These delicious homemade brioche donuts are the perfect holiday treat with six festive flavors – apple pie, cinnamon roll, sticky toffee pudding, hot chocolate, tiramisu, and chocolate caramel. Serve them at your holiday parties or pack them up for the perfect festive gift!
Nothing says “I care about you” quite like a box of homemade donuts. Sure, store-bought donuts are good, but are they good enough for the people closest to you? I think not.
And if you’re as big a fan of edible gifts during the holiday season, you know that they have to be special, they have to show that you care, and these Christmas-themed donuts do exactly.
The donuts are soft, fluffy, and super delicious on their own, but we’re taking them to the next level with six holiday-themed flavors – apple pie, cinnamon roll, sticky toffee pudding, hot chocolate, tiramisu, and chocolate caramel. You can pick a few flavors or go all out with a complete assortment.
Let’s get straight into the recipe.
Homemade Brioche Donuts
These donuts are made with my go-to recipe. It’s simple to make and results in soft, fluffy donuts that you can eat plain by the dozen. If this is your first time making them, I highly recommend going through my brioche donut recipe guide here before you begin.
You can either use a stand mixer to knead the dough or do it by hand. It will take slightly longer by hand, but you’ll still have a nice, smooth dough.
Here are the steps for making the brioche donuts.
- Add the eggs, sugar, and salt to a bowl and whisk until combined.
- Mix the instant yeast with warm milk in a separate bowl. Make sure that the milk is warm and not too hot or it will kill the yeast. Add the mixture to the eggs along with melted butter and whisk until combined.
- Add the flour and start kneading the dough using the dough hook attachment (if using a stand mixer), or knead with your hands until the dough forms a smooth ball.
- Transfer the dough to an oiled bowl, cover, and let it rest and rise in the fridge for at least 3 hours. You can also let it chill in the fridge for 12-16 hours.
- When ready to roll, place the dough on baking paper or a well-floured surface. Knead it gently, then roll it out to 1.5 cm thickness. Don’t roll it out too thin or too thick, as this will affect the size of the donuts.
- Use a round cookie cutter to cut out as many donuts as possible from the dough, then remove the excess and roll it again to repeat the process. Do it as many times as needed to use the entire dough. Place each donut on a piece of baking paper – this will make it easier to place them in the oil without disturbing the rise.
- Cover the donuts for 30-45 minutes until they have risen, and meanwhile, heat the oil to 170 degrees Celsius. I highly recommend measuring the temperature if possible, as it will make sure that the oil is hot enough so that the donuts don’t absorb too much and not so hot that they brown from the outside without cooking from the inside.
- Cook each donut for about 90 seconds on each side, or until golden brown. Remove from the oil and place them on a paper towel to absorb any excess oil. Let them cool completely before filling.
If you’re looking for more fun holiday gifting ideas, check out these mini cinnamon rolls!
Fillings
Each of the fillings for these donuts is unique in its own way, but still simple to make. You can also make the fillings 1-2 days before to make the process easier. You can also mix and match fillings and toppings as per your preference and choose just one or all the flavors.
Apple Pie Donuts
Stewed apple filling with a cream cheese glaze, with a whipped cream swirl and more stewed apples on top.
Cinnamon Roll Donuts
Cinnamon butter filling with a cream cheese glaze and a dusting of cinnamon powder on top.
Sticky Toffee Donuts
Date puree filling with a butterscotch glaze and a swirl of whipped cream on top.
Tiramisu Donuts
Whipped coffee cream filling with a mascarpone cheese glaze, a dusting of cocoa powder, and a ladyfinger biscuit on top.
Hot Chocolate Donuts
Chocolate ganache filling with chocolate glaze, a swirl of whipped cream, and a marshmallow on top.
Chocolate Caramel Donuts
Salted caramel filling with chocolate glaze and chocolate shavings on top.
How To Pack & Store Christmas Donuts
If you plan to pack these for holiday gifts, here’s how I recommend doing it.
- Make the fillings 1-2 days before making the donuts.
- Make and fill the donuts the same day as you plan to distribute them.
- Pack the donuts in a box that perfectly fits the number of donuts you want to gift so that they do not move around during transport. Seal them with tape and ribbon.
- Add instructions about shelf life: these donuts will last well in the fridge for up to 3 days and on the counter for 1-2 days, depending on the temperature.
- Keep the boxes as stable as possible throughout the transport.
