Why You’ll Love Chocolate Brioche Donuts With Espresso Sugar – Artisan Recipe

I love this recipe because it feels truly artisanal while still being doable at home. The brioche dough is tender and chocolatey, the pastry cream is smooth and intense, and the espresso sugar adds a subtle bitterness that keeps everything from being overly sweet. I also enjoy how versatile these donuts are, whether I serve them for a special brunch or as a show-stopping dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¾ cup whole milk (170g)
2 ¼ teaspoons active dry yeast (7g)
¼ cup + 1 teaspoon white sugar (50g + 4g)
6 tablespoons salted butter (85g)
2 large eggs
1 teaspoon vanilla paste or extract
1 ½ cups bread flour (180g)
1 ¼ cups all-purpose flour (150g)
½ cup + 1 tablespoon unsweetened cocoa powder (48g)
2 tablespoons dry milk powder
1 ¾ cups whole milk (398g)

2 tablespoons unsweetened cocoa powder
½ teaspoon fine espresso powder
½ teaspoon sea salt
¼ cup white sugar (50g)
3 large egg yolks
1 ½ tablespoons cornstarch
4 ounces good quality chocolate (113g)
3 tablespoons unsalted butter
2 teaspoons vanilla

1 cup white sugar (200g)
1 ½ to 2 teaspoons fine espresso powder

Directions

I start by whisking the warm milk, yeast, and 1 teaspoon of sugar together and letting it bloom for about 8 to 10 minutes until foamy. In the bowl of my stand mixer, I combine the bloomed yeast mixture, the remaining sugar, butter, eggs, vanilla, both flours, cocoa powder, and dry milk powder.

Using the dough hook, I knead the dough for about 20 minutes until it becomes smooth, elastic, and slightly tacky. I shape the dough into a ball, place it in a lightly oiled bowl, cover it, and let it rise for 1 hour until puffy.

While the dough rises, I prepare the chocolate pastry cream. I simmer the milk with cocoa powder, espresso powder, and salt. In a separate bowl, I whisk the egg yolks, sugar, and cornstarch, then temper them with the hot milk mixture. I return everything to the pan and cook until thickened, then stir in the chocolate, butter, and vanilla. I chill the cream completely.

Once risen, I roll the dough into a 20 x 11-inch rectangle, cut it into triangles, and roll each one tightly. I place them on parchment paper, cover, and let them proof for 45 to 60 minutes.

I fry the donuts in oil heated to 360–375°F, cooking them for about 1 minute and 45 seconds per side until puffed and cooked through. While still warm, I roll them in the espresso sugar mixture, then fill them with the chilled chocolate pastry cream.

Servings and Timing

I typically get about 12 filled donuts from this recipe. The prep time is around 30 minutes, the cooking time is about 30 minutes, and the total time comes to approximately 1 hour, not including chilling time for the pastry cream.

Variations

I sometimes swap the espresso sugar for a cinnamon-sugar coating when I want a milder flavor. For an even richer filling, I add a spoonful of hazelnut spread to the pastry cream. If I want a stronger coffee note, I increase the espresso powder slightly in both the cream and the sugar.

Storage/Reheating

I store filled donuts in an airtight container in the refrigerator for up to 2 days. For the best texture, I let them sit at room temperature for about 15 minutes before eating. I avoid reheating filled donuts, but unfilled donuts can be gently warmed in a low oven.

FAQs

Can I make the dough ahead of time?

I like to prepare the dough a day in advance and let it rise slowly in the refrigerator overnight for deeper flavor.

Do I have to use a stand mixer?

I find a stand mixer makes kneading easier, but I can knead by hand with patience and extra time.

What oil works best for frying?

I usually use neutral oils like canola or vegetable oil for clean flavor.

Can I bake these instead of frying?

I can bake them, but the texture will be more bread-like and less traditional.

How do I know the oil temperature is right?

I use a thermometer to keep the oil between 360 and 375°F for even frying.

Can I freeze the donuts?

I freeze unfilled donuts successfully, then thaw and fill them fresh.

Is espresso powder required?

I like it for depth, but I can skip it for a purely chocolate flavor.

What chocolate works best for the filling?

I prefer good quality dark or semi-sweet chocolate for a balanced taste.

Why is my pastry cream lumpy?

I make sure to whisk constantly and strain it if needed for a smooth finish.

Can I make these smaller?

I often cut smaller pieces for bite-sized donuts and adjust frying time slightly.

Conclusion

These chocolate brioche donuts with espresso sugar are one of my favorite indulgent baking projects, combining rich dough, silky filling, and aromatic sweetness. I love how impressive they look and how satisfying they are to make and share.