Description
These Thanksgiving Brioche Donuts are rich, golden, and irresistibly soft filled with either a pumpkin cream or maple-spiced filling. Perfect for fall gatherings or as a festive dessert, these fluffy brioche donuts bring cozy autumn flavors to your holiday table.
Ingredients
For the Brioche Dough:
3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 packet (2¼ tsp) instant yeast
½ teaspoon salt
¾ cup (180ml) warm milk (about 105°F / 40°C)
3 large eggs, room temperature
½ teaspoon vanilla extract
½ cup (115g) unsalted butter, softened and cubed
For Frying:
Neutral oil (canola, vegetable, or sunflower) for deep frying
For the Pumpkin or Maple Filling:
Option 1 – Pumpkin Cream Filling:
½ cup pumpkin purée
½ cup heavy cream
¼ cup cream cheese, softened
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon vanilla extract
Option 2 – Maple Cream Filling:
½ cup heavy cream
2 tablespoons maple syrup
2 tablespoons powdered sugar
¼ teaspoon cinnamon
For the Glaze or Coating:
1 cup powdered sugar
2–3 tablespoons milk or maple syrup
Optional: ½ teaspoon cinnamon or pumpkin spice for flavor
OR: Cinnamon sugar for rolling
Instructions
1. In a large mixing bowl (or stand mixer), whisk together flour, sugar, yeast, and salt.
2. Add warm milk, eggs, and vanilla. Mix until a soft dough forms.
3. Gradually add butter, a few cubes at a time, mixing until fully incorporated and the dough is smooth and elastic (about 10 minutes of kneading).
4. Cover the bowl and let the dough rise in a warm place until doubled in size (1 to 1½ hours).
5.
6. Once risen, punch down the dough and roll it out to about ½-inch thickness.
7. Cut circles using a 3-inch cutter (for filled donuts, don’t cut a hole in the center).
8. Place on parchment paper, cover lightly, and let rise again for 30–45 minutes until puffy.
9.
10. Heat oil in a deep pot to 350°F (175°C).
11. Fry 2–3 donuts at a time for 1–2 minutes per side, until golden brown.
12. Transfer to a paper towel-lined rack to drain and cool.
13.
14. For either filling, beat all ingredients together until smooth and creamy. Chill for 15 minutes before using.
15. Use a piping bag fitted with a round tip to fill each donut from the side.
16. Dip in glaze or roll in cinnamon sugar while still slightly warm.
Notes
🎃 Tips:
– Make sure the dough rises in a warm, draft-free area for the best texture.
– For lighter donuts, don’t overwork the dough once butter is incorporated.
– If using pumpkin filling, ensure it’s chilled before piping.
– You can make the dough a day ahead and refrigerate overnight for convenience.
– Store leftover donuts in an airtight container for up to 2 days; reheat slightly before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert, Holiday Baking
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Thanksgiving Brioche Donuts, Pumpkin Donuts, Maple Donuts, Fall Dessert, Holiday Treats