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Baked brioche donuts with cinnamon sugar on a white plate

Classic Baked Brioche Donuts with Cinnamon Sugar

Indulge in these delightful classic baked brioche donuts, featuring a light and airy texture and generously coated with a sweet cinnamon sugar blend. Perfect for a sweet breakfast or a decadent treat.
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Prep Time 55 minutes
Cook Time 12 minutes
Total Time 3 hours 30 minutes
Servings 12 donuts
Calories 320 kcal

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!

Notes

Ensure your yeast is active for the best rise. Don't overbake the donuts to keep them soft. For an extra rich flavor, use good quality butter.