A Sweet Tradition – Why These Brioche Donuts Are Worth the Wait
There’s something incredibly satisfying about making donuts from scratch, especially when they’re brioche-style and cold-proofed overnight. This recipe is a little slower than most, but that extra time is what gives these donuts their signature fluffy, airy texture and rich flavor.
The first time I made these, I remember opening the fridge the next morning and seeing the dough transformed—smooth, elastic, and full of life. When they hit the hot oil, the kitchen instantly smelled like a bakery. Warm butter, vanilla, and lemon zest all mingled together in the air. These are the kind of donuts you make when you want something truly special, not rushed, and definitely memorable.
What You’ll Need to Make These Pillowy Sugar Donuts
This recipe uses classic brioche ingredients, which means eggs, butter, and patience. The result is a dough that feels luxurious in your hands and fries up beautifully.
Ingredients
For the dough:
- 500 g bread flour (or strong flour)
- 60 g sugar
- 10 g instant yeast
- 8 g salt
- 4 eggs (room temperature)
- 120 ml warm milk
- 1 tsp vanilla
- 1 tbsp lemon zest (optional)
- 170 g soft butter (room temperature, cubed)
For frying:
- Vegetable oil
For coating:
- 1 cup sugar
- 1 tsp lemon zest
- Optional: pinch of cardamom or fennel/anise powder
Preparing the Dough – Building Flavor and Structure
Start by mixing the flour, sugar, yeast, and salt in a large bowl or stand mixer. I like to whisk them first so everything is evenly distributed.
Add the eggs, warm milk, vanilla, and lemon zest. Knead for about 5 minutes until a sticky dough forms. It won’t look perfect yet, and that’s okay. Brioche dough starts rough and becomes smooth with time and butter.
Now add the butter gradually, a few cubes at a time, kneading continuously. This step takes patience—about 10 to 15 minutes. The dough will slowly transform into something soft, shiny, and stretchy. When it pulls away from the bowl and feels elastic, you’re there.
Cover the dough tightly and place it in the refrigerator for 12 to 24 hours. This cold proof deepens the flavor and makes the dough much easier to shape the next day.
The Cold Proof – Why Resting Overnight Makes a Difference
Cold fermentation is the secret behind these donuts’ bakery-style texture. While the dough rests, the yeast works slowly, developing flavor without over-rising.
When you take it out the next day, it feels firm but pliable and smells slightly sweet and buttery. I always notice how much easier it is to roll compared to fresh dough. This step turns a good donut into a great one.
Shaping and Final Rise – Turning Dough into Donuts
Roll the chilled dough out to about 1.5 to 2 cm thick on a lightly floured surface. Cut out donut shapes using a cutter or a glass and small cap for the center.
Place them on a lined tray, leaving space between each piece. Cover loosely with a towel and let them proof for 2 to 3 hours until very puffy and light. They should look like little pillows. If you gently press one, it should spring back slowly.
Frying to Golden Perfection
Heat vegetable oil to 170–175°C. This temperature is crucial—too hot and the donuts brown before cooking inside; too cool and they soak up oil.
Fry the donuts in batches, about 1 to 2 minutes per side. They should turn a deep golden color and puff up beautifully. The sound of gentle bubbling and the smell of frying dough is one of my favorite kitchen moments.
Remove them with a slotted spoon and place on paper towels to drain briefly.
Coating While Warm – The Magic Sugar Finish
While the donuts are still warm, roll them in the sugar mixture. The heat helps the sugar stick and creates that light, crisp crust on the outside.
I love adding lemon zest and a pinch of cardamom—it gives a subtle fragrance that makes these donuts feel extra special. The contrast between the crunchy sugar shell and the soft interior is what makes them so addictive.
Serving and Storing Your Brioche Sugar Donuts
These donuts are best eaten fresh, slightly warm, when the centers are soft and airy. Serve them with coffee, tea, or a glass of milk. They feel like a bakery treat but made in your own kitchen.
If you have leftovers, store them in an airtight container at room temperature for up to one day. You can refresh them for a few seconds in the microwave, but nothing beats them on the day they’re fried.
Creative Ways to Enjoy and Customize Them
You can fill these donuts with pastry cream, jam, or chocolate spread using a piping bag. You can also skip the sugar coating and dust them with powdered sugar or glaze them with vanilla icing.
For a holiday twist, try cinnamon sugar or orange zest in the coating. Once you master the base dough, the possibilities are endless.
Variations to Try – From Citrus to Spiced Sugar
- Add orange zest instead of lemon for a warmer citrus flavor
- Use cinnamon and nutmeg in the sugar coating for a cozy spice blend
- Dip half the donut in melted chocolate for a classic finish
- Make mini donut bites for parties or brunch tables
Each version keeps that same fluffy brioche texture while offering something new.
Nutrition Snapshot – A Treat to Savor Slowly
These donuts are rich because of the butter and eggs, which also give them their tender crumb. They’re meant to be enjoyed as an occasional treat rather than an everyday snack. One donut goes a long way in satisfying a sweet craving.
Sweet Questions Answered – Your Brioche Donut FAQ Corner
Can I skip the cold proof and make them the same day?
You can, but the flavor and texture won’t be as developed. The overnight rest really improves the dough.
Why are my donuts oily?
The oil was likely too cool. Keep it between 170–175°C for best results.
Can I bake these instead of frying?
You can bake them at 180°C until golden, but the texture will be more like bread rolls than classic donuts.
How do I know the dough is kneaded enough?
It should be smooth, stretchy, and pass the windowpane test without tearing.
Can I freeze the dough?
Yes. After shaping, freeze the donuts on a tray, then store in a freezer bag. Thaw and proof before frying.
These Fluffy Brioche Sugar Donuts are the kind of recipe that rewards patience. Every step builds toward that final moment when you bite into a warm, sugar-coated donut with a soft, airy center. Once you make them, you’ll understand why this two-day process is absolutely worth it.
