homemade-brioche-donuts
Homemade brioche donuts filled with raspberry jam and pictured with fresh raspberries for garnish. | peteandgerrys.com
Homemade brioche donuts filled with raspberry jam and pictured with fresh raspberries for garnish. | peteandgerrys.com Homemade brioche donuts filled with raspberry jam and pictured with fresh raspberries for garnish. | peteandgerrys.com
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Homemade Brioche Donuts

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5/5 - 2 Ratings
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Prep Time 30 minutes + 2 hours for rising
Cook Time
Serving Yield 14

Donuts generally fall into two camps: there are delightfully crumbly, old-fashioned cake donuts begging to be dunked in a hot beverage, and then there are the soft, fluffy rings fried to golden perfection that you'll find at most donut shops. Made with an enriched dough, these brioche donuts are the latter of the two donut types. Thanks to plenty of butter, eggs, and whole milk in the recipe, they have a beautifully airy texture inside that holds up well to custard or jam fillings of all kinds.

By: Butter Be Ready

Ingredients

For the brioche dough:

  • 1 packet (2 1/4 teaspoons or 7 grams) active dry yeast
  • 1/3 cup (75g) granulated sugar, divided
  • 1 cup (240g) whole milk, warmed to 115-120°F
  • 4 cups (670g) bread flour, plus more for dusting (see notes)
  • 1 teaspoon (4g) kosher salt
  • 1 tablespoon (18g) vanilla bean paste
  • 3 large Pete and Gerry’s Organic Eggs + 1 large egg yolk, at room temperature
  • 1/2 cup (112g) unsalted butter, cubed and softened to room temperature

For the stuffed brioche donuts:

  • Canola oil, for frying
  • 1/2 cup caster or granulated sugar, for coating
  • Raspberry jam or your favorite donut filling

Nutritional Information plus

Serv. Size: 1 donut, Servings: 14

Amount Per Serving: Calories 360, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 190mg (8% DV), Total Carb. 60g (20% DV), Fiber 1g (4% DV), Sugars 24g, Protein 8g, Vitamin A (6% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (4% DV), Vitamin D (6% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the brioche dough:

Step 1

In the bowl of a stand mixer, combine the active dry yeast, 2 tablespoons of granulated sugar, and warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture becomes foamy.

Step 2

Add the remaining granulated sugar, flour, salt, vanilla bean paste, eggs, and egg yolk to the bowl. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes or until the dough starts to come together. Increase the speed and continue kneading the dough for another 2 minutes until a soft dough forms (see notes).

Step 3

Reduce the speed to low. Add the cubed butter to the bowl a few pieces at a time, waiting until each piece is fully incorporated into the dough before adding the next piece (this process should take 3-5 minutes).

Step 4

Once the butter is fully incorporated into the dough, increase the speed and continue kneading the dough for 7-10 minutes. The dough will become soft, supple, and easily pull away from the sides of the bowl.

Step 5

Gather the dough and place it into a lightly greased, large bowl. Cover the bowl tightly with plastic wrap and transfer to the refrigerator. Allow the dough to rise for at least 3 hours, or overnight for best results.

Step 6

To shape the donuts, line two baking sheets with parchment paper and set aside. Remove the chilled dough from the fridge and arrange on a floured work surface. Using a kitchen scale, weigh the dough and divide into 14 equal portions. Roll each piece into a tightly sealed ball and transfer to the prepared baking sheet, spacing each donut a few inches apart.

Step 7

Gently press the tops to slightly flatten each donut. Cover with a clean linen and place in a warm spot to rise for a second time, about 1-2 hours or until puffy and the dough springs back after the slightest indentation.

To make the stuffed donuts:

Step 1

Near the end of the dough's second rise, add the oil to a large, heavy-bottomed pot and heat to 320°F (160°C). Line another baking sheet with paper towels or a wire rack for cooling. Add the caster/granulated sugar into a medium bowl and set aside.

Step 2

Once the oil reaches 320°F, work in batches to gently lower the donuts into the oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the donuts from the oil and place onto the prepared baking sheet. Repeat the process until all the donuts are fried, making sure the oil temperature is maintained throughout.

Step 3

While still warm, toss the donuts in the bowl of sugar to coat evenly on all sides. Transfer donuts back to the baking sheet and let cool completely before filling.

Step 4

Add the raspberry jam or other donut filling to a large piping bag, or plastic bag with one corner trimmed for easy piping.

Step 5

Use a chopstick or butter knife to poke a small hole into the side of each sugared donut, then arrange in a baking pan standing upright with the holes facing up.

Step 6

Carefully pipe the jam or filling into the side of each sugared donut. Serve immediately with a warm cup of coffee or tea and enjoy!

Farm Team Tips:

Bread flour is key for giving these brioche donuts their soft, unbelievably fluffy texture, but all-purpose flour can be used in its place.

Brioche dough is notoriously sticky to work with, so using a stand mixer for this donut recipe makes the process much smoother and quicker. If preparing your brioche by hand, opt for a large mixing bowl and expect to spend a few extra minutes kneading the dough.

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Mary

May 27, 2022

If only! I haven't had a jelly doughnut in over 30 yrs. And when you live in the home town of Krispy Kreme and your family are all regulars, it's hard. I could probably successfully substitute the whole milk and butter for dairy free ones. I do not know of a substitute for the yeast though. If you know of one, then I would happily make these so I could safely eat them. Great job on your recreation regardless of me.

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