Chocolate Brioche Donuts rolled in espresso sugar and filled with an easy homemade chocolate pastry cream! These "croissant" shaped donuts are so light and fluffy and will surely satisfy any chocolate or coffee lover!
You have probably noticed by now how much I LOVE donuts! In fact, they are my all-time weakness and I'm sharing another delicious recipe with you. These Double Chocolate Brioche Donuts have become one of my favorite donut recipes.
Be sure to check out some of my other favorite donut recipes, including Nutella Donuts, Raspberry Cheesecake Donuts and Old Fashioned Donuts!
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Ingredient Notes
Chocolate Brioche Dough
- Yeast. I am using dry active yeast for this recipe.
- Whole Milk. Whole (full-fat) milk is best for this recipe. Fat equals flavor and tenderness. Warm milk will be used to activate the yeast.
- White Sugar. A little bit of sugar will be used to feed the yeast when we activate it, and ¼ cup will be added to the dough.
- Salted Butter. I used salted butter, but you can also use unsalted butter. *If you are using unsalted butter, add ½ teaspoon of sea salt.
- Eggs. Adds richness and structure. We want the eggs to be at room temperature here. To quickly bring your eggs to temp, submerge them into a bowl of hot tap water for about 15 minutes.
- Vanilla. Adds flavor. You can use vanilla paste or extract.
- Bread Flour & All-Purpose Flour. I like using a combination. Bread flour has a higher amount of protein, which will add structure to your donuts. If you're unable to find bread flour, you can use just all-purpose flour.
- Unsweetened Cocoa Powder. I recommend Dutch-processed cocoa powder for the best flavor, but you can substitute for natural cocoa as well.
- Dry Milk Powder. Milk powder (not an affiliate link) is a secret ingredient for making the babka super soft. It also improves the texture and structure of the bread.
- Frying Oil. Any neutral oil such as Avocado, Canola or Vegetable oil will work. You can also use vegetable shortening like Cisco.
Chocolate Pastry Cream
- Milk. Whole milk is best.
- Unsweetened Cocoa Powder. You can use Dutch-process or natural cocoa powder.
- Fine Espresso Powder. Enhances the chocolate flavor.
- Yolks. Adds richness.
- Cornstarch. Helps the pastry cream thicken.
- Chocolate. I used bittersweet chocolate but you can use milk, semi-sweet or dark chocolate.
- Butter. Adds flavor and richness.
- Salt. Balances the sweetness.
- Vanilla. For flavor. You can use vanilla extract or paste.
Coating
- White Sugar + Fine Espresso Powder. . The coating is simply a combination of white sugar and espresso.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Brioche Croissant Donuts! Please find detailed instructions in the recipe card at the end of this post.
Step 1: Combine bloomed yeast mixture, flours, cocoa powder, sugar, milk powder, softened butter, eggs and vanilla into the bowl of your stand mixer.
Step 2: With a wooden spoon or spatula, mix until a shaggy ball of dough forms.
Step 3: Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for about 20 minutes.
Step 4: The dough is ready when it passes the "window pane" test.
Hint: To perform the window pane test, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 5: With oiled hands, form dough into a ball, then place into a well oiled bowl.
Step 6: Cover with plastic wrap and let double in size at room temperature for an hour or in the fridge for up to 48 hours.
Step 7: Rolls and shape the donuts into croissants.
Step 8: Allow to proof for 45 minutes to 1 hour or until it passes the "poke" test.
Hint: How to perform a "poke" test! Gently press your pointer finger into the dough and if it leaves a slight indentation, then it's ready to be fried. If the dough bounces back immediately, then it's not ready.
9: Make Chocolate Pastry Cream.
In a saucepan, bring milk, cocoa powder and espresso to a simmer.
In a medium glass bowl, whisk together yolks, sugar and cornstarch.
Slowly whisk hot milk into yolk mixture.
Cook until mixture thickens and then whisk in finely chopped chocolate.
