brioche doughnuts

Fluffy Brioche Doughnuts, tossed in pumpkin spice sugar and filled with pumpkin spice cheesecake filling.

Pumpkin Cheesecake Brioche Doughnuts

active dry yeast

whole milk, lukewarm

Tbsp (50 grams) sugar

all-purpose flour

salt

eggs,

vanilla bean paste

unsalted butter,

granulated sugar

½ tsp pumpkin pie spice

pumpkin puree (use 200 reduced in the filling, see belowT)

cream cheese, softened

powdered sugar

cinnamon

1½ tsp pumpkin pie spice

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.

Line two baking sheets with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom

Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.

Leave the doughnuts to proof for a second time. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.

While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.

Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

DOUGHNUTS

Combine all ingredients in a bowl. Have ready for when frying the doughnuts.

PUMPKIN SPICE SUGAR

Place the pumpkin into a medium saucepan. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly. Set aside to cool, and then measure out 200g of reduced pumpkin.

Place the reduced pumpkin along with all other ingredients in a medium bowl. Stir to incorporate with a rubber spatula, then switch to a whisk and whip until well incorporated. (If you like you can bang everything into a stand mixer fitted with the whisk attachment and mix until combined).

PUMPKIN CHEESECAKE FILLING

Transfer the pumpkin cheesecake filling into a piping bag fitted with a round attachment. Fill each doughnut with pumpkin cheesecake filling, finishing with a little blob on the top. 

ASSEMBLY

Learn how to make mini donuts (or doughnuts) with this super fun recipe. The mini donuts are made with an overnight brioche donut dough, then cut out into mini doughnuts, deep fried, and tossed cinnamon sugar. This post is full of tips and tricks, a list of tools, and reader FAQs to help you successfully make these mini donuts at home!

Homemade Mini Donuts (+ Video Tutorial)

tsp (7 grams) active dry yeast

sugar

tsp (5 grams) salt

eggs (about 100 grams),

Tbsp cinnamon (reduce this slightly

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)

Line two sheet pans with parchment paper squares. Turn the dough out onto a well floured surface. Roll until it is 1/2” (1.25cm) thickness.

Using a 1 3/4” (4.5cm) round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the squares of parchment paper - you can put a few donuts on each sheet. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.

Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great) or a deep fryer. You want the oil to be deep enough so that the donuts can float in the oil. Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.

Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.

Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.

Tried this recipe today, my first time making doughnuts and they turned out great! Going to use this as my base recipe for doughnuts from now on.

These donuts are AMAZING!!! They are so fluffy, light and just the right size. Super delicious! Everyone loved them and I will definitely be making these again :)

Wow!! I have never made doughnuts before, this recipe was amazing. I couldnt stop going back for another. The recipe was easy to follow. Tasted amazing. I dusted mine with sugar and freeze dried strawberry powder. 
Thanks for a great recipe!

I made these donuts once and they were so, so, SOOOO good! Brioche donuts are the best. My friends were obsessed with them and keep asking me to make them again. We all said they're better than Krispy Kreme which means a lot in California lol

These donuts are fantastic!!!  And they were so fun to make!!  Thank you for this recipe!!

Thank you so much, Erin!  This recipe was amazing!  I made them vegan with oat milk, aquafaba, and vegan butter.  Your instructions and notes are so easy to follow and fool proof.  My new favorite brioche dough recipe!  (There is nothing sweeter than watching your kids’ eyes light up and smiling through their first bite into a donut you made from scratch!;).)

I made this recipe and WOW. Just speechless it's so worth the overnight wait. Thank you so much for this amazing recipe. I did it with a normal glaze instead of the cinnamon sugar. My favorite donuts ever! &lt;3

https://www.youtube.com/watch?v=KqdIHxXd7fM

These easy mini donuts with cinnamon sugar are super fun to make. They are made with an overnight brioche donut dough, then cut out into mini doughnuts. They are fried until golden then tossed in cinnamon sugar for the perfect cinnamon sugar mini donut. You can make these any flavour that you like!

See recipe: https://cloudykitchen.com/blog/mini-donuts/

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Top 2 brioche doughnuts recipes from across the web

The most viewed brioche doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed brioche doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine