While frying doughnuts might seem like a challenge, nothing beats the moment when you pull a warm Chocolate Brioche Doughnut from the oil, golden and fluffy. I promise, once you try these rich, chocolate-filled delights, they’ll transform your weekends into a heavenly indulgence. This recipe is not just about creating a sweet treat; it’s a joyful journey into the art of dough-making that rewards you with a melt-in-your-mouth experience. Plus, they’re surprisingly rewarding to make—perfect for impressing guests or simply treating yourself to a gourmet breakfast! Curious about how to transform basic ingredients into a show-stopping dessert? Let’s dive into this scrumptious adventure together!

Why are these doughnuts a must-try?

Irresistible chocolate filling: Each bite is bursting with smooth, rich chocolate that will satisfy your sweet tooth.
Fluffy texture: The brioche-style dough results in an incredibly soft and light treat that feels indulgent yet comforting.
Easy to customize: Whether you opt for vanilla Bavarian cream or raspberry jam, the variations are endless!
Perfect for sharing: Make a batch for gatherings, and watch them disappear in no time—everyone loves a freshly fried doughnut!
Weekend project: Enjoy the process of dough-making, allowing you to unwind while creating a delicious masterpiece. These doughnuts are not just a treat but a delightful experience!

Chocolate Brioche Doughnuts Ingredients

Dive into the delightful world of Chocolate Brioche Doughnuts with these essential ingredients!

For the Dough
• Lukewarm Water – Activates the yeast, ensuring a fluffy texture for your dough.
• Dark Rum – Adds depth; substitute with vanilla extract for a non-alcoholic option.
• Vanilla Extract/Paste – Enhances flavor; consider using vanilla bean for an even richer taste.
• Granulated Sugar – Sweetens the dough; castor sugar offers a finer texture.
• Fresh Yeast – Key for leavening; you can swap with 9g of instant dry yeast for 20g fresh.
• Lemon Zest – Infuses freshness; can be omitted if you prefer.
• Eggs – Brings richness; use 3 medium eggs or an appropriate substitute for dietary needs.
• All-Purpose Flour – Provides structure; switch to bread flour for added chewiness.
• Ground Nutmeg – Adds a warm spice; feel free to skip it if it’s not your preference.
• Fine Sea Salt – Balances flavors; avoid table salt as it alters measurements.
• Unsalted Butter – Boosts richness; ensure it’s at room temperature. Vegan butter works for dairy-free diets.

For Frying
• Vegetable Oil (Sunflower/Canola) – Ideal for frying; can replace with olive oil, but flavor may vary.

For Coating
• Caster Sugar – Adds a sweet finish to your doughnuts post-frying.
• Ground Cinnamon – Offers a cozy flavor in the sugar coating.

For the Chocolate Filling
• Powdered Sugar – Sweetens the chocolate filling perfectly.
• Unsweetened Cocoa Powder – Base of the filling; opt for high-quality cocoa for the best flavor.
• Fine Sea Salt – Enhances the rich chocolate notes.
• Hot Water – Helps bloom the cocoa powder for a smooth filling.
• Vanilla Extract – Additional flavoring for the luscious filling.

Now that you have your ingredients ready, it’s time to embark on a joyful journey of making chocolate brioche doughnuts that are destined to impress!

Step‑by‑Step Instructions for Chocolate Brioche Doughnuts

Step 1: Make the Dough
In a stand mixer, combine 100ml of lukewarm water, 50g of sugar, 20g of fresh yeast, 1 teaspoon of lemon zest, 30ml of dark rum, and 1 teaspoon of vanilla extract. Whisk until well mixed, then gradually add 500g of all-purpose flour, 10g of fine sea salt, and a pinch of ground nutmeg. Knead for 5-8 minutes until the dough is smooth. Slowly incorporate 100g of room-temperature unsalted butter, kneading until the dough is elastic and pulls away from the sides. Transfer to a greased bowl, cover with plastic wrap, and refrigerate overnight for slow fermentation.

Step 2: Shape and Proof
Once the dough has chilled overnight, remove it from the fridge and punch it down lightly to release air. Turn the dough onto a floured surface and knead gently before dividing it into 18 equal portions, each weighing about 60-65 grams. Shape each piece into a ball and place them on parchment-lined baking sheets. Cover with a cloth and allow them to rise in a warm place for 2-4 hours or until they’ve doubled in size and have a soft, pillowy texture.

