Brioche Donuts


For the brioche dough:

  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1/2 cup unsalted butter, at room temperature

For the donuts:

  • Vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. Warm the milk to about 110°F (43°C), then stir in the sugar and yeast. Let the mixture sit for 5-10 minutes until the yeast is activated and bubbly.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Add the activated yeast mixture to the flour mixture, then add the eggs. Use a dough hook attachment on a stand mixer or a wooden spoon to stir until the dough is smooth.
  4. Add the softened butter to the dough and mix until it’s fully incorporated and the dough is smooth and elastic.
  5. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it’s doubled in size.
  6. Once the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1/2 inch thickness.
  7. Use a donut cutter or a biscuit cutter to cut out the donuts, then use a smaller cutter to cut out the centers of the donuts.
  8. Place the cut-out donuts on a baking sheet lined with parchment paper and let them rise for another 30-45 minutes.
  9. While the donuts are rising, heat the vegetable oil in a large pot or deep fryer to about 350°F (175°C).
  10. Once the oil is hot, carefully lower the donuts into the oil using a slotted spoon or spider skimmer. Fry the donuts for 1-2 minutes per side, or until they’re golden brown.
  11. Use the slotted spoon or spider skimmer to remove the donuts from the oil and let them drain on a wire rack.
  12. In a small mixing bowl, stir together the sugar and cinnamon.
  13. Once the donuts have cooled slightly, roll them in the cinnamon-sugar mixture until they’re fully coated.

Enjoy your delicious Brioche Donuts!

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