What type of yeast should I use for your recipe?

You can use either active dry yeast or instant yeast for the brioche donuts perfect for indulgent Thanksgiving feasting. If you choose active dry, dissolve it in warm milk first until it becomes foamy—this helps guarantee a full rise. Instant yeast skips that step, but you’ll still want to give the dough proper time to proof for that soft, enriched texture.

Can I bake these donuts instead of frying them?

Yes — you can bake them, but be aware the texture and richness of the donuts will shift. Baked versions tend to be denser and less airy compared to deep-fried enriched dough. If you’re opting for a lighter or lower-oil version, baking is a valid choice; just expect a slightly different “donut” experience.

Why didn’t my dough rise properly?

If your holiday donut dough stays flat or doesn’t rise as expected, common culprits include inactive yeast, a too-cool environment, too much sugar or salt interfering with yeast activity, or insufficient gluten development. Ensuring your kitchen is warm, the yeast is fresh, and kneading is thorough will help you achieve that bakery-style spring and fluff.

Brioche Donuts Perfect for Indulgent Thanksgiving

Description

These brioche donuts are soft, buttery, and golden—an indulgent twist on traditional Thanksgiving desserts. Each donut is rich, airy, and perfect for pairing with seasonal flavors like pumpkin spice, cranberry jam, or maple glaze.

Ingredients

Scale

3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ tsp) active dry yeast
½ tsp salt
4 large eggs
½ cup whole milk, warmed
¾ cup unsalted butter, softened
Vegetable oil, for frying
1 cup sugar, for coating (optional)
1 tsp cinnamon
½ tsp nutmeg
Pumpkin puree or cranberry jam (optional filling)

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Instructions

Dissolve the yeast in warm milk with a pinch of sugar and let it sit until foamy.
Mix sugar, eggs, flour, and salt, then gradually add the butter until the dough becomes smooth and elastic.
Cover the dough and let it rise for 90 minutes until doubled in size.
Punch down the dough, roll it out, and cut into rounds.
Let the shaped donuts rise for another 30–40 minutes until puffy.
Heat oil to 365°F and fry each donut 1–2 minutes per side until golden brown.
Drain on a rack and coat with sugar or drizzle with glaze while warm.

Notes

Make the dough the night before for stronger flavor.
For a festive twist, fill with cranberry jam or top with maple glaze and toasted pecans.
Store leftovers in an airtight container for up to two days.