Brioche Donuts
I grew up watching my mama make brioche donuts. We knew them as “gogosi”. Of course, the way she made them is not the way this recipe is written. Each time, her cup was a different size coffee mug but like many eastern Europeans women, this is how she makes most of her recipes.
Why you'll love my Brioche Donut recipe
Donut shop quality
I’m not a professional baker but I would say these donuts come pretty close to bakery perfection.
Fluffy and soft
It practically melts in your mouth.
Versatile fillings
Fruity jams, pastry cream or chocolate ganache. You name it. Use my homemade vanilla bean diplomat cream filling from my Éclair Cake recipe. It’s amazing!
What is brioche?
Brioche is a type of enriched dough characterized by a high content of butter, eggs and milk. It’s richer than your typical donut. Consider this your ultimate, mama approved, expert guide to making homemade brioche donuts!
What type of yeast should I use?
My Brioche Donut recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio. Read more about the different types of yeast here.
How to activate yeast
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk or water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Expert tips for making Brioche Donuts
Accurately measure your ingredients
Flour and liquids in general are easily over-measured. Use a scale for the best accuracy. Shop my exact scale here. (affiliate link)
Knead the dough
Let your stand mixer do all the work. Kneading helps evenly incorporate the butter and develops gluten.
Weigh each dough ball
Donuts of equal weight will cook at the same rate. The extra few minutes it takes to weigh each dough ball is worth it. It’s not just for aesthetics but consistency.
Allow time for the dough to rise
The ideal temperature for dough to rise is between 74°F to 85°F / 23°C to 29°C. If your room feels drafty, place the bowl covered with a tea towel in the oven, with the oven light on and door closed.
Use a candy thermometer
The best temperature for frying brioche donuts is between 350°F to 355°F / 163°C to 179°C. Shop my exact thermometer here. (Affiliate link)
Don’t overcrowd the fryer
Avoid overcrowding the pot with donuts to maintain the set temperature.
What is the windowpane test?
This is a test that bakers use to check if brioche dough has been kneaded enough to develop gluten properly. To perform this test, you take a small piece of ready kneaded dough and gently use your fingertips to press against the dough and stretch it between your fingers.
Do not pull, simply massage and stretch. If the dough stretches into a thin, translucent membrane without tearing, resembling a windowpane, then the dough passed the test. If the dough tears, it indicates that a little more kneading is needed.
Why is brioche the best dough for donuts?
You know those amazing donuts you get at your favorite bakery shop that if given the chance, you would eat 5 at a time and not gain a pound? Yeah, those donuts are probably brioche! The higher ratio of butter in brioche dough, compared to the typical, leaner donut, fries up light and fluffy.
Watch the full recipe tutorial on YouTube
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Brioche dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Create the ideal environment for the dough to rise. Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off. It usually gives off enough warmth in the oven to create the ideal environment for proofing.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Knead properly and be patient. Enriched doughs with eggs and butter take longer to knead, My recipe requires 8-10 minutes of kneading. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
How to roll the dough balls
I found this method to be the most effective way for the dough balls to keep their shape, even during frying. Watch my full YouTube version of this recipe for a visual tutorial.
Step 1
Use your fingertips to gently flatten the pre-weighed dough ball.
Step 2
Then, grab the four corners and pinch the seams together. It will resemble a cute dumpling.
Step 3
Flip the ball seam side down and with the back of your palm, use the resistance of the surface to move in a circular motion. This smooths out the round shape of the donuts. Set aside on sheet of parchment paper and repeat with the remaining dough balls.
What filling can I use for my donuts?
Fruity jams, pastry cream or chocolate ganache. You name it. Use my homemade vanilla bean diplomat cream filling from my Éclair Cake recipe. It’s amazing!
How to serve Brioche Donuts
My favorite way to serve brioche donuts is tossed in sugar while they are still warm. Enjoy with tea or coffee for an extra special moment.
How to store leftover Brioche Donuts
Brioche donuts are best served fresh and hot. Leftovers store well for 1-2 days at room temperature. Wrap in a paper towel, plastic wrap and a kitchen towel. This locks in the moisture and prevents the donuts from drying. Re-heat in microwave for 10-15 seconds before serving. If making ahead, I suggest saving any filling in the refrigerator until serving.
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Brioche Donuts
Ingredients
For the dough:
- 4 ½ cups bread flour
- 1 cup whole milk (may substitute for water)
- 2 large eggs + 1 egg yolk room temperature
- 1/2 cup unsalted butter softened at room temperature
- 3 Tablespoons granulated white sugar
- 2 teaspoons instant yeast see note for active dry yeast
- 1/2 teaspoon sea salt
- Neutral oil like vegetable, canola or sunflower for frying
For the garnish:
- 1 cup sugar additional, set aside for tossing
Instructions
Before you begin
- Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. Measure flour and milk by weight for best accuracy as my recipe. Toggle back and forth between US Customary and Metric measurements in the ingredients section above.
