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5.0 from 3 votes

Brioche Donuts Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs 5 mins
Total Time
3 hrs 45 mins
Servings: 12 donuts
Calories: 425 kcal
Course: Dessert , Breakfast
Cuisine: American

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

    Cup of Yum
  1. Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
  2. Add the flour, salt, eggs, zest, and vanilla. Knead well using the attachment on your mixer or by hand.
  3. Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.
  4. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 2 hours.
  5. 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.)
  6. 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.
  7. Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
  8. Heat 2 inches of oil in a Dutch oven to 330-350°F.
  9. 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.
  10. Once slightly cooled, place ½ cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.
  11. 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

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

% 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.