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Delicious baked brioche donuts with cinnamon sugar flatlay

Baked Brioche Donuts with Cinnamon Sugar

These delightful baked brioche donuts are light, fluffy, and coated in a classic cinnamon sugar mixture. Perfect for a sweet breakfast or dessert, this recipe guides you through making a rich brioche dough and baking it to golden perfection.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Servings 12 donuts
Calories 320 kcal

Equipment

  • Small bowl
  • Stand mixer with dough hook
  • Large bowl
  • Plastic wrap or kitchen towel
  • Baking sheets
  • Parchment paper
  • Donut cutter
  • Shallow bowls
  • Oven
  • Pastry brush

Ingredients
  

For the Brioche Dough

  • 2.25 teaspoons Active Dry Yeast
  • 0.5 cup Warm Milk 105-115°F
  • 6 tablespoons Granulated Sugar divided
  • 2.5 cups All-Purpose Flour plus more for dusting
  • 0.5 teaspoon Salt
  • 2 Large Eggs at room temperature
  • 6 tablespoons Unsalted Butter softened and cut into pieces
  • 1 teaspoon Vanilla Extract optional

For the Cinnamon Sugar Coating

  • 0.5 cup Granulated Sugar
  • 1 tablespoon Ground Cinnamon
  • 0.25 cup Unsalted Butter melted (for coating)

Instructions
 

Dough Preparation

  • Combine warm milk, 2 tablespoons sugar, and active dry yeast in a small bowl; stir gently and let sit for 5-10 minutes until foamy.
  • In a stand mixer with a dough hook, combine all-purpose flour, remaining ¼ cup granulated sugar, and salt; add eggs, vanilla extract (if using), and the activated yeast mixture.
  • Mix on low speed until the dough comes together, then slowly add softened unsalted butter piece by piece.
  • Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

Rising and Chilling

  • Transfer the dough to a lightly oiled large bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
  • Gently deflate the dough by pressing out air, re-cover, and refrigerate for at least 4 hours or preferably overnight for easier handling.

Shaping and Baking

  • Lightly flour a work surface, roll out the chilled dough to about ½-inch thickness, and cut out donut shapes using a 3-inch donut cutter.
  • Place cut donuts and donut holes on parchment-lined baking sheets, leaving 1-2 inches between each, then loosely cover and let rise in a warm place for 30-60 minutes until puffy.
  • Preheat oven to 375°F (190°C) and bake donuts for 8-12 minutes until golden brown and cooked through.

Coating and Serving

  • While donuts are warm, melt ¼ cup unsalted butter in one shallow bowl and combine ½ cup granulated sugar with 1 tablespoon ground cinnamon in another.
  • Brush each warm donut generously with melted butter, then immediately toss in the cinnamon sugar mixture, turning to coat evenly.
  • Serve the Baked Brioche Donuts with Cinnamon Sugar warm and enjoy!

Notes

Chilling the dough overnight is highly recommended for easier handling and a better texture. Ensure your milk is the correct temperature for yeast activation. Do not overbake the donuts to keep them soft and fluffy.