Make the dough
- In a stand mixer bowl, add flour, 2 Tablespoons sugar, yeast and salt. Use the dough hook attachment and while the mixer is on, add warm milk and eggs. Then, add the softened butter last, one tablespoon at a time.Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" or proofed before use. First, heat up your milk or water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.4 ½ cups bread flour, 1 cup whole milk (may substitute for water), 2 large eggs + 1 egg yolk, 3 Tablespoons granulated white sugar, 1/2 cup unsalted butter, 1/2 teaspoon sea salt, 2 teaspoons instant yeast
- Mix on low speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.
First rise
- Let it rise in a warm spot at room temperature for at least 1½ hours.
Shape the dough
- Punch the dough down. Divide into 15 pieces for large donuts or 20 equal pieces for medium donuts. The larger the pieces are, the longer they take to fry.
- Working with one piece of dough at a time, pinch the edges into the middle, forming a small pouch. Place the ball of dough, seam-side down on a clean work surface, cup your hand over it, and lightly roll it into a ball, using the back of your palm and the friction of surface to help with the rounding.Note: Do not roll out the dough with a rolling pin. Shape into balls to allow the best rise.
Second rise
- Place each ball on pre-cut parchment sheet. Cover with a light tea towel and let it rise for 30-40 minutes.
Heat the oil
- Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F / 176°C to 179°C.Neutral oil like vegetable, canola or sunflower
Fry the donuts
- Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The more donuts you fry, the temperature of the oil will drop. Larger donuts need 3-4 minutes on per side. Smaller donuts need 2-3 minutes on each side.
- Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels. Repeat until there are no more donuts. Toss in granulated sugar, powdered sugar or enjoy as is.1 cup sugar
Video
Notes
- Brioche donuts are best served fresh and hot. Leftovers store well for 1-2 days at room temperature. Wrap in a paper towel, plastic wrap and a kitchen towel. This locks in the moisture and prevents the donuts from drying. Re-heat in microwave for 10-15 seconds before serving. If making ahead, I suggest saving any filling in the refrigerator until serving.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
57 Responses
These are SO good! And the texture is perfect. Popped them in the microwave after keeping them in the fridge and they still tasted perfect.
Yay! Thank you, Chelsea! 🙂
Do I need to use bread flour or is there a substitute for that? Just checking to see if I can use what I have on hand.
Hi Dahlia, you can use all-purpose flour instead of bread flour. I prefer to use bread flour as it yields a fluffier and softer donut due to the higher gluten content but all-purpose works great too! Use what you have on hand. 🙂
Fluffy and tasty! What’s not to love about this recipe?
So glad you loved the recipe!
These are amazing. The second time I made them, I simmered 2 cups of unfiltered Honeycrisp apple cider until it became one cup, and I use that in the place of milk. After they had cooled slightly, I dipped the top of the donut in a mixture of powdered sugar and apple cider. I made a double batch of these and they were gone within an hour and a half. Solid recipe.
That sounds amazing! I have to try it! 🙂
This recipe brought back so many warm memories for me. The way you explained each step made the process feel easy and approachable, even for someone who isn’t an expert baker.
Thank you Donas! So happy to hear you enjoyed our recipe!
It looks like the gram conversions are WAY different, 24 grams of yeast ≠2 tsp
Wow thank you! Just updated.
Perfecttttt
Thank you Eunicea!
Thank you for sharing this wonderful recipe!
Just a tiny note for accuracy, the metric measurement for instant yeast might need a slight adjustment – 2 tsp is actually about 6-8 grams
Opps! That was a typo. Thank you for bringing that to my attention!
These donuts are absolutely incredible. Super easy to make, very clear instructions, and extremely fluffy donuts! I used active dry yeast since that’s what I have, the note was very helpful!
Your review made us smile! Thank you, Emily! 🙂
This is by far the best recipe I’ve made so far!! They were so airy and tasty!!
Yay! Thank you for such a lovely review, Dennisa! 🙂
These were such a hit!! I’ve tried several other recipes but the consistency of my dough never was just right! This time it turned out perfect! Your recipes are so detailed and include pictures and videos! Helps so much! My little ones absolutely loved them! I will definitely be making them again!
Hi Dee! Thanks so much for the lovely review. Our recipes are carefully and critically tested before they make it into your kitchen. I’m so happy you enjoyed our recipe. 🙂
Are you able to make the dough ahead of time, and then fry the next morning? Thanks!
