Thanksgiving Brioche Donuts Festive and Flavorful Treat

Get ready to elevate your Thanksgiving dessert table with my Thanksgiving Brioche Donuts! These treats are soft, fluffy, and bursting with seasonal flavors. I’ll guide you through simple steps to create the perfect dough, enhance your donuts with spices, and make a delicious glaze. Whether you want to impress guests or enjoy a cozy treat, these donuts are a must-try. Let’s dive into this festive recipe that will surely delight everyone!

Ingredients

Main Ingredients

– 2 ¼ cups all-purpose flour

– ¼ cup granulated sugar

– 1 packet (2 ¼ tsp) active dry yeast

Thanksgiving Brioche Donuts start with simple but key ingredients. All-purpose flour gives the donuts their structure. Granulated sugar adds sweetness that balances the warm spices. Active dry yeast makes the donuts fluffy and light. These three ingredients form the base of our delightful treat.

Flavor Enhancers

– ½ teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– 1 teaspoon vanilla extract

Next, we enhance the flavor. Ground cinnamon and nutmeg bring warmth and spice. The vanilla extract adds a sweet, aromatic note. Together, these flavors create a cozy taste that fits the Thanksgiving spirit.

Glaze Ingredients

– 1 cup powdered sugar

– 2 tablespoons maple syrup

– 1-2 tablespoons milk (to achieve desired thickness)

– A pinch of cinnamon

Finally, we have the glaze. Powdered sugar gives it sweetness and a smooth texture. Maple syrup adds a rich, earthy flavor. Milk helps adjust the thickness for perfect dipping. A pinch of cinnamon ties everything together, making each bite a tasty delight.

For the full details, check the Full Recipe for Thanksgiving Brioche Donuts.

Step-by-Step Instructions

Activating the Yeast

To start, combine ⅓ cup of warmed whole milk and 1 packet of active dry yeast in a large bowl. Mix them gently. Let this mixture sit for about 5 minutes. You will see it froth. This froth shows your yeast is alive and ready to work.

Mixing Ingredients

Next, prepare your dry ingredients. In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, ¼ cup of granulated sugar, ½ teaspoon of salt, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cinnamon. This step helps mix the spices evenly. Now, add the room temperature eggs, melted butter, and vanilla extract to the yeast mixture. Stir well.

Forming the Dough

Now, it’s time to make the dough. Gradually mix the dry ingredients into the wet mixture. Keep stirring until a sticky dough forms.

Rising and Shaping

For the first rise, place the dough in a lightly greased bowl. Cover it with plastic wrap. Let it rise in a warm place for 1 to 1.5 hours. It should double in size. Once it has risen, gently punch it down. Roll it out on a floured surface to about ½ inch thick. Use donut cutters to cut out the donuts and their holes. Transfer them to floured baking sheets and cover them again. Let them rise for another 30 to 45 minutes.

Frying Donuts

Heat oil in a deep fryer or heavy pot to 350°F (175°C). When the oil is hot, carefully drop in the donuts. Don’t overcrowd the pot. Fry each donut for about 1 to 2 minutes on each side. They should turn golden brown.

Glazing the Donuts

After frying, drain excess oil by placing the donuts on a paper towel-lined plate. To make the glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1 to 2 tablespoons of milk. Adjust the thickness as needed. Allow the donuts to cool slightly, then dip their tops into the glaze. Let them set on a cooling rack.

For the full recipe and more tips, check the [Full Recipe]. Enjoy your Thanksgiving Brioche Donuts!

Tips & Tricks

Perfecting Your Donuts

To get the best texture, you need the right dough. The dough should be smooth and slightly sticky. If it’s too dry, your donuts may turn out tough. Knead your dough for about 5-7 minutes. This helps develop gluten for a fluffy donut.

Frying your donuts evenly is key. Heat the oil to 350°F (175°C) before frying. Drop in the donuts gently. Fry them for 1-2 minutes on each side. You want a lovely golden color. If you overcrowd the pot, they may cook unevenly.

Flavor Variations

You can spice up your donuts easily. Try adding a pinch of ground ginger or allspice for a warm flavor. You can also mix in a little pumpkin pie spice for that fall vibe.

For fillings, think beyond the glaze. You can use apple butter, chocolate ganache, or even cream cheese. Just pipe it into the donut after frying for a tasty surprise.

