Introduction

Do you remember those childhood mornings, waking up to the irresistible smell of something sweet baking in the oven? That feeling of pure comfort and excitement? Few things bring back such happy memories as a warm, soft donut. But what if I told you that you could make that magic, and even make it better, right in your own kitchen – without the deep-fryer mess? Get ready to enjoy the pure happiness of Baked Brioche Donuts with Cinnamon Sugar. We are about to start a tasty journey that is easier than you think and much more rewarding.

Why Make This Recipe

These donuts are special for many reasons. You will love the soft, rich texture of brioche, baked until golden. There is no frying, so no hot oil or spills. These donuts are baked, making them lighter and easier to make. The cinnamon sugar coating is a classic sweet and spicy topping that makes everyone smile. You will feel good making something truly delicious from scratch. They are perfect for any time: a nice breakfast, an afternoon snack, or a wonderful dessert.

How to Make Baked Brioche Donuts with Cinnamon Sugar

Making these donuts is a simple process. You will start by activating the yeast, then mix the brioche dough. After a first rise and chilling the dough, you will roll and cut the donut shapes. A second rise will make them puffy. Finally, you bake them until golden and coat them in cinnamon sugar.

Ingredients of Baked Brioche Donuts with Cinnamon Sugar

For the Brioche Dough:
* Active Dry Yeast
* Warm Milk
* Granulated Sugar
* All-Purpose Flour
* Salt
* Large Eggs
* Unsalted Butter, softened
* Vanilla Extract (optional)

For the Cinnamon Sugar Coating:
* Granulated Sugar
* Ground Cinnamon
* Melted Unsalted Butter (for coating)

Directions of Baked Brioche Donuts with Cinnamon Sugar

Step 1: Activate the Yeast
Mix warm milk, a little sugar, and yeast in a bowl. Let it sit until foamy.

Step 2: Prepare the Brioche Dough
In a stand mixer, combine flour, the rest of the sugar, and salt. Add eggs, vanilla, and the yeast mixture. Mix until the dough comes together in a shaggy mass. Slowly add the softened butter, one piece at a time. Mix until all the butter is in and the dough is smooth and stretchy.

Step 3: First Rise (Bulk Fermentation)
Put the dough in a lightly oiled bowl. Cover it and let it rise in a warm place until it has doubled in size.

Step 4: Chill the Dough (Very Important for Handling)
Gently push the air out of the dough. Put it in the refrigerator for at least 4 hours, or even better, overnight. This makes it much easier to work with.

Step 5: Roll and Cut Your Donuts
Lightly flour a surface. Roll out the chilled dough to the thickness you want. Cut out donut shapes using a cutter. Re-roll any leftover dough scraps and cut more. Do not forget the donut holes!

Step 6: Second Rise (Proofing)
Place the cut donuts on baking sheets that you have prepared. Leave space between them. Loosely cover them. Let them rise again until they are puffy and almost double in size.

Step 7: Bake to Golden Perfection
Heat your oven to the right temperature. Bake the donuts until they are golden brown and cooked through.

Step 8: The Cinnamon Sugar Magic
While the donuts are still warm, brush each one generously with melted butter. Immediately toss them in the cinnamon sugar mixture until they are fully coated.

How to Serve Baked Brioche Donuts with Cinnamon Sugar

Enjoy these sweet treats warm. They go great with a cup of coffee or hot chocolate. You can arrange them on a tray for a nice addition to any brunch. For a special dessert, serve them with a scoop of vanilla ice cream.

How to Store Baked Brioche Donuts with Cinnamon Sugar

These donuts taste best when fresh. You can store any leftovers in an airtight container at room temperature for 1-2 days. For longer storage, freeze them without the coating. Then, warm them up and coat them right before you eat them.

Tips to Make Baked Brioche Donuts with Cinnamon Sugar

Do not rush the rising time. Giving the dough enough time to rise makes it light and airy. Chilling the dough also helps a lot. It makes the dough easier to work with and less sticky. Make sure you roll the dough to an even thickness so all donuts bake well. Do not bake them for too long; they can dry out quickly. Coat the donuts while they are still warm for the best cinnamon sugar coating.

Variation

You can try different toppings. Instead of cinnamon sugar, use a simple vanilla glaze or a chocolate ganache. Add orange or lemon zest to the dough for a fresh smell. Add a pinch of nutmeg or cardamom to the dough or cinnamon sugar for more spice. For filled donuts, make a small cut after baking and fill them with jam, pastry cream, or chocolate spread.

FAQs

Q1: Can I make the brioche dough ahead of time?
Yes! The brioche dough tastes even better if you make it ahead. After its first rise, you can put it in the refrigerator for up to 2-3 days. This slow chilling helps the flavors develop and makes the dough much easier to handle when you are ready to roll and cut your **Baked Brioche Donuts with Cinnamon Sugar**.

Q2: What if I do not have a donut cutter?
No problem! You can use two different sizes of round cookie cutters. A larger one for the outer circle and a smaller one for the center hole will work perfectly to make the classic donut shape for your **Baked Brioche Donuts with Cinnamon Sugar**.

Q3: Why are my baked brioche donuts dense?
Many things can make **Baked Brioche Donuts with Cinnamon Sugar** dense. If you do not let the dough rise enough, or if you knead the dough too much, or if you do not add enough butter, it can make them dense. Make sure your yeast is active and let both rises fully finish for that light and airy brioche texture.