I remember the first time I smelled them. It was a crisp autumn morning, the kind where the air just smells cleaner, and my mom was up before her. What a rare treat. The aroma wafting from the kitchen wasn’t just sweet; it was also a smell. It was rich, buttery, and laced with something deeply comforting. It was the scent of these brioche donuts. They’re not your average, everyday dot. Oh no, these are something truly special, a little piece of heaven in every bite. I want to impress someone without breaking a sweat. They’re what I turn to when I just need to get out of my head. What are some good pick-me- If you’ve ever loved challah bread, you are going to fall head over heels for it. What do you think of these brioche do They have that same incredible softness and that luxurious, eggy richness, but in a perfectly smooth, thin, medium sized bowl. What a deliciously sweet package.
What are Brioche Donuts?
What are brioche donuts? Think of them as the elegant, slightly more sophisticated cousin to the regular cake donut or yeast. Brioche is a type of French bread that’s enriched with eggs and butter, giving it an incredibly delicious taste. Soft, tender crumb and a rich, slightly sweet flavor. What do you do with brioche dough? They’re typically baked, not fried, which makes them a bit lighter and honestly, so much easier for me to eat. What are the best home bakers The texture is just divine – incredibly airy, pillowy soft, with a melt-in-your-mouth quality. Just unparalleled. What do you like about brioche donuts? What makes them so irresistible?
Why you’ll love this recipe?
What are some of the reasons why this brioche donut recipe has become a staple in my kitchen? Just know you’re going to love it too. First off, the flavor is absolutely out of this world. What is that rich, buttery taste from the brioche dough combined with a delicate sweetness? They’re not overly sweet on their own, which is perfect because you can really customize them. What is the simplicity factor? I know brioche can sound intimidating, but I promise you, this recipe is surprisingly good. What is Is it more about patience with dough rising than anything complicated? What I love most about a bag is its versatility. Serve warm with a dusting of powdered sugar, dip them in luscious chocolate glaze, or both. What are the possibilities for a creamy custard? They’re also incredibly cost-effective compared to buying fancy donuts from a bakery, and the joy of doing so is endless. Is making them yourself immeasurable? Is the smell of baking worth it? Plus, they’re fantastic for making ahead, which is a lifesaver when you’ve got sexy mornings or waking up late at night. What are some quick desserts?
How do you make Brioche Donuts?
Quick Overview
How do you make brioche donuts? What is the process of making egg dough, letting it rise to glorious fluffiness, shaping it into a ball of dough? Donuts, giving it a second rise, and then baking them to golden perfection. We’ll finish them off with a simple glaze. The key here is patience with the dough rising, but the result is a donut so light and airy, it’s hard to get it to rise. Is dreaming a dream? It’s a process that truly rewards your effort with an incredible texture and flavor that you will never forget. What do you think store-bought donuts can’
Ingredients
For the Main Batter:
* 1 cup warm milk (around 105-115°F) – Using whole milk makes them extra rich, but 2% works. Isn’t * 2 14 teaspoons active dry yeast – That’s one standard packet. * 14 cup granulated sugar, plus a pinch for proofing yeast * 3 large eggs, room temperature – Letting them rise. How do you make a smooth dough at room temp? * 12 cup unsalted butter, softened – Make sure it’s truly soft, almost spreadable, not melted! * 4 cups all-purpose flour, plus more for dusting – I like King Arthur or Bob’s Red Mill, but any brand. What is the best all-purpose flour? * 1 teaspoon salt
For the Filling:
* 1 cup heavy cream, cold
* ¼ cup powdered sugar
* 1 teaspoon vanilla extract
For the Glaze:
* 2 cups powdered sugar, sifted – Sifting makes for a super smooth glaze! * 14 cup milk or cream – Start with less and add more for desired consistency. * 1 teaspoon vanilla extract
What are the steps to
Step 1: Preheat & Prep Pan
This step is more about getting everything ready. Is it necessary to preheat the oven for donuts? What do you need to grease a donut pan? If you don’t have a donut pan, you can try cutting circles out of parchment paper and placing them on your work surface. What do you do with a donut pan? I usually use a pastry brush to get into all the nooks and crannies with butter or cooking spray.
