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I grew up watching my mama make brioche donuts. We knew them as “gogosi”. Of course, the way she made them is not the way this recipe is written. Each time, her cup was a different size coffee mug but like many eastern Europeans women, this is how she makes most of her recipes. Everything I know, I learned from her. Consider this your ultimate, mama approved, expert guide to making brioche donuts!
Table of Contents
What is brioche?
Brioche is a type of enriched dough characterized by a high content of butter, eggs and milk. It’s richer than your typical donut. The butter and eggs in brioche dough adds depth of flavor and a tender crumb. Despite being rich, brioche dough is very light when properly proofed, resulting in extra fluffy donuts!
Why you'll love my recipe.
Donut shop quality
I’m not a professional baker but I would say these donuts come pretty close to bakery perfection.
Fluffy and soft
It practically melts in your mouth.
Versatile fillings
Fruity jams, pastry cream or chocolate ganache. You name it. Use my homemade vanilla bean diplomat cream filling from my Éclair Cake recipe.It’s AMAZING!
What type of yeast should I use?
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. If you are a seasoned baker, it will be a little easier to understand the visual cues and know when the dough is ready to use. Both types of yeast act differently and should be treated accordingly. Read more about the different types of yeast here.
How to activate yeast.
If using active dry yeast, first measure 240ml or 1 cup of warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the milk and proceed with baking directions. For extended instructions, seeActive Dry Yeast vs. Instant Dry Yeastblog post.
Expert tips for making Brioche Donuts.
Accurately measure your ingredients
The best accuracy and consistency for this recipe comes from weighing the dry and wet ingredients. Slight variations can significantly impact the final product. This is true for all bread and pastry recipes. Read more about the importance of How to Measure Flour here.
Knead the dough
Let your stand mixer do all the work. Kneading helps evenly incorporate the butter, develops gluten for the structure of the donut and distributes the yeast evenly. It takes time but be patient.
Weigh each dough ball
Donuts of equal weight will cook at the same rate. Uneven shaped donuts will result in some overcooked and others undercooked. It’s easier to keep track of cooking time when they are all the same size. Trust me, the extra few minutes it takes to weigh each dough ball is worth it. It’s not just for aesthetics but consistency.
Allow time for the dough to rise
General rule of thumb is to wait until the dough is doubled in size. If the kitchen area is cool and drafty, it will take longer for the dough to rise than my recipe time. The ideal temperature for dough to rise is between 74°F to 85°F / 23°C to 29°C. If your room feels drafty, place the bowl covered with a tea towel in the oven, with door closed and turned off. Rushing this step can result in a denser texture.
Use a candy thermometer
The best temperature for frying brioche donuts is between 350°F to 355°F / 163°C to 179°C.If the oil is too high, the outside of the crullers will burn and the center will be undercooked. If the oil is too low, the donuts will absorb more oil, making them heavy and greasy. To avoid those two things, the best practice is to stay within the recommended frying temperature and watch for any fluctuation of the thermometer. Shop my exact thermometer here. (Affiliate link)
Don’t overcrowd the fryer
Avoid overcrowding the pot with donuts to maintain the set temperature. I like to fry 3 donuts at a time.
What is the windowpane test?
This is a test that bakers use to check if brioche dough has been kneaded enough to develop gluten properly. To perform this test, you take a small piece of ready kneaded dough and gently use your fingertips to press against the dough and stretch it between your fingers. Do not pull, simply massage and stretch. If the dough stretches into a thin, translucent membrane without tearing, resembling a windowpane, then the dough passed the test and is ready for the next steps. If the dough tears, it indicates that a little more kneading is needed.
Watch the full recipe tutorial on YouTube.
How to roll the dough balls.
I found this method to be the most effective way for the dough balls to keep their shape, even during frying. Watch my full YouTube version of this recipe for a visual tutorial.
Step 1
Use your fingertips to gently flatten the pre-weighed dough ball.
Step 2
Then, grab the four corners and pinch the seams together. It will resemble a cute dumpling.
Step 3
Flip the ball seam side down and with the back of your palm, use the resistance of the surface to move in a circular motion. This smooths out the round shape. Set aside on sheet of parchment paper and repeat with the remaining dough balls.
How to store leftovers.
