There's something truly luxurious about biting into warm, pillowy doughnuts with a rich, silky frosting-especially when they're made from scratch with brioche dough. This Brioche Doughnuts with Espresso Frosting Recipe is perfect for when you want to impress without stress. You'll notice how the sweet dough melts in your mouth and the espresso frosting adds just the right hit of bold coffee flavor to balance it all out. I love making these on a weekend morning when I have some time to enjoy the process and the aroma fills the kitchen.
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Why This Recipe Works
This recipe hits the perfect balance between indulgence and technique. The brioche dough creates an incredibly soft, tender doughnut with a slightly sweet flavor that's elevated by the espresso frosting's rich bitterness. It's approachable enough for a home baker but special enough to feel like a treat. You'll love how it rewards your patience with every bite.
- Consistent Texture: The step-by-step kneading and resting gives a perfectly fluffy, slightly chewy doughnut every time.
- Deep, Balanced Flavor: The espresso frosting adds boldness without overpowering the lightly sweet brioche dough.
- Simple Ingredients: Almost all pantry basics, which means you can start this recipe without a special grocery run.
- Fast Prep, Big Payoff: While there's some rising time, hands-on work is straightforward and quick.
Ingredient Game Plan
Choosing quality ingredients really lifts the flavor here. Since brioche dough relies on butter and eggs, I always pick fresh, high-quality ones. The espresso frosting shines brightest with a good instant espresso powder or freshly brewed strong espresso, so I recommend using what you enjoy drinking.
- All-purpose flour: Use unbleached for better flavor and texture.
- Instant yeast: Makes mixing fast and easy without proofing beforehand.
- Butter: Unsalted and room temperature to help the dough integrate properly.
- Instant espresso powder: Provides a deep coffee flavor with no extra water.
- Whole milk: Warm it gently to activate the yeast without killing it.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Brioche Doughnuts with Espresso Frosting Recipe
Step 1 - Prep & Season
Start by whisking together the dry ingredients-flour, instant yeast, sugar, and salt-in your mixer bowl. Then, add the eggs and warm milk and mix on low speed just until everything comes together, about 2 minutes. Don't rush this part; you want a smooth foundation before stepping up the speed. Once the dough looks shaggy but mostly formed, increase to medium speed and knead for 5 to 6 minutes until elastic.
Step 2 - Build Flavor
This is where the magic happens! Add your butter cubes gradually, letting each addition fully incorporate before adding more. It takes 8 to 10 minutes of kneading, but you'll know it's ready when the dough turns smooth, glossy, and just a little sticky to the touch. Transfer it to a greased bowl, cover it, and let it rise at room temp for an hour to an hour and a half. The dough should nearly double - that's your signal it's nicely fermented and flavorful.
Step 3 - Finish for Best Texture
Punch down the dough gently and chill it in the fridge for at least an hour; this makes handling easier and develops flavor. When you're ready, roll it out on a floured surface to about ¾ inch thick, then cut rounds about 3 inches wide. Place them on parchment-lined trays, cover lightly, and allow a second rise until puffy-around 45 minutes. Heat oil to 350°F (175°C) and fry 2 or 3 doughnuts at a time for 1 to 2 minutes per side until golden with crispy edges. Drain on a wire rack, then toss in sugar while still warm for that familiar sweet crunch.
Pro Moves I Swear By
One personal tip that makes all the difference: don't skip chilling the dough after the first rise. It firms up the butter again and makes rolling and cutting much easier, which helps keep the doughnuts light and tender instead of dense. Also, maintain the oil temperature carefully-fluctuations can lead to greasy doughnuts or uneven color.
- Doneness Cue: Look for a golden-brown crust with a slight spring when pressed.
- Temperature Trick: Use a candy thermometer to keep oil steady at 350°F during frying.
- Make-Ahead Move: Dough rounds can be shaped and refrigerated overnight; just let them puff before frying.
- Skip This Pitfall: Don't overcrowd the oil; too many at once drops the temperature and causes soggy doughnuts.
Serve It Up
Finishing Touches
Once your brioche doughnuts have cooled slightly, the espresso frosting takes center stage. I like piping a generous star-shaped swirl to add a bit of texture to the smooth, luscious frosting-it really feels special this way. The bitterness of the espresso combined with buttery sweetness is a match made in heaven. Don't forget the mini chocolate chip garnish for a touch of extra indulgence and a little crunch.
Great Pairings
These doughnuts pair beautifully with a cup of fresh coffee or your morning latte, bringing out the espresso frosting's flavors. For texture contrast, I enjoy serving with fresh berries or a tangy fruit compote on the side. If you're having guests, a small glass of cold milk is always a hit-bringing a creamy balance to the richness.
