Chocolate Filled Brioche Doughnuts | Kitchenstagram
These decadent chocolate-filled doughnuts are a treat like no other. Crafted with pillowy-soft yeasted dough, fried until perfectly golden, and coated in a cocoa-sugar mixture, they boast a delightful crunch on the outside with a rich, gooey center. Each bite reveals a luscious chocolate pastry cream that’s both creamy and indulgent- perfect for any chocolate lover.
The magic begins with a classic brioche doughnut, light and airy yet satisfying rich. After frying, these doughnuts are rolled in bittersweet cocoa sugar, adding just the right amount of crunch and a hint of sophisticated bitterness to balance the sweetness. The chocolate filling is velvety, rich and perfectly balanced- not overly sweet, but decadently chocolatey.
These doughnuts are a labor of love, but every moment spent is worth it. Whether you’re treating or sharing them with loved ones, these chocolate-filled brioche doughnuts are show-stopping dessert that will leave everyone craving more. Rich, soft and utterly delicious, they are a chocolate lover’s dream come true.
Why you’ll love this recipe:
You’ll love this recipe because it creates the fluffiest, most delicious brioche doughnuts you’ll ever try.
The chocolate pastry cream is both creamy and indulgent- perfect for any chocolate lover.
Ingredients needed for Chocolate filled Brioche Doughnuts:
Flour: All purpose flour and bread flour works well.
Yeast: Active dry yeast is used in this recipe to leaven the dough, ensuring a light and fluffy texture.
Sugar: Caster sugar is used in the dough and as coating. Avoid using powdered sugar as it changes the texture.
Salt: Essential for balancing flavours in both the dough and filling. Without salt, the dough can taste bland and the filling may be overly sweet.
Butter: Butter adds richness to both the dough and chocolate pastry cream. If baking the doughnuts use melted butter to brush them before and after baking.
Milk: Whole milk provides moisture and a rich flavour, contributing to the soft texture of the dough.
Egg: Egg adds richness and structure to the dough.
Vanilla Extract: Vanilla enhances the flavour.
Cocoa Powder: A small amount in the sugar coating enhances the flavour of the chocolate filling.
Chocolate Pastry Cream: A luscious, chocolatey filling that makes the doughnuts irresistible. Find the Chocolate Pastry Cream Recipe HERE!!
Vegetable Oil: Used for frying, ensuring the doughnuts achieve a golden, crispy exterior.
Storage tips:
Doughnuts are best enjoyed fresh on the day they’re made. However, they can be stored up to two days in an airtight container at room temperature or in the fridge. Beyond this, the dough tends to dry out, losing its fluffy texture and fresh appeal. For optimal taste, consume them promptly.
Ingredients
312 gm All-purpose Flour, plus more for dusting
50 gm Granulate Sugar
7 gm Dry Active Yeast
1/4 tsp Salt
160 ml Whole Milk, warm (110°F)
2 Egg Yolks
45 gm Butter, melted
1 tsp Vanilla Extract
1/3 cup Chocolate Pastry Cream
Cocoa-Sugar Coating:
50 gm Caster Sugar
1 tsp Cocoa Powder
Preparation
- Step 1: In a bowl combine warm milk (110°F), sugar and yeast and gently mix until the yeast is fully dissolved. Keep aside and let the yeast rise.
- Step 2: In a large mixing bowl or in a bowl of stand mixture combine yeast mixture, egg yolk, melted butter, vanilla extract and stir to combine.
- Step 3: Then add all-purpose flour salt, stir to combine. Add milk and mix until a soft dough forms. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover it with cling film or towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Step 5: After the first rise, gently punch down the dough and divide it into equal 8 equal portions. Hold each piece of dough, gathering the seams together and pinching them at the bottom. Place the ball on palm of your hand, creating tension in the dough. With a loose grip, roll the dough back and forth against palm of your hand, forming a tight, smooth circle without overdoing it to avoid tearing.
- Step 6: Once shaped, arrange the buns on a baking tray lined with baking paper, cut the baking paper into individual squares, which can be helpful for dropping the doughnuts into the oil. Cover and allow the buns to rest for approximately 45-60 minutes or until doubles in size again.
- Step 7: Heat oil in a deep pan or wok, on medium heat. Fry the doughnuts in batches, ensuring both sides turn golden brown and remove from the oil.
- Step 8: In a bowl combine cocoa powder and caster sugar. While the doughnuts are little warm, coat them in cocoa sugar. Cool completely before filling with the chocolate pastry cream. Find the Chocolate Pastry Cream Recipe HERE!!
- Step 9: Fit a piping bag with a long piping nozzle and fill with chocolate pastry cream.
- Step 10: Set the doughnuts on their sides and poke a hole in the side of each with a chopstick or skewer. Insert the tip of the piping bag and fill each doughnut with the chocolate pastry cream. You’ll know you’ve filled them enough when they start expanding.
- Step 11: Serve immediately. Enjoy!!
Pro tips:
The milk you use to activate yeast must be lukewarm- not too hot- or it can kill the yeast, resulting in dough that doesn’t rise. For dry yeast, both instant yeast and active dry yeast work, though active dry yeast needs to be activated first. Fresh yeast is also an option if you prefer.
Resists the urge to add more flour to speed up kneading. Gluten takes time to develop, but once it does, the dough will transform into a shiny, smooth and non-sticky texture. Be patient and trust the process, whether you’re kneading by hand or using a mixer. Eventually you’ll be able to handle the dough without it sticking to your hands.
To preserve the airiness of the dough, handle it delicately when transferring doughnuts to the frying pan. Use individual squares of baking paper to proof the doughnut balls, making it easier to move them without deflating. This ensures they keep their perfect round shape during frying.
A candy thermometer or a digital thermometer is essential for frying the doughnuts. Maintain the oil temperature between 170°C-180°C (340°F-355°F) for the best results. Oil that’s too cold will make the doughnuts greasy, while oil that’s too hot can leave the inside undercooked and the outside overly dark. Never let the temperature drop below 165°C (330°F). this ensures your doughnuts are golden, fluffy and cooked evenly.
Don’t overcrowd the pot. Frying too many doughnuts at once lowers the oil temperature, affecting the texture and cooking time. Give each doughnut enough space to rise and cook evenly.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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