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–+ servings

Fried Brioche Holes

These homemade Fried Brioche Holes are golden and lightly crisp on the outside, with soft, fluffy, buttery centers. Made with a simple, scoopable yeast dough flavored with honey, vanilla, and cinnamon, they're fried until golden brown and finished with a generous dusting of powdered sugar.
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: brioche donut holes, fried brioche donut holes, fried brioche donuts, fried donut holes, from scratch brioche holes, homemade donut holes, yeasted brioche holes
Prep Time: 15 minutes
Cook Time: 20 minutes
Rise Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 32 Brioche Holes

Ingredients 

  • 2 cups all-purpose flour
  • 2 large egg yolks
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 cup whole milk warmed to approximately 100–110°F
  • 1½ teaspoons instant yeast
  • 2 tablespoons honey
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • Neutral oil such as canola or vegetable oil, for frying
  • Powdered sugar for dusting

Instructions

  • In a medium mixing bowl, whisk together the warm milk, egg yolks, melted and cooled butter, honey, and vanilla until well combined.
  • Add the flour, instant yeast, cinnamon, and kosher salt. Stir vigorously for approximately 1–2 minutes, until a thick, sticky, smooth dough forms. The dough should hold some shape when scooped but remain too sticky to roll by hand.
  • Cover the bowl with plastic wrap, or a clean kitchen towel, and let the dough rise in a warm, draft-free place for approximately 45–60 minutes, or until visibly puffy and aerated.
  • Pour approximately 3-4 inches of neutral oil into a heavy-bottomed pot, or Dutch oven. Heat to 350°F, using a thermometer to monitor the temperature.
  • Using a lightly oiled 1-tablespoon cookie scoop or two spoons, gently drop small portions of the risen dough into the hot oil. Avoid stirring or deflating the dough before scooping.
  • Fry in small batches for approximately 3–4 minutes, turning occasionally, until deeply golden brown and cooked through. Adjust the heat as needed to maintain the oil temperature.
  • Carefully transfer the fried donut holes to a wire rack set over a baking sheet or a paper towel-lined plate to drain.
  • Allow the donut holes to cool slightly, then dust generously with powdered sugar. Serve warm.

Notes

  • Dough consistency: The dough should be thick, soft, and sticky, not firm enough to roll. If necessary, adjust with a small amount of flour or milk.
  • Frying temperature: Maintain the oil around 350°F for even cooking and a golden exterior.
  • Portion size: A 1-tablespoon scoop produces small donut holes that cook more evenly than larger portions.
  • Make ahead: The dough can be refrigerated overnight for a slow rise. Allow it to become visibly puffy before frying.
  • Storage: Store cooled donut holes in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months.
  • Serving: These are best enjoyed freshly fried and dusted with powdered sugar.