Blueberry Bourbon Brioche Doughnuts Recipe

      12 Servings


  • 1/2 cup Milk, Warmed to 108-110°F
  • 2 1/2 teaspoons Active Dry Yeast, Or 1 packet
  • 1/3 cup Organic Cane Sugar, Plus 2 teaspoons, divided
  • 3 1/2 cups Unbleached All-Purpose Flour
  • 1 teaspoon Salt
  • 3 large Eggs, Room temperature
  • 8 tablespoons Butter, Room temperature
  • Canola or Vegetable Oil, For frying
For the Glaze:
  • 1/2 cup Fresh Blueberries
  • 2-3 cups Confectioners Sugar
  • 1 ounce Bourbon


  1. In a small bowl combine the warm milk with the 2 teaspoons of sugar and pour over the yeast. Let sit for about 5 minutes until the yeast starts to bubble and activate.
  2. In the bowl of your stand mixer, with the dough hook attached add the flour, salt and cane sugar. Pour in the milk and begin to mix on medium speed. Once the milk is combined, add the eggs one at a time.
  3. When the dough starts to pull away from the sides, increase the speed slightly and start beating in the butter 1 tablespoon at a time. Make sure not to add the next tablespoon until the previous one has been mostly incorporated.
  4. Increase the speed to high and knead the dough for 3-5 minutes. The dough should slap against the sides of the bowl.
  5. Remove the dough from the machine and knead very gently on a lightly floured surface for about a minute.
  6. Transfer to an oiled mixing bowl and cover with plastic wrap. At this point you can let the dough rise in the refrigerator overnight or stand in a warm but not drafty spot for an hour or two or until the dough has doubled in size. If rising overnight, let the dough come to room temperature before continuing on.
  7. Once the dough has doubled in size, turn out onto a floured work surface and roll out until it is about 1/4- to 1/2-inch thick and using a doughnut cutter cut out rounds, transferring to a parchment lined baking sheet. Re-roll the scraps once to cut out again and then roll the extra dough in your hands to make doughnut holes.
  8. Cover the doughnuts with plastic wrap and let rise for 30 minutes.
  9. During that time heat your deep fryer, or if using a cast iron skillet, fill at least 2 inches deep with oil and begin to heat until it reaches 370°F.
  10. Fry the doughnuts 3-4 at a time depending on the size of your pan/deep fryer, 1 minute per side.
  11. Transfer to a paper towel-lined baking sheet to drain.
  12. Let the oil come back to temperature before you fry up each additional batch. Let the doughnuts cool completely before glazing.
  13. To make the glaze, place the blueberries, confectioners sugar, and bourbon in your blender and blend until smooth. Depending on the thickness, you may want to add a little more confectioners sugar to thicken up the glaze.
  14. To glaze the doughnuts, place the glaze in a shallow bowl and dip the top half of the doughnuts in the glaze.
  15. Let set for 1-2 minutes before eating.


Cooking Method:
, , , , , , ,
Related Recipes:
Breakfast Recipes, Brunch Recipes, Donut Recipes, Blueberry Recipes, Easy Recipes, Family Meals and Snack Recipes, Fried Recipes, Bourbon Recipes
Recipe Yields:
12 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Recipe Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 195 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 70
Calories 334

% Daily Value*
Total Fat 9g
  Saturated Fat 0g
Sodium 216mg
Total Carbohydrate 34g
  Dietary Fiber 1g
  Sugars 26g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!