I can never resist these easy brioche donuts, with their pillowy centers, golden edges, and buttery bakery-style finish. They disappear so fast, I always wish I had made more.

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I’m obsessed with these easy brioche donuts because I get that rich, fluffy, stuffed-donut bite I daydream about after one taste. I love the buttery, bakery-style texture from unsalted butter, while fresh blueberries bring a sharp, jammy pop that keeps me going back for “just one more.” And honestly, the contrast is the whole thrill.

Soft donut. Sticky center.

Sweet grit on my fingers. I adore a dessert that feels a little messy, a little extra, and totally worth every single bite again.

Ingredients

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Bread flour gives these donuts that chewy, bakery-style bite you’ll actually notice.
Sugar sweetens the dough and helps the outside brown up beautifully.
Salt keeps everything balanced, so the donuts don’t taste flat.
Instant yeast brings the puff, making each donut light and soft.
Warm whole milk adds richness and helps the dough feel tender.
Eggs make the brioche dough plush, golden, and a little fancy.
Butter is the big flavor move here.
Soft, rich, totally worth it.
Vanilla adds cozy sweetness without taking over the blueberry filling.
Frying oil gives that crisp edge and classic donut shop feel.
Coating sugar adds sparkle, crunch, and that fun messy-fingers moment.
Blueberries bring juicy, jammy flavor, plus a little real fruit goodness.
Lemon juice wakes up the jelly so it’s not just sweet.
Cornstarch helps thicken things if your berries get extra saucy.
Plus, a pinch of salt makes the blueberry flavor pop harder.

Ingredient Quantities

3 1/2 cups (420 g) bread flour

1/3 cup (65 g) granulated sugar

1 teaspoon fine salt

2 1/4 teaspoons (1 packet) instant yeast

1/2 cup (120 ml) whole milk, warm

4 large eggs, room temperature

10 tablespoons (140 g) unsalted butter, softened

1 teaspoon vanilla extract

Vegetable oil for frying, about 4 cups (1 liter)

1 to 1 1/2 cups granulated sugar for coating

For the blueberry jelly: 3 cups (450 g) fresh or frozen blueberries

For the blueberry jelly: 3/4 to 1 cup (150 to 200 g) granulated sugar

For the blueberry jelly: 2 tablespoons fresh lemon juice

For the blueberry jelly: 1 tablespoon cornstarch plus 1 tablespoon cold water, optional for thickening

For the blueberry jelly: pinch of salt

How to Make this

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1. In the bowl of a stand mixer combine 3 1/2 cups (420 g) bread flour, 1/3 cup (65 g) granulated sugar, 1 teaspoon fine salt, and 2 1/4 teaspoons instant yeast; whisk to combine.

2. Warm 1/2 cup (120 ml) whole milk to about 105 to 110 F (40 to 43 C), then add to the flour mixture with 4 large room temperature eggs and 1 teaspoon vanilla extract; mix with the dough hook on low until a shaggy dough forms.

3. With the mixer running, add 10 tablespoons (140 g) softened unsalted butter a tablespoon at a time, allowing each addition to incorporate before adding the next; continue kneading on medium for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.

4. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours; punch down gently, cover, and chill in the refrigerator for 1 hour to firm up for easier shaping.

5. Turn chilled dough onto a lightly floured surface, divide into 16 equal pieces, roll each into a ball, place on a baking sheet lined with parchment about 1 1/2 inches apart, cover loosely, and let rise until puffy and nearly doubled, about 45 to 60 minutes.

6. Meanwhile make the blueberry jelly: combine 3 cups (450 g) fresh or frozen blueberries, 3/4 to 1 cup (150 to 200 g) granulated sugar, 2 tablespoons fresh lemon juice, and a pinch of salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, and cook until berries break down, about 8 to 12 minutes.

7. If a thicker jelly is desired, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the simmering berries, and cook 1 to 2 more minutes until thickened; remove from heat and cool to room temperature, then refrigerate until spreadable.