Easy Plating Wins
Keep it simple: line a wooden board or a pretty plate with parchment paper, arrange doughnuts in a loose circle, and add a few scattered chocolate chips or a tiny espresso bean cluster for decoration. This casual but charming presentation pairs well whether it's a relaxed weekend breakfast or an afternoon treat with friends.
Make-Ahead & Storage
Storing Leftovers
Store any leftover doughnuts in an airtight container at room temperature for up to two days. The texture remains soft, and the frosting stays creamy without sweating. Avoid the fridge unless your kitchen is very warm, as refrigeration can dry the dough out.
Freezer Notes
These brioche doughnuts freeze well, but I recommend freezing them unfrosted. You can flash freeze on a tray, then transfer to a freezer-safe container for up to three months. When ready, thaw at room temp and add fresh espresso frosting before serving for the best texture and flavor.
Reheating Brioche Doughnuts with Espresso Frosting Recipe Without Drying Out
To gently warm leftovers, I prefer a quick zap in the microwave-about 10 seconds works wonders. If you want to crisp the outside slightly, a 325°F oven for 5 minutes or an air fryer at low temp for a couple of minutes does the trick while keeping the inside soft. Avoid overheating, or you risk drying out the brioche, which would be a shame given all that lovely butter.
Frequently Asked Questions
Yes! While a stand mixer makes kneading easier, you can mix and knead the dough by hand. It will take a bit more elbow grease-around 10 to 15 minutes-but the dough should be smooth and elastic before rising.
You can use a tablespoon of strong brewed espresso instead, but reduce any additional liquid to keep your frosting consistency thick and pipeable.
Brioche dough is naturally a bit sticky due to its high butter and egg content. As long as it's elastic and smooth, slight stickiness is fine; just lightly flour your work surface and hands during shaping.
You can bake them at 375°F for about 12-15 minutes until golden, but frying gives that classic crispy exterior and deep flavor that's hard to replicate in the oven.
Final Thoughts
I've made countless versions of doughnuts, but nothing quite compares to this Brioche Doughnuts with Espresso Frosting Recipe for its ideal blend of decadence and approachability. It invites you to slow down just enough to appreciate the process-and when you finally taste that first bite, all the waiting feels so worth it. Whether you're making them for a special brunch or a cozy at-home treat, you'll enjoy the way this recipe turns simple ingredients into something memorable and delicious.
PrintComplete Recipe
Brioche Doughnuts with Espresso Frosting Recipe
These Brioche Doughnuts with Espresso Frosting are rich, tender, and fluffy fried doughnuts made from a buttery brioche dough. Topped with a luscious espresso-infused frosting and garnished with mini chocolate chips, they offer the perfect balance of sweet and coffee flavors for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
For the Brioche Doughnuts
- 3 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) instant yeast
- 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
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, sugar, and salt. Add eggs and warm milk. Mix on low speed until combined, about 2 minutes.
- Knead the dough: Increase to medium speed and knead for 5-6 minutes. Add butter a few cubes at a time, letting it incorporate fully before adding more. Knead for another 8-10 minutes until dough is smooth, elastic, and slightly sticky.
- First rise: Transfer to a greased bowl, cover, and let rise at room temperature for 1-1½ hours until doubled in size.
- Refrigerate dough: Punch down dough and refrigerate covered for 1 hour (or up to overnight) to develop flavor and make shaping easier.
- Shape doughnuts: Roll dough out on a floured surface to ¾-inch thickness. Cut into 3-inch rounds using a cutter. Place on parchment-lined trays, cover lightly, and let rise until puffy, about 45 minutes.
- Heat oil: Heat oil in a deep pot to 350°F (175°C) for frying.
- Fry doughnuts: Fry doughnuts 2-3 at a time for 1-2 minutes per side until golden brown. Drain on a wire rack, then roll in granulated sugar while still warm.
- Make espresso frosting: In a bowl, beat butter until light and fluffy. Add powdered sugar gradually. Dissolve espresso powder in cream (or add brewed espresso), mix into the frosting along with vanilla and a pinch of salt. Beat until smooth and creamy.
- 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. Garnish with mini chocolate chips.
- Serve: Serve fresh and enjoy the rich, fluffy brioche doughnuts with their flavorful espresso frosting.
Notes
- Warm the milk to about 110°F to properly activate the yeast.
- Letting the dough rest in the refrigerator overnight enhances the flavor and texture of the doughnuts.
- Maintain the oil temperature at 350°F to ensure doughnuts fry evenly without absorbing too much oil.
- Use granulated sugar for coating while the doughnuts are warm for a crunchy, sweet crust.
- If you don't have instant espresso powder, strong brewed espresso can be used but adjust liquid in frosting if necessary.
- Store any leftovers in an airtight container at room temperature for up to 2 days; frosting is best applied fresh.
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