Fried Brioche Triangles are soft, fluffy, sugar-coated pastries with a golden exterior and pillowy inside—perfect for breakfast, snack time, or festive treats. Made with a rich yeast dough and fried until light and airy, they taste like a cross between a doughnut and a brioche. Whether you're serving them warm with coffee or filling them with your favorite spread, these sweet triangles are impossible to resist.
Why Everyone Will Love This Recipe
- Super soft and fluffy texture, thanks to the enriched brioche-style dough.
- Crispy on the outside, coated in sugar for irresistible sweetness.
- No oven required—just a simple pan-fry!
- Kid-friendly and party-perfect, especially dusted with extra sugar or filled with jam.
- Easier than doughnuts, with just a few basic pantry ingredients.
What Are Fried Brioche Triangles?
These sweet treats are made from a yeast-leavened dough enriched with milk, egg, sugar, and butter. Once the dough is kneaded and left to rise, it’s rolled out, cut into triangles, and fried to golden perfection. They're then rolled in sugar for a classic finish. Fried brioche triangles are inspired by bakery-style doughnuts but require no shaping or fancy equipment—just soft, triangle-shaped bites of comfort.
Pro Tips for the Best Fried Triangles
- Use warm milk (not hot) to activate the yeast without killing it.
- Knead until the dough is smooth and elastic—this is key to a fluffy result.
- Let the dough rise fully—don’t rush the resting time.
- Fry in oil at 170–180°C (340–355°F) for even, golden cooking.
- Drain on paper towels before coating in sugar to prevent sogginess.
Frequently Asked Questions
Can I Bake These Instead of Frying?
They’re best fried for that classic brioche-doughnut texture. However, you can bake them at 350°F (180°C) for 15–18 minutes—just know they’ll be more like soft rolls.
What Type of Oil Is Best for Frying?
Neutral oils like canola, sunflower, or vegetable oil work best. Avoid olive oil due to its strong flavor and lower smoke point.
Can I Fill Them with Jam or Cream?
Yes! Slice them open once cool and fill with jam, pastry cream, or Nutella for an extra indulgent version.
How Do I Know the Oil Is Hot Enough?
Use a thermometer or drop in a small piece of dough—it should sizzle and float in a few seconds, not sink or burn quickly.
Can I Make the Dough Ahead of Time?
Yes. After kneading, you can refrigerate the dough overnight. Let it come to room temperature and rise before shaping and frying.
How to Store Fried Brioche Triangles
Store cooled triangles in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or toaster oven for a just-fried texture. Avoid refrigerating—they may dry out.
How to Freeze Fried Brioche Triangles
Let them cool completely, then place in a freezer-safe container or bag with parchment between layers. Freeze for up to 1 month.
Reheat in the oven at 300°F (150°C) until warmed through. Roll in sugar again before serving, if desired.
Ingredients
How to Make Fried Brioche Triangles
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In a large bowl, combine warm milk, sugar, yeast, vanilla essence, and the egg. Stir to combine. Add flour and salt. Mix until a dough begins to form, then knead with your hands until partially smooth.
In a large bowl, combine warm milk, sugar, yeast, vanilla essence, and the egg. Stir to combine. Add flour and salt. Mix until a dough begins to form, then knead with your hands until partially smooth.
Incorporate softened butter and knead until the dough is soft, elastic, and not sticky. Cover with cling film and let rise in a warm place for 2 hours, or until doubled in size.
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Incorporate softened butter and knead until the dough is soft, elastic, and not sticky. Cover with cling film and let rise in a warm place for 2 hours, or until doubled in size.
Punch down the dough and divide into two portions. Roll out each half into a rectangle and cut into 9 triangles using a pizza cutter. Place the triangles on a parchment-lined tray, cover with a cloth, and let rise for 20 minutes.
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Punch down the dough and divide into two portions. Roll out each half into a rectangle and cut into 9 triangles using a pizza cutter. Place the triangles on a parchment-lined tray, cover with a cloth, and let rise for 20 minutes.
Heat oil in a pan to 170–180°C (340–355°F). Fry triangles in batches until golden brown and puffed, about 2–3 minutes per side.
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Heat oil in a pan to 170–180°C (340–355°F). Fry triangles in batches until golden brown and puffed, about 2–3 minutes per side.
Drain on paper towels, then roll in granulated sugar while still warm.
Drain on paper towels, then roll in granulated sugar while still warm.
Enjoy warm or room temperature, plain or filled!
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