• Kellina

Cinnamon Sugar Brioche Donuts

I had been saving this recipe on my Pinterest boards for months and the day finally came to attempt it. I hadn't looked at the actual recipe prior to this day, but when I did I learned that everything was in grams, even the eggs (Thanks Thomas Keller!!) So, I dug around on the internet and found the recipe measured into cups and tablespoons. If you have a scale, definitely stick with the original measurements. Baking is a type of chemistry, so the more precise you are the better your final product will be! Luckily, the measurements worked out for me and I think these donuts turned out very tasty for my first time attempting to make brioche or fry a donut.

Brioche dough takes a lot of patience, since adding in the butter piece by piece takes time, but once you have the dough, the rest comes together very quickly!


2 1/2 cups and 2 1/2 tbs all purpose flour

8grams of instant yeast (1 whole pack and a small shake of another pack)

3 tbs and 2tsp of sugar

1 1/2 tsps sea salt

1/4 cup whole milk*

3 large eggs*

1 whole stick of butter plus 1 tbs of butter*

Stand mixer (mixing this by hand would be brutal!)

*make sure butter, milk and eggs are room temp*

1. Mix the flour and yeast together using a dough hook attachment on your mixer until thoroughly combined.

2. Add sugar, salt, milk and eggs to the flour and yeast. Mix until dough has come together into a ball.

3. While the other ingredients are mixing, cut your butter into small chunks. (about 1/2 in)

4. Very slowly add in the butter chunk by chunk. Wait until each piece has incorporated before adding the next. This process should span 30 minutes! (I recommend setting a timer).

5. Once the butter is mixed in, let the dough continue to mix for another 10 minutes.

6. Remove the dough from the bowl and place on a floured counter.

7. Create a rectangle shape and fold the left side toward the middle and then overlap the right. It should look like a pamphlet made of dough.

8. Rotate the dough and repeat. I repeated these folds 4 times total to make sure I had enough folds.

9. Place in a greased bowl, cover and set in a warm place. Let it rise for an hour.

10. Move to the fridge and let it continue to rise overnight.


11. Let the dough warm up for an hour.

12. Section into balls about the size of a golf ball.

13. Heat vegetable oil on low until you can see the bottom shimmering.

14. Keep the oil low, if it gets too hot the outside will burn while the inside will remain raw. Drop in your dough

15. Let it cook for a minute per side, or until the outside is a dark brown.

16. Roll in cinnamon sugar, and enjoy!

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