Yeasted Brioche Doughnuts

Brioche Doughnut Recipe
Watch Brioche Doughnut Video Demonstration

There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by

That is unless you make your own.

This recipe utilizes a yeasted brioche dough that once fried is light and airy, yet still delivers a good chew and can stand up to just about any toping your throw at it. For topping ideas, see the "Additional Notes" section at the bottom of this recipe.


Maple Glaze for Brioche Doughnuts

Maple Glazed Doughnut Recipe

Watch Video: How to Make Brioche Doughnuts

If you've ever wanted to make your own maple glazed doughnuts, you've found the right place. This glaze utilizes both maple extract and maple syrup for greater depth of flavor. Paired with our brioche doughnut recipe, this maple glaze will produce one of the best doughnuts you've ever tasted.


Maple Glazed Doughnut - Video Recipe

Click Here for a Scalable Recipe

In a previous video, I demonstrated how to make bricohe doughnuts. In this video I'll show you how to whip up a quick maple glaze.

To get the most out of this video, pay attention to the basic building blocks of this glaze. All we're doing here is starting with powder sugar and thinning it into a glaze using flavorful liquids -- in this case maple extract and maple syrup.

But any number of glazes for pastries, cakes, and cookies can be made using this simple formula - lemon juice for lemon glaze, juiced ginger and carrot of a "ginger-carrot" glaze, etc. Just make sure you always add at least a small touch of acid to balance the sweetness or the powder sugar which will also give you're glaze's flavor more depth.


Related Videos

How to Make Yeasted Brioche Doughnuts

Hamburger Brioche Bun Video Recipe

How to Make a Classic Loaf of Brioche Bread

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How to Make Yeasted Brioche Doughnuts - Video Recipe

Scalable Brioche Doughnut Recipe

Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.

The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.

What I enjoy most about these doughnuts is they don't disintegrate in your mouth; they are at once tender and chewy, light & airy, yet sturdy enough to stand up to glazes and toppings without collapsing and becoming dense.

For instructions on how to mix this dough, watch our Hamburger Brioche Bun Video. If you want to mix and knead this dough by hand, watch this technique video which demonstrates frisage and slap-and-fold.

Glazes and Toppings

Maple Glazed Doughnut - Video Recipe

Chocolate Ganache Glazed Doughnut Recipe

Cinnamon Sugar Doughnut Recipe


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Brioche Bread Recipe - Sliceable Bread For Sandwiches and Toast Points

Watch the Brioche Bread Video Demonstration

In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread. When sliced it can be used for toast points, French toast, or a world class grilled cheese sandwich. When cubed it can be pan fried as croutons, and any left over portions of the loaf can be placed in the food processor, finely chopped, and dried for homemade bread crumbs.

In fact, when holiday season rolls around, you can be sure we'll be drying out cubes of this bread to make stuffing. The possibilities truly are endless.


How to Make Brioche Bread - Video Recipe

Click Here for Scalable Recipe

In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread. When sliced it can be used for toast points, French toast, or a world class grilled cheese sandwich. When cubed it can be pan fried as croutons, and any left over portions of the loaf can be placed in the food processor, finely chopped, and dried for homemade bread crumbs.

In fact, when holiday season rolls around, you can be sure we'll be drying out cubes of this bread to make stuffing. The possibilities truly are endless.

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Toast and serve along side ...


Brioche Bites

Brioche Bites Stuffed with Prosciutto and Buratta

Gooey. Salty. Chewy. Rich. Delicious.

These little brioche bites are an awesome party appetizer which can easily be baked a couple hours in advance. When you're ready to serve, simply refresh in a 325°F/162°C oven for about 5 minutes.

The bread base is made using our basic brioche bun recipe. After it's bulk fermentation (first rise), the brioche dough is portioned into 10g pieces and rounded.

Brioche Bites Pre-Formed

Next, the dough is pinched in the middle and pulled outward into a disc shape; think of it like trying to make a mini bagel, without punching the hole all the way through. A thin slice of prosciutto is pressed down into the indentation.

