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raspberry jam stuffed brioche doughnuts in silver baking tray

Brioche Doughnuts

  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Rising Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 14 doughnuts 1x
  • Category: Doughnuts
  • Method: Deep Frying
  • Cuisine: American


The only recipe you need for homemade Brioche Doughnuts! These swoon-worthy and scrumptious doughnuts are pillowy-soft and full of flavor. Tried and true, fluffy brioche dough rolled in sugar and filled with nearly anything you desire as they are highly customizable! Bakery-style goodness everyone will love, so rich and buttery!



For the brioche dough:

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

For filled brioche doughnuts:

  • vegetable or canola oil, for frying
  • 1/2 cup caster or granulated sugar, for rolling
  • raspberry jam, for filling- optional 


  1. In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy.
  2. Then add in the remaining granulated sugar, flour, salt, vanilla bean paste, and eggs. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes, until the dough starts to come together. Then increase the speed and continue kneading the dough for another 2 minutes until a soft dough forms. >> Note: If you do not have a stand mixer, it will take longer, but feel free to mix the dough in a large bowl and knead with your hands.
  3. Reduce the speed to low, add the cubed butter in increments (a piece or two at a time), waiting until each piece is fully incorporated into the dough before adding the next piece. The process of adding the butter into the dough should take 3-5 minutes.
  4. Once all the butter is fully incorporated into the dough, increase the mixer speed (I keep it at level 2) and continue kneading the dough for another 7-10 minutes, until the dough is super soft, supple, and pulling away from the sides of the bowl.
  5. Gather the dough and place it into a lightly greased, large bowl. Then cover the bowl tightly with plastic wrap. Transfer the dough into the refrigerator to rise for at least 3 hours, or more preferably overnight (for best results). This is the dough’s first rise. Note: the brioche dough is easier to handle when thoroughly chilled.
  6. Shaping the doughnuts: Remove the chilled dough from the fridge and place it onto a work surface. Set aside two baking sheets lined with parchment paper. Using a kitchen scale, weigh the dough and then divide the dough into 14 equally weighted pieces. BBR note: My dough is usually around 1250 grams, and then split into 89-gram portions for each doughnut. Roll each portion of dough into a tight ball, ensuring that it’s well sealed, and then place the doughnuts onto the baking sheet with adequate space between each one.
  7. Gently press the tops to flatten each one just a little. Cover the baking sheets with a clean linen and place in a warm environment to rise for a second time, about 1-2 hours. You’ll know they’re ready when you poke the doughnut with your finger and the dough springs back leaving the slightest indentation.
  8. Frying the doughnuts: Towards the end of the doughnuts’ proofing time, heat the oil in a large, heavy-bottomed pot. Use a candy thermometer to heat the oil to 320°F (160°C). Line another baking sheet with paper towels or have a wire rack in place, set aside. Add the caster/granulated sugar into a medium bowl and set aside.
  9. Once the oil has come to temperature, gently lower the doughnuts (working in batches, about 2-3 at a time) into the oil. Fry until golden brown on the bottom, about 2-3 minutes. Then carefully flip the doughnut over and fry for another 2-3 minutes, or until the other side is golden brown as well. Use a slotted utensil to remove the doughnuts and set aside onto the prepped baking sheet. Repeat the process until the remaining doughnuts have been fried, making sure the oil temperature is maintained throughout.
  10. While the doughnuts are still warm, give each one a toss into the bowl of sugar and evenly coat on all sides. Transfer the sugared doughnuts back to the baking sheet to continue cooling down completely before filling. In the meantime, add the raspberry jam (or other desired jam) to a large piping bag and then set aside.
  11. Use a chopstick (or similar object) to poke a small hole into the side of each doughnut. Place the doughnuts into a baking pan to where they can stand upright. Then fill each doughnut with jam. These stuffed brioche doughnuts are best served immediately. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.

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