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From the Cook
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From the Cook
From the Cook
From the Cook
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Maple Glazed Brioche Donuts
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Instructions
1
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In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
2
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Mix the eggs and vanilla into the milk yeast mixture.
3
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In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.
4
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Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
5
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Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
6
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Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
7
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Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
8
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The next day, fry the donuts.
9
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Just before rolling out the dough, fill a dutch oven or heavy bottomed pot with enough neutral oil to cover 2”.
10
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Heat the oil over medium heat and bring to 355 degrees F.
11
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Place a wire rack over a paper towel lined baking sheet.
12
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On a separate baking sheet, cut out 14 4” parchment squares for the donuts. (13 donuts + donut holes)
13
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On a lightly floured surface, roll the dough out to ½” in thickness.
14
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Brush away any excess flour.
15
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Use well floured 3” and 1” round cutters to cut out as many donuts as possible and place each on a parchment square.
16
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Re-roll the dough and cut out more donuts as needed.
17
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Cover the donuts and allow to rise for about 45 minutes.
18
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Once proofed, use the parchment squares to gently lower 2-3 donuts into the hot oil.
19
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Fry the donuts for 90 seconds on the first side, then flip over and fry for an additional 90 seconds.
20
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Transfer the donuts to the wire rack to cool.
21
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Wait a couple minutes for the oil to come back up to 355 degrees F, then continue frying the donuts.
22
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Once all of the donuts have been fried, make the pecans and glaze.
23
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In a small skillet over low-medium heat, add the pecans.
24
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Stir often for about 5 minutes until aromatic.
25
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Transfer to a cutting board and chop into rough pieces.
26
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In a small saucepan over medium heat, melt the butter until it becomes foamy and the milk solids have separated and become golden.
27
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Remove from heat and quickly whisk in the maple syrup, powdered sugar, and salt.
28
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Pour the glaze into a medium bowl.
29
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Dip the donuts into the glaze and place back on the wire rack.
30
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Immediately top with toasted pecans and enjoy!
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Tips & Tricks (5)
- Temperature Control for Perfect Rise 🌡️Keep your milk and dough between 75-80°F during proofing; brioche is temperature-sensitive and warmer conditions accelerate yeast activity, preventing overproofing and ensuring light, airy donuts.
- Brown Your Butter Properly 🧈Cook butter over medium heat until it turns golden amber with a nutty aroma (5-7 minutes), then let it cool slightly before whisking with maple syrup to prevent the glaze from becoming too thin or separated.
- Oil Temperature is Everything 🔥Maintain oil at precisely 350°F using a thermometer; too cool yields greasy donuts, too hot burns the exterior while leaving the inside raw—test with a small piece of dough first.
- Chill Dough Before Frying ❄️Refrigerate your proofed brioche dough for 30 minutes before cutting and frying; cold dough holds its shape better, prevents over-expansion in hot oil, and ensures a tender crumb throughout.
- Toast Your Pecans for Depth 🥜Lightly toast pecans in a dry skillet for 2-3 minutes before chopping and using as garnish; toasting intensifies their flavor and adds a luxurious complexity that complements the maple glaze beautifully.
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About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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