Brioche donuts are best served fresh and hot. I bet there won’t be any leftovers but in the event that you do, they store well for 1-2 days at room temperature. Wrap leftovers in plastic wrap and a kitchen towel. This secures the moisture and prevents the donuts from drying. If making ahead, save any filling in the refrigerator until serving.
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Brioche Donuts
Patricia Martinescu from Bake Cook Repeat
I grew up watching my mama make brioche donuts. We knew them as "gogosi".Of course, the way she made them is not the way this recipe is written. Each time, her cup was a different size coffee mug but like many eastern Europeans women, this is how my mama makes most of her recipes. Everything I know, I learned from her. Consider this your ultimate, mama approved, expert guide to making brioche donuts!
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Rise time 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Breakfast, Dessert
Cuisine American, Romanian
Servings 12 donuts
Calories 246 kcal
Ingredients
- 4 ½ cups bread flour
- 1 cup warm milk
- 2 large eggs + 1 egg yolk room temperature
- 8 Tablespoons stick unsalted butter softened at room temperature
- 2 Tablespoons granulated white sugar
- 2 teaspoons instant yeast see note for active dry yeast
- 1/2 teaspoon sea salt
- 1 cup sugar additional, set aside for tossing
- Neutral oil like vegetable, canola or sunflower
Instructions
Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. I highly recommend using metric measurements and weighing the dry and wet ingredients for best accuracy. Toggle back and forth between US Customary and Metric measurements in the ingredients section.
In a stand mixer bowl, add flour, sugar, yeast and salt. See notes below if using active dry yeast. Use the dough hook attachment and while the mixer is on, add warm milk, eggs and softened butter, one tablespoon at a time.
4 ½ cups bread flour, 1 cup warm milk, 2 large eggs + 1 egg yolk, 2 Tablespoons granulated white sugar, 8 Tablespoons stick unsalted butter, 1/2 teaspoon sea salt, 2 teaspoons instant yeast
Mix on low speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. If it's sticky, add a few spoonful of flour and continue to knead until the dough comes together. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.
Let it rise in a warm spot at room temperature for at least 1 ½ hours. This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
Punch the dough down. Divide into 12 equal pieces for LARGE donuts, measuring 85 grams each or into 15 pieces for MEDIUM donuts. You can divide the dough into small donut holes as well but keep in mind, frying time will vary.
Working with one piece of dough at a time, pinch the edges into the middle, forming a small pouch. Place the ball of dough, seam-side down on a clean work surface, cup your hand over it, and lightly roll it into a ball, using the back of your palm and the friction of surface to help with the rounding.
Place each ball on pre-cut parchment sheet. Cover with a tea towel and let it rise for 30-40 minutes. This second rise is called proofing. It occurs after the donuts are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.
Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F / 176°C to 179°C.
Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. Because the donuts are fairly large, fry for about 3-4 minutes on EACH SIDE. Smaller donuts need 2-3 minutes on each side. See notes for expert tips on frying.
Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels. This helps drain the excess oil off. Repeat until there are no more donuts. Toss in granulated sugar, powdered sugar or enjoy as is.
1 cup sugar
Notes
- I suggest using metric measurements and weighing the dry and wet ingredients for best accuracy. If you don't have scale, please measure liquids at eye level and flour with the fluff, spoon and level method. Measuring flour the accurate way is important for baking recipes. SeeHow to Measure Flourblog post.
- If using active dry yeast, first measure 240ml or 1 cup of warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the milk and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeastblog post.
- The best temperature for frying brioche donuts is between 350°F to 355°F / 163°C to 179°C.If the oil is too high, the outside of the crullers will burn and the center will be undercooked. If the oil is too low, the donuts will absorb more oil, making them heavy and greasy. To avoid those two things, the best practice is to stay within the recommended frying temperature and watch for any fluctuation of the thermometer. Shop my exact thermometer here. (Affiliate link)
- Brioche donuts are best served fresh and hot. I bet there won't be any leftovers but in the event that you do, they store well for 1-2 days at room temperature. Wrap leftovers in plastic wrap and a kitchen towel. This locks in the moisture and prevents the donuts from drying. If making ahead, I suggest saving any filling in the refrigerator until serving.
Nutrition
Calories: 246kcalCarbohydrates: 53gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 81mgPotassium: 55mgFiber: 1gSugar: 19gVitamin A: 1IUVitamin C: 0.003mgCalcium: 8mgIron: 0.4mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Keyword Baking, Dessert, Donuts, Sweet
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