Brioche Doughnuts

I love doughnuts. Soft, golden, barely-there crust with that tender, pillowy inside — they are my ultimate baked (okay, fried) weakness. But here’s the thing: I’m scared of frying. Not the act itself (though bubbling oil does give me the side-eye), but mostly what comes after. The cleanup. The lingering smell. And most of all… what do I even do with all that oil?

So most days, I opt for baked goods that don’t require me to hover near a pot of 350ºF oil with tongs and prayer.

But every once in a while, my love for doughnuts outshines my fear. And this time? It was 1000% worth it.

These brioche doughnuts are everything I want a doughnut to be — so light and airy they practically float off the parchment. Fried to deep golden perfection, then either filled with a quick strawberry jam or simply tossed in sugar. I trieda glaze. Let’s just say my glaze game is a work in progress… but a heavy sprinkle of rainbow jimmies covers a multitude of sins.

I also added a little malted milk powder to the dough — it’s subtle but adds a faint milkshake-y flavor and a touch of structure. Not a must-have, but definitely a nice-to-have.

And let’s talk vanilla powder: I love seeing all the tiny specks of vanillin in the dough — it makes everything feel a little more special. But if you don’t have it, vanilla paste or extract works just fine.

Whether you fill them, glaze them, sugar-coat them, or eat them warm over the sink with zero shame (highly recommend), I hope you give these a try. Especially if you, like me, have a complicated relationship with frying. Sometimes it’s worth facing your fears — especially when there’s a doughnut on the other side.

Brioche Doughnuts

Soft, golden, and perfect for jelly filling or glazed rings

Ingredients

For the Dough:

• 50g (¼ cup) granulated sugar

• 7g (2¼ tsp) active dry yeast (1 packet)

• 1 cup lukewarm milk or water

• 2 large eggs, room temperature

• 1 large egg yolk, room temperature

• 113g (½ cup, 1 stick) unsalted butter, softened

• ½ tsp vanilla powder or 1 tsp vanilla extract

• 500g (approx. 4 cups) all-purpose flour

• 25g malted milk powder (or use 25g more flour if unavailable)

For Frying + Finishing:

• Neutral oil for frying — try Graza Frizzle Oil (it’s great for high-heat)

• Granulated sugar for coating

• Jam for filling (see quick strawberry jam below)

• Optional glaze

🍓 Quick Strawberry Jam (Optional for Filling):

• 1½ cups pureed strawberries

• Juice from 1 lemon

• ½ cup granulated sugar

• 2 tsp cornstarch

Cook together over medium heat until thickened and jammy. Cool before using.

Instructions

1. Activate the Yeast

In the bowl of a stand mixer, combine the lukewarm milk or water with the sugar and yeast. Let it sit for 5–10 minutes until foamy.

2. Make the Dough

Add eggs, egg yolk, vanilla, flour, and malt powder. Mix with a dough hook until a rough dough forms, about 2–3 minutes.
Add the softened butter, a piece at a time, until fully incorporated. Continue kneading on medium speed for 8–10 minutes until the dough is smooth and elastic.

3. First Rise

Cover and let rise at room temperature for 1.5 to 2 hours, or until doubled in size.
✴ Or cover and refrigerate overnight for slow proofing and easier shaping.

✨ Shaping Options

A. Jelly-Filled Doughnuts

• Divide dough into 65g pieces.

• Roll each piece into a smooth ball.

• Place each ball on a 4x4” square of parchment paper.

B. Ring Doughnuts

• Roll out dough to ½ inch thick.

• Use a round cookie cutter (3” or so) to cut out circles.

• Use a smaller cutter for the centers.

• Transfer each doughnut to its own parchment square.

🕰 Proofing

Let shaped doughnuts rise in a warm, draft-free area for 45–60 minutes until puffy and slightly jiggly.

Overnight Option:

• After shaping, place doughnuts on a parchment-lined sheet tray.

• Cover lightly with plastic wrap and refrigerate.

• The next day, bring to room temperature and proof for 45–60 minutes before frying.

