the best option for the lightest, fluffiest doughnuts, so try not to replace it.
    • Eggs - Youโ€™ll need plenty of eggs for the brioche donut dough and homemade passionfruit curd to make the cream filling. Make sure theyโ€™re at room temp for the easiest incorporation.
    • Salt - Salt can actually kill the yeast if it is too high of a concentration, so make sure to not add it to the mix until youโ€™ve added the AP flour as a buffer first.
    • Unsalted Butter - Look for butter that is labeled organic, grass-fed, and/or cultured for the best flavor.
    • Neutral Oil - Any neutral-tasting oil with a high smoke point is great for frying donuts. I suggest using palm oil (sustainably sourced, of course!) or canola oil, but peanut, vegetable, corn, or grapeseed oil will all do the trick. Head on over to my guide for choosing the right oil to fry donuts for more information!

    ๐Ÿ“– How To Make Brioche Donuts

    Step 1: Proof Yeast. Mix together the warm water, sugar and yeast together in your stand mixerโ€™s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.

    Step 2: Knead Dough. Add the flour and eggs to the active yeast mixture using the paddle attachment. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough passes the window pane test.

    Mixed brioche doughnuts in a mixing bowl.
    Window pane for making brioche donuts.

    Step 3: First rise & overnight rest. Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. Youโ€™re looking for the dough to have about doubled in size before moving on to the next step. This overnight rest of about 12-14 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.

    Step 4: Shape & second rise. After the dough has rested overnight, itโ€™s time to start shaping! Divide your dough using a sharp knife or a bench scraper into even 65-gram pieces. Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Let the dough sit undisturbed in a warm spot to proof until they have doubled in size for about 1.5 -2 hours.

    Brioche dough bouled and shaped into 75 gram balls.
    Proofed brioche doughnuts on pieces of parchment paper.

    Step 5: Fry Prep. Approximately twenty minutes before the doughnuts have finished their final proof, itโ€™s time to start heating your frying oil!  Grab a large Dutch oven or your preferred container for frying. Add the oil, ensuring that you have at least 3 inches of height from the bottom of the Dutch oven to the top of the oil.

    Step 6: Fry time! I always do a โ€œtestโ€ doughnut before moving on to the remaining doughnuts. Fry the test doughnut for 2-3 minutes on each side before removing it from the oil with a slotted spoon and placing it on a cooling rack lined with paper towels. Then, coat in sugar before letting cool completely.

    Frying brioche donuts in oil.
    Fried and sugared brioche donuts.

    Fill Doughnuts

    Pierce the doughnut with the tip of the piping bag (or use a knife to assist if youโ€™re using a homemade piping bag) and fill the center of the doughnut until it feels heavy. Add a dollop of passion fruit pulp as garnish. Repeat with remaining donuts. Enjoy!

    โฒ๏ธ Substitutions & Variations

    While these brioche doughnuts are spectacular, there are always plenty of ways to switch things up to work with your own flavor preferences or ingredient limitations. Here are a few ideas to get your wheels turning in terms of fillings:

    • Try a different curd. Folding curd into freshly whipped cream is one of the quickest ways to level up your donut-filling game. Instead of using lemon or passion fruit, try making lemon, lime, grapefruit, rhubarb, or cranberry curd. Itโ€™ll work with any tart fruit you can think of! You can also add an extra layer of flavor to your curds by adding aromatic ginger, cinnamon, cardamom, vanilla, or mint.
    • Keep it simple with vanilla whipped cream. Vanilla cream donuts are a classic for a reason: theyโ€™re amazing! If you go this route, try using vanilla paste instead of extract in your whipped cream; the tiny black flecks are supremely attractive.
    • Flavor your sugar. Pulverize freeze-dried fruit to add a bit of color, or use citrus zest or even flavor extracts to add another dimension of taste to your doughnuts.
    • Try making these donuts using my chocolate chip brioche recipe, and let me know how it goes!!
    Closeup of bavarian cream donuts.