Presentation Ideas

Make your donuts festive with fun plating. Arrange them on a colorful platter. Dust them lightly with extra cinnamon for flair. You can also garnish with fresh sage or cranberries. This adds a holiday touch.

Serve them warm or at room temperature. They will be a hit at your Thanksgiving feast. Check out the Full Recipe for detailed steps.

Variations

Pumpkin Spice Brioche Donuts

Ingredients needed:

– 2 ¼ cups all-purpose flour

– ¼ cup granulated sugar

– 1 packet (2 ¼ tsp) active dry yeast

– ½ teaspoon salt

– ½ teaspoon ground nutmeg

– 1 teaspoon pumpkin spice blend

– 3 large eggs, at room temperature

– ⅓ cup whole milk, warmed

– 6 tablespoons unsalted butter, melted

– 1 teaspoon vanilla extract

– Oil for frying

Modifications to the base recipe:

To make pumpkin spice brioche donuts, add a teaspoon of pumpkin spice blend. This gives your donuts a warm, fall flavor. You can also swap some flour for pumpkin puree. This adds moisture and a nice color. Use ½ cup of puree to keep the dough right.

Chocolate Glazed Version

Adjustments for chocolate lovers:

For a chocolate twist, add cocoa powder to your dough. Use about ¼ cup of unsweetened cocoa powder. This change gives a deep chocolate flavor to your donuts. Make sure to reduce the flour slightly to keep the dough’s texture.

Suggestions for chocolate ganache:

Top your donuts with a rich chocolate ganache. To make the ganache, heat 1 cup of heavy cream until it simmers. Pour it over 8 ounces of chopped dark chocolate. Stir until smooth. Dip your cooled donuts in this sweet mix for a treat your guests will love.

Maple Pecan Brioche Donuts

Seasonal flavors:

Maple pecan donuts bring the taste of fall to your table. To make these, add ½ cup of chopped pecans to the dough. This gives a nice crunch. Mix in ¼ cup of maple syrup for a sweet touch.

Additional toppings to consider:

Top your maple pecan donuts with a maple glaze. Combine 1 cup of powdered sugar with 2 tablespoons of maple syrup and enough milk to reach a pourable consistency. Drizzle this glaze over your donuts and finish with a sprinkle of chopped pecans. It’s a sweet, crunchy delight!

Enjoy these variations for a fun twist on Thanksgiving brioche donuts. For the full recipe, check above!

Storage Info

Storing Leftover Donuts

To keep your delicious Thanksgiving brioche donuts fresh, store them in an airtight container. This keeps them soft and tasty. You can leave them at room temperature for up to two days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge.

Freezing Donuts

Freezing is a great option if you want to save some donuts for later. For unglazed donuts, place them in a single layer on a baking sheet. Freeze them for about an hour. Once solid, transfer them to a freezer bag. They will keep well for up to three months. For glazed donuts, freeze them on a baking sheet first too. After they are firm, wrap them in plastic wrap. Then, place them in a freezer bag. Avoid stacking them to prevent the glaze from breaking.

To thaw, take them out of the freezer and leave them in the fridge overnight. For a quick thaw, you can leave them at room temperature for about two hours.

Reheating Tips

Reheating your donuts can make them taste fresh again. The best way is to use an oven or an air fryer. Preheat your oven to 350°F. Place the donuts on a baking sheet and warm them for about 5-7 minutes. Keep an eye on them so they don’t get too dry.

If you use an air fryer, set it to 300°F and heat for about 3-5 minutes. This method helps keep them crispy. Avoid using a microwave, as it can make them soggy. Enjoy your Thanksgiving brioche donuts warm!

FAQs

Can I make these donuts ahead of time?

Yes, you can prepare these donuts ahead of time. First, make the dough and let it rise. After the first rise, shape the donuts. Instead of frying, you can cover them with plastic wrap and refrigerate them overnight. When ready, let them rise again for 30 minutes. Then, fry as usual. For storage, keep them in an airtight container for up to two days. If you glaze them, eat them within a day for the best taste.

What can I use instead of active dry yeast?

If you don’t have active dry yeast, you can use instant yeast. Instant yeast works the same way, but it doesn’t need to be activated first. You can mix it directly with your dry ingredients. You could also use fresh yeast if you find it. Just use three times the amount of fresh yeast compared to dry. It will give your donuts a great rise.

