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Brioche Doughnuts Recipe

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★★★★★

4.8 from 98 reviews

These brioche doughnuts are rich, soft, and buttery with a perfectly golden exterior. Made with a classic brioche dough enriched with eggs and butter, fried to perfection, then coated in sugar and optionally filled with raspberry jam, they offer a luxurious treat ideal for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
  • 1/3 cup (75 grams) granulated sugar, divided
  • 4 cups (670 grams) bread flour, plus more for dusting
  • 1 teaspoon (4 grams) kosher salt
  • 1/2 cup caster or granulated sugar, for rolling

Wet Ingredients

  • 1 cup (240 grams) whole milk, warmed to 115-120°F
  • 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

Other

  • vegetable or canola oil, for frying
  • raspberry jam, for filling (optional)

Instructions

  1. Activate Yeast: 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, indicating the yeast is active.
  2. Mix Dough: Add the remaining granulated sugar, bread flour, kosher salt, vanilla bean paste, and eggs to the yeast mixture. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough begins to come together. Then increase speed and knead for another 2 minutes to form a soft dough. (If no stand mixer is available, mix and knead by hand).
  3. Add Butter: Reduce mixer speed to low and add the cubed butter incrementally, a piece or two at a time. Wait until each piece is fully incorporated before adding the next. This process takes about 3-5 minutes.
  4. Knead Dough: Increase the mixer speed to medium-low (level 2) and continue kneading for 7-10 minutes until the dough is very soft, supple, and pulls away from the sides of the bowl.
  5. First Rise: Gather the dough, place it in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or preferably overnight for best results. The dough is easier to handle chilled.
  6. Shape Doughnuts: Remove chilled dough and place on a work surface. Weigh and divide into 14 equal portions (about 89 grams each if using 1250 grams dough). Roll each portion into a tight ball, sealing well, and place on parchment-lined baking sheets spaced adequately.
  7. Second Rise: Slightly flatten the top of each dough ball. Cover the sheets with a clean linen and let rise in a warm spot for 1-2 hours until the dough springs back lightly when poked.
  8. Heat Oil: Near the end of proofing, heat vegetable or canola oil in a large heavy-bottomed pot to 320°F (160°C) using a candy or deep-fry thermometer. Prepare a baking sheet lined with paper towels or wire rack and a medium bowl with caster sugar for coating.
  9. Fry Doughnuts: Fry doughnuts in batches, carefully lowering 2-3 at a time into the hot oil. Fry each side for 2-3 minutes until golden brown. Use a slotted spoon to remove and drain them on the prepared baking sheet. Maintain oil temperature throughout.
  10. Coat with Sugar: While still warm, toss each doughnut in the caster sugar bowl to evenly coat all sides. Return them to the baking sheet to cool completely before filling.
  11. Fill Doughnuts: Fill a piping bag with raspberry jam. Using a chopstick or similar tool, poke a small hole into the side of each doughnut and pipe in the jam. Place filled doughnuts standing upright in a baking pan. Serve immediately for best taste.

Notes

  • Yeast activation with warm milk and sugar is essential for a proper rise.
  • Chilling the dough overnight improves handling and doughnut texture.
  • Maintain oil temperature carefully to ensure even frying and avoid greasy doughnuts.
  • Use a candy thermometer for accurate oil temperature measurement.
  • You can substitute raspberry jam with any jam or filling of your choice.
  • Ensure doughnuts are coated while still warm for best sugar adhesion.
  • If you don’t have a stand mixer, knead dough by hand, though it will take longer.

Keywords: brioche doughnuts, fried doughnuts, jam-filled doughnuts, French doughnuts, homemade doughnuts, yeast doughnuts, breakfast doughnuts

Find it online: https://cookwithyana.com/brioche-doughnuts-recipe/