Chocolate Custard Brioche Donuts (Printer-Friendly Version)
Soft brioche donuts enveloping creamy chocolate custard with a sweet sugar coating and chocolate shavings finish.
# Required Ingredients:
→ Custard
01 -
67 g granulated sugar
02 -
23 g cocoa powder
03 -
16 g cornstarch
04 -
0.5 g instant espresso powder
05 -
315 ml whole chocolate milk (organic)
06 -
2.5 ml vanilla extract
07 -
14 g unsalted European-style butter (organic, for custard)
→ Dough
08 -
80 ml cream-top whole milk (organic)
09 -
28 g unsalted European-style butter (organic, for dough)
10 -
3 g instant yeast
11 -
190 g all-purpose flour
12 -
25 g granulated sugar
13 -
2.5 g salt
14 -
1 large egg
→ For frying and finishing
15 -
Neutral oil with high smoke point for frying
16 -
Granulated sugar for coating
17 -
Chocolate shavings for garnish
# Step-by-Step Instructions:
01 -
In a medium saucepan over medium heat, combine granulated sugar, cocoa powder, cornstarch, instant espresso powder, whole chocolate milk, vanilla extract, and butter. Stir continuously until smooth and thickened, then remove from heat and cool.
02 -
In a large bowl, mix cream-top milk, butter for dough, instant yeast, flour, granulated sugar, salt, and egg until a sticky dough forms. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic.
03 -
Place kneaded dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place until doubled in size, approximately 60 to 90 minutes.
04 -
Turn dough onto a floured surface, roll out to 1.25 cm thickness, and cut out donut shapes using a donut cutter or two round cutters, reserving the holes for later consumption.
05 -
Heat the neutral oil to 180°C in a deep fryer or heavy-bottomed pan. Fry donuts in batches for 2 to 3 minutes per side until golden brown. Drain on paper towels to remove excess oil.
06 -
Coat cooled donuts generously with granulated sugar. Using a piping bag, fill each donut with the cooled chocolate custard, then garnish with chocolate shavings.
# Handy Cooking Tips:
01 -
Prepare the chocolate custard while the dough rises to optimize timing. For dairy-free options, substitute chocolate milk with almond or oat milk.
02 -
Store leftovers in an airtight container at room temperature for up to two days. Reheat in a toaster oven to retain crispiness without compromising custard texture.
03 -
Ensuring precise temperature control during frying achieves an ideal texture and color.