These Brioche Donuts are a dream come true for anyone who loves pillowy, melt-in-your-mouth pastries. With a golden, lightly crisp exterior and an impossibly soft, buttery interior, these donuts are pure indulgence. What makes them even more irresistible is the generous filling—velvety vanilla cream oozing from the center, paired with a glossy coat of chocolate and a snowfall of powdered sugar. Each bite is a perfect balance of richness and lightness.

Crafted from a classic enriched brioche dough, these donuts offer a depth of flavor far beyond ordinary fried treats. The dough is airy yet rich thanks to eggs, butter, and milk, creating the kind of texture that feels luxurious without being heavy. Whether served warm for breakfast, as a show-stopping dessert, or shared with friends over coffee, these brioche donuts bring joy and comfort in every bite.

Why You’ll Love This Brioche Donuts Recipe

Soft, rich, and flavorful: The brioche dough elevates these donuts with a buttery richness that’s soft and cloud-like inside.
Decadent fillings: A luscious vanilla pastry cream paired with a thick swirl of melted chocolate turns these into gourmet pastries.
Perfect for any occasion: These are showstoppers for brunch, celebrations, or whenever you want to impress.
Make-ahead friendly: Prepare the dough in advance for less fuss in the morning.
Versatile: Easily swap fillings—jam, Nutella, lemon curd—for endless variations.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Their Importance)

Creating the perfect Brioche Donuts requires both attention to detail and the right set of tools. Here’s what you’ll need and why each is essential:

Stand Mixer with Dough Hook Attachment: Mixing and kneading brioche dough by hand can be tough—it’s sticky and rich. A stand mixer saves time and ensures proper gluten development.
Mixing Bowls: Multiple bowls help with organizing ingredients and proofing the dough.
Digital Kitchen Scale: Precision matters. Measuring flour and butter by weight guarantees consistency in dough texture.
Thermometer: Crucial for checking oil temperature during frying. Ideal frying temp is 350°F (175°C)—too hot, and the donuts burn; too cool, and they get greasy.
Heavy-Duty Dutch Oven or Deep Fryer: For stable and even heat while frying.
Slotted Spoon or Spider Strainer: Safely lifts donuts from hot oil while draining excess grease.
Piping Bag with Filling Tip: Essential for injecting that rich pastry cream without breaking the donuts.
Wire Rack & Sheet Tray: Let the donuts cool and drain without getting soggy.
Fine Mesh Sieve: For evenly dusting powdered sugar on top.

These tools not only make the process smoother but also help achieve professional-level results with ease.

Preparation Tips

Room Temperature Ingredients: Use eggs, butter, and milk at room temp to help the dough come together more evenly and rise better.
Chill the Dough Overnight: This not only makes shaping easier but also deepens the flavor.
Don’t Overwork the Dough: Once smooth and elastic, stop kneading. Over-kneading can make donuts tough.
Cut Evenly: Use a biscuit cutter or glass for uniform sizes so all donuts cook evenly.
Let the Donuts Rest Before Frying: After cutting, allow a second short proof so they puff nicely when fried.
Test Oil Temperature Regularly: Use a thermometer to maintain consistent heat—essential for golden, non-greasy donuts.
Use a Clean Pot for Frying: Residual crumbs in the oil can burn and taint the flavor of fresh donuts.
Cool Slightly Before Filling: Too hot, and the cream might melt inside or the donut might tear.

With good planning and these small techniques, you’ll make light, airy, perfectly filled brioche donuts every time.

Ingredients for This Brioche Donuts Recipe

Here’s everything you’ll need to make soft, creamy, and chocolate-topped brioche donuts from scratch:

For the Brioche Dough:

3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 packet (7g) instant yeast
1 tsp salt
4 large eggs, room temperature
½ cup (120ml) whole milk, lukewarm
10 tbsp (140g) unsalted butter, softened and cubed

For Frying:

Neutral oil (vegetable or canola), for deep frying

For the Vanilla Pastry Cream Filling:

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Topping:

½ cup (120g) chocolate hazelnut spread (or melted chocolate of your choice)
Powdered sugar, for dusting
Optional: chocolate sprinkles for extra texture

These ingredients come together to create a decadent, bakery-quality donut that’s tender inside, crisp on the outside, and irresistibly filled and topped.

