Here's a simple recipe for Brioche Donuts with Chocolate Custard Filling:
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Ingredients
For the Brioche Dough:
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tsp salt
1 packet (2 1/4 tsp) instant yeast
1/2 cup (120ml) warm milk
3 large eggs
1 tsp vanilla extract
1/2 cup (115g) unsalted butter, softened
For the Chocolate Custard Filling:
1 1/4 cups (300ml) whole milk
3 large egg yolks
1/4 cup (50g) granulated sugar
2 tbsp (15g) cornstarch
1/4 cup (25g) unsweetened cocoa powder
2 oz (55g) semi-sweet chocolate, finely chopped
1/2 tsp vanilla extract
For Frying:
Vegetable oil (for deep frying)
For Decoration:
Powdered sugar or granulated sugar for dusting (optional)
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Instructions
1. Make the Brioche Dough:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, eggs, and vanilla extract. Mix until a shaggy dough forms.
3. Knead in the butter, one tablespoon at a time, until the dough is smooth and elastic (about 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook).
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (1.5–2 hours).
2. Prepare the Chocolate Custard Filling:
1. In a saucepan, heat the milk over medium heat until it begins to steam (don’t boil).
2. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and cocoa powder until smooth.
3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
5. Remove from heat, stir in the chopped chocolate and vanilla extract until smooth. Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate until chilled.
3. Shape and Fry the Donuts:
1. Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness on a floured surface.
2. Use a round cutter (about 3 inches) to cut out donuts. Re-roll the scraps as needed.
3. Place the cut donuts on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise for 30–45 minutes until puffy.
4. Heat vegetable oil in a large, deep pot to 350°F (175°C). Fry the donuts in batches, about 1-2 minutes per side, until golden brown.
5. Remove and drain on a paper towel-lined plate.
4. Fill and Decorate:
1. Transfer the chocolate custard to a piping bag fitted with a narrow tip.
2. Poke a hole in the side of each donut and fill with the custard.
3. Dust with powdered or granulated sugar, if desired.
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Enjoy these rich, fluffy brioche donuts with creamy chocolate filling!