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Baked brioche donuts with cinnamon sugar on a white plate

Classic Baked Brioche Donuts with Cinnamon Sugar

These classic baked brioche donuts are light, fluffy, and coated in a delightful cinnamon sugar mixture. Perfect for a sweet treat, they offer all the deliciousness of a fried donut without the deep-frying.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 3 hours 57 minutes
Servings 12 donuts
Calories 300 kcal

Equipment

  • Small bowl
  • Large mixing bowl
  • Stand mixer
  • Spatula
  • Dough hook
  • Rolling pin
  • 3-inch donut cutter
  • 1-inch round cutter
  • Baking sheets
  • Parchment paper
  • Plastic wrap
  • Wire rack
  • Pastry brush

Ingredients
  

For the Brioche Dough

  • 3 cups all-purpose flour (360g)
  • 2 ¼ teaspoons active dry yeast (7g)
  • ¼ cup granulated sugar (50g) + a pinch for yeast activation
  • ½ cup warm milk (120ml) (105-115°F / 40-46°C)
  • 2 large eggs at room temperature
  • ½ cup unsalted butter (113g), softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

  • ½ cup granulated sugar (100g)
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter (56g), melted

Instructions
 

Brioche Dough

  • Combine warm milk, a pinch of sugar, and active dry yeast in a small bowl; let sit for 5-10 minutes until foamy.
  • Whisk the activated yeast mixture, eggs, and vanilla extract together in a large mixing bowl.
  • Gradually add flour, remaining granulated sugar, and salt to the wet ingredients, mixing until a shaggy dough forms.
  • Knead the dough with a stand mixer for 5 minutes, or by hand for 8-10 minutes, until it becomes cohesive.
  • Gradually add softened unsalted butter, one tablespoon at a time, kneading until fully incorporated and the dough is smooth, elastic, and pulls away from the bowl.
  • Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled in size, or refrigerate overnight for enhanced flavor.

Shaping and Proofing

  • Gently deflate the risen dough, turn onto a floured surface, and roll evenly to about ½ inch thickness.
  • Use a 3-inch donut cutter (and a 1-inch cutter for holes) to cut out donut shapes; re-roll scraps to cut more.
  • Place cut donuts and holes on parchment-lined baking sheets, cover loosely, and let proof in a warm place for 30-45 minutes until puffy.

Baking and Coating

  • While donuts proof, preheat your oven to 375°F (190°C).
  • Bake the puffed donuts for 8-12 minutes, or until golden brown and cooked through, avoiding overbaking.
  • Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool further.
  • In one shallow bowl, whisk ½ cup granulated sugar and 1 tablespoon ground cinnamon; melt 4 tablespoons unsalted butter in another small bowl.
  • While still warm, brush each donut and hole generously with melted butter, then immediately dredge thoroughly in the cinnamon sugar mixture.
  • Place coated donuts back on the wire rack and serve warm immediately.

Notes

For enhanced flavor, you can refrigerate the covered dough overnight for a cold ferment during the first rise. Avoid overbaking the donuts to prevent them from becoming dry. Serve these donuts warm for the best taste!