Step 1: Make the Brioche Dough

In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix briefly. Add in the eggs and lukewarm milk. Using the dough hook, mix on medium speed until the dough begins to come together—about 2–3 minutes.

Once incorporated, gradually add in the softened butter, a few cubes at a time, letting it blend fully before adding more. Continue kneading on medium speed for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.

Step 2: First Rise

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rise at room temperature for 1–2 hours, or until doubled in size.

For best flavor and easier handling, refrigerate the dough overnight (or at least 6 hours).

Step 3: Shape the Donuts

Lightly flour your work surface and roll out the chilled dough to about ½-inch (1.25 cm) thickness. Use a round cutter (about 3 inches/7.5 cm) to cut out donut rounds.

Place them on a parchment-lined tray, cover loosely with a clean towel, and let them rest for 1–1.5 hours until puffy and pillowy.

Step 4: Make the Pastry Cream

While the donuts proof, prepare the filling. In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens and bubbles.

Remove from heat, stir in butter and vanilla. Transfer to a bowl, press plastic wrap directly on the surface, and chill completely.

Step 5: Fry the Donuts

Heat oil in a heavy pot or Dutch oven to 350°F (175°C). Fry 2–3 donuts at a time, turning once, until golden brown—about 1 minute per side.

Remove with a slotted spoon and drain on a wire rack placed over a baking tray. Let them cool slightly.

Step 6: Fill and Top

Once cool enough to handle, use a piping bag fitted with a filling tip to inject each donut with the chilled pastry cream.

Spoon or drizzle melted chocolate or chocolate hazelnut spread over the top. Dust generously with powdered sugar and garnish with chocolate sprinkles if desired.

Step 7: Serve and Enjoy

Serve the brioche donuts slightly warm or at room temperature. They’re best enjoyed the same day—soft, rich, and absolutely irresistible.

Notes

Dough Consistency: Brioche dough is naturally soft and slightly sticky. Don’t be tempted to over-flour—it should feel elastic but not dry.
Chill Time Improves Flavor: An overnight chill not only makes shaping easier but also deepens the buttery flavor.
Oil Choice Matters: Use a neutral oil with a high smoke point like canola or vegetable oil to avoid unwanted flavors.
Filling Versatility: You can substitute the pastry cream with jam, lemon curd, or Nutella for different flavor profiles.
Storage Tip: Donuts are best eaten fresh but can be stored (see next section). Reheat briefly to revive their soft texture.
Size Uniformity: Cutting the donuts evenly ensures they all cook at the same rate—no raw centers or overdone edges.
Topping Options: Swap chocolate with caramel glaze or cinnamon sugar if you want a different finish.
Dust After Cooling: Powdered sugar should be added after the donuts cool slightly, or it may melt into the crust.

Watch Out for These Mistakes While Cooking

Skipping the Chill: Warm dough is hard to handle and may not fry evenly. Chilling is key for shaping and flavor.
Incorrect Oil Temperature: Without a thermometer, it’s easy to fry too hot or too cold. Use a reliable one to stay at 350°F (175°C).
Crowding the Pot: Frying too many donuts at once drops the oil temperature, resulting in greasy, undercooked centers. Fry in small batches.
Overfilling: Injecting too much cream can cause the donut to split or leak. Fill gently until you feel slight resistance.
Using Cold Pastry Cream: It should be cold but pliable—too stiff, and it won’t pipe easily.
Skipping the Second Proof: After shaping, letting the donuts rest again ensures a light, puffy texture when fried.
Uneven Rolling: If the dough is unevenly rolled, some donuts will be too thick or thin and won’t cook uniformly.
Not Draining Properly: Always let fried donuts sit on a wire rack to avoid soggy bottoms.

