Chocolate Brioche Donuts With Espresso Sugar
Chocolate Brioche Croissant Donuts rolled in espresso sugar and filled with an easy homemade chocolate pastry cream!
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!
Notes
Salt - If you are using unsalted butter, add ½ teaspoon of sea salt to your dough mixture.
For Instant Yeast - Combine instant yeast with all the dough ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure your milk is warm.
To perform the Window Pane 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.
How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, it's ready for the oven. If the dough bounces back immediately, then it’s not ready.
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.
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