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Brioche Doughnuts with Espresso Frosting Recipe

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4.8 from 17 reviews

Deliciously soft and rich brioche doughnuts topped with a smooth espresso frosting and garnished with mini chocolate chips. Perfect for a special breakfast or indulgent treat.

Ingredients

For the Brioche Doughnuts

  • 3 cups all-purpose flour
  • 2 ¼ teaspoons instant yeast (1 packet)
  • ¼ cup granulated sugar
  • ¾ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup whole milk, warm (110°F)
  • ½ cup unsalted butter, room temperature, cut into cubes
  • Oil, for frying
  • Extra granulated sugar, for coating

For the Espresso Frosting

  • ½ cup unsalted butter, room temperature
  • 1 ½ cups powdered sugar, sifted
  • 1 ½ teaspoons instant espresso powder (or strong brewed espresso)
  • 1 tablespoon heavy cream or milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Garnish

  • Mini chocolate chips

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, sugar, and salt.
  2. Add Wet Ingredients: Add eggs and warm milk. Mix on low speed until combined, about 2 minutes.
  3. Knead Dough: Increase to medium speed and knead for 5 to 6 minutes.
  4. Incorporate Butter: Add butter a few cubes at a time, allowing each addition to fully incorporate. Knead for another 8 to 10 minutes until the dough is smooth, elastic, and slightly sticky.
  5. First Rise: Transfer dough to a greased bowl, cover, and let rise at room temperature for 1 to 1½ hours until doubled in size.
  6. Refrigerate Dough: Punch down dough and refrigerate covered for 1 hour or up to overnight.
  7. Shape Doughnuts: Roll dough out on a floured surface to ¾-inch thickness. Cut into 3-inch rounds using a cutter.
  8. Second Rise: Place doughnuts on parchment-lined trays, cover lightly, and let rise until puffy, about 45 minutes.
  9. Heat Oil: Heat oil in a deep pot to 350°F (175°C).
  10. Fry Doughnuts: Fry 2 to 3 doughnuts at a time for 1 to 2 minutes per side until golden brown.
  11. Drain and Coat: Drain doughnuts on a wire rack, then roll in granulated sugar while still warm.
  12. Prepare Frosting: In a bowl, beat butter until light and fluffy. Gradually add powdered sugar. Dissolve espresso powder in cream or add brewed espresso, then mix into the frosting along with vanilla extract and salt. Beat until smooth and creamy.
  13. Decorate Doughnuts: Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl of espresso frosting on top of each cooled doughnut.
  14. Garnish and Serve: Garnish with mini chocolate chips and serve fresh.

Notes

  • Make sure the milk is warm but not hot to properly activate the yeast.
  • Butter should be at room temperature so it incorporates smoothly into the dough.
  • Allowing the doughnuts to rise twice ensures a light and fluffy texture.
  • Use a deep pot for frying to maintain consistent oil temperature.
  • For stronger espresso flavor, use brewed espresso instead of instant powder.
  • Frost doughnuts only when fully cooled to prevent melting the frosting.
  • The dough can be refrigerated overnight for convenience and enhanced flavor.

Find it online: https://sweetworldcooks.com/brioche-doughnuts-with-espresso-frosting-recipe/