I have a soft spot for homemade doughnuts, but brioche doughnuts are in a completely different category for me. They are rich, buttery, fluffy, and almost ridiculously soft in the middle. I like the kind that feels a little fancy but still gets eaten standing at the kitchen counter because nobody wants to wait.

I also love that I can fill them with almost anything. Raspberry jam is my favorite here, mostly because the tartness cuts through all that buttery richness, but I have used other jams when that is what I had around. A little pastry cream would be pretty wonderful too.

The one thing I learned quickly is that I cannot rush brioche dough. I tried making these in a hurry once, and while the doughnuts were still good, they were not nearly as light. Giving the dough a long chill overnight makes a noticeable difference, both in flavor and in how easy the dough is to handle.

A Few Things I Like to Have Ready Before I Start

I usually read through the whole recipe before I begin because there are a couple of waiting periods. Nothing is difficult, but I need to know when the dough needs to chill and when I should start heating the oil. That little bit of planning saves me from standing around with doughnuts ready to fry and no hot oil.

Ingredients I Used for the Recipe

• 2 1/4 teaspoons active dry yeast: I use this to give the brioche dough its rise and that soft, airy texture.
• 1/3 cup granulated sugar, divided: I use some with the yeast and the rest in the dough for sweetness.
• 1 cup whole milk, warmed to 115-120°F: Whole milk gives the dough extra richness and helps create that tender crumb.
• 4 cups bread flour, about 670 grams, plus more for dusting: I prefer bread flour because it gives these doughnuts a sturdy but wonderfully fluffy texture.
• 1 teaspoon kosher salt: I use salt to balance the sweetness and bring out the buttery flavor.
• 1 tablespoon vanilla bean paste: This gives the dough a warm vanilla flavor that I really notice after frying.
• 3 large eggs plus 1 large egg yolk, at room temperature: The eggs add richness, tenderness, and structure to the dough.
• 1/2 cup unsalted butter, 1 stick, softened and cubed: I add this slowly so it blends into the dough without making a greasy mess.
• Vegetable or canola oil, for frying: I use enough oil to come nearly halfway up the pot so the doughnuts can float comfortably.
• 1/2 cup caster or granulated sugar, for rolling: I toss the warm doughnuts in this right after frying so the sugar sticks beautifully.
• Raspberry jam, for filling: I use this as my favorite filling, although I can easily swap it for another jam or filling.

How to Make Homemade Brioche Doughnuts

Step 1 – Wake Up the Yeast

I start by adding the active dry yeast, 2 tablespoons of the sugar, and the warm milk to the bowl of my stand mixer. I stir everything together and let it sit for about 10 to 15 minutes.

I look for a foamy layer on top. If I do not see that little bit of activity, I stop and figure out what went wrong before adding all the other ingredients. It is much easier to fix the yeast situation early.

Step 2 – Build the Brioche Dough

Once the yeast mixture is ready, I add the remaining sugar, bread flour, salt, vanilla bean paste, eggs, and egg yolk. I use the dough hook on low speed for about 2 to 3 minutes, just until everything starts coming together.

Then I increase the speed and knead for another couple of minutes. The dough starts looking soft and cohesive, and that is when I know I can move on to the butter.

Step 3 – Add the Butter Slowly

This is the part where I used to get impatient. I do not anymore. I reduce the mixer speed and add the softened butter one or two pieces at a time, waiting until each piece disappears into the dough before adding more.

It takes around 3 to 5 minutes to add all the butter. After that, I keep kneading for another 7 to 10 minutes until the dough looks very soft and supple and starts pulling away from the sides of the bowl.

Step 4 – Give the Dough a Long Chill

I gather the dough and put it into a lightly greased large bowl. I cover it tightly with plastic wrap and move it into the refrigerator for at least 3 hours.

Overnight is what I prefer. The dough develops more flavor while it rests, and the cold dough is much easier for me to shape the next day. I usually make the dough in the evening and finish the doughnuts the following day.

Step 5 – Shape the Doughnuts

I set two parchment-lined baking sheets on the counter and take the chilled dough from the refrigerator. I like using a kitchen scale here because evenly sized doughnuts fry much more evenly.

I divide the dough into 14 portions, roughly 89 grams each if my dough weighs around 1,250 grams. I roll each piece into a tight ball, making sure the dough is sealed underneath, then place the balls on the prepared sheets with plenty of space between them.

I gently press the tops down just a little. I am not trying to flatten them. I just want them to have a slightly more doughnut-like shape before the second rise.

Step 6 – Let the Doughnuts Rise Again

I cover the shaped doughnuts with a clean linen and place the trays somewhere warm for about 1 to 2 hours. This second rise is important, so I try not to rush it just because I am hungry.

I usually test one by gently pressing it with my finger. If the dough springs back but leaves the tiniest indentation, I know it is ready. If it snaps right back, I give it more time.

