The Best Strawberry Glazed Brioche Donuts (Overnight Recipe)
After years of testing countless donut recipes, this is the one I always come back to. It creates incredibly soft, buttery brioche donuts with a light, fluffy crumb and rich flavor that honestly rivals anything you’d get from a bakery. The texture is tender but structured, the flavor is rich without being heavy, and the overall result feels like something truly special every single time.
What I love most about this recipe is how flexible it is. Even though it’s designed as a three-day process, it doesn’t actually require much hands-on time. Instead, it relies on slow fermentation and controlled proofing to develop flavor and structure while you go about your day. That means you can fit it into a busy schedule without stress, and still wake up to fresh, homemade donuts that feel like a treat.
I like to split the process over three days so it fits easily around my schedule, and more importantly, so I can wake up on the final morning to freshly fried donuts ready for breakfast. Most of the work happens in short sessions, with long, hands-off resting periods in between. This approach not only makes the process manageable, but it also improves the final result. Slow fermentation builds deeper flavor, strengthens the dough, and makes shaping much easier.
That said, this exact same recipe can absolutely be adapted into a simpler two-day version if you prefer. You can mix the dough, let it rest overnight in the fridge, and then the next day shape, proof, and fry the donuts all in one go. It’s a great option if you want fresh donuts sooner while still getting excellent results.
Ingredients
- 825 g all-purpose flour
- 40 g sugar
- 7.5 g dry instant yeast
- 345 g whole milk
- 1½ large eggs (1 whole egg plus half of another, lightly beaten)
- 15 g baking salt
- 140 g unsalted butter, softened
- 1/2 gallon of avocado oil for frying
These ingredients come together to form a rich brioche-style dough. The butter and eggs give the donuts their signature softness and flavor, while the milk adds tenderness and helps create that beautiful golden color when frying.
Day 1 – Mix the Dough
- Add the flour, sugar, yeast, milk, eggs, and salt to the bowl of a stand mixer.
- Mix on low speed until a rough dough begins to form.
- Gradually add the softened butter, a little at a time, allowing each addition to fully incorporate before adding more.
- Continue kneading until the dough becomes smooth, elastic, and slightly tacky. It should pass the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing.
- Cover the bowl and place it in the fridge overnight.
This slow, cold fermentation is where a lot of the magic happens. The dough develops a deeper, more complex flavor, and the gluten structure strengthens gradually. By the next day, the dough will be easier to handle, less sticky, and much more cooperative when shaping.
Day 2 – Shape
- Remove the dough from the refrigerator.
- Roll it out on a lightly floured surface to about 1.5 cm (⅝ inch) thick.
- Use a cutter to cut 9 cm (3½ inch) circles, then remove the centers to create classic ring donuts.
- You should get 9 ring donuts, depending on how efficiently you cut the dough.
Don’t Waste the Scraps!
The leftover dough is just as good as the main donuts, and there are a couple of great ways to use it.
Option 1 – Brioche Loaf
- Gently knead the scraps together without overworking them.
- Roll into a log shape.
- Place into a loaf pan.
- Proof and bake for an incredibly soft, buttery brioche loaf that’s perfect for breakfast or sandwiches.
Option 2 – Filled Donuts
- Lightly knead the scraps together.
- Divide into 65 g portions.
- Shape each piece into a smooth ball.
- These will become filled donuts after frying, perfect for pastry cream, jam, or chocolate fillings.
Arrange all shaped donuts on parchment paper pieces , leaving enough space between them for expansion during proofing.
Place the trays into the Proofer Pro for the second overnight proof. I usually set it to 54–57°F (12–14°C) for a slow, controlled rise, The ability to control temperature so precisely makes a huge difference in consistency and results.
Day 3 – Fry and Enjoy
Remove the donuts from the Proofer Pro (or refrigerator) and let them sit at room temperature for 20–30 minutes. This step helps take the chill off and ensures they fry evenly.
Heat your oil carefully to the correct temperature:
- 350°F (175°C) for ring donuts
- 320°F (160°C) for filled donuts
Fry the donuts in batches, being careful not to overcrowd the pan. Cook until they are deeply golden on both sides, flipping once during frying. This usually takes about 1–2 minutes per side, depending on size and oil temperature.
Transfer the fried donuts to a cooling rack lined with paper towels to drain excess oil.
