Homemade Brioche Donuts: The Ultimate Recipe for Light, Fluffy Perfection with Vanilla Glaze

There’s something truly magical about a perfectly crafted donut. These fluffy brioche donuts are the epitome of what a homemade donut should be: incredibly light, exquisitely airy, and coated in a sweet, perfectly balanced vanilla glaze. Crafted from a rich, highly enriched dough, this recipe guarantees the best fried donuts you’ll ever taste, boasting a wonderfully soft, pillowy texture on the inside and a beautiful golden, slightly crisp exterior. For me, making donuts has always been a joyous experience. That first bite into a fresh, warm donut makes every step of the process absolutely worth it.

My journey into perfecting the brioche donut recipe began after a fascinating discussion at a blogging conference. The brilliant minds at Sugar Geek Show sparked a memory of how traditional brioche doughnuts were once fried in lard, a practice that gradually shifted to oil when lard was mistakenly deemed “too unhealthy.” Yet, the flavor difference between the two is undeniable. This revelation got me thinking.

Given the challenge of finding a truly decent donut in my area, I decided to take matters into my own hands. But I wasn’t just aiming for *any* donut; I was determined to create a brioche donut recipe that would be soft, profoundly rich, and fried to golden brown perfection. This recipe is the culmination of that quest, promising an unforgettable homemade treat.

If you’re a fan of delightful baked goods, you might also enjoy these other sweet treats:

• Old Fashion Blueberry Donut Bundt Cake
• The Greatest Powder Sugar Apple Cider Donut Cake
• Spice Cake With Cream Cheese Frosting

Why You’ll Fall in Love with This Brioche Donut Recipe

This isn’t just another donut recipe; it’s a guide to creating a truly special treat that will impress everyone. Here’s why you’ll adore making these homemade brioche donuts:

• Simple Ingredients: You’ll be surprised to find that these incredible donuts are made with simple ingredients that are likely already staples in your pantry. No need for exotic or hard-to-find items!
• Unmatched Fluffy Texture: The unique fluffy brioche doughnut texture is what sets these apart. The enriched dough and specific proofing technique combine to create an unbelievably light and airy crumb that simply melts in your mouth.
• Perfect for Custom Fillings: These versatile donuts are ideal for stuffing! Once fried, their soft interior is just waiting to be filled with your favorite fillings. Imagine them brimming with creamy vanilla cream, luscious Bavarian cream, zesty lemon curd, or rich chocolate filling. The possibilities are endless!
• Beginner-Friendly Frying: Don’t be intimidated by the idea of deep-frying! The frying process is surprisingly easy to follow, even if it’s your first time making donuts from scratch. With clear instructions, you’ll achieve that perfect golden-brown finish every time.

Essential Ingredients for Your Brioche Donuts

The foundation of a truly exceptional brioche donut dough lies in selecting the right ingredients. We’ll be using a strategic blend of flours, the warmth of water to awaken our yeast, and the richness of butter to give the dough its signature tender and indulgent texture. Each component plays a crucial role in achieving the light, airy perfection of these homemade treats.

• Active Dry Yeast: This recipe calls for active dry yeast, which requires a brief activation period in warm water with a touch of sugar. This step ensures your yeast is alive and ready to make your donuts beautifully fluffy. If you’re using instant yeast, you can typically mix it directly with the flour, skipping the activation step.
• Bread Flour vs. All-Purpose Flour: For the ultimate chewy yet tender brioche donut, bread flour is recommended as its higher protein content develops more gluten. However, all-purpose flour works wonderfully too, yielding a slightly softer bite. Feel free to use whichever you prefer or have on hand.
• Lard vs. Canola Oil (for Frying): Historically, brioche donuts were fried in lard, which imparts an incredibly rich, deep flavor that is truly authentic. While canola oil is a fantastic, neutral-tasting alternative that gives a crisp exterior, for the most traditional and flavorful experience, I highly recommend trying lard if you can find it.
• Melted Butter (in the Glaze): A small amount of melted butter in the glaze is a secret weapon. It helps create a silky-smooth, glossy coating that adheres beautifully to the warm donuts, preventing a powdery finish and adding to the luxurious mouthfeel.
• Granulated Sugar: Beyond providing sweetness, granulated sugar is essential for activating the yeast in the dough, kickstarting the fermentation process. In the frying oil, it also contributes to the donuts’ beautiful golden-brown color.
• Eggs: Eggs are a hallmark of brioche dough. They significantly enrich the dough, adding moisture, fat, and protein, which are key to creating that signature soft, incredibly fluffy brioche donut texture and a beautiful golden hue.
• Powdered Sugar: The fine texture of powdered sugar is the perfect base for our smooth and slightly glossy glaze. When combined with liquids, it dissolves easily to create a luxurious coating.
• Vanilla Extract: A splash of vanilla extract infuses the glaze with warmth, depth, and a classic comforting aroma, enhancing the overall flavor profile of the donuts.
• Corn Syrup: A touch of corn syrup in the glaze is a game-changer. It prevents the glaze from becoming grainy or overly brittle, ensuring a shiny, smooth finish that remains soft and luscious on your donuts.

