Brioche Doughnut Dough

Oct 13, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

A dozen plain, unglazed brioche doughnut dough cooling on a wire rack next to a pot, golden brown

An egg- and butter-rich brioche dough, chilled overnight, for bakery-style filled doughnuts with a tender, almost cake-like crumb.

Prep 30 min

Cook 15 min

Cooling 10 hr 10 min

Total 12 hr 25 min

Yield 12 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

3 ¼ cups (405.0 g)all-purpose flour
⅓ cup (65.0 g)granulated sugar
2 ¼ tsp (7.0 g)instant yeast (1 packet)
½ tsp (3.0 g)fine sea salt
½ cup (120.0 ml)whole milk, warm
3.0 (150.0 g)large eggs
2.0 tsp (10.0 ml)pure vanilla extract
½ cup (113.0 g)unsalted butter, softened
6.0 cups (1400.0 ml)neutral oil, for frying

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Instructions

Mix the flour, sugar, yeast and salt. Add the milk, eggs and vanilla and knead on low 4 minutes. Add the butter a tablespoon at a time and knead 10 minutes until glossy and elastic.
Cover and refrigerate 8 to 12 hours; the cold firms the butter so the dough can be shaped.
Roll 1/2 inch thick, cut 3-inch rounds, set on parchment squares and proof 60 to 90 minutes until puffy.
Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry 3 at a time, 60 to 90 seconds per side, until deep golden. Drain on a rack; keep the oil between 340°F and 360°F (170°C to 180°C).
Cool 10 minutes before filling or glazing.

Tips

Brioche dough must be cold to shape; work fast and chill the cut rounds 10 minutes if they soften.
Fill from the side with a long piping tip so the filling reaches the center.

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Recipe FAQ

How long does it take to make brioche doughnut dough?

Plan on 30 minutes of prep and 15 minutes of cooking, plus 11 hours 40 minutes to rise, chill and rest. The recipe makes 12 doughnuts.

How should I store brioche doughnut dough?

Doughnuts are best within 6 hours; keep leftovers in a paper bag at room temperature and eat the next day.

Can I make brioche doughnut dough ahead?

Mix the dough the night before and let it rise slowly in the fridge; shape and fry in the morning.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

An egg- and butter-rich brioche dough, chilled overnight, for bakery-style filled doughnuts with a tender, almost cake-like crumb.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

310 Calories / serving

17.5g Fat

32.0g Carbs

5.6g Protein

6.2g Sugar

Whole recipe (12 servings): ~3720 cal · 210g fat · 384g carbs · 67g protein · 74g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.