Finish them however you like. Some of my favorite options include:
- Classic glaze
- Cinnamon sugar
- Powdered sugar
- Chocolate glaze
- Filled with pastry cream, jam, or Nutella
Soft Strawberry White Chocolate Glaze
For these donuts, I wanted a glaze that stayed soft, creamy, and silky rather than setting into a hard shell. That’s why I chose white chocolate as the base. It gives the glaze a smooth texture while allowing the fresh strawberry flavor to shine.
Instead of using freeze-dried strawberries or extract, I made my own concentrated strawberry paste from fresh berries. This preserves the bright, natural strawberry flavor without adding excess moisture to the glaze.
Make the Strawberry Paste
- Blend 300 g fresh strawberries until completely smooth.
- Pour the purée into a saucepan and simmer over medium heat, stirring occasionally.
- Continue cooking until the purée reduces to about 100 g and becomes a thick, concentrated strawberry paste.
- Let it cool slightly before using.
Reducing the strawberries this way intensifies their flavor while removing excess water, so the glaze stays creamy and doesn’t become too thin.
Strawberry White Chocolate Glaze
Ingredients
- 250 g white chocolate chips
- 100 g strawberry paste
- 30 g heavy cream
- 20 g glucose syrup
- 10 g shortening
- 10 g unsalted butter
- Pinch of salt
- About ½ cup powdered sugar, sifted (adjust to desired consistency)
Instructions
- Place the white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream, glucose syrup, and strawberry paste until hot but not boiling.
- Pour the hot mixture over the white chocolate and let it sit for about 1 minute.
- Stir until smooth. If any chocolate remains unmelted, microwave the mixture for 20–30 seconds, then stir again until completely smooth.
- Add the shortening, butter, and a pinch of salt, stirring until fully incorporated.
- For an ultra-smooth, glossy finish, emulsify the glaze with an immersion blender.
- Finally, whisk in the powdered sugar until the glaze reaches a thick but pourable consistency.
Dip the cooled donuts into the glaze, allowing the excess to drip off. The result is a beautifully smooth, creamy strawberry glaze with an intense fresh strawberry flavor that stays soft and delicious long after the donuts are glazed.
At this point, the donuts are at their absolute best—warm, soft, and incredibly fresh.
Alternative Two-Day Method
If you don’t want to stretch the process over three days, you can absolutely make this recipe in a shorter timeline.
On Day 1, mix the dough exactly as described and place it in the refrigerator overnight. The next day, remove the dough, roll it out, shape the donuts, and allow them to proof at room temperature until they are light and puffy. Once proofed, fry them as usual.
This method still produces excellent donuts, though the flavor may be slightly less developed compared to the full three-day version. It’s a great option when you want something quicker without sacrificing too much quality.
Tips
- A stand mixer is highly recommended for this dough, as it helps properly develop the gluten and incorporate the butter evenly.
- The dough should feel soft and not overly sticky. If it’s too sticky, give it more time to develop rather than adding too much flour.
- Cold fermentation not only improves flavor but also makes shaping much easier.
- Always monitor your oil temperature carefully. Too hot, and the donuts will brown too quickly without cooking through. Too cool, and they will absorb excess oil.
- Preparing the dough over multiple days allows you to enjoy fresh donuts with minimal effort on the final day.
- The Brod & Taylor Proofer Pro makes this process incredibly convenient by maintaining precise temperatures for both overnight stages. Whether you’re cold-proofing or using a warmer proof, it provides consistent results every time.
- If you’re looking for a sourdough version, I have a tested and reliable recipe on my website. It uses active sourdough starter to create the same soft, fluffy texture with the wonderful flavor that only sourdough can provide. Be sure to check it out if you’d like to make naturally leavened donuts.
