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T Chocolate Brioche Doughnuts

Deliciously Soft Chocolate Brioche Doughnuts to Savor

These Chocolate Brioche Doughnuts are a rich, indulgent treat perfect for weekends or impressing guests.
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Prep Time 1 hour
Cook Time 15 minutes
Fermentation Time 12 hours
Total Time 13 hours 15 minutes
Servings: 18 doughnuts
Course: Desserts
Cuisine: Baked Goods
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 100 ml Lukewarm Water Activates the yeast
  • 30 ml Dark Rum Optional for non-alcoholic: substitute with vanilla extract
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 50 g Granulated Sugar Can use castor sugar for finer texture
  • 20 g Fresh Yeast Can swap with 9g of instant dry yeast for 20g fresh
  • 1 teaspoon Lemon Zest Infuses freshness
  • 3 medium eggs Eggs Brings richness
  • 500 g All-Purpose Flour Can substitute with bread flour for chewiness
  • 10 g Fine Sea Salt Balances flavors
  • Pinch Ground Nutmeg Optional
  • 100 g Unsalted Butter Ensure at room temperature
For Frying
  • 1 liter Vegetable Oil (Sunflower/Canola) Ideal for frying
For Coating
  • 100 g Caster Sugar Sweet finish post-frying
  • 1 teaspoon Ground Cinnamon Adds cozy flavor
For the Chocolate Filling
  • 100 g Powdered Sugar Sweetens the filling
  • 50 g Unsweetened Cocoa Powder Base of the filling
  • Pinch Fine Sea Salt Enhances chocolate notes
  • 100 ml Hot Water Helps bloom cocoa
  • 1 teaspoon Vanilla Extract Additional flavoring

Equipment

  • stand mixer
  • Deep pan
  • Slotted spoon
  • baking sheets
  • Food Thermometer
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Make the Dough: In a stand mixer, combine lukewarm water, sugar, fresh yeast, lemon zest, dark rum, and vanilla extract. Whisk, then gradually add flour, fine sea salt, and nutmeg. Knead for 5-8 minutes, incorporate unsalted butter, refrigerate overnight.
  2. Shape and Proof: Punch down the dough, knead gently, divide into 18 portions, shape into balls, and let rise for 2-4 hours in a warm place.
  3. Fry the Doughnuts: Heat vegetable oil to 170-180°C. Fry doughnuts for 3-4 minutes on each side, remove and drain on paper towels.
  4. Prepare Chocolate Filling: Whisk together powdered sugar, cocoa powder, and salt. Boil water, mix with unsalted butter until melted, then whisk into cocoa mixture until smooth. Cool in fridge until spreadable.
  5. Assemble: Roll cooled doughnuts in caster sugar and cinnamon. Cut an opening in each and fill with chocolate filling.

Nutrition

Serving: 1doughnutCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 2mg

Notes

Follow tips for the best results including proper kneading, temperature control for frying, and cautious filling of doughnuts.

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