🍳 Frying

1. Heat Graza Frizzle Oil to 350ºF in a deep, heavy-bottomed pot (about 2–3” deep).

2. Carefully lower doughnuts into the oil, parchment and all — it will release on its own.

3. Fry 1–2 minutes per side, or until golden brown.

4. Drain on paper towels.

5. While still warm, roll in granulated sugar.

🥄 Filling & Finishing

• Fill cooled doughnuts with jam using a piping bag fitted with a filling tip.

• Ring doughnuts can be glazed, sugar-coated, or dipped in icing.

• Want extra shine? Brush warm doughnuts with a simple glaze made from powdered sugar and milk or lemon juice.

Print

With ImageWithout Image

Brioche Doughnuts

Yield 2 dozen

Author Alana Allred

Prep time

25 Min

Cook time

15 Min

Inactive time

3 Hour

Total time

3 H & 40 M

Soft, golden, and perfect for jelly filling or glazed rings

Ingredients

Dough

• 50g (¼ cup) granulated sugar
• 7g (2¼ tsp) active dry yeast (1 packet)
• 1 cup lukewarm milk or water
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 113g (½ cup, 1 stick) unsalted butter, softened
• ½ tsp vanilla powder or 1 tsp vanilla extract
• 500g (approx. 4 cups) all-purpose flour
• 25g malted milk powder (or use 25g more flour if unavailable)
• For Frying + Finishing:
• Neutral oil for frying — try Graza Frizzle Oil (it’s great for high-heat)
• Granulated sugar for coating
• Jam for filling (see quick strawberry jam below)
• Optional glaze

Quick Strawberry Jam (Optional for Filling):

• 1½ cups pureed strawberries
• Juice from 1 lemon
• ½ cup granulated sugar
• 2 tsp cornstarch

Instructions

Dough

1. Instructions
2. 1. Activate the Yeast
3. In the bowl of a stand mixer, combine the lukewarm milk or water with the sugar and yeast. Let it sit for 5–10 minutes until foamy.
4. 2. Make the Dough
5. Add eggs, egg yolk, vanilla, flour, and malt powder. Mix with a dough hook until a rough dough forms, about 2–3 minutes.
6. Add the softened butter, a piece at a time, until fully incorporated. Continue kneading on medium speed for 8–10 minutes until the dough is smooth and elastic.
7. 3. First Rise Cover and let rise at room temperature for 1.5 to 2 hours, or until doubled in size.
8. ✴ Or cover and refrigerate overnight for slow proofing and easier shaping.
9. Shaping Options
10. A. Jelly-Filled Doughnuts
11. Divide dough into 65g pieces. Roll each piece into a smooth ball. Place each ball on a 4x4” square of parchment paper.
12. B. Ring Doughnuts
13. Roll out dough to ½ inch thick. Use a round cookie cutter (3” or so) to cut out circles. Use a smaller cutter for the centers. Transfer each doughnut to its own parchment square.
14. Proofing. Let shaped doughnuts rise in a warm, draft-free area for 45–60 minutes until puffy and slightly jiggly.
15. Overnight Option: After shaping, place doughnuts on a parchment-lined sheet tray.Cover lightly with plastic wrap and refrigerate. The next day, bring to room temperature and proof for 45–60 minutes before frying.
16. Frying. Heat Graza Frizzle Oil to 350ºF in a deep, heavy-bottomed pot (about 2–3” deep).
17. Carefully lower doughnuts into the oil, parchment and all — it will release on its own. Fry 1–2 minutes per side, or until golden brown.Drain on paper towels.
18. While still warm, roll in granulated sugar.
19. Filling & Finishing. Fill cooled doughnuts with jam using a piping bag fitted with a filling tip. Ring doughnuts can be glazed, sugar-coated, or dipped in icing. Want extra shine? Brush warm doughnuts with a simple glaze made from powdered sugar and milk or lemon juice.

Quick Jam

1. Cook together over medium heat until thickened and jammy. Cool before using.

All Rights Reserved for Sleeping Makes Me Hungry

Did you make this recipe?

Tag @SleepingMakesMeHungry on instagram and hashtag it #SleepingMakesMeHungry