Hi Cayla, I haven’t specifically tested it on this brioche donut recipe. I don’t foresee it being an issue. Once you shape the donuts, cover with plastic wrap and place in the refrigerator overnight. Remove from the fridge and leave out at room temperature for at least one hour before frying. I hope this helps!
So fluffy and soft! Every donut lovers dream!
Thank you so much! 🙂
We think so too! 🙂
These were INCREDIBLE & so fun to make! They were pillowy soft and the cream was delicious and unlike any dessert I’ve ever had! Thank you for sharing this recipe masterpiece with the world
Thank you for such a kind review, Brittny! We’re thankful for the support we have from you! 🙂
Hi there! I am super excited to try this recipe tomorrow, however I’ve seen a couple other comments on this post about a cream filling? Do you have a recipe that you use? Thanks in advance!
P.S. I’ve made your sandwich bread recipe twice now, and it is SO delicious!!
Hi Hilary! Thank you so much for trying our recipes. 🙂 I’m so glad you’re enjoying them as much as we are. Please see my diplomat cream filling instructions on my Éclair Cake recipe. I will link the recipe here. I hope this helps! It’s one of our favorite creams. https://bakecookrepeat.com/recipe/eclair-cake/
These donuts. Where do I begin? They’re pillowy soft, fluffy, and airy. I made mine the “creme brûlée” style with the crunchy sugar topping and the vanilla pastry cream filling and they are literally heavenly. A perfect sweet treat. This one’s a recipe I’ll be passing down for generations. Chef’s kiss ✨
Hi Karina! Wow, what a compliment! You’re making us blush!! Thank you for trusting our recipes around your table. 🙂
This brought back so many memories, so delicious, I felt truly blessed to be the receiver of this nice surprise! I’m actually use to eat them plain with powdered sugar, but the cream is divine! I had one problem I couldn’t stop with only one!
Thank you for the lovely review! It sounds like you have a favorite donut on your hands. 🙂
Hi! Love the recipe and would like to give it a go! I don’t have a stand mixer though, is it still possible?
Hi Courtney, It’s possible! You can definitely knead the dough by hand for 8-10 minutes until smooth and elastic. 🙂
I love the detailed recipe and instructions for these donuts! It helps SO much to see and read every piece of information on making these yummy treats – I’ve had them now several times and it never disappoints! Best recipe for brioche donuts! ⭐️⭐️⭐️⭐️⭐️
Thank you, Patty! So happy to hear you’re loving our donut recipe!
First time I’ve used your recipe and it turned out delightful- the whole family loved them.
I won a cooking tv show The Taste and love cooking however I’m not a baker I’m a cook so following recipes is not my thing – you have made it easy simple and seems fooolproof to make something like a brioche bread into a donut .
Thank you for all the work that goes into your recipe creation I know it’s a lot and all the supporting information process photos, videos
Now I’m off to make your artisan bread!
Hi Debbie! Thank you so much for this lovely review! That’s exactly what we’re here for. 🙂
These donuts are so light and fluffy! This recipe has quickly become a family favorite in our home ❤️
Yay! That’s what we love to hear. 🙂
Okayyyyyyy so my kiddos absolutely loved this recipe!! I add extra filling in mine…. You can’t go wrong! This is one of those recipes that is a KEEPER! They are gone right as they are done, we never have the opportunity for leftovers!! Ha ha!
Nothing like homemade donuts! So glad you loved them!
What type of oil are you using?
Any neutral oil with a higher smoke point, like canola, sunflower or vegetable. Olive oil works great too. I hope this helps!
This receipe is amazing. Husband and kids loved it and they were gone in no time. Patricia’s receipes are the best ❤️
Thank you so much, Mari! 🙂
Made these for my family party and everyone loved them! Seriously the BEST donuts out there!
Thank you, Debbie! I’m glad they were a big hit!
This recipe is Super delicious and simple. Im in love with donuts. They are just like the ones I eat in Europe. When my family saw this recipe they asked for them right away. They turned out perfect.
What a compliment! I’m so happy the family enjoyed them! Thank you, Manuela 🙂
Hi Patricia, I just bumped into your brioche donuts recipe on insta, and would love to give it a try. Could you share the portion if using active yeast recipe?
I couldn’t find it on your Notes.
Thank you
Hi Soshi! Thank you for the question. It’s a 1:1 ratio substitution. Use 2 teaspoons. 🙂
We just tried this recipe and it is amazing! My kids could not get enough of these donuts! They melt in your mouth. Don’t spend your money on Krispie Kreme… make these! Your kids will love you for it!
It’s hard to go wrong with freshly homemade donuts! 🙂