    Bavarian Cream Brioche Donuts

    Candied lemon garnish on top of a lemon cream donut.

    Lemon Cream Donuts

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • Eat โ€˜em while theyโ€™re fresh! Technically, you can store unfilled doughnuts in an air-tight container in a dry, cool space for up to three days. This being said, I would highly recommend baking and enjoying these filled brioche doughnuts rather promptly after frying! Doughnuts are best straight from the fryer as they can dry out quite quickly.
    • Donโ€™t forget to proof your yeast. If the yeast/water/sugar mixture doesnโ€™t start bubbling and foaming within 10-15 minutes, your yeast is dead. Donโ€™t make the mistake of forging ahead anyway; the brioche dough will end up hard as a rock.
    • DONโ€™T skip the overnight rest. The dough continues to ferment slowly overnight within the low temperatures, which is essential to developing flavor.
    • Use either an electric fryer ~or~ a thermometer to consistently check the oilโ€™s temperature. It can raise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stays at 340ยบF for even and consistent doughnuts.
    • Be prepared before you start frying! After the second rise, this recipe moves quickly, so have your thermometer, a plate lined with paper towels, and your sugar coating ready before you begin frying.

    โ„๏ธ Storing

    I highly recommend eating the donuts the same day theyโ€™re made as they tend to dry out quickly. However, if you do have leftovers, you can store the unfilled doughnuts in an airtight container at room temperature for up to 3 days. Pastry cream will keep, covered in the refrigerator, for up to 5 days.

    Strawberry Cream Brioche Donuts.

    Strawberry Cream Brioche Donuts

    Passion Fruit Cream Brioche Donuts.

    Passion Fruit Cream Brioche Donuts

    ๐Ÿ’ญ Recipe FAQs

    Can I make the brioche dough without a stand mixer?

    Yes, you can mix the dough in a large bowl using your hands, but using a bowl of a stand mixer with a dough hook attachment makes the process easier and ensures the ingredients are thoroughly combined.

    How can I test if my oil is at the right temperature for frying the brioche donuts?

    Use a candy thermometer to check the oil's temperature or drop a small piece of dough into the hot oil; if it turns golden brown quickly, it's ready.

    I've never made brioche donuts before. Is there a trick to ensuring they're fully cooked?

    The good news is brioche donuts turn a beautiful golden brown when they're done. Just ensure they're fried evenly on both sides and drain excess oil on a paper towel.

    Can I fill these homemade brioche donuts with other fillings?

    Absolutely! Lemon curd, chocolate cream, or even your favorite local grocery store jams make excellent alternatives. Be creative and experiment!

    How do I store leftover brioche donuts to maintain freshness?

    Store in an airtight container. If they have been filled with jam or other fillings, it's best to refrigerate and warm slightly before enjoying the next day.

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    Brioche donuts fried and sugared.

    Brioche Donuts

    Get ready to make a dozen of the most sumptuous, fluffy brioche donuts at home with this easy-to-follow recipe! This homemade treat, perfect for any time of the day, is sure to bring smiles all around.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 50 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 18 hours hours
    Total Time: 19 hours hours 10 minutes minutes
    Servings: 12 Doughnuts
    Calories: 263kcal
    Author: Emily Laurae

    Equipment

    • Bowls
    • Mixer with Paddle Attachment and Dough Hook
    • Bench Scraper or Knife
    • Tea Towel or Plastic Wrap
    • Dutch Oven or Countertop Fryer
    • Paper Towels
    • Plate or Cooling Rack
    • Thermometer
    • Slotted Spoon

    Ingredients

    Brioche Donuts

    • ยพ Cup (175 g) Warm Water
    • ยผ Cup (50 g) Granulated Sugar
    • 1 teaspoon Active dry yeast
    • 3 ยพ Cup (500 g) All-Purpose flour
    • 3 Large Eggs
    • 1 ยผ teaspoon Salt
    • โ…“ Cup + 1 Tbsp (100 g) Unsalted Butter, room temperature
    • 2 liters Palm or Canola oil, for frying
    • ยฝ Cup (100 g) Granulated Sugar, for sugar coating