Step 3: Fry the Doughnuts
Heat vegetable oil in a deep pan to a temperature of 170-180°C (340-350°F). Carefully drop the doughnuts into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil and drain on paper towels to absorb excess oil. This step gives you perfectly crispy and fluffy Chocolate Brioche Doughnuts.

Step 4: Prepare Chocolate Filling
For the decadent chocolate filling, whisk together 100g of powdered sugar, 50g of unsweetened cocoa powder, and a pinch of fine sea salt in a bowl. Boil 100ml of water, then mix it with 50g of unsalted butter until melted. Gradually whisk this hot mixture into the cocoa mixture until smooth, ensuring no lumps remain. Allow the filling to cool in the fridge until it’s spreadable, providing that delightful burst of chocolate in each doughnut.

Step 5: Assemble
Once the doughnuts have cooled slightly, roll them in a mixture of 100g of caster sugar and 1 teaspoon of ground cinnamon for a sweet finish. Using a small sharp knife, gently cut a small opening in each doughnut. Carefully fill each one with the cooled chocolate filling, ensuring not to overfill them; just until they expand slightly, achieving that perfect stuffed texture. Your homemade Chocolate Brioche Doughnuts are now ready to dazzle your family and friends!

Tips for the Best Chocolate Brioche Doughnuts

Kneading Time: Proper kneading develops gluten and structure. Take your time; aim for 5-8 minutes until the dough is smooth and elastic.
Control Temperature: Ensure your oil is heated correctly (170-180°C) for perfectly fried doughnuts. Use a thermometer to avoid undercooking or burning them.
Mind the Filling: Be cautious when filling your doughnuts. Overfilling can lead to bursting; fill only until you see them puff slightly to achieve the ideal stuffed texture.
Proofing: Watch the dough rise! If they overproof, they may collapse in the oil, so look for them to double in size without getting too airy.
Sugar Coating: For an extra touch, make sure to coat your doughnuts immediately after frying while they’re warm, ensuring the cinnamon and sugar adhere beautifully.

Savor the joy of homemade Chocolate Brioche Doughnuts, and enjoy the smiles they bring!

What to Serve with Chocolate Brioche Doughnuts

Indulging in a warm, freshly made doughnut is a delightful experience, so let’s elevate your meal with complementary sides and drinks.

Vanilla Bavarian Cream: This velvety cream contrasts the rich chocolate filling and adds a luxurious touch to your doughnut experience.
Raspberry Jam: The tartness of raspberry jam balances the sweetness of the doughnuts beautifully, creating a vibrant flavor combination. Spread a bit on each bite for a fruity twist!
Fresh Fruit Salad: A colorful medley of berries and citrus adds brightness, enhancing the overall freshness of your meal while providing a refreshing crunch.
Rich Coffee: Pair your doughnuts with a strong cup of coffee to contrast the sweetness, amplifying those chocolatey notes while delivering a warm comfort.
Herbal Tea: A soothing herbal tea, like chamomile or mint, can cleanse the palate between bites, creating a balanced indulgence experience.
Whipped Cream: Light and airy, a dollop of sweetened whipped cream on the side complements the richness of the doughnuts, making each bite enchanting.
Chocolate Milkshake: For a decadent pairing, serve a thick chocolate milkshake to match the flavor profile while tempting your taste buds with every creamy sip.
Ice Cream: A scoop of vanilla or chocolate ice cream can elevate your dish to dessert status, offering a refreshing contrast to the warm doughnuts’ texture.

Discover the joy of serving these delightful accompaniments with your Chocolate Brioche Doughnuts for an unforgettable homemade treat!

Storage Tips for Chocolate Brioche Doughnuts

Room Temperature: Keep your chocolate brioche doughnuts in an airtight container at room temperature for up to 2 days. This helps maintain their soft, fluffy texture without drying out.

Fridge: If you have leftovers, you can refrigerate the doughnuts, but they may become slightly denser; consume within 3 days for the best flavor.

Freezer: To freeze, place unfilled doughnuts in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months.

Reheating: For a delightful warm treat, reheat the frozen doughnuts in the oven at 180°C (350°F) for about 10 minutes, or until warmed through. Once filled, enjoy them fresh for the best experience!

Chocolate Brioche Doughnuts: Variations & Substitutions

Feel free to make these delightful doughnuts your own with some creative twists that elevate their charm!

