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Chocolate Brioche Donuts With Espresso Sugar – Artisan Recipe

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Deeply indulgent artisan-style chocolate brioche donuts filled with silky chocolate pastry cream and coated in fragrant espresso sugar, balancing rich sweetness with subtle bitterness.

Ingredients

¾ cup whole milk (170g)

2 ¼ teaspoons active dry yeast (7g)

¼ cup + 1 teaspoon white sugar (54g)

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 ½–2 teaspoons fine espresso powder

Neutral oil for frying

Instructions

  1. Whisk the warm milk, yeast, and 1 teaspoon sugar together and let bloom for 8–10 minutes until foamy.
  2. In a stand mixer bowl, combine bloomed yeast, remaining sugar, butter, eggs, vanilla, flours, cocoa powder, and dry milk powder.
  3. Knead with a dough hook for about 20 minutes until smooth, elastic, and slightly tacky.
  4. Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise for 1 hour until puffy.
  5. For the pastry cream, simmer milk with cocoa powder, espresso powder, and salt.
  6. Whisk egg yolks, sugar, and cornstarch in a bowl. Temper with hot milk, then return to the pan and cook until thickened.
  7. Remove from heat and stir in chocolate, butter, and vanilla. Chill completely.
  8. Roll risen dough into a 20×11-inch rectangle, cut into triangles, and roll tightly.
  9. Place on parchment, cover, and proof for 45–60 minutes.
  10. Heat oil to 360–375°F (182–190°C). Fry donuts about 1 minute 45 seconds per side until cooked through.
  11. While warm, roll donuts in espresso sugar.
  12. Fill with chilled chocolate pastry cream and serve.

Notes

Dough can be refrigerated overnight for deeper flavor.

Use a thermometer to maintain proper oil temperature.

Unfilled donuts freeze well.

Strain pastry cream if lumps form.

Espresso sugar can be replaced with cinnamon sugar if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-brioche-donuts-with-espresso-sugar-artisan-recipe/