Strawberry Glazed Brioche Donuts
Ingredients
- 825 g all-purpose flour
- 40 g sugar
- 7.5 g dry instant yeast
- 345 g Whole milk
- 1½ Large eggs (1 whole egg plus half of another, lightly beaten)
- 15 g baking salt
- 140 g Unsalted butter, softened
- ½ gallon Avocado oil for frying
- 300 g Fresh strawberries
- 250 g white chocolate chips
- 100 g Strawberry paste (prepared above)
- 30 g Heavy cream
- 20 g glucose syrup
- 10 g shortening
- 10 g Unsalted butter
- Pinch salt
- ~½ cup powdered sugar (sifted, adjust to desired consistency)
Equipment
- Stand Mixer (Highly recommended for even gluten and butter development)
- 9 cm (3½ inch) Donut Cutter
- Parchment Paper Pieces
- Proofer Pro (Or a refrigerator/warm proofing space)
- Large Deep Pan or Fryer (For frying)
- Blender (For strawberry purée)
- Small Saucepan
- Heatproof Bowl
- Immersion Blender (For an ultra-smooth glaze finish)
- Cooling Rack lined with paper towels
Method
- Day 1 – Mix the Dough Add the 825g of flour, 40g of sugar, 7.5g of yeast, 345g of milk, 1½ eggs, and 15g of salt to the bowl of your stand mixer. Mix on low speed until a rough, shaggy dough begins to form. Gradually add the 140g of softened butter, a little at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until the dough becomes smooth, elastic, and slightly tacky. Ensure it passes the windowpane test (stretching a small piece thin enough to see light through without tearing). Cover the bowl and place it in the refrigerator to cold ferment overnight.
- Day 2 – Shape & Slow Proof Remove the cold dough from the refrigerator. Roll the dough out on a lightly floured surface until it is about 1.5 cm (⅝ inch) thick. Use a cutter to cut out 9 cm (3½ inch) circles, then cut out the centers to create classic ring donuts. (You should get 9 ring donuts). Handle the Scraps (Choose One): Option 1 (Brioche Loaf): Gently knead scraps together without overworking, roll into a log, place in a loaf pan, proof, and bake. Option 2 (Filled Donuts): Lightly knead scraps together, divide into 65 g portions, and shape into smooth balls to fry and fill later. Arrange all shaped donuts on individual pieces of parchment paper, leaving adequate space for expansion. Place the trays in your Proofer Pro set to 54–57°F (12–14°C) for a slow, controlled overnight second proof.
- Day 3 – Make the Glaze, Fry & Assemble Make the Strawberry Paste: Blend 300g of fresh strawberries until completely smooth. Pour into a saucepan and simmer over medium heat, stirring occasionally, until reduced to approximately 100 g of thick, concentrated paste. Let it cool slightly. Mix the Glaze: Place 250g of white chocolate chips in a heatproof bowl. In a small saucepan, heat 30g of heavy cream, 20g of glucose syrup, and 100g of your prepared strawberry paste until hot (not boiling). Pour the hot mixture over the white chocolate, let sit for 1 minute, then stir until smooth. (If needed, microwave for 20–30 seconds to melt remaining chocolate). Stir in 10g of shortening, 10g of butter, and a pinch of salt. Emulsify with an immersion blender for a glossy finish, then whisk in about ½ cup of sifted powdered sugar to reach a thick but pourable consistency. Take the Chill Off: Remove your proofed donuts from the Proofer Pro (or refrigerator) and let them sit at room temperature for 20–30 minutes so they fry evenly. Heat the Oil: Heat your ½ gallon of avocado oil to the correct temperature: 350°F (175°C) for ring donuts. 320°F (160°C) for filled donuts. Fry: Gently lower the donuts in batches. Fry for 1–2 minutes per side, flipping once, until deeply golden brown. Transfer to a paper-towel-lined cooling rack to drain. Glaze: Dip the cooled donuts into the strawberry white chocolate glaze, letting the excess drip off. Serve warm and fresh!
- Alternative Two-Day Method On Day 1, mix the dough as described and place it in the refrigerator overnight. On Day 2, remove the cold dough, roll, and shape into donuts. Let them proof at room temperature until light and puffy, then fry and glaze.
Nutrition
Notes
- Baking with the Scraps: Don’t throw away the dough leftover from cutting rings! You can easily shape them into 65 g balls for filled donuts, or roll them gently into a small loaf pan to bake a rich brioche bread.
- Why Temperature Control Matters: Monitoring oil temperature is crucial. Frying too hot will leave you with doughy interiors and burnt crusts, while too cool will cause the enriched brioche to act like a sponge and soak up excess frying oil.
- The Secret to Silky Glaze: Emulsifying the warm glaze with an immersion blender before adding the powdered sugar is the key to achieving that smooth, glossy finish that stays soft without forming a dry, crusty shell.
Tried this recipe?
Let us know how it was!Disclosure: As an Amazon Associate I earn from qualifying purchases.
Discover more from Natasha's Baking
Subscribe to get the latest posts sent to your email.