Vanilla Bavarian Cream: Replace the chocolate filling with luscious vanilla Bavarian cream for a lighter taste experience. The creamy texture pairs beautifully with the soft brioche.
Raspberry Jam: Swap the chocolate for homemade raspberry jam for a sweet and tangy burst of flavor. It’s a delightful contrast that brightens each bite!
Citrus Zest: Infuse the dough with a hint of lemon or orange zest for a refreshing citrusy twist. This fragrant addition livens up the doughnuts.
Different Flavors: Experiment with extracts like almond or coconut in the dough. Just a teaspoon can transform the flavor profile and introduce exciting new dimensions!
Dairy-Free: Use vegan butter instead of unsalted butter and non-dairy milk to maintain that rich, buttery flavor while keeping it plant-based. Enjoy every fluffy bite guilt-free!
Spicy Chocolate: Boost the chocolate filling with a pinch of cayenne pepper for warmth. This unexpected kick transforms your doughnut from sweet to sensational!
Nutty Twist: Stir in finely chopped hazelnuts or pistachios into the chocolate filling for added texture and flavor. A luxurious touch that’s perfect for nut lovers!
Gourmet Toppings: Drizzle with a homemade caramel sauce or top with nuts for crunch. It makes for a stunning presentation that’s sure to impress!

For some extra inspiration, you could also enjoy these delightful treats alongside a comforting cup of coffee or even pair them with Chocolate Peanut Butter bites for a blissful indulgence!

Make Ahead Options

These Chocolate Brioche Doughnuts are perfect for busy home cooks looking to save time during hectic weekdays! You can prepare the dough up to 24 hours in advance by following the first step of the recipe, covering it tightly, and refrigerating it for slow fermentation. Additionally, the chocolate filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days; simply let it come to room temperature before using. When you’re ready to serve, shape and fry the doughnuts as directed, and they’ll be just as delicious and fresh as if made that day! This makes for a convenient way to enjoy gourmet treats without the last-minute rush.

Chocolate Brioche Doughnuts Recipe FAQs

How do I choose the best ingredients for this recipe?
Absolutely! For the best chocolate brioche doughnuts, it’s essential to opt for fresh, high-quality ingredients. Use fresh yeast instead of instant for a fluffier dough; if using dry yeast, make sure it’s within its expiration date. Choose high-quality unsweetened cocoa powder for the filling, as this will dramatically impact the chocolate flavor. To ensure that your doughnuts are light and airy, look for eggs that are at room temperature, and check your butter’s softness before starting.

What’s the best way to store leftover doughnuts?
Very! To keep your chocolate brioche doughnuts fresh, store them in an airtight container at room temperature for up to 2 days. If they last longer, they can be refrigerated for about 3 days, but this may slightly affect their texture. For the best taste, I recommend consuming them fresh or reheating them gently in the oven to revive their original fluffiness.

Can I freeze chocolate brioche doughnuts?
Absolutely! To freeze your unfilled doughnuts, arrange them in a single layer on a baking sheet until they’re firm. Then transfer them to a freezer-safe bag or airtight container, where they can be stored for up to 2 months. When you’re ready to enjoy them, simply reheat in an oven at 180°C (350°F) for about 10 minutes, or until they’re warm and delightful. Just remember to fill them after reheating for the best experience!

What if my dough doesn’t rise properly?
Oh no! If your dough doesn’t rise as expected, it could be due to a few factors. Ensure that your yeast is fresh and the water was lukewarm (not too hot!) when mixed. If you’ve overproofed the dough, it may become too airy and collapse during frying. To remedy this, lightly punch the dough down and allow it to rise again in a warm area until it doubles in size. This should help restore that fluffy texture and help your doughnuts come out perfect!

Are there any dietary alternatives I should consider?
Absolutely! For a vegan version, you can substitute the eggs with an appropriate egg replacer, such as unsweetened applesauce or flaxseed meal mixed with water. For the butter, a vegan butter alternative works beautifully. If you’re avoiding gluten, consider using a gluten-free flour blend that can help maintain the dough’s structure. Just be cautious with rising times, as gluten-free flour tends to behave differently.

How do I know when the doughnuts are perfectly fried?
Very! To achieve golden-brown chocolate brioche doughnuts, heat your oil to a temperature of 170-180°C (340-350°F). Fry them in small batches to avoid overcrowding, cooking for about 3-4 minutes on each side. Keep a close eye on them; they should puff up nicely and turn golden brown. Using a thermometer is key! If you notice any dark spots during frying, lower your heat to maintain perfect coloring without burning.