Remember, whether you choose just one flavor, or two, or all, they’ll still make an extremely special gift for your loved ones.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Christmas Donuts
Equipment
- Stand mixer with whisk and dough attachment optional, but recommended
- Hand whisk
- Rolling Pin
- 7cm round cookie cutter or any cookie cutter of your choice
- Baking paper
- Saucepan for deep frying
- piping bags for filling
Ingredients
Brioche Donuts
- 2 eggs
- 50 grams caster sugar
- 1 tablespoon salt
- 10 grams instant yeast
- 240 ml warm milk
- 170 grams butter melted
- 560 grams all-purpose flour
- 300 ml vegetable oil for frying
Apple Pie Filling
- 2 apples chopped finely
- 50 grams packed brown sugar
- 2 tsp cinnamon powder
Cinnamon Butter
- 70 grams butter room temperature
- 65 grams packed brown sugar
- 2 tsp cinnamon powder
Cream Cheese Glaze
- 60 grams cream cheese
- 25 grams unsalted butter softened
- 75 grams powdered sugar
- 2 tsp vanilla essence
Coffee Cream
- 12 grams instant coffee powder
- 30 grams granulated white sugar
- 1 tsp water
- 100 grams liquid whipping cream/heavy cream
Mascarpone Glaze
- 60 grams mascarpone
- 25 grams unsalted butter softened
- 75 grams powdered sugar
- 2 tsp vanilla essence
Sticky Date Filling
- 100 grams dates pitted
- 50 grams water
Butterscotch Glaze
- 75 grams unsalted butter
- 130 grams packed brown sugar
- 95 ml liquid whipping cream/heavy cream
Chocolate Ganache
- 100 grams milk chocolate chopped
- 100 grams liquid whipping cream/heavy cream
Salted Caramel Sauce
- 100 grams granulated white sugar
- 45 grams unsalted butter
- 60 ml liquid whipping cream/heavy cream
- 1/2 tsp salt
Whipped Cream
- 100 ml liquid whipping cream
- 30 grams icing sugar
Instructions
Brioche Donuts
- Whisk together the eggs, sugar, and salt in a mixing bowl until everything is nicely blended.
- In a separate bowl, stir the instant yeast into warm milk. Be sure the milk is warm, not hot, so the yeast stays active. Pour this mixture into the egg bowl, add the melted butter, and whisk again to bring it all together.
- Add the flour to the wet ingredients and begin kneading. You can use a stand mixer fitted with a dough hook, or work the dough by hand until it becomes smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, cover it, and leave it to rise slowly in the fridge for a minimum of 3 hours. If you prefer, you can refrigerate it overnight (up to 12–16 hours).
- When it’s time to shape the donuts, dust your work surface well or use baking paper. Give the chilled dough a quick, gentle knead, then roll it out to about 1.5 cm thick. Avoid going thinner or thicker, as it affects how the donuts fry.
- Use a round cutter to stamp out as many donuts as you can. Gather the scraps, roll them out again, and continue cutting until all the dough is used. Set each donut onto its own square of baking paper; this makes transferring them into the oil so much easier.
- Cover the shaped donuts and let them rise for 30-45 minutes. While they proof, heat your oil to around 170°C. Using a thermometer is ideal, as it helps prevent greasy donuts from oil that’s too cool or pale outsides with raw centers from oil that’s too hot.
- Fry the donuts for roughly 90 seconds per side, until they turn a deep golden colour. Lift them out onto paper towels to drain off excess oil. Allow them to cool completely before adding your filling.
- Apple Pie Filling: In a saucepan, add the apples, brown sugar, and cinnamon powder. Mix well, then cover and cook on medium heat for 10-15 minutes until the apples are soft and coated well with the caramel sauce. Let it cool completely and place it in a piping bag, ready to use.
- Cinnamon Butter: In a bowl, whisk together the butter, brown sugar, and cinnamon until fully combined and smooth. Place in piping bag ready to use.
- Cream Cheese Glaze: In a bowl, add the cream cheese, butter, icing sugar, and vanilla essence and whisk on high speed until fully combined and smooth. If the glaze is too thick, add a little milk to thin it out.
- Coffee Cream: Place the coffee powder, sugar, and water in a bowl and whisk on high for 3-5 minutes until pale and frothy. Add the cream and whisk on high until it reaces medium peaks. Place in a piping bag ready to use.