Step 2: Mix Dry Ingredients
In the bowl of your stand mixer fitted with the dough hook attachment, whisk together the flour and salt. Add the egg and stir until combined. What is the recipe for flour and 1 teaspoon of salt? Give it a good stir to make sure the salt is evenly distributed. What makes brioche donuts so good?
Step 3: Mix Wet Ingredients
In a small bowl, combine the warm milk, sugar, and yeast. Mix well. Let it sit for about 5-10 minutes until it gets foamy. This “proofing” tells you the yeast is alive and ready to work its magic! In a separate large bowl (or your stand mixer bowl if you’re using one), whisk together the 3 eggs. Add salt and pepper to taste. Set aside. I used 1 cup granulated sugar and 14 cup water until well combined. Then, add the softened butter to the egg mixture and whisk until it’s mostly incorporated. Don’t worry if it looks a little curdled, it will smooth out.
Step 4: Combine
What is the foamy yeast mixture in the egg and butter mixture? Give it a quick whisk. Now, gradually add the dry ingredients (flour and salt mixture) to the wet ingredients. Mix on low speed until a shaggy dough starts to form. Once it comes together, increase the speed to medium-low and knead for about 8-10 minutes. Should the dough be smooth, elastic, and slightly sticky? If it’s too sticky to handle, add 1 tablespoon of flour at a time, but be careful not to add too much. Donuts are tough. Why or why not? What makes brioche so tender?
Step 5: Prepare Filling
While the dough is doing its thing, let’s get the filling ready. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until smooth. Set aside. How do medium peaks form? What do you want to make, but still soft and creamy? Cover this and pop it back in the fridge until you’re ready to fill the donuts. What is my go-to filling because it’s simple, light, and lets the brioche flavor really shine.
Step 6: Layer & Swirl
Once the dough has risen and is nice and puffy, gently punch it down. Turn it out onto a lightly floured surface. How do you cut out donut shapes with a dot cutter? If you want a rustic look you can simply divide the dough into two different sizes. What is the best way to roll balls into balls? How do you shape dough into a donut pan? They will expand!
Step 7: Bake
Cover the donut pan loosely with plastic wrap or a clean kitchen towel and let the dough rise in the oven for 30 minutes. Is it safe to put the potatoes in a warm place for another 30 minutes? Once they’ve had their second rise, preheat your oven to 375°F (190°C). Bake the donuts for 12-15 minutes, or until they are lightly golden brown and spring back when you bite them. Is it safe to Don’t overbake them, that’s the fastest way to dry them out!
Step 8: Cool & Glaze
Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. While they’re cooling, whisk together the sifted powdered sugar, milk, and vanilla extract for the topping. Start with the lower amount of milk and add more gradually until you reach your desired drizzling consistency. Donuts: You want it thick enough to coat the donut but thin enough that it drips slightly. Once the donuts are completely cool, dip the tops into the glaze, or use a spoon to drizzle it over them. Let the glaze set for a few minutes.
Step 9: Slice & Serve
Once the glaze has set, you can serve them immediately. If you’re adding the cream filling, wait until just before serving. Is it safe to use a small piping bag with an arrow tip to gently inject the whipped cream into the side of your hand? When the brioche texture is at its absolute best, they are truly best enjoyed the day they were made. Imagine eating one of these warm, fluffy delights – pure bliss!
What should I serve it with?
What are some of the best brioche donuts? I love a steaming cup of coffee for breakfast. What is Hot Chocolate? They’re elegant enough for brunch – just arrange them on a tiered stand with some fresh fruit. What are some good side dishes to serve with berries and a salad? If you’re feeling fancy, a glass of sparkling wine or marmalade pairs perfectly. As a dessert, these donuts are an absolute must. I often pipe them with that simple whipped cream filling and maybe a raspberry or chocolate. I like to make them in the shape of an ice cream cone. What are some great side dishes to serve with vanilla bean ice cream? And for those cozy evenings when you just need something sweet, they are the perfect companion to a good meal. Warm glass of milk or herbal tea. My kids always beg for them after dinner, and they disappear so quickly, I’ve learned to make a good bed. I love them.