Step 7 – Heat the Frying Oil

Near the end of the second rise, I start heating the oil in a large, heavy-bottomed pot. I aim for about 320°F, or 160°C, and I keep a thermometer nearby because guessing the temperature has never worked particularly well for me.

I also prepare a baking sheet with paper towels or set up a wire rack. Then I put the rolling sugar into a bowl so everything is ready when the first batch comes out of the oil.

Step 8 – Fry Until Golden

I gently lower 2 or 3 doughnuts into the hot oil at a time. I fry them for about 2 to 3 minutes on the first side, then carefully flip them and cook the other side for another 2 to 3 minutes.

I keep watching the oil temperature between batches. If the oil gets too hot, the outside can turn dark before the center is cooked. If it is too cool, the doughnuts can absorb more oil than I want.

Step 9 – Toss Them in Sugar While Warm

As soon as each batch is cool enough for me to handle safely, I toss the doughnuts in the sugar. I do not wait too long because warm doughnuts hold onto the sugar so much better.

There is something about that first sugar coating that makes these feel like a proper bakery treat. I transfer them back to the baking sheet and let them cool completely before filling.

Step 10 – Fill the Doughnuts

I spoon raspberry jam into a piping bag, then use a chopstick to make a small hole in the side of each cooled doughnut. I pipe in enough jam to give every bite a little filling without making the doughnut impossible to eat.

I like setting the filled doughnuts upright in a baking pan while I work through the batch. It keeps them from rolling around, especially once they get soft and generously filled.

Tips That Make My Doughnuts Turn Out Better

• I bring the eggs and butter to room temperature first. I usually set them out about an hour before I start. When I forget, I place a cold egg in warm water for a little while to take the chill off.
• I add the butter slowly. Throwing all of it in at once makes the dough harder to manage. Adding it piece by piece gives me a much smoother dough.
• I choose bread flour when I can. All-purpose flour can work if that is all I have, but I prefer the texture I get with bread flour.
• I use whole milk. The richness matters in this dough. Evaporated milk is another option I would consider, but I stick with whole milk for the most dependable result.
• I give myself enough time for the overnight rise. I know I can make the doughnuts in one day, but I prefer the flavor and handling of chilled overnight dough.
• I keep the oil around 320°F. This is probably the most important frying detail for me. A thermometer makes the whole process less stressful.
• I do not overcrowd the pot. I fry just 2 or 3 at a time so the temperature stays more stable and I have room to flip them.
• I sugar them while they are still warm. Waiting until they are completely cool means the sugar does not cling nearly as nicely.
• I cool them before adding the filling. Warm jam inside a warm doughnut can get messy fast, and the texture is better when the doughnut has cooled.
• I do not throw away the frying oil immediately. Once it has cooled completely, I strain it back into its original container. If it is clean enough, I can reuse it for another suitable frying project.

The Little Things I Learned From Making Them

I think the biggest lesson I learned with brioche doughnuts is that patience really does show up in the final bite. The recipe itself is not complicated, but there are several moments where I have to stop myself from speeding things along.

The overnight rest is the one I appreciate most. I can make the dough when I have a little energy in the evening, put it away, and wake up knowing the hardest part is already finished. The cold dough also makes shaping much less frustrating.

I have also learned to keep my filling simple. Raspberry jam gives me that sweet-tart contrast I want, but I do not need a huge amount. A modest squeeze of jam is enough to make the doughnut feel special without turning breakfast into a sticky situation.

And honestly, I like eating the first doughnut slightly warm. I know I am supposed to let them cool completely before filling, and I do that for the filled batch, but I always find a reason to taste one before the rest are finished. It is part of the process at this point.

Serving and Storing My Brioche Doughnuts

I think these are best the same day they are made. That is when the outside is fresh and sugary, the brioche is soft, and the filling tastes brightest. I like serving them with coffee in the morning or putting a platter out when friends are around.

If I know I will be serving them later, I keep the doughnuts unfilled until close to serving time. I find that they stay nicer that way, and I can fill only the number I actually need.

For me, homemade brioche doughnuts are one of those recipes that feel like a project while I am making them, then suddenly feel completely worth it when I bite into one. They are rich without being heavy, fluffy without falling apart, and endlessly customizable. Once I get the dough and frying temperature right, I mostly just have fun with the fillings.

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Homemade Brioche Doughnuts Recipe

Author: Elly Cooking Method: Frying Cuisine: American Courses: Breakfast

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 79 hrs

Cooking Temp: 320  C Servings: 14 Estimated Cost: $ 15 Calories: 336 kcal

Best Season: Fall, Winter, Spring, Summer

Description

These homemade brioche doughnuts are rich, buttery, fluffy, and soft in the center, with a crisp sugary coating and raspberry jam filling. I make the dough ahead and chill it overnight for better flavor, easier shaping, and especially light doughnuts.

ingredients

Servings

Brioche Dough

• 2 ¹⁄₄ teaspoons active dry yeast (Use active dry yeast and check that it becomes foamy in the warm milk.)
• ¹⁄₃ cup granulated sugar (Divided, with 2 tablespoons used to activate the yeast.)
• 1 cup whole milk (Warm to 115-120°F.)
• 4 cups bread flour (About 670 grams, plus extra for dusting.)
• 1 teaspoon kosher salt
• 1 tablespoon vanilla bean paste
• 3 large eggs (Bring to room temperature.)
• 1 large egg yolk (Bring to room temperature.)
• ¹⁄₂ cup unsalted butter (1 stick, softened and cubed; add gradually.)

