Soft, Buttery Homemade Doughnuts
Brioche Donuts are a decadent homemade treat that uses enriched brioche dough—featuring butter, milk and eggs—to yield soft, buttery doughnuts with a rich flavour and light texture. Whether you fill them with jam or custard, coating them in sugar or glaze, they bring bakery quality to your kitchen.
Prep Time: ~30 minutes
Cook Time: ~30 minutes
Total Time: ~1 hour (plus rising time)
Ingredients
- 3 cups all-purpose flour (or about 375g)
- ½ cup warm milk (about 120 ml)
- 2 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 2 large eggs, room temperature
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature (about 113g)
- Neutral oil for frying (vegetable, canola, sunflower)
- Granulated sugar or cinnamon sugar for coating
Instructions
➜ In the bowl of a stand mixer with dough hook, combine warm milk, sugar and yeast. Let sit until foamy, if using active yeast. ➜ Add flour, eggs, salt and vanilla extract. Mix on low speed until combined. ➜ Add room-temperature butter a few pieces at a time while mixing. Continue kneading for about 8–10 minutes until dough is smooth, elastic and pulls away cleanly from the bowl.
➜ Cover dough and allow first rise until doubled in size (about 1 hour). Punch down, refrigerate or shape immediately depending on your schedule.
➜ Roll or stretch dough to about ¾-inch thickness. Cut out doughnuts (and optional holes) and place on parchment until slightly puffed (proofing: ~30 minutes).
➜ Heat oil to 350-375°F (175-190°C). Fry doughnuts a few at a time for about 2-4 minutes per side or until golden brown. Drain on a wire rack or paper towels.
➜ While still warm, tossed in granulated sugar or your choice of coating. Optionally fill with jam, custard or glaze. Serve warm.
Pro Tips (FAQ-Style)
Why use brioche dough for doughnuts?
The enriched dough (with butter, milk and eggs) gives deep flavour, a tender crumb and rich texture that elevate the homemade donut experience.
Can I bake instead of frying these donuts?
Yes—lightly brush shaped doughnuts with melted butter and bake at 375°F until golden, then finish with sugar or glaze. The texture will differ from frying but still delicious.
Can I make the dough ahead of time?
Yes—after initial mix, refrigerate the dough overnight for slower fermentation and deeper flavour. Shapes, proofing and frying can be done the next day.
Nutrition Summary
A rich, homemade doughnut made with brioche-style enriched dough.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 doughnut | ~320 kcal | ~6 g | ~35 g | ~17 g | ~1 g | ~12 g |
Nutrition facts are estimated.