Mix in butter and vanilla paste.
Strain chocolate pastry cream and allow to cool.
10: Make coating by combining sugar and espresso in a small bowl. Then, transfer cooled pastry cream into a piping bag and set aside until needed.
11: Once the oil reaches 360ºF (183ºC), fry 2 to 3 donuts at a time for 1 minute and 45 seconds on each side. Set a timer!
12: Coat the donuts in espresso sugar and then fill with chocolate pastry cream. Serve and enjoy!
Substitutions
Chocolate Brioche Dough
- Yeast - I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in the wam milk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
- Milk Powder - You can substitute for malted milk powder. Although it's not the same thing as dry milk powder, I've had great results in the past. You can also omit it completely.
- Unsweetened Cocoa Powder - You can use Dutch-processed, natural or black cocoa.
Chocolate Pastry Cream
- Milk - Whole milk is best, but you can substitute for any milk.
- Cornstarch (cornflour) - If you don't have cornstarch, you can use all-purpose flour.
- Chocolate - You can use milk chocolate, bittersweet chocolate, dark chocolate or a combination of a few chocolates.
- Espresso Powder - You can omit if you do not have any in your pantry.
Variations
- Glazes - Instead of coating the donuts with espresso sugar, try making a chocolate or vanilla glaze.
- Other Coatings - Try cinnamon sugar, plain white sugar, cocoa powder or powdered sugar.
- Other Fillings - Try filling them with Nutella, Biscoff cookie butter, chocolate ganache or a vanilla custard! Alternatively, you can keep them unfilled.
- Other Shapes - You can keep these donuts traditional by shaping them into round buns, like my Nutella Donuts!
Equipment
- Stand Mixer - While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
- Thermometer - Having a thermometer that can clip to the side of the pot is crucial in order to monitor the temperature of the oil.
- Kitchen Scale - It's helpful to have when measuring ingredients.
Storage
- Homemade donuts are best eaten right away, but can last up to 2 days. It starts to dry out on day 2 though.
Tips For Success
For best results I always recommend using a kitchen scale to weigh all your ingredients as it's the most accurate way to bake. I like using King Arthur's Weight Chart to convert to grams.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure your yeast is fresh. Whether you use active dry yeast or instant yeast, always activate it by mixing with your warm liquid and a bit of sugar. Nothing is worse than continuing on with a recipe, and then discover later that your yeast is dead.
Your dough is done kneading when it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
The best way to know if your donuts are fully proofed is to lightly press them with your finger. If the indentation slightly holds and does not bounce back right away, they are ready to go!
Use a thermometer to consistently check the oil's temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 360ºF to 375ºF (183ºC to 190ºF). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
Be prepared before you start frying. After your donuts are done proofing, this recipe moves quickly. Have your oil to temp, thermometer clipped to your pot, a cooling rack lined with paper towels, filling and coating ready before you begin frying.
FAQ
They are not croissants. These donuts are a brioche dough that has been shaped like croissants.
Yes it can! Store in the fridge for up to 4 days. Just let it sit on the counter for 10 minutes and give it a good mix before using.
Yes! There is no need to activate or bloom instant yeast in warm milk. Just combine all of the brioche ingredients into the bowl of your stand mixer and proceed with the recipe. Make sure your milk is warm though.
Yes, you can! Believe it or not, I used to make all yeast doughs by hand. You will just need to knead the dough by hand for up to 20 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don't forget to perform the window pane test to know that it has been properly kneaded.
Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.
Proofing refers to the final rise right before frying the donuts. Perform a "poke" test! Gently press your pointer finger into the dough and if it leaves a slight indentation, then it's ready to be fried. If the dough bounces back immediately, then it's not ready.