    Instructions

    Brioche Donuts

    • Mix together the warm water, sugar and yeast together in your stand mixerโ€™s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
      ยพ Cup Warm Water, ยผ Cup Granulated Sugar, 1 teaspoon Active dry yeast
    • Add your flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing.ย 
      3 ยพ Cup All-Purpose flour, 3 Large Eggs, โ…“ Cup + 1 tablespoon Unsalted Butter, 1 ยผ teaspoon Salt
    • Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. Youโ€™re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and placing it in the fridge overnight. This overnight rest of about 12-14 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.
    • After the dough has rested overnight โ€“ itโ€™s time to start shaping! Divide your dough using a sharp knife or a bench scraper into 65 gram even pieces. Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place each piece of dough onto a parchment lined baking tray where the parchment has been lightly sprayed with baking spray and cover with plastic wrap that has also been sprayed ( so the plastic wrap doesn't stick to the dough). Let the dough sit undisturbed in a warm spot to proof until they have doubled in size for about 1.5-2 hours.
    • Approximately twenty minutes before the doughnuts have finished their final proof, itโ€™s time to start heating your frying oil!ย  Grab a large Dutch oven or your preferred container for frying. Add the oil, ensuring that you have at least 3 inches of height from the bottom of the Dutch oven to the top of the oil. Turning the stove on medium-high, heat the oil to 340ยฐ F.
      2 liters Palm or Canola oil
    • I always do a โ€œtestโ€ doughnut before moving on to the remaining doughnuts. Fry the test doughnut for 2-3 minutes on each side before removing it from the oil with a slotted spoon and placing it on a cooling rack lined with paper towels. Then, coat in sugar before letting cool completely. Continue this process by gently dropping four pieces of proofed dough into the oil at a time, making sure not to crowd the doughnuts too much! Make sure to check the temperature of the oil after each batch, in case you need to reheat the oil back to 345ยฐ F.
      ยฝ Cup Granulated Sugar

    ASSEMBLING DOUGHNUTS

    • Fill aย piping bagย with your preferred filling. Pierce the doughnut with the tip of the piping bag and fill the center of the doughnut with the filling. Enjoy!

    Video

    Notes

    Tips and tricks

    • DONโ€™T skip the overnight rest. The dough continues to ferment slowly overnight within the low temperatures, which is essential to developing flavor.
    • Use a thermometer to consistently check the oilโ€™s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stays at 345ยบF for even and consistent doughnuts.
    • Be prepared before you start! This recipe moves quickly, so have your thermometer, a plate lined with paper towels, and your sugar coating ready before you begin frying.
    • Have fun playing with the pastry cream recipe! Try omitting the rose petals and replace them with another flavor option, like plum puree, nectarine puree, raspberry puree, cocoa powder, or your own infusion.

    Storing

    To store: I highly recommend eating the doughnuts the same day theyโ€™re made as they tend to dry out quickly. However, if you do have leftovers, you can store the unfilled doughnuts in an airtight container at room temperature for up to 3 days. Pastry cream will keep, covered in the refrigerator, for up to 5 days.

    Nutrition

    Calories: 263kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 260mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 254IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Betty

      March 18, 2025 at 5:57 pm

      Hello,

      After the dough has rested overnight in the fridge, do you start shaping right away or does it need to sit on the counter for any certain amount of time? Would 16-17 hours in the fridge be too long?

      Thanks!

      Reply
      • Emily Laurae

        March 24, 2025 at 2:50 pm

        That's not too long at all, and you can start dividing and shaping as soon as the dough comes out of the fridge. They'll do the last rise right after shaping and before frying!

        Reply
    5 from 2 votes (2 ratings without comment)

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