A buttery, brioche-style fried donut, these orange cardamom donuts are rich but not overly sweet, scented with citrus zest and warm spice, and finished with a simple glaze that ties everything together.
Every once in a while, my body craves a big, rich, buttery, fried donut. And since I’m an intuitive eater, I hasten to honor those signals and satisfy the craving. But my standards are high — not just any donut will do. In this case, there’s only one answer: brioche donuts. A dough so enriched it feels luxurious, because when it comes to fried dough, you deserve the very best kind of treat.
A standard brioche dough is ultra-rich, with a very high butter content relative to flour. The result is a bread that’s extremely soft with a buttery mouthfeel – basically my idea of heaven. A classic brioche dough can contain up to 75% butter!
For a fried version, aka these donuts, the butter has to be reduced. Too much butter slows fermentation and creates a dough that’s fragile and difficult to handle. Reducing the butter makes the dough easier to shape, helps it hold its structure during frying, and prevents it from absorbing excess oil.
The goal here was to make donuts that are soft and fluffy without losing that decadent brioche mouthfeel. For flavor, I wanted a wintry touch, a flavor profile that was both elegant and bright. Orange and cardamom are a natural pairing that can’t be beat, and the result is exactly what I was after: donuts that were indulgent, and with a subtle pâtisserie feel.
Orange Cardamom Brioche Donuts
These donuts are meant to be eaten as a snack, preferably with a cup of coffee. The amount of sugar in the dough is very low compared to a typical donut, and that’s intentional. I wanted them to be just sweet enough so a light glaze could do most of the heavy lifting when it comes to sweetness — working as a complement rather than turning them into a sugar bomb.
That said, they’re also great on their own, without any glaze or icing. They’re equally good coated in cinnamon sugar, which I usually reserve for the donut holes.
Because the dough relies heavily on butter, eggs, and fermentation for flavor and structure, it doesn’t need much sugar to taste good. The cardamom adds warmth without overpowering, while the orange zest lifts the richness of the dough.
How to Make Brioche Donuts
Make the Dough
You can absolutely make this dough by hand (which I did for this batch), and if you do, just follow the same instructions. The only difference is that kneading will take a bit longer – sometimes nearly twice as long – don’t worry, but you’ll get there!
Start by dissolving the yeast with a pinch of sugar in warm milk (about 105-115°F). Let it sit for 5–10 minutes, until foamy and bubbly. That’s how you know the yeast is alive and ready to leaven the dough. And don’t forget the sugar – I’ve made that mistake before and only realized it after dumping a perfectly good yeast-and-milk mixture down the sink!
The sugar feeds the yeast and helps trigger the release of carbon dioxide, which is what creates that foamy, bubbly mixture.
In the bowl of a stand mixer, combine the flour, sugar, salt, cardamom, and orange zest, and mix to combine. Add the bloomed yeast, followed by the eggs, and mix until a rough dough forms.
Knead on medium speed until the dough begins to develop structure, then add the butter gradually, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until the dough is smooth, elastic, and glossy. The dough will be soft, but it should pull away from the sides of the bowl.
The dough will be soft but should pull away from the sides of the bowl.
First Rise
Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for a short first proof, about 30 minutes. Then transfer it to the fridge and refrigerate overnight. The long, cold fermentation improves flavor and makes the dough much easier to handle.
Shape the Donuts
On a lightly floured surface, roll the cold dough to about ½-inch thickness. Cut donuts using a cutter or glass. Place on parchment-lined trays, leaving space between each donut. I like placing them on individual parchment squares so I can easily slide them into the hot oil when frying.
Cover loosely and let proof until doubled in volume, about 45 minutes to an hour, depending on room temperature.
Fry
Heat oil to 350°F (175°C). Fry donuts in batches, turning once, until golden brown on both sides, about 1–2 minutes per side.
Transfer to a rack or paper towels to cool slightly.
Glaze
Whisk powdered sugar with enough orange juice to form a thick but pourable icing. Dip warm donuts into the glaze and let set.
Tips for Success
Keep the dough cold. This is a brioche-style dough, which means it softens quickly once warm. Chilling it overnight not only improves flavor, it makes rolling, cutting, and transferring the donuts much easier.
