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Brioche doughnuts recipe

Brioche Donuts

Fluffy and delicous brioche donuts filled with chocolate whippes cream.

Course Dessert, Snack
Cuisine American
Keyword brioche donuts, chocolate donuts, chocolate whipped cream
Prep Time 30 minutes
Cook Time 15 minutes
Servings 15 Donuts
Author Emma Duckworth

Ingredients

Brioche Dough

  • 2 1/4 tbsp Active dry yeast (10 g / 0.5 oz)
  • 3/4 Cup + 4 tsp Lukewarm milk (90-100F) (200 ml)
  • 1/3 Cup Granulated sugar (70 g / 2.5 oz)
  • 4 Cups All-purpose flour (500 g / 17 oz)
  • 1 tsp Salt
  • 2 Large Eggs Room Temperature
  • 2 tsp Vanilla bean paste (or extract)
  • 1/2 Cup Unsalted Butter Soften (113 g / 4 oz)
  • 8 Cups Canola oil or vegetable oil (2 liters)

For the chocolate whipped cream filling

  • 1 Cup Chopped chocolate (dark, milk, or semi-sweet) (170 g / 6 oz)
  • 1 1/2 Cup Heavy whipping cream, cold (360 ml)

Instructions

To make the brioche dough

  1. In a bowl of a standing mixer, mix the milk, yeast, and 1 tbsp of sugar. Cover with a kitchen towel and place in a warm spot for 15 minutes.

  2. Meanwhile sift together the flour, salt, and remaining sugar.

  3. Once you notice that the yeast has been activated and there is a thick foam layer on top, add the flour mixture, eggs, and vanilla paste.

  4. Using the paddle attachment, mix the ingredients until a shaggy mass has formed then replace it with the hook attachment.

  5. Mix on low for 5 minutes.

  6. With the mixer on low, add the butter gradually. Once incorporated, increase speed to medium and mix for 10 minutes. You will notice that the dough is separating itself from the bowl and coils itself to the attachment in a tornado movement. The dough is ready once the sides of the bowl are clean and it stretches easily.

  7. Place the dough in a large bowl, spray with oil, cover with a plastic bag and let rest until double in size, about 90 minutes.

Shaping the dough

  1. Cut 15 4x4" pieces of parchment and have 2 large baking sheets ready.

  2. Punch the dough with your fist, then divide it into 15 equal parts (55 g each).

  3. Roll each piece between your fingers to create balls.

  4. Place the ball of dough on a piece of parchment paper and use the palm of your hand to gently press it into a disk shape.

  5. Lift the dough and place it on the baking sheet. Repeat with the rest of the dough pieces.

  6. Loosely cover the pan with plastic wrap and place it in a warm spot until doubled in size, about 90 minutes.

Frying and filling the donuts

  1. Fill a large and wide pan with the oil, then warm to 320F. Pick up the donuts holding the edges of the parchment paper then gently place it in the hot oil, parchment paper facing up.

  2. Use kitchen tongues to remove the paper then fry the donuts for 90 seconds on each side.

  3. Remove from the oil and place in a colling rack. Allow cooling for 15 minutes before filling.

  4. To fill, hold the donut vertically, then fill the donuts. Place the donuts on a serving plate, filling hole facing up. Refrigerate within 3 hours.

To Make the Whipped chocolate cream

  1. Place the chopped chocolate in a large bowl and pour the heavy cream on top.

  2. Warm the chocolate and cream in the microwave using 30-seconds increments. Stir between each time and repeat until the chocolate is completely melted and you have a smooth chocolate mixture.

  3. Cover with plastic wrap and place it in the refrigerator to cool. It is best to do these steps as the dough rests for the first time.

  4. Once completely cool, remove from the fridge, uncover then whisk using a hand mixer (standing mixer is also ok) until thick. Best to do this part, right after frying the donuts.

  5. Fill a large piping bag fitted with the filling tip.

Recipe Notes

  • If a candy thermometer is not in hand, use the handle of a wooden spoon to check if the oil is ready. If you notice some bubbles surrounding the spoon, it is ready.
  • To make sure the donuts are cooked all the way through, test the first donut. Remove it and cut it open to make sure it is cooked all the way.
  • If the dough bounces back after you punched the air out, give it about 20 minutes to allow the gluten to loose.
  • Fill. Make sure to fill the donuts within 2 hours and right before serving. Remember that the filling is made using cream, which needs to be refrigerated.