How to Make Irresistible Brioche Donuts

The true secret to achieving those coveted fluffy brioche donuts lies in a deliberate, slow proofing process. This extended cold fermentation not only develops an incredibly deep and complex flavor but also makes the enriched dough much easier to handle and shape.

• In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 teaspoon of sugar. Stir gently, then let this mixture sit for 5-10 minutes. You’re looking for it to become visibly foamy and bubbly, indicating that your yeast is active and alive. This is your crucial yeast mixture.
• Once the yeast is active, add the eggs, the remaining granulated sugar, and the flour to the bowl. Attach the dough hook attachment to your stand mixer and begin mixing on low speed. Continue mixing until all the dry ingredients are moistened and the dough just barely comes together into a shaggy mass.
• Increase the speed to medium and knead the dough for about 4 minutes. At this point, the dough will still be somewhat stiff. Next, gradually add the softened butter, a few pieces at a time, allowing each addition to fully incorporate before adding more. Continue kneading for another 6 minutes. The dough should transform into a smooth, elastic, and slightly sticky consistency.
• To confirm your dough is perfectly kneaded, perform the “window pane test.” Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, your dough has developed sufficient gluten and is ready for its first rise.

First Rise (Cold Proofing)

For brioche donuts, the dough benefits immensely from a slow, cold proofing. This extended rest allows the flavors to deepen and the dough structure to develop perfectly, contributing to that signature fluffy texture.

• Carefully transfer the dough to an oiled bowl, making sure to turn it once to coat all sides lightly with oil. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and then refrigerate it overnight, ideally for 8-12 hours. This cold dough will not only develop incredible depth of flavor but also become much firmer and easier to handle the following day.

Shape the Donuts

After its long, beneficial rest in the refrigerator, your enriched brioche donut dough is now perfectly chilled and ready to be transformed into its iconic shapes.

• The next day, remove the dough from the fridge. On a lightly floured surface, roll out the dough evenly to approximately ½-inch thickness. Aim for consistency to ensure even frying.
• Using a sharp donut cutter, carefully cut out your donuts. Transfer these delicate shapes onto a baking sheet lined with parchment paper that has been lightly greased or floured to prevent sticking. A pro tip for brioche dough: avoid re-rolling the scraps multiple times, as this can toughen the dough. Instead, you can gather the leftover scraps, gently twist them into fun cruller shapes, or roll them into small donut holes for frying.
• Once shaped, loosely cover the donuts with a clean tea towel and let them rise in a warm spot in your kitchen for approximately 30 minutes to 1 hour. This is the second rise, and the dough should become noticeably puffy and light, but not excessively large.

The Frying Process

Now comes the most exciting part: bringing these beautiful dough creations to life through frying! Proper oil temperature is crucial for the best results.

• Pour your chosen frying oil (lard or canola oil) into a deep fryer or a sturdy, heavy-bottomed pot. Heat the oil steadily to precisely 350°F (175°C). Using a reliable candy thermometer is the most accurate way to monitor and maintain the ideal oil temperature, which is critical for perfectly cooked donuts.
• Once the oil reaches temperature, carefully lower a few donuts into the hot oil, making sure not to overcrowd the pot. Fry the donuts for approximately 1-2 minutes per side, or until they achieve a beautiful, uniform golden brown color. Use a slotted spoon or tongs to gently flip them and transfer them to a paper towel-lined wire rack immediately after frying to drain any excess oil. Repeat with the remaining donuts.

Glazing the Donuts

A truly exceptional glaze elevates the donut from great to unforgettable. This vanilla glaze is designed to be smooth, shiny, and to coat each donut evenly, adding that perfect touch of sweetness.

