Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the donuts immediately.




Make the donuts within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 6 hours to rise in the fridge, but no more than 24 hours.




Wait for the oil to temp to rise again before frying more donuts. When frying, be sure to wait a couple minutes in between each set of donuts for the oil temperature to come back up to 355 degrees F.