1-First Step: In a large mixing bowl, combine the dry ingredients 500 grams bread flour, 50 grams sugar, 10 grams salt, and 10 grams instant yeast. Stir them together until evenly mixed, which helps activate the yeast and sets the foundation for your light and fluffy donuts. This step ensures the flour absorbs the liquids properly, making the dough easier to handle.

2-Second Step: Add the wet ingredients to the bowl: 4 large eggs, 250 ml whole milk, and 1 teaspoon vanilla extract. Use a stand mixer on low speed to blend everything into a shaggy dough, which takes about 2-3 minutes. For those adapting for dietary needs, swap eggs for flaxseed if going vegan, keeping the mix consistent.

3-Third Step: Gradually incorporate 200 grams of softened unsalted butter into the dough, one piece at a time, while the mixer runs on medium speed. Knead for about 10 minutes until the dough is smooth and elastic, forming the base of your homemade brioche donuts. If you’re using a hand mixer, this might take a bit longer, but it’ll give you those airy pockets in fluffy donuts.

4-Fourth Step: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours until it doubles in size. For faster rising, you can place it in a turned-off oven with the light on, adapting for different kitchen setups. This is also a good time to check for gluten-free options by ensuring your flour blend rises well.

5-Fifth Step: Once risen, punch down the dough and roll it out on a floured surface to about 1/2 inch thick. Use a donut cutter to shape the donuts, then let them rest for another 30 minutes to proof, which ensures they puff up nicely when fried. For variations like baking instead of frying, preheat your oven to 375°F for a healthier twist on this donut recipe.

6-Sixth Step: Heat vegetable oil in a deep fryer or pot to 350°F, then fry the donuts in batches for 1-2 minutes per side until golden brown. Use a thermometer to maintain the temperature, preventing the donuts from absorbing too much oil, and drain them on paper towels. If you’re making low-calorie versions, consider air-frying at 375°F for a lighter outcome.

7-Final Step: While the donuts cool, whisk together 1 cup powdered sugar and 2 tablespoons milk for a simple glaze, then dip the tops of the donuts. Add sprinkles or other toppings for extra fun, and serve warm for the best light and fluffy experience. This brioche donut recipe is complete, offering around 12 donuts ready in about 2.5 hours total.