Decadent Chocolate Custard Brioche Donuts

This post is sponsored by Straus Family Creamery, all thoughts and opinions are my own. Thank you for supporting the brands that make Sweet Kitchen Cravings possible!

Prepare to elevate your dessert game with a recipe that promises pure indulgence: rich Chocolate Custard Brioche Donuts. These aren’t just any donuts; they are a celebration of delicate textures and intense flavors, meticulously crafted to achieve a truly memorable treat. Imagine sinking your teeth into a cloud-like brioche, perfectly fried to a golden hue, and discovering a generous, luscious chocolate custard filling. Each bite offers a harmonious blend of pillowy softness and silky chocolate, creating an experience that’s both comforting and luxurious.

For this extraordinary creation, I partnered with Straus Family Creamery, whose exceptional dairy products are the secret to the unparalleled richness and flavor of these donuts. Their Organic Whole Chocolate Milk transforms the custard into something truly divine—a deeply flavorful, incredibly smooth, and wonderfully thick filling that stands out from any other. This chocolate milk boasts a unique creaminess and a decadent taste that elevates the custard from merely good to absolutely irresistible. The brioche dough itself benefits from Straus Family Creamery’s Organic Cream-Top Whole Milk and their Organic Unsalted Sweet European Style Butter, ensuring the donuts are not just light and fluffy, but also deeply rich and melt-in-your-mouth tender. These premium ingredients are key to achieving that signature brioche texture—a hallmark of true artisanal baking.

My admiration for Straus Family Creamery stems from their unwavering commitment to pure, simple, and high-quality ingredients. In an age where artificial additives are commonplace, their dedication to minimally processed, organic dairy products is a breath of fresh air. There are no artificial colors, flavors, or preservatives in any of their offerings, which is precisely the standard I seek for all my baking endeavors. Using such pristine ingredients not only ensures superior flavor but also contributes to the overall integrity and healthfulness of the final product, allowing the natural goodness of the milk and butter to shine through in every bite of these magnificent donuts.

Crafting the Perfect Chocolate Custard Brioche Donuts

Creating these decadent brioche donuts is a labor of love that is incredibly rewarding. The process is divided into three main stages: preparing the silky chocolate custard, making the tender brioche dough, and finally, frying and finishing these exquisite treats. Each step is designed to build layers of flavor and texture, culminating in a donut experience unlike any other.

The Silky Chocolate Custard: A Foundation of Flavor

The journey to the perfect chocolate custard begins with a simple yet essential combination of ingredients. In a medium saucepan, we bring together the sweetness of granulated sugar, the deep cocoa notes from high-quality cocoa powder, the thickening power of cornstarch, and a hint of instant espresso powder. While optional, the espresso powder is a game-changer, subtly intensifying the chocolate flavor without making the custard taste like coffee. Slowly, the star of our custard, Straus Family Creamery’s Organic Whole Chocolate Milk, is streamed into this dry mixture, all while whisking constantly. This gradual addition and continuous whisking are crucial for preventing lumps and ensuring a perfectly smooth base.

The mixture then simmers over medium heat, requiring your full attention and persistent whisking for about 10 minutes. During this time, you’ll witness a magical transformation as the liquid gradually thickens into a rich, velvety custard. The goal is a consistency that coats the back of a spoon beautifully, signalling its readiness. Once thickened and lightly bubbling, remove it from the heat. To achieve an impeccably smooth texture, strain the custard through a fine-mesh sieve, catching any tiny lumps that might have formed. Finally, stir in a generous dash of pure vanilla extract and a pat of Straus Family Creamery’s Organic Unsalted Sweet European Style Butter. The butter adds an extra layer of richness and a luxurious sheen, while the vanilla enhances all the chocolate notes. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the hot custard before placing it in the refrigerator to cool completely. This cooling process is vital, as a perfectly chilled custard is easier to pipe and holds its shape better within the donut.

The Art of Brioche Donut Dough

The foundation of these incredible donuts is a classic brioche dough, renowned for its rich, tender, and slightly sweet crumb. This dough comes together effortlessly in a stand mixer, making the process much more manageable. We start by gently warming Straus Family Creamery’s Organic Cream-Top Whole Milk with their Organic Unsalted Sweet European Style Butter until it reaches a temperature between 90°F and 110°F. This specific temperature range is crucial: too cold, and the yeast won’t activate; too hot, and it will kill the yeast. Once warmed, this milky, buttery mixture is transferred to the stand mixer bowl, where instant yeast is stirred in, allowing it a few moments to bloom and become active.