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📖 Recipe
Chocolate Brioche Donuts With Espresso Sugar
INGREDIENTS
Chocolate Brioche Dough
- ¾ Cup (170g) Whole Milk warmed to about 105℉ (40ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- 1 Teaspoon (4g) White Sugar (to feed yeast)
- ⅓ Cup (66g) White Sugar
- 1 ½ Cups (180g) Bread Flour
- 1 ¼ Cups (150g) All-Purpose Flour
- ½ Cup + 1 tablespoon (48g) Dutch Cocoa Powder (natural works too)
- 2 Tablespoons Dry Milk Powder (optional)
- 6 Tablespoons (85g) Salted Butter (see note below) softened
- 2 Large Eggs room temp
- 1 Teaspoon Vanilla Paste or Extract
Chocolate Pastry Cream
- 1 ¾ Cups (398g) Whole Milk
- 2 Tablespoons Dutch Cocoa Powder (natural works too)
- ½ Teaspoon Fine Espresso Powder
- ½ Teaspoon FIne Sea Salt
- ¼ Cup (50g) White Sugar
- 3 Large Egg Yolks
- 1 ½ Tablespoons Cornstarch
- 4 Ounces (113g) Good Quality Chocolate Bar finely chopped
- 3 Tablespoons Unsalted Butter (cubed) cold is fine
- 2 Teaspoon Vanilla Paste or Extract
Espresso Sugar
- 1 Cup (200g) White Sugar
- 1 ½ to 2 Teaspoons Fine Espresso Powder
Instructions
Chocolate Brioche Dough
- Activate Yeast - In a small bowl, combine warm milk (105ºF/41ºC), active dry yeast and 1 teaspoon sugar. Allow to "bloom" for about 8 to 10 minutes. The yeast mixture should be frothy. See note below for instant yeast.¾ Cup (170g) Whole Milk2 ¼ Teaspoons (7g) Active Dry Yeast1 Teaspoon (4g) White Sugar (to feed yeast)
- Combine All Ingredients - In the bowl of your stand mixer, add sugar, bread flour, all-purpose flour, cocoa powder, dry milk powder (if using), softened salted butter, eggs, vanilla and yeast mixture. If using unsalted butter, add ½ teaspoon of fine salt. With a wooden spoon, mix the ingredients together until a rough ball of dough forms (will be shaggy).⅓ Cup (66g) White Sugar1 ½ Cups (180g) Bread Flour1 ¼ Cups (150g) All-Purpose Flour½ Cup + 1 tablespoon (48g) Dutch Cocoa Powder (natural works too)2 Tablespoons Dry Milk Powder (optional)6 Tablespoons (85g) Salted Butter (see note below)2 Large Eggs1 Teaspoon Vanilla Paste or Extract
- Knead Dough - Fit your stand mixer with a hook attachment and knead the dough on medium-low speed for 20 minutes. The dough should be elastic and is ready when it passes the window pane test (see note below). If your dough is sticky, add more flour (bread or ap flour) as needed, one tablespoon at a time. Don't add too much, as your dough should be tacky.
- Let Double - Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I used the same one) and place the dough back in. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size. You can also refrigerate it for up to 48 hours.
Chocolate Pastry Cream
- Prep Yolk Mixture - In a medium bowl, whisk together sugar, yolks and cornstarch into a small mixing bowl until the mixture thickens slightly. You can use an electric hand mixer or hand whisk. About 2 minutes.¼ Cup (50g) White Sugar3 Large Egg Yolks1 ½ Tablespoons Cornstarch
- Warm Milk Mixture - Combine milk, cocoa powder, espresso and salt in a medium saucepan. Over medium heat, and whisking until the cocoa powder dissolves, bring mixture to a simmer or until a thermometer reads 180ºF (82ºC). Turn the heat off.1 ¾ Cups (398g) Whole Milk2 Tablespoons Dutch Cocoa Powder (natural works too)½ Teaspoon Fine Espresso Powder½ Teaspoon FIne Sea Salt
- Temper Yolk Mixture - In a slow and steady stream, whisk in ½ cup of the hot milk mixture into the yolk mixture. Make sure to whisk continuously to prevent the eggs from cooking.
