Brioche Donuts with Chocolate Glaze
These brioche donuts are extra buttery and soft, made with Hiland Milk and Butter. After an overnight rest, they’re dipped in rich chocolate glaze.
Recipe and image compliments of Brit from Whisked Away Kitchen
Brioche Donuts with Chocolate Glaze
Servings: 10
Ingredients
Brioche Donuts
- 3 1/4 cups 420g all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 3/4 cup Hiland Vitamin D Milk, warm
- 2 large eggs room temperature
- 5 tablespoons Hiland Unsalted Butter cut into pieces and softened
- Vegetable oil for frying
Chocolate Glaze
- 1 1/2 cups 180g powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder sifted
- 2 tablespoons Hiland Unsalted Butter melted
- 1/4 teaspoon kosher salt
- 3-5 tablespoons Hiland Chocolate or Vitamin D Milk
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix briefly to evenly distribute.
- Add milk and eggs. Mix on low speed until a rough, shaggy dough forms, scraping down the bowl as needed.
- Increase speed to medium-low and knead for 1–2 minutes, until the dough begins to smooth and forms a ball.
- With the mixer running, add the softened butter one piece at a time (I generally do about 1 tablespoon), allowing each addition to fully incorporate before adding the next.
- Continue kneading for 5–7 minutes, until the dough is smooth, glossy, and pulls away from the sides of the bowl.
- Transfer dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1–2 hours.
- Punch down dough and turn out onto a lightly floured surface. Lightly flour the top of the dough and rolling pin.
- Roll dough to ½-inch thickness. Cut donuts using a 3.5-inch round cutter and a 1-inch cutter for the centers. Gather the dough scraps into a loose ball, cover with plastic wrap, and let rest for 10–15 minutes. Then roll out again and cut additional donuts.
- Place donuts and donut holes onto baking sheets lined with parchment paper, spacing them at least 2 inches apart. Cover with plastic wrap and refrigerate overnight, 8–12 hours.
- Remove donuts from the refrigerator and let rest at room temperature for 20–30 minutes, until slightly puffy but still cool.
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F. Set a wire rack inside a large baking pan.
- Fry donuts in batches for 2–3 minutes per side, until deep golden brown. The donut holes will cook much faster. Use a slotted spoon to transfer them to the wire rack to cool.
- Make the glaze. In a medium bowl, whisk together powdered sugar, unsweetened cocoa powder, salt, and melted butter. Add 3 tablespoons chocolate or regular milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. It should ribbon off the whisk and slowly settle back into the bowl.
- Dip the tops of completely cooled donuts into the glaze, allowing excess to drip off. Set glazed donuts on a wire rack and let stand until the glaze sets, about 10–15 minutes.
Skip the bakery line and enjoy fresh, homemade donuts anytime
With a tender brioche dough and thick chocolate glaze, these donuts are worth the overnight rise and will make any morning feel extra special.
Why We Love This Recipe
- The overnight head start. Most of the work happens the day before, so you aren’t waking up at 4:00 AM to start dough.
- That Hiland richness. Using whole milk and butter makes the inside stay soft and fluffy.
- Serious chocolate vibes. The glaze isn’t just powdered sugar. It’s got enough cocoa and melted butter to actually taste like real chocolate.
Ingredient Notes
Hiland Vitamin D Milk & Unsalted Butter: Brioche is all about the fat content. Using whole milk and quality butter is what gives the dough its signature richness. Make sure your butter is soft enough that your thumb leaves an indent but still holds its shape.
Instant Yeast: You can just toss this right in with the flour. No need to let it sit in a bowl of water and wait for it to bubble.
Room Temperature Eggs: Cold eggs can cause the softened butter to clump up when you add it later. Taking them out of the fridge for 30 minutes makes everything emulsify way better.
Step by Step Instructions
- Mix and knead the base. Combine your flour, sugar, yeast, and salt in a stand mixer, then add the milk and eggs. Mix on low until it looks “shaggy,” then bump up the speed to medium-low for a minute or two until it starts to form a ball. This builds the structure before we add the rich stuff.
- Incorporate the butter. With the mixer running, add your softened butter one tablespoon at a time. This slow feed is key. Adding it all at once makes the dough too slippery to absorb the fat properly. Knead for 5–7 minutes until the dough is smooth, glossy, and pulls away from the bowl.
- Rise, cut, and chill. Let the dough double in size in a warm spot, then punch it down and roll it out to 1/2-inch thickness. Cut your donuts, place them on parchment-lined sheets, and let them rest in the fridge for 8–12 hours. This overnight chill develops the flavor and makes the dough much easier to handle.
- Fry to perfection. Heat 2–3 inches of oil to 350°F and fry the donuts in batches for 2–3 minutes per side until deep golden brown. Use a slotted spoon to move them immediately to a wire rack. This lets the air circulate so the bottoms don’t get soggy while they cool.
- Glaze and set. Whisk your glaze ingredients, adding milk until it’s thick but pourable. Once the donuts are completely cool, dip the tops and let them sit on the rack for about 10–15 minutes until the glaze sets.
Expert Tips and Tricks
- Check the yeast. Before you start, make sure your yeast isn’t expired. Even though we’re mixing it straight into the flour, it’s the engine of the whole recipe. If it’s old, your donuts won’t fluff up.
- Watch the thermometer. Oil temp can be tricky. If it gets too hot, the outside burns before the middle is done. Too cold and the donuts can get greasy. Keep a thermometer handy to stay right around 350°F.
- Fry the donut holes first. They’re a great way to test if your oil is ready without sacrificing a full donut.
Storage
These are definitely best on day one. If you have leftovers, put them in a container and they’ll be okay for a day or two. A 5-second zap in the microwave helps soften them back up if they get firm.
Soft, rich, and coated in chocolate—these homemade donuts are pure bliss!
Serving Ideas
These brioche donuts are completely customizable. Here are some of my favorite ways to level them up:
- Add colorful sprinkles or crushed peanuts after glazing.
- Toss the donut holes in a bag of cinnamon sugar while they’re still hot.
- Sprinkle a tiny pinch of flaky sea salt over the wet glaze to make the chocolate flavor really pop!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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