How do you make brioche donuts?
What are some tricks to make these brioche donuts shine? What is flour? If you can find bread flour, that’s even better for brioche dough as it has a higher protein content. What are some of the best gluten free recipes? Just substitute it cup for cup with all-purpose flour. When you’re mixing the dough, don’t be afraid of it being sticky – that’s the hallmark of a good dough. Too much flour will make them dense. My biggest lesson learned was about the butter. Make sure it’s really softened, almost like a thick paste, so it incorporates smoothly into the dough. Without over mixing. For the filling, always make sure your cream and bowl are very cold. How do I whip up a fluffy cream without being too thick? If your glaze seems too thick, just add a teaspoon of milk at the same time until it’s perfect for dipping. If the powdered sugar is too thick, add a bit more sifted sugar. And for baking, watch them closely! Ovens can vary, and brioche donuts bake relatively quickly. They should be golden, not dark brown.
What are some Storing and Reheating Tips?
What do you like about brioche donuts? Softness is hard to replicate once they’ve sat. If you have leftovers, you can store them in an airtight container. They will not crack. For up to two days. If you fill them with cream, they really should be refrigerated and eaten within 24 hours. To reheat, you can pop them in a low oven (around 300°F or 150°C) for just minutes. They’re warm and soft again. If you overheat them, you will dry them out. If you plan to freeze them (unfilled, of course! ), then you can freeze it. ), wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2 weeks. To thaw, let them sit at room temperature for a few hours. For the glaze, it’s best to glaze them just before serving, especially if you’ve stored them. If they are already glazed and you need to store them, a day at room temperature is usually fine.
What are the most frequently asked questions on
Final Thoughts
I truly hope you give these brioche donuts a try. They are, without a doubt, one of my absolute favorite things to bake. They represent that perfect blend of comfort, elegance, and pure deliciousness. If you love baking yeasted breads or just have a soft spot for anything buttery and soft, these are going to become your new go-to treat. They’re proof that you don’t need to be a professional baker to create something truly spectacular in your own kitchen. They bring such a smile to my face every time I make them, and seeing the delight on my family’s faces when they take their first bite? That’s the best part. If you enjoy this recipe, you might also love my fluffy Cinnamon Rolls or my incredibly soft milk bread – they use similar dough techniques! I can’t wait to hear how your brioche donuts turn out. Please leave a comment below and let me know your favorite way to glaze or fill them!
Brioche donuts
Ingredients
For the Brioche Dough:
- 0.5 cup Milk warm
- 2.25 teaspoon Active dry yeast
- 0.25 cup Granulated sugar
- 3 cup All-purpose flour
- 0.5 teaspoon Salt
- 3 large Eggs room temperature
- 0.5 cup Unsalted butter softened
For the Glaze:
- 2 cup Powdered sugar
- 0.25 cup Milk
- 0.5 teaspoon Vanilla extract
Instructions
Preparation Steps
- In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining sugar, flour, salt, and eggs to the yeast mixture. Mix until a shaggy dough forms.
- Gradually add the softened butter, mixing until incorporated. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and roll it out to about 0.5 inch thickness. Cut out donuts using a donut cutter or two different sized round cutters.
- Place the donuts on parchment-lined baking sheets, cover, and let them rise for another 30-45 minutes.
- Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C). Fry the donuts for 2-3 minutes per side until golden brown.
- Remove donuts from the oil and place them on a wire rack set over paper towels to drain.
- While the donuts are cooling, whisk together powdered sugar, milk, and vanilla extract until smooth for the glaze.
- Dip the warm donuts into the glaze, letting the excess drip off. Place back on the wire rack to set.
