Light and airy brioche donuts are fried to golden perfection, then generously dipped in rich, glossy chocolate. Fluffy on the inside and decadently crisp outside, they make an indulgent treat perfect for breakfast or dessert.
Why You’ll Love This Recipe
- Buttery-rich brioche dough creates a tender, pillowy texture that bakery-style donuts are known for.
- Homemade chocolate glaze adds a luxurious shine and intense flavor, elevating homemade donuts to gourmet quality.
- Make-ahead options include cold-proofing overnight or prep in stages, ideal for planning ahead .
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the brioche dough
- All-purpose flour
- Sugar
- Salt
- Active dry yeast
- Eggs
- Warm milk
- Vanilla extract
- Unsalted butter, softened
- Oil for frying
For the chocolate glaze
- Semi-sweet chocolate chips
- Butter
- Light corn syrup
- Optional: chopped hazelnuts or sprinkles
Directions
- Activate yeast: Stir warm milk and yeast; let stand 5–10 minutes until foamy.
- Mix dough: Add sugar, eggs, vanilla, and flour; mix until combined. Knead in butter gradually until dough is smooth and elastic.
- First rise: Cover and let rise until doubled, about 1–2 hours; or cold-proof in fridge 6–12 hours for deeper flavor.
- Shape: Roll dough ½″ thick, cut rounds with donut cutter. Place on tray, cover, and proof 30–60 minutes until puffy.
- Fry donuts: Heat oil to 350 °F (175 °C). Fry donuts 1½–2 minutes per side until deep golden, maintaining temperature between batches.
- Drain: Remove and let cool on paper towels or wire rack.
- Glaze: Melt chocolate chips, butter, and corn syrup until smooth. Dip cooled donuts and let set; top with hazelnuts or sprinkles if using.
Servings and timing
- Yield: Makes approximately 12–16 donuts, depending on cutter size .
- Prep time: ~45 minutes (plus optional cold rise)
- Cook time: ~20–30 minutes (frying and glazing)
- Total time: ~65–90 minutes, longer if cold-proving
Variations
- Air-fryer method: Brush donuts with oil and air-fry at 360 °F for ~3 minutes per side .
- Fillings: After frying, inject custard, jam, or ganache instead of glazing .
- Toppings: Roll in sugar or cinnamon sugar, or dip in espresso sugar for a mocha twist .
Storage/Reheating
- Room temperature: Store unfilled donuts in an airtight container for up to 3–4 days; glazed best eaten within 2 days .
- Refrigeration: Filled or glazed donuts should be stored in the fridge and brought to room temperature before serving.
- Freezing: Unfilled donuts freeze well up to 2 months; thaw and reheat gently.
- Reheating: Warm donuts briefly in microwave (10–15 s) or air-fryer to restore softness.
FAQs
1. Can I cold-proof the dough overnight?
Yes — chill the dough 6–12 hours for better flavor and easier handling .
2. How do I know when they’re ready to fry?
After proofing, the dough should be puffy and indent slowly when touched
3. Why did my donuts brown before cooking through?
Oil too hot; keep it near 350 °F to allow interior to cook without burning outside .
4. Can I reheat in oven instead of microwave?
Yes—warm at 325 °F for a few minutes for a crisp exterior.
5. What oil is best for frying?
Neutral oils such as vegetable, canola, or sunflower are ideal .
6. Can I skip shaping holes and make filled donuts instead?
Absolutely; after frying, poke a hole, fill with your choice of custard or jam, then glaze or sugar-toss.
7. How do I prevent soggy donuts?
Keep oil at correct temperature and drain donuts on wire rack to avoid pooling grease.
8. Can I use bread flour instead of all-purpose?
Yes; bread flour enhances structure and gives a more tender crumb .
9. How to ensure even frying batches?
Fry 2–3 at a time, allowing oil temperature to recover between batches .
10. Are these suitable for freezing?
Yes—freeze unglazed, unfilled donuts. Thaw and reheat before glazing or filling.
Conclusion
These Chocolate‑Dipped Brioche Donuts offer a gourmet bakery experience at home—with rich brioche dough, luxurious glaze, and customizable fillings. Cold-proof for flavor, follow frying tips for perfect texture, and adapt toppings to taste. Ideal for weekend breakfasts or special treats—just be ready to share!
Print
Chocolate-Dipped Brioche Donuts
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Chocolate-Dipped Brioche Donuts are fluffy, golden-fried pastries made from rich brioche dough, then dipped in a silky chocolate glaze. Perfectly indulgent for breakfast or dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 3 large eggs
- 1/4 cup warm milk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- Oil for frying
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
- 1 tbsp light corn syrup
- Optional: chopped hazelnuts or sprinkles
Instructions
- In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Add sugar, eggs, vanilla, and flour. Mix until the dough comes together.
- Add butter gradually, kneading until fully incorporated and the dough is smooth and elastic. Cover and let rise for 1–2 hours until doubled in size.
- Roll out dough on a floured surface to about 1/2 inch thick. Cut into rounds with a donut cutter. Place on a floured tray, cover, and let rise 30–45 minutes.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.
- Melt chocolate chips, butter, and corn syrup together until smooth and glossy.
- Dip cooled donuts into the chocolate glaze and let them set on a rack. Top with nuts or sprinkles if desired.
Notes
- Ensure oil temperature is steady to prevent greasy donuts.
- Dough can be made the night before and refrigerated overnight for convenience.
- Let glaze set fully before storing to prevent smudging.
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 15g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
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