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+ servings

Brioche Donuts with Honey Glaze

yield: 24 donuts
4.50 from 2 votes

Special Equipment

  • a 3-inch donut cutter, preferably with a 1-inch diameter hole (I used this Ateco cutter)
  • a deep-fryer or a cast iron skillet (see baker's notes above)
  • a candy thermometer (I love my digital CDN one)
  • a slotted spoon
  • paper towels


For the Brioche Dough

  • 1 1/2 cups lukewarm water, around 100 (F) or below
  • 1 tablespoon active dry yeast
  • 1 1/2 tablespoons kosher salt
  • 8 large eggs, lightly beaten at room temperature
  • 1/2 cup honey
  • 1 1/2 cups (3 sticks) unsalted butter, melted
  • 7 1/2 cups all-purpose flour
  • vegetable oil, for frying (around 3 cups)

For the Honey Glaze

    (makes enough for 6 donuts, quadruple if making 24 donuts)

    • 1 1/2 cups confectioner's sugar, sifted
    • 1 tablespoon honey
    • 4 tablespoons whole milk


    For the Brioche Dough

    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/2 cups lukewarm water, 1 tablespoon active dry yeast, 1 1/2 tablespoons kosher salt, 8 whisked eggs, 1/2 cup honey and 1 1/2 cups melted unsalted butter.
    • Sprinkle 7 1/2 cups all-purpose flour over the wet ingredients, before turning the mixer on to its lowest speed and mixing in the flour until just combined. You may notice lumps in the dough, but don't worry — these will disappear in the finished product.
    • Cover the bowl loosely with a flour cloth or a plastic wrap (it's important to let this dough breathe a little, so your cover doesn't have to be airtight) and allow the dough to rest at room temperature for 2 hours, before covering tightly with plastic wrap and refrigerating.
    • The dough can be used as soon as it's thoroughly chilled, at least 3 hours — it's a little hard to work with when it hasn't chilled properly, so be sure to chill it for as long as it needs to get it to firm up. You can refrigerate the dough for 5 days; after 5 days, divide the dough into 1-pound portions in an airtight container and transfer it to the freezer. The dough will keep for up to 2 weeks in the freezer. When using frozen dough, thaw in the refrigerator for 24 hours before using, before allowing the usual rest and rise times.

    To Make the Donuts

    • On frying day, dust the surface of the refrigerated dough with flour and use kitchen scissors to cut off a 1-pound portion. The portion should be around the size of a grapefruit. Dust the portion with more flour and quickly shaping it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a little bit as you go.
    • Roll the dough into a 1/2-inch thick rectangle on a lightly floured surface. Using a 3-inch donut cutter, stamp out 3-inch diameter rounds with 1-inch diameter holes. Allow the dough to rest on a lightly floured surface for 15 minutes.
    • Meanwhile, fill your deep-fryer or cast iron skillet with at least 3 inches of oil. Bring the oil to 360 (F) to 370 (F), as determined by the candy thermometer.
    • Carefully drop your stamped donuts into the hot oil, two or three at a time depending on the size of your cast iron skillet. Be sure to leave plenty of room for the donuts to float to the surface. Do not overcrowd, or they will not rise nicely. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon, draining the donuts of grease on a plate lined with a paper towel, and let cool slightly before glazing.

    For the Honey Glaze

    • Place 1 1/2 cups confectioner's sugar in a medium bowl and slowly whisk in 1 tablespoon of honey and 4 tablespoons milk. Continue whisking until you get a smooth, pourable glaze.
    • Transfer the glaze to a shallow bowl and dip the tops of each donut into the glaze, before using a spoon to gently flip the donut to cover its bottom with glaze. Transfer to a wire rack over a baking sheet to catch any excess glaze drippings, before consuming immediately.