Name: Brioche Doughnuts Recipe
Prep time: 25 min
Cook time: 30 min
Total time: PT-492347H41M21S
Cuisine: French
Ingredients: 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast; 1/3 cup (75 grams) granulated sugar, divided; 1 cup (240 grams) whole milk, warmed to 115-120°F; 4 cups (670 grams) bread flour, plus more for dusting; 1 teaspoon (4 grams) kosher salt; 1 tablespoon (18 grams) vanilla bean paste; 3 large eggs + 1 large egg yolk, at room temperature; 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature; Vegetable or canola oil, for frying; 1/2 cup caster or granulated sugar, for rolling; Raspberry jam, for filling

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Introduction

Brioche doughnuts are a luxurious treat that combine the rich, buttery texture of brioche with the light, airy qualities of a classic fried doughnut. These soft, fluffy doughnuts can be filled with your favorite jam or enjoyed plain, rolled in sugar for a perfect balance of sweet and tender.

A close-up view of a group of soft, oval-shaped doughnuts coated with fine sugar, each with a split in the middle filled with shiny red raspberry jam; on top of the jam, a single fresh raspberry is placed, adding a pop of color. The doughnuts have a golden-brown crust and appear light and fluffy inside. Small white and yellow daisy flowers are scattered around the doughnuts, creating a fresh and inviting look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
1/3 cup (75 grams) granulated sugar, divided
1 cup (240 grams) whole milk, warmed to 115-120°F
4 cups (670 grams) bread flour, plus more for dusting
1 teaspoon (4 grams) kosher salt
1 tablespoon (18 grams) vanilla bean paste
3 large eggs + 1 large egg yolk, at room temperature
1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature
Vegetable or canola oil, for frying
1/2 cup caster or granulated sugar, for rolling
Raspberry jam, for filling (optional)

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy.
Step 2: Add the remaining granulated sugar, flour, salt, vanilla bean paste, and eggs. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough starts to come together. Increase the speed and knead for another 2 minutes until a soft dough forms. If you don’t have a stand mixer, mix by hand in a large bowl and knead until combined.
Step 3: Reduce the speed to low and add the cubed butter piece by piece, waiting for each piece to incorporate fully before adding the next. This process should take 3-5 minutes.
Step 4: Once all butter is incorporated, increase the mixer speed to medium-low and knead for another 7-10 minutes until the dough is soft, supple, and pulling away from the sides of the bowl.
Step 5: Gather the dough and place it in a lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight. This first rise chills the dough and makes it easier to handle.
Step 6: Remove chilled dough from the fridge and place on a lightly floured surface. Divide the dough into 14 equal pieces, about 89 grams each. Roll each piece into a tight ball, ensuring it’s well sealed, and place on parchment-lined baking sheets, spaced apart.
Step 7: Gently press the tops of each dough ball to slightly flatten. Cover with a clean linen and let rise in a warm place for 1-2 hours, until dough springs back with a slight indentation when poked.
Step 8: Heat oil in a large, heavy-bottomed pot to 320°F (160°C) using a candy thermometer. Prepare a baking sheet with paper towels or a wire rack for draining. Place the sugar in a medium bowl for coating.
Step 9: Fry doughnuts in batches, lowering 2-3 at a time into the hot oil. Fry each side for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on the prepared baking sheet. Maintain oil temperature throughout frying.
Step 10: While warm, toss each doughnut in sugar to coat evenly. Allow doughnuts to cool completely on the baking sheet before filling.
Step 11: Use a chopstick or similar tool to poke a small hole into the side of each doughnut. Stand doughnuts upright in a baking pan and fill each with raspberry jam or your preferred filling. Serve immediately and enjoy!

Tips & Variations

For extra flavor, try filling the doughnuts with lemon curd, chocolate ganache, or cream cheese frosting instead of jam.
If you don’t have vanilla bean paste, substitute with 1 tablespoon of pure vanilla extract.
Use a kitchen scale to portion dough evenly for uniform cooking and professional-looking results.
Chilling the dough overnight improves flavor and texture, making the dough easier to handle.
Maintain oil temperature carefully to avoid greasy or undercooked doughnuts.

Storage

Store brioche doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze doughnuts unfilled in a sealed container for up to 1 month. Reheat in a warm oven for a few minutes before filling and serving to restore softness and freshness.

How to Serve

The image shows a tray filled with several round doughnuts covered in sugar, each with a thick layer of red jam filling at the center, topped with a fresh raspberry. One doughnut is broken open, revealing a soft, fluffy yellow inside and the rich, glossy red jam oozing out. The doughnuts have a golden-brown crust with a powdery sugar coating, arranged on white parchment paper inside the tray, which sits on a white marbled surface. Small white flowers with yellow centers are scattered among the doughnuts, adding a delicate touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make brioche doughnuts without a stand mixer?

Yes, you can mix and knead the dough by hand in a large bowl. It will take longer and require more effort, but the dough will come together with patience. Be sure to knead thoroughly to develop the gluten and achieve the soft, supple texture.

How do I know when the doughnuts are ready to fry?

The doughnuts should have risen for 1-2 hours after shaping, and when gently poked with a finger, the indentation should spring back slightly. This springiness indicates proper fermentation and readiness for frying.