Brioche Donuts Recipe
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5.0
3 reviews
Excellent
Brioche Donuts Recipe
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Soft and crispy at once and altogether rich and aromatic, these doughnuts are the ultimate indulgent treat. These pillowy soft donuts are filled with raspberry jam and well worth the effort.
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Ingredients
- ¾ cup water lukewarm (105-110°F)
- ¼ cup granulated sugar
- 1 teaspoon active dry yeast
- 4½ cups all-purpose flour
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter room temperature and cubed (1 stick)
- vegetable oil for frying
- ½ cup granulated sugar for coating
- 1 cup raspberry jam for filling
Instructions
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the flour, salt, eggs, zest, and vanilla. Knead well using the attachment on your mixer or by hand.
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 2 hours.
- Punch the dough down. You can shape the dough immediately or put it in the fridge to proof for 12-16 hours or overnight. (The dough will be more delicious if you re-cover the bowl and put it into the fridge to chill overnight. If you don't have the time, leave that part out.)
- Cut the dough into 70 gram pieces. Roll them into smooth, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don't stick together while they proof.
- Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
- Heat 2 inches of oil in a Dutch oven to 330-350°F.
- To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.
- Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.
- Fill a piping bag with a round tip with the raspberry jam. Using a small knife, cut a hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of jam into the center of the donut.
Notes
- Storage: Store brioche donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Make sure the yeast is foamy before continuing with the recipe. If the yeast does not foam, discard it and try again.
- If the dough seems oily, just keep mixing. It will come together!
- Make sure your oil is at a constant temperature. Too hot will cause burned outsides and raw middles, and too cold will lead to oily donuts.
- Do not overcrowd the oil; otherwise, the donuts will turn out oily.
Nutrition Information
Show Details
Serving
1donut
Calories
425kcal
(21%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
67mg
(22%)
Sodium
224mg
(9%)
Potassium
95mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
304IU
(6%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 425kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 224mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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