Brioche Bite Step One

On top of the prosciutto we laid chunks of burrata cheese, a style of fresh mozzarella with a gooey creamy filling.

Burrata Cheese Stuffed into Brioche Bites with Prosciutto

After being filled, the brioche bites are proofed at room temperature for 1-2 hours, or until the outer ring of dough has doubled in size. You can also refrigerate for up to 24 hours at this point.

Before baking, simply sprinkle with a little bit of dried basil.

Brioche Bites Pre Baked

Bake at 375°F/190°C for 10-15 minutes. Everyone's oven is different, and because these brioche bites are so small, they do tend to cook unevenly. You'll want to rotate the baking tray from front to back half way through the baking process, and just keep on eye on them in general until you figure out how long these take in your oven. When the edges of the brioche bites are a toasty golden brown and the cheese is melted on top, they're done.

Either serve immediately or hold at room temperature for up to 2 hours. When you're ready to serve, pop them back in a 325°F/162°C oven for 5 minutes to warm and refresh.

Brioche Bites Baked

Obviously these little brioche bites can be filled with anything you can imagine. including other cheese, salsas, fruit compotes, pizza fixings, jams, etc. Just be careful that the filling isn't overly moist, or you may have issues with a soggy bottom. But other than that, have fun and be creative.

Want to learn more about bread baking?



The Ultimate Hamburger Brioche Bun - Video Recipe

Ask ten people what they like on their hamburger and you're likely to get ten different answers.

But let us pause for a moment and ponder what makes a hamburger truly great ...

... what we can all agree on is that the most fundamental building block for a great hamburger is a perfectly cooked patty sandwiched in between a fluffy, soft, yet sturdy bun.

In this video I demonstrate a new brioche bun recipe that will truly take your hamburger game to the next level. But first a little back story ...

... The Story of Wartface

There's this guy named Wartface.

He's been a long time member of the community (the best BBQ website I know of), and he stumbled onto when searching for information on bread baking.

Wartface quickly and rabidly consumed all my bread content, including the five audio podcasts and all of our bread baking videos.

But he wasn't satisfied; being a BBQ fanatic, Wartface wanted my help developing the ultimate hamburger brioche bun. Something soft and chewy, but still sturdy enough to stand up to Meathead's famous Steakhouse Steakburger.

So I made Wartface a deal; I'll give you a baker's percentage formula as a starting point for a hamburger brioche bun recipe. You make the buns, and then tell me what you do and don't like about them, and then I'll show you how to adjust recipe accordingly, using the baker's percentage. I figured if anything, this would be a good, practical example of how various ratios of ingredients would effect the texture and flavor of bread.

Honestly, I expected Wartface to bake a couple recipes, lose steam, and then I'd pick up the brioche bun project once my schedule freed up a bit. But Wartface became obsessed, baking recipe after recipe, hundreds of buns in all, coming back after each bake, taking my suggested tweaks, and then turning out another batch immediately.

After going back-and-forth a few times, Wartface sent an excited e-mail telling me that the latest formula had just produced the best hamburger brioche buns he's ever tasted.

A bit skeptical that we'd hit the mark that quickly, I baked numerous batches of the exact same formula in the Stella Kitchen, looking for flaws or possible improvements. We made hamburger after hamburger, and even served them to our entire restaurant staff as family meal on a couple of occasions. I finally had to concede that yes, these were indeed the best hamburger brioche buns I've ever tasted.

Now please keep in mind that I loathe using the word "best" as an adjective for food. It immediately shuts down the mind for forward progression, limiting future development.

But quite frankly, if I were to stop and describe what qualities make up my ideal hamburger bun -- chewy yet soft, airy but sturdy, complex in flavor yet subtle enough to not outshine the burger itself -- this bun fits the bill perfectly.

So a special thanks to Wartface for his obsessive determination in formulating this brioche bun recipe.


