Brioche Donuts + How to Tell When Your Donuts are Ready to Fry

Ingredients

• 315 g All-Purpose Flour (sifted)
• 50 g Granulated Sugar (for dough)
• 7 g Instant Yeast (1 packet (≈2¼ tsp))
• 1 tsp Salt (fine sea salt)
• 120 ml Whole Milk (warmed to 38‑40°C (100‑105°F))
• 1 piece Large Egg (room temperature)
• 145 g Unsalted Butter (30 g melted for dough, 115 g cubed for caramel)
• 1 tsp Vanilla Extract (optional, adds aroma)
• 800 ml Vegetable Oil (for deep‑frying, neutral flavor)
• 200 g Granulated Sugar (Caramel) (for caramel glaze)
• 60 ml Water (for caramel)
• 120 ml Heavy Cream (for caramel, room temperature)
• 1 pinch Sea Salt (for caramel, enhances flavor)

Instructions

1. Combine Dry Ingredients

   In the mixing bowl, whisk together the sifted flour, granulated sugar, instant yeast, and salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Add the warmed milk, room‑temperature egg, melted butter, and vanilla extract to the dry mixture. Using the stand mixer on low speed, mix until a shaggy dough forms, then increase to medium and knead for about 10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT15M

3. First Proof (Bulk Fermentation)

   Cover the bowl with plastic wrap and let the dough rise in a warm (75‑80°F / 24‑27°C) spot until it roughly doubles in size, about 60 minutes.

   Time: PT60M

   Temperature: 75°F

4. Shape Donuts

   Turn the dough onto a lightly floured surface, gently press out to about 1‑inch thickness, and cut circles with a donut cutter. Re‑roll the trimmings to make additional donuts.

   Time: PT10M

5. Second Proof (Final Rise)

   Place the cut donuts on a parchment‑lined proofing container, cover loosely with a damp towel, and let them rest until they spring back slowly when gently poked—about 30 minutes.

   Time: PT30M

   Temperature: 75°F

6. Prepare Caramel Glaze

   In a saucepan, combine 200 g sugar and 60 ml water. Heat over medium heat, swirling gently until the sugar dissolves and turns a deep amber. Remove from heat, whisk in 115 g cubed butter, then slowly stir in 120 ml heavy cream and a pinch of sea salt. Set aside to cool slightly; it will thicken as it cools.

   Time: PT10M

7. Heat Oil for Frying

   Fill the deep‑fryer or heavy pot with 800 ml vegetable oil and heat to 350°F (175°C). Use the candy thermometer to maintain temperature.

   Time: PT5M

   Temperature: 350°F

8. Fry Donuts

   Working in small batches, gently lower 2‑3 donuts into the oil. Fry for about 45 seconds per side, or until golden‑brown and puffed. Use the slotted spoon to flip and remove them, letting excess oil drain back into the pot.

   Time: PT15M

   Temperature: 350°F

9. Glaze and Cool

   Transfer fried donuts to the cooling rack. While still warm, drizzle or dip each donut in the caramel glaze, allowing excess to drip off. Let the caramel set for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Instant Yeast: Active Dry Yeast (double proof time)
• Instead of Salt: Kosher Salt (same amount)
• Instead of Whole Milk: Almond Milk (will affect richness), Soy Milk
• Instead of Large Egg: Egg Substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Unsalted Butter: Margarine (may affect flavor)
• Instead of Vanilla Extract: Almond Extract (¼ tsp)
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Granulated Sugar (Caramel): Brown Sugar (will darken color)
• Instead of Heavy Cream: Half‑and‑Half (will be less thick)

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook
• Kitchen Scale
• Plastic Wrap
• Proofing Container
• Rolling Pin (optional)
• Donut Cutter
• Saucepan
• Candy Thermometer
• Deep Fryer or Heavy‑Bottom Pot
• Slotted Spoon
• Cooling Rack
• Pastry Bag (optional)

Critical Steps — Do Not Skip

• Perform the indent test after the first proof to avoid under‑proofed dough.
• Maintain oil temperature at 350°F throughout frying.
• Do not stir the sugar‑water mixture while caramelizing to prevent crystallization.

Chef Tips from the Video

• Use ice‑cold water in the dough for a lighter crumb.
• Add a pinch of sugar to the oil to test temperature—bubbles should form immediately.
• For extra crunch, sprinkle a thin layer of flaky sea salt on the caramel glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; re‑heat briefly before serving.

Freezer: Freeze individually wrapped donuts for up to 2 months; thaw at room temperature and re‑heat.

Room temperature: Best eaten the same day; can sit out for up to 12 hours if covered.

Make-Ahead Tips

• The dough can be prepared up to the first proof, then refrigerated overnight; allow it to come to room temperature before shaping.
• Caramel glaze can be made up to 2 days ahead; re‑warm gently before using.

Frequently Asked Questions