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Brioche Doughnuts Recipe

★★★★★

4.8 from 55 reviews
  • Author: Thomas
  • Total Time: 4 hours 55 minutes to 15 hours (including chilling and rising time)
  • Yield: 14 doughnuts 1x

Description

This recipe for Brioche Doughnuts combines the richness of buttery brioche dough with the indulgence of fried doughnuts coated in sugar and optionally filled with raspberry jam. The dough is made soft and supple through a slow rise in the refrigerator and then fried to golden perfection, offering a tender, airy inside with a sweet, crunchy exterior. Perfect for an elegant breakfast treat or a decadent dessert.

Ingredients

Scale

Dough

  • 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

For Frying and Coating

  • Vegetable or canola oil, for frying
  • 1/2 cup caster or granulated sugar, for rolling

Filling (Optional)

  • Raspberry jam, for filling

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir gently and let sit for 10-15 minutes until the mixture is foamy, indicating the yeast is active.
  2. Mix the dough: Add the remaining sugar, bread flour, kosher salt, vanilla bean paste, and eggs to the yeast mixture. Using the dough hook on the lowest speed, mix for 2-3 minutes until ingredients start coming together. Increase speed and knead for an additional 2 minutes to form a soft dough. (If no stand mixer is available, mix and knead by hand for longer.)
  3. Incorporate the butter: Reduce the mixer speed to low. Slowly add the softened cubed butter, a piece or two at a time, waiting until each piece is fully incorporated before adding more. This process should take about 3-5 minutes.
  4. Knead until smooth: Increase mixer speed to medium low (level 2) and continue kneading the dough for another 7-10 minutes until it is very soft, supple, and pulls away from the sides of the bowl cleanly.
  5. First rise: Shape the dough into a ball and place it in a lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight to chill and rise slowly, making the dough easier to handle.
  6. Shape the doughnuts: Remove chilled dough from refrigerator and place on a lightly floured surface. Weigh the dough and divide into 14 equal portions (approximately 89 grams each). Roll each portion into a tight ball, sealing well, and place on parchment-lined baking sheets spaced apart.
  7. Second rise: Gently flatten the tops slightly. Cover the baking sheets with a clean linen and let the doughnuts rise in a warm place for 1-2 hours. They are ready when an indentation springs back slowly after being poked.
  8. Heat oil: Toward the end of proofing, heat vegetable or canola oil in a large heavy-bottomed pot to 320°F (160°C), using a candy thermometer for accuracy. Prepare a baking sheet lined with paper towels or a wire rack for draining.
  9. Fry the doughnuts: Fry the doughnuts in batches of 2-3, carefully lowering them into the hot oil. Fry each side for 2-3 minutes until golden brown. Remove with a slotted utensil and place on prepared baking sheet to drain excess oil. Maintain oil temperature throughout frying.
  10. Coat with sugar: While still warm, toss each doughnut in caster or granulated sugar until fully coated. Return to the baking sheet and allow to cool completely before filling.
  11. Fill doughnuts (optional): Fill a piping bag with raspberry jam. Using a chopstick or similar tool, poke a small hole in the side of each doughnut. Stand the doughnuts upright and pipe jam inside to fill. Serve immediately for best flavor and texture.

Notes

  • Use a candy thermometer to maintain correct frying oil temperature of 320°F (160°C) for best results.
  • Chilling the dough overnight improves handling and flavor development.
  • If you do not have a stand mixer, knead the dough by hand for 10-15 minutes or until smooth and elastic.
  • Ensure the doughnuts are fried in small batches to avoid crowding and temperature drop in the oil.
  • These doughnuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
  • Substitute different jams or fillings as desired.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Keywords: brioche doughnuts, fried doughnuts, yeast dough, raspberry jam filling, homemade doughnuts, French pastries

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