Why this recipe is great
Brioche donuts are one of my top 5 favorite foods. They’re light, fluffy, and with a hint of lemon zest in the dough, they’re not too heavy. You can have like 2 or 3 and not feel weighed down.
Using my time-tested brioche donut recipe, instead of portioning these out into 15 palm-size donuts, you’re going to portion the dough into much smaller, quarter-sized dough balls and then fry them up and toss with powdered sugar.
This brioche donut hole recipe is reliable, delicious, and comes out perfectly.
How to make brioche donut holes
Start this project the afternoon/evening before (yes the day before) you want to eat the brioche donut holes.
Time needed: 10 hours.
- Hydrate yeast.
the first thing you’ll do is hydrate a single packet of yeast with 1/4 cup of warm (110-130F) water and 1/2 teaspoon of sugar. let the yeast mixture double in size.
- Make the dough.
then, you’ll make the brioche dough. mix all the ingredients EXCEPT the butter — so yeast, flour, sugar, salt, water, eggs – in a KitchenAid mixer with a dough hook. it will look yellow and eggy at first but will come together. if it’s looking a little too loose after 5 minutes, add a tablespoon of bread flour to tighten it up. then add in the butter piece by piece so it incorporates and mixes it all together. (specific mixing times below).
- Proof the dough (a few times)
Proof the dough first by letting the dough rise in the mixing bowl, doubling in size. Then punch it down, cover, and throw it in the fridge overnight. 5 hours before you want to eat the brioche donut holes, wake up and take the dough out the fridge and divide into small quarter or silver dollar size portions of dough and let rise on a FLOURED baking sheet, not touching. Pic below for context — Let them rise for another 3-4 hours.
- Fry the brioche donut holes.
To cook, heat up canola oil to 350F. gently take 3-4 dough balls at a time and fry, giving it a minute or so on each side. let them cool slightly and then toss in more caster sugar.
- Toss with powdered sugar, cinnamon/sugar, leave plain, or dip in frosting or ganache
I used 2 cups of powdered sugar with 1 tablespoon of cinnamon for mine in the photos!
A foolproof recipe for brioche donut holes
- 1 packet of active dry yeast (7g) hydrated with 1/4 cup of 110-120F water and 1/2 tsp sugar
- 1 cup (150g) water
- 4 cups + 3 tablespoons (500g) of bread flour
- heaping 1/4 cup (60g) caster sugar — see here on the importance of using caster sugar
- 2 teaspoons (10g) fine sea salt
- 4 eggs
- Zest of ½ lemon
- 1/2 cup (6 tablespoons or 125g) softened unsalted butter, cubed
- for frying: about 64 ounces of canola oil for frying
- To finish:
- 1 cup of powdered sugar + 1 tablespoon of cinnamon
- Hydrate the yeast. Mix yeast packet with the warm water and sugar, and let the foam double in size.
- Make the brioche dough. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it’s all combined. Then turn up the speed to medium high and let it run for about 5 minutes, or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for a minute. Slowly add the butter to the dough, about 25g at a time. Once it is all incorporated, mix on high speed for 5min until the dough is glossy, smooth and very elastic when pulled.
- Proof the dough. Cover the bowl with saran wrap and leave to proof in the bowl until it has doubled in size – about 1-2 hours. Punch down the dough – then re-cover the bowl and put into the fridge to chill overnight. The next day, take the dough out of the fridge and cut it into equal, quarter or silver dollar size pieces (you should get about 50). Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don’t stick together while they proof. Cover lightly with Saran wrap and leave out in a 75F room for about 4hr, or until about doubled in size.
- Fry the donut holes! In a big cast iron pot, prepare the deep fryer; fill it up to the halfway point with the oil. Heat the oil to 350F, then carefully remove the doughnuts from the tray by sliding a floured pastry scraper or fish spatula underneath them, taking care not to deflate them, and put them into the oil. Don’t overcrowd the fryer – do two to three per batch, depending on the size of your pan.
- Toss with sugar. toss the donuts with a mixture of powdered sugar and cinnamon!
Keywords: brioche donuts, brioche donut holes, homemade brioche donut holes