What to Serve With Brioche Donuts?

These rich and luxurious donuts pair beautifully with a variety of drinks and light sides. Whether you’re planning a brunch, dessert table, or indulgent breakfast, here are a few inspired ideas:

8 Recommendations

Espresso or Cappuccino
The deep, bold flavor of espresso complements the sweet cream and chocolate topping beautifully.
Fresh Berries
A small bowl of strawberries, raspberries, or blueberries cuts through the richness with a refreshing tartness.
Hot Chocolate
For a truly decadent pairing, sip on a mug of velvety hot chocolate with a hint of cinnamon or chili.
Vanilla Milkshake
Keep the dessert theme going with a creamy shake—especially fun for parties or kids.
Sparkling Water with Citrus Slices
Helps cleanse the palate and balance the sweetness after a couple of bites.
Iced Latte or Cold Brew
The cool bitterness of cold coffee drinks offers a satisfying contrast to warm, soft donuts.
Greek Yogurt with Honey
Serve as a light side to balance richness with protein and tang.
Coconut Whipped Cream
Dollop a bit on the side as a dipping companion or topping for extra flair.

These pairings bring out the best in the donuts, making every bite feel like part of a thoughtful and memorable spread.

Storage Instructions

Brioche Donuts are at their best the day they’re made, but with proper storage, you can extend their enjoyment:

Room Temperature: Store unfilled, cooled donuts in an airtight container at room temp for up to 1 day. Avoid sealing them while still warm to prevent sogginess.
Refrigerated: Filled donuts (especially with pastry cream) should be stored in the fridge, ideally in a single layer to prevent squishing. They stay fresh for up to 2 days.
Freezing: You can freeze the unfilled, fried donuts. Once cool, wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven for a few minutes before filling and topping.
Reheating: Warm plain donuts in a 300°F (150°C) oven for 5–8 minutes. Avoid microwaving filled donuts—it may ruin the texture of both the dough and cream.

Estimated Nutrition (per filled and topped donut, approx)

Calories: 390
Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
Cholesterol: 115mg
Sodium: 190mg
Carbohydrates: 42g
- Sugar: 14g
- Fiber: 1g
Protein: 7g
Serving Size: 1 donut

Nutrition may vary based on exact ingredients and quantity of filling used.

Frequently Asked Questions

1. Can I make the dough ahead of time?

Yes! The brioche dough actually benefits from an overnight chill in the fridge. It develops flavor and becomes much easier to shape when cold.

2. Can I bake instead of fry the donuts?

While you can bake brioche dough, the texture won’t match that classic airy, crispy donut crust. For traditional donuts, frying is best.

3. What type of filling can I use besides pastry cream?

You can fill these donuts with fruit preserves, chocolate ganache, lemon curd, Nutella, or even whipped cream. Get creative with your favorites!

4. How do I know when the oil is hot enough?

Use a thermometer and look for 350°F (175°C). If you don’t have one, drop in a tiny bit of dough—it should sizzle and float within seconds.

5. Why are my donuts greasy?

This usually means the oil was too cool. Maintain a steady 350°F to keep the donuts light and oil-free inside.

6. Can I freeze the dough?

Yes, after the first rise, shape the dough into rounds, freeze them on a tray, then store in a sealed bag. Thaw overnight in the fridge before frying.

7. How do I prevent the filling from leaking out?

Don’t overfill. Insert the piping tip gently and stop once you feel resistance. Also, ensure the donuts are cool before filling.

8. What flour is best for brioche donuts?

All-purpose flour works well for a tender, light texture. You can use bread flour for a slightly chewier bite, but it’s not necessary.

Conclusion

Brioche Donuts combine bakery-level decadence with the comfort of a homemade treat. Their cloud-like texture, creamy filling, and chocolate topping make them a showstopping addition to any breakfast, brunch, or dessert spread. With the right tools and a little planning, you can turn your kitchen into a gourmet donut shop. Whether you’re indulging solo or serving a crowd, these donuts promise rich satisfaction in every bite.