• While your freshly fried donuts are cooling slightly on the wire rack (they should still be warm but not hot), prepare the glaze. In a medium mixing bowl, whisk together all the glaze ingredients: powdered sugar, salt, vanilla extract, melted butter, hot water, and corn syrup. Continue whisking until the mixture is completely smooth and free of lumps. The consistency should be thick enough to cling but thin enough to drip off easily.
• Once the glaze is ready, take each warm donut and dip it entirely into the glaze, ensuring both sides are fully coated. Lift the donut, allowing any excess glaze to drip back into the bowl, then place it back on the cooling rack.
• Allow the glazed donuts to dry completely. The glaze will set into a beautifully smooth, slightly firm coating. Once set, they are ready to be devoured!

What is Cold Proofing and Why is it Essential for Brioche Donuts?

Cold proofing, also known as cold fermentation, is a technique where dough is allowed to rise slowly in a refrigerated environment. For brioche donuts, this step is not merely optional; it’s fundamental to achieving their signature taste and texture. Here’s why it’s so vital:

• Develops Flavor: The slow fermentation process in the refrigerator gives the yeast more time to break down the complex sugars in the dough. This gradual activity results in a significantly richer, more nuanced, and complex flavor profile. Instead of a bland, overtly yeasty taste, your brioche donuts will boast a deep, buttery, and sophisticated aroma that cannot be achieved with a quick room-temperature rise.
• Improves Dough Structure: Brioche is an exceptionally enriched dough, loaded with butter and eggs, which can make it quite soft and challenging to handle. Chilling the dough overnight firms up the butter within, making the dough much more stable, less sticky, and considerably easier to roll out, cut, and shape without losing its integrity.
• Achieves Better Texture: A longer, slower rise encourages the development of stronger gluten strands in the dough. This robust gluten network is what traps the gasses produced by the yeast more effectively, leading to brioche donuts that are incredibly fluffy, light, and tender, with a well-structured, open crumb that is both delicate and satisfying.
• Prevents Overproofing: Leaving highly enriched doughs at room temperature for too long can lead to overproofing, where the dough rises too quickly and then collapses, resulting in a dense, poor texture. The cold environment of the refrigerator significantly slows down yeast activity, giving you greater control over the proofing process and ensuring your dough is perfectly proofed when you’re ready to fry. This flexibility also makes it ideal for preparing ahead of time.

Expert Tips for the Best Brioche Donuts

Achieving bakery-quality brioche donuts at home is entirely possible with a few key techniques. These tips will help ensure your homemade brioche donuts are consistently light, fluffy, and delicious:

• Optimizing Dough Rise Environment: For the second proofing (after shaping), a warm environment helps the dough rise quickly and efficiently. If your kitchen is cool, you can create a makeshift proofing box: slightly warm your oven to its lowest setting (then turn it off!), or place the covered dough bowl near a warm stove or in a microwave (turned off) with a cup of hot water.
• Maintaining Oil Temperature is Key: Precision with oil temperature is paramount for frying success. Always keep your oil consistently at 350°F (175°C). If the temperature drops too low, your donuts will absorb excessive oil, becoming greasy and heavy. If it’s too high, they’ll brown too quickly on the outside, leaving the inside raw. A candy thermometer is your best friend here.
• Yeast Activation Check: Before proceeding with the dough, ensure your yeast is active. If your yeast mixture doesn’t become foamy after 10 minutes, it’s a sign that your water might have been too hot (killing the yeast) or too cold (inhibiting its activity), or your yeast may simply be expired. It’s best to discard it and start again with fresh yeast and water within the ideal temperature range of 100-110°F (38-43°C).
• Proper Butter Incorporation: When adding the softened butter to the dough, incorporate it gradually, a few pieces at a time. Allow each addition to be fully absorbed by the dough before adding the next. Initially, the dough may appear greasy and separated, but with continued kneading, it will come together into a smooth, cohesive, and elastic ball. Be patient; this stage is crucial for brioche’s rich texture.
• Assessing the Second Proofing: The timing for the second rise can vary based on your kitchen’s temperature. Your donuts are perfectly proofed and ready for frying when they look noticeably puffed and feel light. To test, gently poke a donut with a floured finger; if the indentation slowly springs back, they’re ready. If it springs back too quickly, they need more time. If it collapses, they might be slightly overproofed.
• Preventing Overcrowding in the Fryer: Fry donuts in small batches to maintain a consistent oil temperature and ensure even cooking. Overcrowding the pot will cause the oil temperature to drop significantly, leading to greasy donuts. Give each donut space to float and cook properly.
• Glazing for Extra Thickness: For an irresistibly thick and decadent glaze, allow the first layer of glaze to set for a minute or two on the cooling rack, then dip the donuts a second time. This creates a more substantial, sweeter coating.
• Creative Use of Dough Scraps: Instead of re-rolling the dough scraps multiple times (which can make brioche dough tough), gather them gently. You can twist them into fun cruller-like shapes, or simply roll them into small donut holes. These irregularly shaped pieces often turn out to be the most delicious, crispy little treats!

