Brioche Doughnuts

Jun 10, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Beans Medium

Fresh brioche doughnuts on a wire cooling rack, one broken open to show the tender inside

Light, tender brioche doughnuts enriched with butter and eggs, fried to golden perfection, and finished with a smooth vanilla glaze that highlights rich vanilla bean flavor.

Prep 45 min

Cook 15 min

Cooling 1 hr

Total 3 hr 30 min

Yield 16 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

3.0 cups (360.0 g)all-purpose flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1.0 tsp (5.0 g)fine sea salt
3.0 large (150.0 g)eggs, at room temperature
⅓ cup (80.0 ml)whole milk, warmed to 100°F (38°C)
8.0 tbsp (113.0 g)unsalted butter, softened
1.0whole vanilla bean, split and scraped
2.0 cups (480.0 ml)neutral frying oil (such as vegetable or canola)
1 ½ cups (180.0 g)powdered sugar, for the glaze
3.0 tbsp (45.0 ml)whole milk, for the glaze

Make it at home

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Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast, and fine sea salt.
Split the vanilla bean and scrape the seeds into the warmed milk along with the pod. Let steep for 10 minutes, then remove the pod.
Add the eggs and the warm vanilla milk to the dry ingredients. Mix on low speed until a rough dough forms, about 3 minutes.
Increase the mixer speed to medium and knead for 5 minutes until the dough is smooth and elastic.
Add the softened butter a tablespoon at a time, mixing well after each addition until fully incorporated and the dough is shiny and elastic, about 8-10 minutes more.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it proof in a warm spot until doubled in size, about 90 minutes.
Turn the dough out onto a lightly floured surface and gently deflate it. Roll it out to about 1/2 inch (1.25 cm) thickness.
Cut the dough into 16 rounds using a 3-inch (7.5 cm) doughnut cutter or two different-sized round cutters for doughnut shape (about 3 inch outer, 1.5 inch inner).
Place the cut doughnuts and holes on parchment-lined baking sheets. Cover loosely with a clean kitchen towel and let them proof again until puffy and nearly doubled, about 45-60 minutes.
Heat the frying oil in a deep pot or fryer to 360°F (182°C). Fry the doughnuts in batches, 1-2 minutes per side, until golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels.
For the vanilla glaze, whisk together powdered sugar, 3 tablespoons milk, and vanilla bean seeds scraped from the pod used earlier until smooth.
Dip the tops of warm doughnuts into the glaze, allow excess to drip off, then set on a rack to let the glaze set.

Tips

Make sure the butter is soft but not melted to help it incorporate smoothly into the dough.
For extra vanilla aroma, steep the vanilla bean seeds in the warm milk before mixing the dough.

Recipe FAQ

How long does it take to make brioche doughnuts?

Plan on 45 minutes of prep and 15 minutes of cooking, plus 2 hours 30 minutes to rise and chill. The recipe makes 16 doughnuts.

How should I store brioche doughnuts?

Store doughnuts in an airtight container at room temperature for up to 2 days. Gently reheat in a microwave or oven before serving.

Can I make brioche doughnuts ahead?

The dough can be refrigerated overnight after the first proof to develop flavor and make shaping easier.

Can I use a different form of vanilla?

Yes. This recipe uses 1 whole vanilla bean, split and scraped. 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.

Light, tender brioche doughnuts enriched with butter and eggs, fried to golden perfection, and finished with a smooth vanilla glaze that highlights rich vanilla bean flavor.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

279 Calories / serving

15.1g Fat

32.1g Carbs

3.9g Protein

14.7g Sugar

Whole recipe (16 servings): ~4464 cal · 242g fat · 514g carbs · 62g protein · 235g sugar

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

Per serving · 279 calories

What it takes to burn one serving

Brisk walking 53 min·3.1 mi·~6200 steps
Walking uphill or incline treadmill 38 min·1.9 mi·~3800 steps
Moderate cycling 28 min·5.6 mi
Swimming laps 39 min
Jogging 27 min·2.3 mi·~4300 steps
Stair climbing 26 min·~2350 steps
Dancing 45 min
Bodyweight circuit training 28 min
Cleaning, errands, or playing with the dog 65 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.