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Indulge your sweet tooth with Chef Ashleigh Wright’s Brioche Donut recipe. Happy Baking! 

Omni Barton Creek Resort’s Brioche Donut Recipe

Chef Ashleigh Wright


  • 1 Tbsp. active dry yeast
  • ½ cup warm water
  • ¾ tsp. sugar
  • ½ cup warm milk
  • 1 egg
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • 1/3 Tbsp. salt
  • 2 ¼ cup flour

Yields 20 donuts


Dissolve yeast and sugar in warm water in a mixer. Set aside for 5 minutes until the yeast gets bubbly.

Combine milk, eggs, sugar, melted butter and salt. Add to yeast mixture. Add flour and mix on medium (speed 2) for 8 minutes until the dough is smooth. More flour may be needed, as it should be smooth but not sticky. Place dough in a well-oiled bowl, covered and let double in size (about 1 hour).

Cut dough into desired donut shapes. Proof for 10 more minutes at 86 degrees, then immediately fry in clean oil set at 350 degrees F.