How do I know if my donuts are cooked?

To check if your donuts are cooked, look for a golden-brown color. You can also use a toothpick. Insert it into the thickest part of a donut; it should come out clean. Another way is to tap the bottom of the donut. If it sounds hollow, it is done. Be careful not to over-fry, as this can dry them out.

Can I bake these donuts instead of frying?

Yes, you can bake these donuts! Preheat your oven to 375°F (190°C). After shaping the donuts, place them on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until they are golden. Baking will give a different texture, but they will still taste great. You might want to add a bit more butter to the dough for added richness.

What are the best toppings for Thanksgiving Brioche Donuts?

For Thanksgiving Brioche Donuts, I love using a maple glaze. It adds a warm, sweet flavor. You can also sprinkle some chopped pecans or walnuts for crunch. Another great topping is cinnamon sugar, which gives a cozy feel. Consider drizzling dark chocolate too for a richer taste. Fresh cranberries or even a hint of orange zest can also brighten up the donuts.

Making donuts at home combines simple ingredients and exciting techniques. You learned about the key elements, from activating yeast to glazing. I shared tips for perfecting texture and frying. Flavor variations can elevate your donut game, making it even more fun. Store and reheat them well to enjoy fresh every time. Use this guide to impress your friends and family with delicious homemade treats. Don’t hesitate to experiment with flavors and toppings. Your next batch is just a recipe away!

Thanksgiving Brioche Donuts

Treat your family and friends to delicious Thanksgiving Brioche Donuts that are sure to impress this holiday season! Learn how to create these fluffy, homemade delights with simple ingredients like warm milk, eggs, and fragrant spices. This step-by-step guide includes everything from mixing the dough to glazing your donuts in a sweet maple syrup coating. Click to discover the full recipe and make your Thanksgiving extra special!

Print Recipe Pin Recipe

Ingredients

  

2 ¼ cups all-purpose flour

¼ cup granulated sugar

1 packet (2 ¼ tsp) active dry yeast

½ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

3 large eggs, at room temperature

⅓ cup whole milk, warmed

6 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Oil for frying

For the Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk (to achieve desired thickness)

A pinch of cinnamon

Instructions

 

Activate the Yeast: In a large mixing bowl, combine the warmed milk and active dry yeast. Allow the mixture to sit undisturbed for about 5 minutes, or until it becomes frothy. This indicates that the yeast is active.

Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, ground nutmeg, and ground cinnamon until well combined. This step ensures that the spices and leavening agent are evenly distributed.

Combine Wet Ingredients: Into the bowl with the yeast mixture, add the room temperature eggs, melted butter, and vanilla extract. Mix these ingredients thoroughly until they are well combined.

Make the Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring continuously until a sticky dough begins to form.

Knead the Dough: Turn the dough out onto a floured surface. Knead for about 5-7 minutes, or until the dough is smooth and elastic. This process develops the gluten that will give the donuts their fluffy texture.

First Rise: Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap, and set it in a warm place. Allow it to rise for 1-1.5 hours, or until it has doubled in size.

Shape the Donuts: Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface to a thickness of about ½ inch. Use donut cutters (or two different round cutters) to cut out the donuts and their holes. Transfer them to floured baking sheets and cover them with a towel. Let them rise for an additional 30-45 minutes.

Heat the Oil: In a deep fryer or a heavy pot, heat the oil to 350°F (175°C).

Fry the Donuts: Once the oil is hot, carefully drop in the donuts, taking care not to overcrowd the pot. Fry each donut for about 1-2 minutes on each side, or until they achieve a lovely golden brown color.

Drain Excess Oil: Using a slotted spoon, transfer the fried donuts to a paper towel-lined plate to absorb any excess oil.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, milk, and a pinch of cinnamon. Adjust the consistency by adding more milk until you reach a drizzle-like thickness.

Glaze the Donuts: Allow the donuts to cool slightly before dipping their tops into the glaze. Place the glazed donuts on a cooling rack to let the icing set.

Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

- Presentation Tips: Arrange the glazed donuts on a festive platter, dust with a light sprinkle of additional cinnamon, and garnish with fresh sage or cranberry for a holiday touch. Enjoy these delightful treats warm or at room temperature!