For the Brioche Dough:

  • 1/4 cup warm milk (110°F/43°C)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup unsalted butter, softened

For Frying:

  • Vegetable oil for frying

For Coating:

  • 1 cup granulated sugar
  • 1-2 teaspoons ground cinnamon (optional)


1. Prepare the Brioche Dough:

  • In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
  • In a large mixing bowl, combine flour and salt.
  • In a separate bowl, beat the eggs.
  • Add the yeast mixture and beaten eggs to the flour mixture. Mix until combined.
  • Gradually add the softened butter, mixing well after each addition.
  • Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

2. Shape and Cut the Donuts:

  • Punch down the risen dough and roll it out on a floured surface to about 1/2 inch thickness.
  • Use a donut cutter or two differently sized round cutters to cut out donut shapes.
  • Place the cut donuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30-45 minutes.

3. Fry the Donuts:

  • Heat vegetable oil in a deep fryer or large, deep pan to 350°F (175°C).
  • Carefully add the donuts to the hot oil, frying for about 1-2 minutes per side or until they are golden brown.
  • Remove the donuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

4. Coat the Donuts:

  • In a shallow bowl, mix granulated sugar (and cinnamon if using).
  • While the donuts are still warm, coat them in the sugar mixture, ensuring an even coating.

5. Enjoy:

  • Serve the brioche donuts warm and enjoy!