Mixing and Kneading by Hand

How to Knead Brioche Buns By Hand

Here is a video demonstrating how this dough can be mixed and kneaded by hand. Oddly enough, it's just as quick as using a mechanical mixer, and turns out an amazing dough.

The Scalable Recipe

Hamburger Brioche Buns - Sized

As noted, this recipe was originally formulated to accommodate a large, 8 ounce hamburger patty. However, it works just as well for sliders and normal-sized burgers.

Linked below are three recipes. The first is the original recipe with detailed instructions. The second and third are the exact same formulation but for 4 inch "normal sized" and 3 inch "slider buns" respectively.

This will allow you to simply select the size bun you want to make, pop in the number of buns you want in the yield calculator, and have the ingredient measurements auto adjust.

Tin Foil Baking Rings

Tin Foil Baking Rings For Hamburger Brioche Buns

In the hamburger brioche bun video at the top of this page, I demonstrate using tinfoil rings to help the hamburger buns hold their shape during proofing and baking. These foil "collars" or rings are convenient, inexpensive, and can easily be customized for any size or shape you want your hamburger bun to be.

However, there are a couple downfalls to this approach.

While the foil collars are reusable, you will only get so many uses out of them before they become gunked up and the dough starts to stick (even if you hand wash after each use). They can also be a bit time consuming to make, especially in large quantities. If you plan on making burger buns casually, then these foil collars will absolutely do the trick.

But if you want to bake these buns on a large production scale, you may want to invest in some tart rings or a brioche bun pan.

Tools Used

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But Wait ... We're Not Through Yet!

That's right!

This exact same recipe makes makes awesome doughnuts as well.

After the overnight rest in the fridge, simply roll the dough to an even 1/4" thickness and form into doughnuts.

This was a project we were playing with at our last culinary boot camp. As you can see by the doughnuts in the picture above, we were experimenting with different ways to form the doughnuts.

My favorite method is simply using a set of ring molds as dough cutters. Use a 3.5" cutter to size the doughnut, and a .5-.75" ring to cut out the doughnut hole.

You can also portion the dough into balls (50-70 grams), flatten, and then poke a hole in the center. Gently stretch the hole outward to form a doughnut shape.

These "stretched" doughnuts won't come out as pretty as the ones cut with ring molds, but you'll have less waste this way, with no leftover doughnut holes or edge scrap to worry about. Plus the organic shape gives them a rustic, "hand made by grandma" look that I find somewhat endearing.

After forming the doughnuts, allow to proof at room temperature for 1-2 hours, or better yet, overnight in the refrigerator.

The overnight proof is preferable because the doughnuts will be easier to pick up and drop into hot oil without them loosing their shape. The doughnuts in the photo above however were simply proofed at room temperature before frying.

Once proofed, fry in 375°F/190°C oil  for about 3-4 minutes, flipping half way through (wooden chopsticks work great for this), until both sides of the doughnut are a light golden brown and the internal temperature is between 195-200°F/90.5-93.3°C.

Drain on a cooling rack and cover with your favorite icing or glaze. In the doughnuts pictured above, we did a simple glaze by thinning powdered sugar with a touch of water and lemon juice.

This recipe yields a very light, airy doughnut.


Hamburger Brioche Buns - Large


If you're looking for the best brioche bun recipe ever, you've found it. I don't mean to put you off by hyperbole, but this really is an excellent, versatile bun recipe that will absolutely take your hamburger game to the next level.

This bun recipe was originally developed to fit a large, 8 oz hamburger patty. Please see the notes section at the bottom of this post for links to scalable recipes that will give you the proper yield for standard and small (slider) hamburger buns.

A special thanks to Stella Culinary community member Wartface, who helped develop and test this bun recipe. Please watch the video recipe for important notes on technique and process.


ACJ 001| The Ultimate Brioche Bun


In the first episode of the Ask Chef Jacob podcast, SC community member Wartface enlists my help developing the ultimate brioche burger bun. This turned out to be a great R&D project, that resulted in the best brioche bun I've ever tasted.


Have a Culinary Question? Click here to Ask Chef Jacob Now!

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