Description
Brioche Donuts are pure comfort straight from a French bakery, melting with buttery richness that makes your morning feel like a sweet celebration. These golden pillows of dough bring Paris right to your kitchen, creating pure breakfast magic with minimal effort.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter
- 1 packet (2 ¼ teaspoons) active dry yeast
Supporting Ingredients:
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
Frying Ingredient:
- Vegetable oil
Instructions
- Warm 1 cup whole milk to 110°F. Sprinkle 1 packet (2 ¼ tsp) active dry yeast and 1 tsp sugar into milk. Let the mixture sit 5 minutes until bubbles form and yeast becomes frothy.
- Combine 3 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tsp salt in a large mixing bowl. Create a well in the center.
- Add ½ cup melted unsalted butter, 3 large room temperature eggs, and 1 tsp vanilla extract to the flour mixture. Pour in activated yeast liquid.
- Mix ingredients thoroughly until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic.
- Grease a clean bowl with vegetable oil. Place dough inside and cover with a damp kitchen towel. Let rise in a warm spot for 1 to 1.5 hours until volume doubles.
- Punch down the dough and roll to ½ inch thickness on a floured surface. Use a donut cutter to shape rounds.
- Arrange cut donuts on a parchment-lined baking sheet. Cover and let rise another 30-45 minutes in a warm area.
- Heat vegetable oil in a deep pot to precisely 350°F. Carefully lower donuts into hot oil, frying 1-2 minutes per side until deep golden brown.
- Remove donuts with a slotted spoon and drain on paper towels to absorb excess oil.
Notes
- Always use lukewarm milk when activating yeast to ensure proper proofing and prevent killing the yeast with temperatures that are too hot or cold.
- Work the dough on a well-floured surface to prevent sticking and develop a smooth, silky texture that creates tender, light donuts.
- Check oil temperature with a thermometer to guarantee perfect frying – too cool and donuts absorb excess oil, too hot and they burn on the outside while remaining raw inside.
- Drain freshly fried donuts on a wire rack or paper towels to remove excess oil and maintain a crisp exterior.
- Prep Time: 1 hour 45 minutes to 2 hours
- Cook Time: 2-4 minutes
- Category: Donuts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 258 kcal
- Sugar: 6 g
- Sodium: 136 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 62 mg