- Cook Pastry Cream - Slowly pour the tempered yolk mixture back into the pot, also while whisking continuously. Return the pot back on medium heat and continue to cook, whisking the whole time. Once it thickens and sputter, cook for 1 full minute.
- Finish Chocolate Pastry Cream - Turn the heat off and add finely chopped chocolate. Stir until chocolate has melted and is smooth. Next, add cubed butter and vanilla, and mix until combined.4 Ounces (113g) Good Quality Chocolate Bar3 Tablespoons Unsalted Butter (cubed)2 Teaspoon Vanilla Paste or Extract
- Strain - Strain the mixture into a bowl. Then place a piece of plastic wrap directly on top of the custard to prevent a skin from forming and chill in the fridge.
Finishing Donuts
- Prep Pan - Cut 9 to 11 pieces of parchment paper into 4x4 inch (10x10 cm) squares. Then, grab 2 baking sheets and set aside.
- Shape your Croissant Donuts - Once the dough has doubled in size, gently punch it down to release gas bubbles. Transfer the dough onto a lightly floured (you can also use cocoa powder) work surface and roll it out roughly to a 20x11 inch (50x28 cm) rectangle. With a sharp knife or pizza cutter, cut out 9 to 11 triangles. It doesn't have to be perfect. Starting at the base, tightly roll each piece of dough into a croissant shape. See photos in the the post for reference.
- Place the croissant-shaped donuts on parchment paper squares and then transfer to baking trays. Make sure to place them at least 2 inches apart to give them enough space to proof.
- Proof Donuts - Loosely cover the trays with plastic wrap that has been sprayed with oil and allow to rise for 45 minutes to 1 hour. The best way to know if your donuts are fully proofed is to lightly press them with your finger. If the indentation holds and does not bounce back right away, they are ready! (see note below)
- Make Coating - Meanwhile, make the coating by combining white sugar and espresso powder in a shallow bowl. Set aside.1 Cup (200g) White Sugar1 ½ to 2 Teaspoons Fine Espresso Powder
- Prep Chocolate Cream - Remove chocolate pastry cream from the fridge. Give it a good mix and transfer to a piping bag fitted with a tip of your choice or to a ziplock bag with the tip cut off. Set aside.
- Heat Oil - Next, get your oil ready so that you can start frying right away. Fill a medium to large sized pot with 2 to 3 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a candy thermometer on the side of the pot if using.
- Place a cooling rack over a large rimmed baking pan and line with paper towels.
- Fry Donuts - Once the donuts are ready and the oil reaches 360ºF to 375ºF (183ºC to 190ºC), fry 2 to 3 donuts at a time for 1 minute on each side, then flip and fry for an additional 45 seconds on each side (set a timer). Try not to overcrowd the pot as it will bring the temperature down. I recommend using a thermometer to monitor the oil.
- Fill the Donuts - Transfer fried donuts onto your paper towel lined cooling rack and allow to cool for a minute, then roll in the espresso sugar mixture. Fill with chocolate pastry cream and enjoy!
Amy says
I love your blog-is there a way to subscribe?
Lisa says
Hi Amy, thank you so much for your wonderful compliment! I'm in the process of creating a subscriber feature. I will let you know as soon as it's ready 😊
Mary says
Is it possible to bake these instead of frying?
Lisa says
Hi Mary! Yes, you can bake these at 350f (180c) for about 12 to 15 minutes or until the internal temp registers 190f (88c). After it bakes, brush with melted butter and then coat with the espresso sugar. Happy baking!
monica says
do the donuts themselves give chocolate taste without the filling and sugar espresso coat? thanks
Lisa Flinn says
Hi Monica! The donuts do not have a strong chocolate flavor. You'll want to pair it with the chocolate pastry cream for more chocolate flavor. Happy baking!