Vanilla Brioche Doughnuts

Why You’ll Love This Recipe

These doughnuts are the ultimate indulgence—rich, airy brioche dough with a tender crumb and a fragrant vanilla filling that’s both creamy and comforting. Unlike basic yeast doughnuts, brioche adds depth, flavor, and a melt-in-your-mouth texture. Perfect for special occasions or when you’re craving a homemade treat that feels truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brioche Dough:

• All-purpose flour
• Eggs
• Whole milk
• Granulated sugar
• Active dry yeast
• Unsalted butter (softened)
• Salt

For the Vanilla Cream Filling:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla extract or vanilla bean paste

For Frying and Coating:

• Vegetable oil (for frying)
• Granulated sugar (for coating)

Directions

1. Make the brioche dough:
   Warm the milk slightly and combine with yeast and a bit of sugar. Let sit until foamy.
   In a mixing bowl, combine flour, remaining sugar, eggs, salt, and the yeast mixture. Mix until a dough forms.
   Gradually add softened butter while mixing, until fully incorporated and dough is smooth and elastic.
   Cover and let rise for 1–2 hours or until doubled in size. Refrigerate overnight if desired for easier handling.
2. Shape the doughnuts:
   Turn out the dough and roll it to about ½-inch thickness. Cut into rounds using a biscuit or doughnut cutter.
   Place on a parchment-lined tray, cover lightly, and let rise again for 30–45 minutes, until puffy.
3. Make the vanilla cream filling:
   In a saucepan, heat milk until steaming.
   In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
   Slowly whisk the hot milk into the yolk mixture, then return to the pan.
   Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and vanilla.
   Chill completely before using.
4. Fry the doughnuts:
   Heat oil in a deep pot to 350°F (175°C).
   Fry doughnuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels.
   While still warm, roll in granulated sugar to coat.
5. Fill the doughnuts:
   Once cool, poke a hole in the side of each doughnut and pipe in vanilla cream using a pastry bag fitted with a round tip.
   Serve fresh and enjoy.

Servings and timing

This recipe makes about 12 doughnuts.
Prep time: 25 minutes
Rise time: 2–3 hours (plus optional overnight rest)
Cook time: 20 minutes
Total time: about 3–4 hours

Variations

• Jam-Filled: Swap vanilla cream for strawberry or raspberry jam for a fruity variation.
• Chocolate Cream: Add cocoa powder or melted chocolate to the pastry cream for a chocolate version.
• Vanilla Glazed: Skip the sugar coating and dip in vanilla glaze for a glossy finish.
• Baked Brioche Doughnuts: Bake at 375°F (190°C) for 12–15 minutes if you prefer a non-fried version.
• Cinnamon Sugar: Coat in a mixture of cinnamon and sugar for a warm, spiced twist.

Storage/Reheating

Vanilla brioche doughnuts are best enjoyed fresh the day they’re made.
Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 2 days.
To refresh, warm briefly in the microwave for 10–15 seconds. Avoid reheating filled doughnuts in the oven, as the cream may split.
Unfilled fried doughnuts can be frozen for up to 1 month and filled after thawing.

FAQs

Can I make the dough in advance?

Yes, brioche dough can be made a day ahead and refrigerated overnight for better flavor and easier handling.

Can I use instant yeast instead of active dry?

Yes, use the same amount and mix directly into the flour without proofing in milk first.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

How do I know when the doughnuts are done frying?

They should be golden brown on both sides and sound hollow when tapped. An internal temp of 190°F (88°C) is ideal.

Can I bake instead of fry?

Yes, they can be baked at 375°F for 12–15 minutes, but the texture will be more like a sweet roll than a traditional doughnut.

How thick should I roll the dough?

About ½ inch thick ensures a light, airy doughnut that puffs up beautifully when fried.

Can I fill them with store-bought custard?

Yes, store-bought vanilla pudding or custard can be used for convenience, though homemade has the best flavor.

Do I need a piping bag?

A piping bag with a round tip is ideal for filling, but a zip-top bag with the corner snipped can work in a pinch.

Can I make mini doughnuts with this recipe?

Yes, just cut smaller rounds and adjust frying time accordingly—about 1 minute per side.

Why are my doughnuts greasy?

Oil that’s too cool can make doughnuts absorb excess oil. Maintain 350°F while frying for best results.

Conclusion

Vanilla Brioche Doughnuts are a rich, decadent treat that offers everything you want in a bakery-style dessert—fluffy dough, creamy filling, and a satisfying sugar-dusted finish. Perfect for weekend baking or impressing guests, this recipe delivers indulgent flavor in every soft, sweet bite. Once you try them, you’ll want to make them again and again.

Vanilla Brioche Doughnuts

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Vanilla Brioche Doughnuts are soft, fluffy pastries made with buttery brioche dough, filled with smooth vanilla pastry cream, and rolled in sugar. A decadent, bakery-style treat perfect for breakfast or dessert.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 3–4 hours (including rising and chilling)
• Yield: 12 doughnuts
• Category: Dessert
• Method: Frying
• Cuisine: French
• Diet: Vegetarian

Ingredients

• For the Brioche Dough:
• 3 1/4 cups all-purpose flour
• 3 large eggs
• 1/2 cup whole milk, lukewarm
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, softened
• 1/2 tsp salt
• For the Vanilla Cream Filling:
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
• For Frying and Coating:
• Vegetable oil (for frying)
• 1/2 cup granulated sugar (for coating)

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Instructions

1. Make the brioche dough: In a bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let sit until foamy, about 5–10 minutes.
2. In a mixer bowl, add flour, remaining sugar, eggs, salt, and yeast mixture. Mix until a dough forms.
3. Add softened butter gradually and mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled, 1–2 hours. Refrigerate overnight if desired.
4. Shape the doughnuts: Roll out chilled dough to 1/2-inch thickness. Cut into 3-inch rounds and place on a lined tray. Cover and let rise for 30–45 minutes until puffy.
5. Make the vanilla cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk hot milk into yolks, then return to saucepan and cook until thickened. Stir in butter and vanilla. Chill completely.
6. Fry the doughnuts: Heat oil to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side until golden. Drain on paper towels and roll in sugar while warm.
7. Fill the doughnuts: Once cooled, poke a hole in each doughnut and pipe in chilled vanilla cream using a pastry bag. Serve fresh.

Notes

• Refrigerating dough overnight makes shaping easier and improves flavor.
• Maintain frying oil at 350°F to avoid greasy doughnuts.
• Unfilled doughnuts can be frozen and filled after thawing.
• Store-bought custard can be used as a shortcut for the filling.

Nutrition

• Serving Size: 1 doughnut
• Calories: 320
• Sugar: 12g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg