A Little Taste of Heaven, Right in Your Kitchen
Do you remember that feeling? The warmth of a fresh-baked pastry, the gentle scent of cinnamon swirling through the air, and that first tender bite that instantly transports you to a place of pure comfort? There’s something truly magical about homemade treats, especially when they evoke childhood memories and create new ones. Today, we’re going to dive into the delightful world of Baked Brioche Donuts with Cinnamon Sugar, a recipe designed to bring that same joy and warmth directly into your home. Forget the deep fryer – we’re achieving pillowy perfection with a healthier, easier, and undeniably delicious baked method. Get ready to fill your kitchen with the aroma of happiness!
Why Make This Recipe
The good things about this recipe are:
- Pillowy Soft Perfection: The brioche dough creates an incredibly tender, melt-in-your-mouth texture that’s simply irresistible.
- Healthier Indulgence: Baking instead of frying significantly reduces the fat content, allowing you to enjoy this treat guilt-free.
- Simple & Rewarding: While brioche might sound fancy, our step-by-step guide makes this recipe approachable for bakers of all levels. The payoff is immense!
- Irresistible Flavor Combination: The rich brioche perfectly complements the sweet and spicy cinnamon sugar coating – a classic pairing for a reason.
- Perfect for Any Occasion: Whether it’s a special breakfast, a delightful brunch centerpiece, or an afternoon treat, these Baked Brioche Donuts with Cinnamon Sugar are always a welcomed addition.
How to Make Baked Brioche Donuts with Cinnamon Sugar
Making these donuts involves preparing a soft brioche dough, letting it rise twice, shaping the donuts, baking them until golden, and then coating them in a delicious cinnamon sugar mixture.
Ingredients of : Baked Brioche Donuts with Cinnamon Sugar
For the Dough:
- All-purpose flour
- Granulated sugar
- Instant dry yeast
- Salt
- Warm milk
- Large eggs
- Unsalted butter, softened
- Vanilla extract (optional, but highly recommended)
For the Cinnamon Sugar Coating:
- Granulated sugar
- Ground cinnamon
- Melted unsalted butter
Directions of : Baked Brioche Donuts with Cinnamon Sugar
- Activate the Yeast: Gently warm the milk and combine with a pinch of sugar and yeast. Let it sit until foamy.
- Mix the Dough: In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, and vanilla extract.
- Knead to Perfection: Knead the dough until it comes together, then gradually add the softened butter, continuing to knead until smooth and elastic.
- First Rise (Bulk Fermentation): Put the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size.
- Shape the Donuts: Gently press down on the dough to release air. Roll it out to a desired thickness. Use a donut cutter (or two different-sized round cutters) to cut out the donut shapes.
- Second Rise (Proofing): Place the cut donuts on parchment-lined baking sheets, cover them lightly, and let them rise again until puffy.
- Bake to Golden: Preheat your oven. Bake the donuts until they are golden brown and puffed.
- Cinnamon Sugar Coating: While the donuts are still warm, brush them with melted butter and immediately toss them in the cinnamon sugar mixture.
How to Serve Baked Brioche Donuts with Cinnamon Sugar
- Classic & Simple: Enjoy them warm, fresh from the coating, with a cup of coffee or tea.
- Dipping Delight: Serve with a side of chocolate ganache, vanilla glaze, or fresh fruit compote for dipping.
- Brunch Showstopper: Arrange a platter of these Baked Brioche Donuts with Cinnamon Sugar alongside fresh berries and yogurt for an impressive brunch spread.
How to Store Baked Brioche Donuts with Cinnamon Sugar
For optimal freshness, it’s best to enjoy these donuts on the day you bake them. However, you can store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or a warm oven to restore some of their softness.
Tips to Make Baked Brioche Donuts with Cinnamon Sugar
- Don’t Overwork the Dough: While brioche needs good kneading, be careful not to knead too much, which can make the donuts tough.
- Warmth is Key: Make sure your milk is warm (not hot!) for the yeast to activate, and provide a warm spot for both rises.
- Freshness Matters: Use fresh yeast for the best results.
- Even Baking: Rotate your baking sheets halfway through baking for uniform browning.
Variation
- Citrus Zest: Add orange or lemon zest to the dough for a bright, aromatic twist.
- Nutmeg Kick: Put a pinch of freshly grated nutmeg into the cinnamon sugar for added warmth.
- Filled Donuts: Once baked and cooled, carefully cut a small slit and pipe in your favorite filling like pastry cream, jam, or nut spread.
- Glazed Perfection: Instead of cinnamon sugar, dip thoroughly cooled donuts in a simple powdered sugar glaze.
FAQs
Q1: Can I make the dough for **Baked Brioche Donuts with Cinnamon Sugar** ahead of time?
Yes, absolutely! You can prepare the dough up to the first rise, then punch it down, cover it tightly, and refrigerate it overnight. This actually helps develop more flavor. Just let it come to room temperature for about 30-45 minutes before shaping.
Q2: What’s the best way to store leftover **Baked Brioche Donuts with Cinnamon Sugar**?
For optimal freshness, it’s best to enjoy these donuts on the day they are baked. However, you can store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or a warm oven to restore some of their softness.
Q3: My **Baked Brioche Donuts with Cinnamon Sugar** didn’t rise properly. What went wrong?
There are a few common reasons for this: your yeast might have been old or inactive, your milk temperature might have been too hot (killing the yeast), or your rising environment wasn’t warm enough. Ensure your yeast is fresh and your milk is between 105-115°F (40-46°C).
Classic Baked Brioche Donuts with Cinnamon Sugar
Equipment
- Small bowl
- Stand mixer with dough hook
- Large bowl
- Plastic wrap
- Rolling pin
- Donut cutter
- Parchment paper
- Baking sheets
- Shallow bowls
- Whisk
- Oven
- Pastry brush
Ingredients
For the Dough
- 3 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Instant dry yeast
- 1/2 teaspoon Salt
- 1/2 cup Warm milk 105-115°F / 40-46°C
- 2 Large eggs
- 1/2 cup Unsalted butter 1 stick, softened
- 1 teaspoon Vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup Granulated sugar
- 2 tablespoons Ground cinnamon
- 1/4 cup Unsalted butter melted
Instructions
Dough Preparation
- In a small bowl, combine warm milk, a pinch of sugar, and instant dry yeast; stir gently and let sit for 5-10 minutes until foamy to activate the yeast.
- In a stand mixer bowl with a dough hook, combine all-purpose flour, remaining granulated sugar, and salt; mix briefly on low speed.
- Pour the activated yeast mixture, eggs, and vanilla extract into the dry ingredients, mixing on low speed until a shaggy dough forms.
- Increase mixer speed to medium-low and knead the dough for 5-7 minutes until it begins to come together.
- Gradually add softened unsalted butter, one tablespoon at a time, incorporating each addition over 8-10 minutes, then continue kneading until the dough is smooth and elastic.
Rising & Shaping
- Transfer the dough to a lightly greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- Gently punch down the risen dough, lightly flour a surface, and roll the dough to about 1/2-inch thickness.
- Use a 3-inch donut cutter to cut out donut shapes and a smaller cutter for the holes; re-roll scraps to cut more donuts.
- Carefully transfer cut donuts and holes to parchment-lined baking sheets, cover lightly, and let rise for 30-45 minutes until puffy.
Baking & Coating
- While donuts proof, preheat your oven to 375°F (190°C).
- Bake donuts for 10-14 minutes, rotating sheets halfway, until golden brown and puffed, being careful not to overbake.
- While donuts bake, whisk granulated sugar and ground cinnamon together in one shallow bowl and melt unsalted butter in another.
- As soon as donuts are out of the oven and still warm, brush generously with melted butter, then immediately toss them in the cinnamon sugar mixture to coat evenly.
- Serve your Classic Baked Brioche Donuts with Cinnamon Sugar warm and enjoy!