- Mascarpone Glaze: In a bowl, add the mascarpone, butter, icing sugar, and vanilla essence and whisk on high speed until fully combined and smooth. If the glaze is too thick, add a little milk to thin it out.
- Sticky Date Filling: Place the dates and water in a saucepan, cover, and cook until softened, then blend until fully smooth. Let it cool completely and place it in a piping bag, ready to use.
- Butterscotch Glaze: Place the brown sugar, butter, and cream in a saucepan, mix until the butter is melted and combined with the sugar, then let it cook for 2-3 minutes on medium heat until thickened. Let it cool completely before using.
- Chocolate Ganache: Place the chopped chocolate in a heat-proof bowl. Heat the cream in a saucepan until it starts to simmer, then pour it over the chocolate, let it melt, and whisk until fully melted and combined. Let it cool completely before using. Place half the ganache in a piping bag and the remaining in a bowl for glazing.
- Salted Caramel Sauce: Place the sugar in a saucepan on medium heat, let it melt, mixing often with a spatula, until fully melted and amber in color. Add the butter, whisk until combined, and cook for a minute, then carefully whisk in the cream and cook for 2 minutes. Take off the heat and mix in the salt. Let it cool completely and place it in a piping bag, ready to use.
- Whipped Cream: Place the cream and icing sugar in a bowl and whisk on high speed until it reaches medium peaks. Place in a piping bag with any frosting tip of your choice.
- Apple Pie Donuts: Fill the donuts with the apple pie filling, then dip them into the cream cheese glaze. Pipe a swirl of whipped cream on top with a dollop of apple pie in the center.
- Cinnamon Roll Donuts: Fill the donuts with the cinnamon butter filling, then dip them into the cream cheese glaze. Add a dusting of cinnamon powder on top.
- Tiramisu Donuts: Fill the donuts with the coffee cream filling, then dip them into the mascarpone cheese glaze. Add a dusting of cocoa powder on top and a small piece of ladyfinger biscuit (optional).
- Sticky Toffee Pudding Donuts: Fill the donuts with the date filling, then dip them into the butterscotch glaze. Pipe a swirl of whipped cream on top.
- Hot Chocolate Donuts: Fill the donuts with the thick ganache filling, then dip them into the same ganache, but microwave it before to thin it out into a glaze-like consistency. Pipe a swirl of whipped cream on top with a mini marshmallow in the center.
- Salted Caramel Chocolate Donuts: Fill the donuts with the salted caramel filling, then dip them into the thinned-out chocolate ganache glaze. Top with chocolate shavings.
Notes
- Use warm—not hot—milk
Yeast is sensitive to temperature. Warm milk will activate it, but milk that’s too hot can stop your dough from rising. Aim for comfortably warm, never boiling. - Chill the dough for better flavour and handling
A long, cold rise (3 hours minimum, up to overnight) makes the dough easier to roll and shape while also improving the texture of the donuts. - Keep the dough thickness consistent
Rolling the dough to exactly 1.5 cm ensures evenly sized donuts that fry perfectly; too thin, and they lose their fluff, too thick, and they may remain doughy inside. - Cut donuts efficiently
Press your cutter straight down (don’t twist) to help them rise evenly. Re-roll scraps gently to avoid toughening the dough. - Use baking paper squares
Placing each donut on its own piece of baking paper makes transferring them into the hot oil smooth and mess-free, without knocking the air out. - Let the donuts proof properly
The 30–45 minute rise before frying is crucial. Well-proofed donuts float and cook evenly, giving you that perfect golden halo. - Monitor your oil temperature
170°C is the sweet spot. Too cool = oily donuts; too hot = brown outside, raw inside. A thermometer makes a big difference. - Fry in small batches
Avoid overcrowding the pot. It drops the oil temperature quickly and affects frying time. - Cool completely before filling
Warm donuts will melt whipped cream, loosen glazes, and deflate fillings. Always let them cool fully for neat, bakery-style results. - Prepare fillings in advance
Most fillings and glazes can be made 1–2 days ahead, saving you time when making multiple flavours for gifting. - Match fillings & toppings creatively
All flavours are interchangeable—mix and match glazes, fillings, and toppings to create your own holiday donut assortment. - Smart packing for gifting
Use boxes that fit snugly so the donuts don’t move, and always include storage instructions. These keep well for 3 days in the fridge and 1–2 days at room temperature.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