Add the butter slowly. Whether you’re mixing by hand or with a stand mixer, incorporate the butter gradually and let it fully absorb before adding more. This helps the dough develop structure while staying tender.
Mind the oil temperature. Aim for steady heat rather than rushing the fry. Too hot and the donuts will brown before cooking through; too cool and they’ll absorb oil.
Use parchment squares for frying. Placing the shaped donuts on individual parchment pieces makes transferring them into the oil easy and prevents deflating right before frying.
Let the glaze do the sweetening. The dough is intentionally low in sugar. A light glaze adds balance without overwhelming the buttery, orange-cardamom flavor.
FAQs
Can I make the dough by hand instead of using a stand mixer?
Yes. This dough can be mixed and kneaded entirely by hand. It will take longer – sometimes nearly twice as long – but it’s absolutely doable. Just be patient and give the dough time to develop before adding the butter.
Do I have to chill the dough overnight?
It’s highly recommended. The cold fermentation improves flavor and makes the dough much easier to handle. If you’re short on time, a few hours in the fridge will help, but overnight is best.
Why is there so little sugar in the dough?
That’s intentional. These donuts are meant to be glazed, so the dough itself is only lightly sweet. Keeping the sugar low prevents the donuts from becoming overly sweet and allows the glaze to do most of the work.
You Might Also Like…
Pumpkin Donut Holes: Soft, spiced, and made for grabbing straight from the kitchen counter, these pumpkin donut holes are everything cozy about fall in bite-size form.
Challah Bread: If you love enriched doughs, challah is worth mastering: tender, glossy, and perfect for everything from weekend toast to the best French toast of your life.
Apricot Olive Oil Cake: This apricot olive oil cake is the kind of unfussy dessert that feels right with afternoon coffee, lightly sweet and finished with fruit.
Cherry Compote French Toast: Thick slices of French toast topped with warm cherry compote. Indulgent, but still breakfast.
If you make these orange cardamom brioche donuts, please let me know in the comments. I’d love to hear from you!
Orange Cardamom Brioche Donuts
about 10
donuts, plus holes30
minutes10
minutes1 hour
to overnightIngredients
- Brioche Dough:
300g bread flour
5g dry yeast
2 large eggs
60ml whole milk
1 tbsp sugar
110g unsalted butter, at room temperature
Zest of 1 orange
1 tsp ground cardamom
¾ tsp salt
Neutral oil (vegetable or canola), for frying
- Glaze:
Powdered sugar
Juice of 1 orange
Directions
Bloom the yeast: Warm the milk to 105-115°F. Dissolve the yeast with 1 tbsp of sugar in the milk. Let sit for 5-10 minutes, until foamy and bubbly.
Make the dough: In a large bowl or stand mixer, combine the flour, sugar, salt, cardamom, and orange zest. Add the bloomed yeast and eggs. Mix until a rough dough forms.
Knead on medium speed (or by hand) until the dough starts to develop structure and starts pulling away from the sides of the bowl slightly, 5-8 minutes with a stand mixer or 10-15 minutes by hand.
Gradually add the butter, one tablespoon at a time, allowing each addition to fully incorporate.
Continue kneading for 8-10 minutes with a mixer (15-20 minutes by hand) until the dough is smooth, glossy, elastic, and slightly tacky but not sticky.
First rise: Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature for about 30 minutes. Then transfer to the fridge and refrigerate overnight. Cold fermentation develops flavor and makes the dough easier to handle.
Shape the donuts: On a lightly floured surface, roll the dough to about ½-inch thickness. Cut out donuts using a cutter or glass. Place on parchment squares to make transferring easier.
Cover loosely and proof until puffy, 45 minutes to an hour.
Fry the donuts: Heat oil to 350°F (175°C).
Carefully slide the donuts (with parchment, if desired) into the hot oil. Remove parchment if used. Fry in batches, 1–2 minutes per side, until golden brown. Transfer to a rack or paper towels to drain.
Meanwhile, make the glaze: Mix powdered sugar with orange juice to make a thick, pourable icing. Dip warm donuts into glaze and let set. Roll the donut holes in cinnamon sugar while they’re still warm. Serve.