For Frying, Coating, and Filling

• vegetable or canola oil (Use enough to come nearly halfway up a large, heavy-bottomed pot.)
• ¹⁄₂ cup caster or granulated sugar (For rolling the warm doughnuts.)
• raspberry jam (For filling the cooled doughnuts; use enough to give each doughnut a modest filling.)

Instructions

Make the Brioche Dough

1. Wake Up the Yeast

   Add the active dry yeast, 2 tablespoons of the sugar, and warm milk to the bowl of a stand mixer. Stir and let it sit for 10 to 15 minutes.
   The mixture should develop a foamy layer. If it does not, check the yeast and milk temperature before continuing.
   Mark as complete

2. Build the Dough

   Add the remaining sugar, bread flour, kosher salt, vanilla bean paste, eggs, and egg yolk. Mix with the dough hook on low speed for 2 to 3 minutes, then increase the speed and knead for another couple of minutes until the dough is soft and cohesive.
   Room-temperature eggs help the ingredients combine more evenly.
   Mark as complete

3. Add the Butter Slowly

   Reduce the mixer speed and add the softened butter one or two pieces at a time. Wait until each piece is incorporated before adding more. Once all the butter is added, knead for another 7 to 10 minutes.
   The finished dough should look very soft and supple and begin pulling away from the sides of the bowl.
   Mark as complete

4. Chill the Dough

   Transfer the dough to a lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
   The overnight chill develops flavor and makes the cold dough much easier to shape.
   Mark as complete

Shape and Proof

1. Divide and Shape

   Line two baking sheets with parchment. Divide the chilled dough into 14 portions, roughly 89 grams each. Roll each portion into a tight ball, sealing the dough underneath, and place the balls on the prepared sheets with plenty of space between them. Gently press the tops down slightly.
   A kitchen scale helps keep the doughnuts evenly sized so they fry at the same rate.
   Mark as complete

2. Let the Doughnuts Rise

   Cover the shaped doughnuts with a clean linen and place them somewhere warm for 1 to 2 hours, until they are puffy. Gently press one with a finger to test it.
   The dough should spring back while leaving the tiniest indentation. If it immediately springs back completely, give it more time.
   Mark as complete

Fry and Finish

1. Heat the Oil

   Near the end of the second rise, heat the vegetable or canola oil in a large, heavy-bottomed pot to about 320°F or 160°C. Prepare a baking sheet with paper towels or a wire rack and place the rolling sugar in a bowl.
   Use a thermometer to keep the oil temperature steady.
   Mark as complete

2. Fry the Doughnuts

   Gently lower 2 or 3 doughnuts into the hot oil at a time. Fry for about 2 to 3 minutes on the first side, carefully flip, and fry for another 2 to 3 minutes until golden and cooked through.
   Monitor the oil between batches. Oil that is too hot can brown the outside before the center cooks, while cool oil can make the doughnuts greasy.
   Mark as complete

3. Coat in Sugar

   Transfer each fried batch from the oil and, once safe to handle, toss the warm doughnuts in the sugar. Return them to the prepared baking sheet and let them cool completely before filling.
   The sugar adheres best while the doughnuts are still warm.
   Mark as complete

4. Fill with Raspberry Jam

   Spoon raspberry jam into a piping bag. Use a chopstick or similar tool to make a small hole in the side of each cooled doughnut, then pipe in enough jam to give each one a modest filling.
   Keep the filling moderate so the doughnuts stay easy to eat. Keep filled doughnuts upright while working through the batch.
   Mark as complete

Nutrition Facts

Servings 14

Serving Size 1 doughnut

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Amount Per Serving

Calories 336kcal

% Daily Value *

Total Fat 18 gg28%

Saturated Fat 7.5 gg38%

Trans Fat 0.2 gg

Cholesterol 69 mgmg23%

Sodium 250 mgmg11%

Potassium 105 mgmg3%

Total Carbohydrate 42 gg15%

Dietary Fiber 1.5 gg6%

Sugars 15 gg

Protein 7 gg15%

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Calcium 45 mg mg

Iron 2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I get the best texture when I chill the brioche dough overnight. I bring the eggs and butter to room temperature, add the butter gradually, keep the frying oil close to 320°F, and fry only 2 or 3 doughnuts at a time. I coat the doughnuts while they are warm but cool them completely before filling. These are best served the same day. If I am serving them later, I keep them unfilled until close to serving time. Nutrition is an estimate per doughnut and can vary with the amount of oil absorbed and raspberry jam used.

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