8. Heat about 4 cups (1 liter) vegetable oil in a heavy pot to 350 F (175 C) and fry donuts in batches, 1 to 2 minutes per side, turning once, until golden brown and puffed; do not overcrowd the pot.

9. Drain donuts on a wire rack set over a baking sheet for a few minutes, then while still warm roll each donut in 1 to 1 1/2 cups granulated sugar to coat evenly.

10. Fill a piping bag fitted with a long narrow tip with the cooled blueberry jelly and inject 1 to 2 tablespoons into the side of each sugar coated donut, serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Equipment Needed

1. Stand mixer with dough hook
2. Large mixing bowl
3. Saucepan (medium)
4. Heavy pot or deep fryer with thermometer
5. Wire rack and baking sheet
6. Parchment paper
7. Rolling/working surface and bench scraper
8. Piping bag with long narrow filling tip
9. Slotted spoon or spider strainer

FAQ

How long does the brioche dough need to rise and how will I know it is ready? Let the dough rise until doubled in size, about 1 to 1 1/2 hours at warm room temperature. It is ready when it holds a slight indentation when poked.

What frying temperature should I use and how long do the donuts take? Heat oil to 350 to 360°F (175 to 182°C). Fry donuts 1 to 2 minutes per side until golden, adjusting time for size and oil temperature.

How do I get the blueberry jelly thick enough to fill donuts? Cook blueberries with sugar and lemon until the mixture reduces and coats a spoon, about 10 to 15 minutes. If needed, stir in the cornstarch slurry and simmer 1 to 2 minutes until thicker, then cool before filling.

Can I use frozen blueberries for the jelly? Yes. Use them from frozen, no need to thaw. They may release more liquid so cook a little longer to reduce to the right consistency.

How do I fill the donuts without making a mess? Use a piping bag fitted with a long narrow tip or a small metal filling tip. Insert tip into the side or top of each donut, squeeze a small amount first to test, then fill each donut until slightly plump.

How should I store the donuts and jelly, and how long will they keep? Store donuts in an airtight container at room temperature for 1 day. For 2 to 3 days, refrigerate the jelly separately and fill donuts just before serving. The jelly will keep refrigerated up to 10 days or frozen for 2 months.

Easy Brioche Donuts With Homemade Blueberry Jelly Recipe Substitutions and Variations

Bread flour: substitute all purpose flour plus 1 to 1 1/2 tablespoons vital wheat gluten per 3 1/2 cups to maintain chew; or use whole wheat pastry flour for a nuttier, tender crumb (expect denser texture).
Whole milk: substitute 2% or skim plus 1 tablespoon melted butter per 1/2 cup to mimic richness; or use unsweetened oat or soy milk for a dairy free option at equal volume.
Unsalted butter: substitute salted butter and reduce recipe salt slightly; or use neutral oil like light olive or refined coconut oil for frying portions only, but keep butter in dough if possible for flavor.
Cornstarch for jelly: substitute powdered pectin for a firmer set (follow package rates); or use 1 to 2 tablespoons chia seeds as a natural thickener for a slightly textured jam.

Pro Tips

1. Let the butter fully absorb before adding more. Add it in small spoonfuls as the recipe says, but be patient and wait until each bit is almost invisible before the next addition. Rushing this step can leave streaks of fat and give you a greasy, dense donut instead of a light, pillowy one.

2. Chill the dough long enough to make shaping easy. That hour in the fridge is worth it. Cold dough is much less sticky and rolls into smooth balls that puff evenly when fried. If your kitchen is warm, you can extend the chill to 90 minutes.

3. Keep your oil temperature steady at 350 F. Use a thermometer and adjust the heat between batches. Oil that is too cool soaks into the dough, oil that is too hot browns the outside before the inside cooks. Cook donuts in small batches so the oil recovers quickly and the temperature stays consistent.

4. Fill and coat at the right times. Roll the fried donuts in sugar while they are still warm so the sugar adheres nicely. Let the blueberry jelly cool until it is spreadable but not rock hard, then use a long, narrow piping tip and inject from the side at about the midline of the donut for even filling without splitting the dough.