Next, all-purpose flour, granulated sugar, salt, and a single large, room-temperature egg are added to the bowl. The mixture is initially combined on a low speed until it forms a cohesive dough, requiring a quick scrape down of the bowl’s sides to ensure all ingredients are incorporated. The speed is then increased to medium, and the dough is allowed to mix for a full 5 to 8 minutes. This extended mixing time is essential for developing the gluten in the dough, resulting in its characteristic elasticity and strength. The dough should become soft, smooth, and slightly sticky, yet still pliable enough to handle with ease. Once properly kneaded, form the dough into a ball and place it in a lightly greased bowl, covering it with plastic wrap. Find a warm spot in your kitchen and let the dough rise until it has proudly doubled in size, typically taking about 1 to 1.5 hours, depending on the ambient temperature. This first rise is critical for developing flavor and creating that signature airy texture.

Once the dough has achieved its impressive double-in-size state, it’s time for shaping. Gently punch down the risen dough to release any trapped air, then turn it out onto a lightly floured surface. Divide the dough into eight equal portions; a kitchen scale is incredibly useful here for ensuring uniform donuts. Each portion is then rolled into a tight, smooth ball. Place these dough balls onto a baking sheet lined with parchment paper, and gently press each one down to flatten it slightly. This step helps create a more even surface for frying. Cover the shaped donuts loosely with plastic wrap and allow them to rest once more until they appear slightly puffed, a process that usually takes about 30 minutes. This second, shorter rise is crucial for achieving a light and airy texture in the final fried donut.

Frying and Finishing for Ultimate Deliciousness

While the shaped donut dough rests and puffs up, it’s the perfect time to prepare for frying. Choose a large, heavy-bottomed pot and fill it with a neutral oil, such as vegetable or canola, to a depth of at least 2 inches. Heat the oil slowly over medium heat until it reaches a precise temperature of 350°F (175°C) to 355°F (179°C). An accurate candy thermometer is indispensable for this step, as maintaining a consistent oil temperature is paramount for perfectly fried donuts. Once the oil hits the target temperature, reduce the heat to low to help maintain that range throughout the frying process. Have a bowl of granulated sugar ready for coating the donuts immediately after frying.

With the oil perfectly heated and the donuts gently puffed, it’s time to fry. Carefully place 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot, which can lower the oil temperature too drastically. Fry each side for approximately 2 minutes, or until the donuts achieve a beautiful deep golden-brown color. The ideal internal temperature for a thoroughly cooked donut is at least 190°F (88°C). Use a slotted spoon to carefully remove the fried donuts from the oil, allowing any excess oil to drip off, and transfer them immediately to a sheet pan lined with paper towels or a cooling rack. While still warm, toss each donut generously in the granulated sugar until it is fully coated. The warmth helps the sugar adhere perfectly, creating a delightful crunchy crust. Once coated, use a small paring knife to make a small slit in the side or end of each donut, gently creating a pocket in the center for the luscious chocolate custard. Fill a pastry bag fitted with a round tip with the now completely cooled chocolate custard. Pipe the decadent custard generously into each donut’s pocket. For an extra touch of elegance and chocolatey goodness, sprinkle a few delicate chocolate shavings over the top of each filled donut. Serve and savor these exquisite Chocolate Custard Brioche Donuts immediately!

Expert Tips for Irresistible Brioche Donuts

Achieving bakery-quality brioche donuts at home is entirely possible with a few key techniques. These tips will help ensure your donuts are consistently light, airy, and perfectly cooked, making your baking experience smooth and successful:

• Precision is Key: Weigh Your Ingredients. In baking, accuracy is paramount, and the most reliable way to measure your ingredients is with a digital kitchen scale. Unlike volumetric measuring cups, which can be surprisingly inaccurate due to variations in how ingredients are packed, weighing provides consistent results every time. Many professional bakers exclusively use gram measurements for this reason, and I highly recommend adopting this method for consistently excellent outcomes.
• Master the Oil Temperature. The secret to a perfectly fried donut that’s golden outside and tender inside lies in maintaining a consistent oil temperature. The sweet spot for these brioche donuts is between 350°F (175°C) and 355°F (179°C). Use a reliable candy thermometer and monitor it frequently. Once your oil reaches this range, turn the heat down to low to stabilize it. If the oil gets too hot, the donuts will burn on the outside before cooking through; too cool, and they’ll absorb too much oil, becoming greasy.
• Avoid Overcrowding the Frying Pot. It’s tempting to fry as many donuts as possible at once, but resist the urge! Adding too many donuts to the oil simultaneously will cause the temperature to drop significantly, leading to uneven cooking and greasy donuts. I suggest frying a single donut first as a test to gauge your oil temperature and cooking time. Then, proceed with frying only 2-3 donuts at a time. This method helps maintain a stable oil temperature, ensuring each donut fries beautifully and evenly.
• Ensure Custard is Fully Chilled. Before piping, make sure your chocolate custard is thoroughly chilled. Warm or even lukewarm custard will be too runny, making it difficult to pipe neatly into the donuts and potentially making the donut soggy. Chilling for at least 2-3 hours, or even overnight, is ideal for a firm, pipeable consistency.