FAQs – Homemade Brioche Donut Recipe

Here are answers to some common questions you might have when making these delicious brioche donuts:

• Why is my brioche dough too sticky? Brioche dough is inherently stickier than other bread doughs due to its high butter and egg content. This richness is what contributes to its incredible tenderness. If it feels excessively sticky and difficult to handle, try chilling it in the fridge for an additional 15-20 minutes. Lightly flouring your work surface, your hands, and your rolling pin will also significantly help manage the stickiness.
• Why didn’t my dough rise? If your dough isn’t rising as expected, there are a few potential culprits. The most common reasons are expired yeast (always check the date!) or a proofing environment that is either too cold or too hot for the yeast to thrive. Ensure your initial yeast mixture becomes foamy before adding other ingredients—this confirms your yeast is active. If your kitchen is chilly, you can create a warm, draft-free spot by placing the covered dough in an oven (turned off) with a bowl of hot water beside it, or in a microwave (also off).
• How do I know if I overproofed my donuts? Overproofed dough will appear overly airy and inflated, and it will often deflate or collapse when gently touched. If this happens, the donuts may come out dense and flat. If you suspect overproofing, you can sometimes salvage them by gently reshaping the dough (if possible) and then allowing for a much shorter, very watchful second proofing before frying.
• Can I make these brioche donuts ahead of time? Absolutely! This recipe is ideal for make-ahead convenience. You can let the shaped donuts (after the second rise) proof in the fridge overnight. In the morning, take them out and let them come to room temperature for about 30-60 minutes before proceeding with the frying step. This allows for fresh, warm donuts without the early morning rush.
• Can I bake these brioche donuts instead of frying? While you can technically bake a brioche dough, these donuts are specifically designed for frying, which creates their characteristic light, airy texture and golden, slightly crisp exterior. Baking them will result in a brioche bun-like texture rather than a traditional donut. For the best result, frying is highly recommended.

Recommended Tools for Perfect Brioche Donuts

Having the right kitchen tools can make the process of creating these homemade brioche donuts much smoother and more enjoyable. Here’s a list of my essential recommendations:

• Stand mixer with dough hook attachment: Essential for efficiently kneading the enriched brioche dough to the perfect consistency.
• Bench scraper: Invaluable for easily handling and dividing sticky dough without making a mess.
• Candy thermometer: Crucial for accurately monitoring and maintaining the oil temperature during frying, ensuring perfectly cooked donuts.
• Deep fryer or heavy-bottomed pot: For safe and effective deep-frying. A Dutch oven works great!
• Donut cutter: To create perfectly uniform donut shapes.
• Wire rack: For draining excess oil after frying and allowing the glaze to set beautifully.
• Parchment paper: To prevent shaped donuts from sticking to the baking sheet during their second rise.

Storing & Freezing Instructions for Fresh Donuts

Once you’ve put in the effort to make these incredible brioche donuts, you’ll want to ensure they stay fresh for as long as possible. Here are my best tips for storing and even freezing them:

• Room Temperature: For immediate enjoyment, store your glazed donuts in an airtight container at room temperature for up to 2 days. To help absorb any excess moisture and keep them as fresh as possible, place a paper towel at the bottom and on top of the donuts inside the container. If they start to feel a little stale, a quick warm-up in the microwave for 5-10 seconds can bring back some of their freshness.
• Refrigerating: If you need to extend their shelf life slightly beyond two days, you can refrigerate them in an airtight container for up to 4 days. Be aware that refrigeration can sometimes cause the donuts to dry out a bit, so warming them gently in the microwave or a low oven before serving is highly recommended to restore their tender texture.
• Freezing (Unglazed is Best): For longer storage, freeze unglazed donuts. Arrange them in a single layer on a baking sheet and freeze until they are solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or an airtight container, where they will keep well for up to a month. Freezing unglazed allows you to glaze them fresh when you’re ready to eat!
• Reheating Frozen Donuts: To bring frozen donuts back to life, you can either warm them in a preheated 300°F (150°C) oven for about 5-7 minutes, or microwave them for 10-15 seconds per donut. If your donuts were already glazed before freezing, the glaze might melt slightly upon reheating, but they will still be absolutely delicious!

If you’ve loved creating this Brioche Donut Recipe, please don’t forget to leave a 5-star rating and a comment below! Your feedback is invaluable, and I’d love to hear about your experience or answer any questions you might have. You can also follow me on Instagram, Pinterest, and TikTok for more fun recipes and baking inspiration!

Here are a few more delicious recipes you might enjoy:

• Blueberry Cream Cheese Cookies With Lemon Glaze
• Easy 9 x13 Chocolate Cake With Buttermilk
• Lazy Chocolate Nutella Cake Recipe

Recipe

Brioche Donut Recipe

Molly Murphy

Light, airy donuts fried to a soft, pillowy texture! Topped with the best homemade vanilla glaze.

5 from 2 votes

Print Recipe
Pin Recipe

Course
Breakfast

Cuisine
American

Servings

12
donuts

Ingredients

For the Dough:

• 1 ¼
  cups
  warm water
• 2 ¼
  teaspoon
  active dry yeast
• ½
  cup
  salted butter
  softened
• 4
  
  large eggs
• ½
  cup
  granulated sugar + 1 tsp
  for yeast activation
• 4 ½
  cups
  bread flour or all-purpose flour
• 2
  cups
  lard or canola oil
  for frying

For the Glaze:

• 4
  cups
  powdered sugar
• ¼
  teaspoon
  salt
• 1
  teaspoon
  vanilla extract
• 1
  tablespoon
  melted butter
• ⅓
  cup
  hot water
• 1
  tablespoon
  corn syrup

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, mix warm water, yeast, and 1 teaspoon of sugar. Let it sit for about 10 minutes until foamy, indicating active yeast.
  1 ¼ cups warm water,
  2 ¼ teaspoon active dry yeast
• Add the eggs, the remaining granulated sugar, and flour to the bowl. Switch to the dough hook attachment and mix on low speed until a shaggy dough forms.
  4 large eggs,
  ½ cup granulated sugar + 1 tsp,
  4 ½ cups bread flour or all-purpose flour
• Knead on low speed for 4 minutes. Then, gradually add the softened butter, a few pieces at a time, continuing to knead for another 6 minutes until the dough is smooth, stretchy, and slightly sticky. Perform the windowpane test: stretch a small piece of dough between your fingers until it’s thin enough to see light through without tearing, signifying proper gluten development.
  ½ cup salted butter
• Transfer the dough to a greased bowl, cover it tightly with plastic wrap, and refrigerate for 8 to 12 hours (overnight is highly recommended for best flavor and texture).
• The next day, roll the cold dough out on a lightly floured surface to ½-inch thickness. Cut out donuts using a donut cutter and place them on greased parchment paper. To avoid toughening the dough, do not re-roll scraps multiple times; instead, twist them into crullers or form small donut holes.
• Cover the shaped donuts loosely with a tea towel and let them rise at room temperature in a warm spot until visibly puffy, approximately 30 minutes to 1 hour.
• Heat 2 cups of lard or canola oil in a deep pot to 350°F (175°C). Fry the donuts in small batches for 1 to 2 minutes per side until golden brown, flipping with wooden chopsticks or tongs. Transfer immediately to a paper towel-lined wire rack to drain excess oil.
  2 cups lard or canola oil
• While the donuts cool slightly (they should still be warm), whisk together powdered sugar, salt, vanilla extract, melted butter, hot water, and corn syrup in a large mixing bowl until the glaze is completely smooth and free of lumps.
  4 cups powdered sugar,
  ¼ teaspoon salt,
  1 teaspoon vanilla extract,
  1 tablespoon melted butter,
  ⅓ cup hot water,
  1 tablespoon corn syrup
• Dip each warm donut into the glaze, coating both sides evenly. Let the excess glaze drip off on a cooling rack and allow the glaze to set completely before enjoying these heavenly treats.

Notes

Yeast Activation: If your yeast doesn’t foam after 10 minutes, your water may have been too hot or too cold, or your yeast might be expired. Try again with fresh yeast and water between 100-110°F.
Butter Incorporation: Add the softened butter a few pieces at a time, letting it fully mix in before adding more. The dough may look greasy at first but will come together as you knead.
Second Proofing: The doughnuts are ready when they look slightly puffed and a gentle poke with your finger leaves a slight indentation that slowly springs back.
Frying Temperature: Maintain the oil temperature at 350°F-if it drops too low, the doughnuts will absorb too much oil and be greasy; if too high, they’ll brown too quickly before cooking through.
Glazing Tip: For an extra-thick glaze, let the first layer set for a minute, then dip the doughnuts a second time.

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