Brioche Donut FAQs: Your Questions Answered

How should I store the chocolate custard brioche donuts?

These brioche donuts are truly at their best when enjoyed fresh, ideally on the same day they are made. The fried brioche dough is most tender and the custard most vibrant immediately after preparation. While I don’t recommend keeping them for extended periods, if you must, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the texture of the brioche may soften over time, and the sugar coating might slightly dissolve.

Can I bake these donuts instead of frying them?

This particular recipe has been specifically developed and extensively tested for frying only. Baking the brioche dough will not yield the same incredibly light, fluffy, and slightly crisp exterior that frying provides. Frying creates that signature golden crust and airy interior that makes these donuts so special. For the best results and the authentic brioche donut experience, I strongly advise against baking them.

Can the donut dough be prepared in advance?

Absolutely! The brioche donut dough is excellent for making ahead. Once you’ve completed the initial rise (when the dough has doubled in size), gently punch it down to release any excess air. Then, cover the bowl tightly with plastic wrap and place it in the refrigerator to undergo a slow, overnight rise. This cold proofing can actually enhance the flavor of the brioche. The next day, simply remove the dough from the fridge, allow it to come to room temperature for about 30 minutes, and then proceed with portioning and shaping as directed in the recipe.

How can I be certain the donuts are cooked through?

The most reliable way to ensure your donuts are fully cooked on the inside without being raw or doughy is to use an instant-read thermometer. Carefully insert the thermometer into the thickest part of a fried donut (away from the hot oil). The internal temperature should register at least 190°F (88°C). This guarantees they are thoroughly cooked and safe to eat.

Discover More Irresistible Brioche Creations

If you’ve fallen in love with the tender, rich texture of brioche from this recipe, you’re in for a treat! Brioche dough is incredibly versatile and forms the base for a multitude of delicious pastries and breads. Explore some of my other favorite brioche-based recipes:

• Decadent Nutella Brioche Buns
• Luxurious Almond Cream Brioche Buns
• Mouthwatering Brown Butter Brioche Cinnamon Rolls
• Perfect Mini Brioche Slider Buns

I hope you enjoy every moment of baking and savoring these delightful Chocolate Custard Brioche Donuts. If you try this recipe and love it as much as I do, please take a moment to leave a comment below and share your experience. Your feedback is always appreciated. Happy baking!

Chocolate Custard Brioche Donuts

Light and fluffy brioche donuts are filled with thick and creamy chocolate custard and covered in a sugar coating. One bite and you’ll be hooked on these Chocolate Custard Brioche Donuts!

Author: Rachel

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Prep Time: 50 mins

Cook Time: 30 mins

Rest Time: 1 hr 30 mins

Total Time: 2 hrs 50 mins

Yield: 8 donuts

Ingredients

For the Chocolate Custard

• ⅓ cup (68g) granulated sugar
• 3 Tablespoons (18g) cocoa powder
• 2 Tablespoons (20g) cornstarch
• ½ teaspoon instant espresso powder, optional
• 1 ⅓ cup (302g) Straus Family Creamery Organic Whole Chocolate Milk
• ½ teaspoon vanilla extract
• 1 Tablespoon (14g) Straus Family Creamery Organic Unsalted Sweet European Style Butter

For the Brioche Donuts

• ⅓ cup (88g) Straus Family Creamery Organic Cream-Top Whole Milk
• 2 Tablespoons (28g) Straus Family Creamery Organic Unsalted Sweet European Style Butter
• 1 teaspoon instant yeast
• 1 ½ cups (190g) all-purpose flour
• 2 Tablespoons (25g) granulated sugar
• ½ teaspoon salt
• 1 large egg, at room temperature

For Frying and Finishing

• neutral oil, like vegetable or canola for frying, needs to be at least 2” deep
• granulated sugar, for coating the donuts
• chocolate shavings, for finishing (optional)

Instructions

1. Chocolate Custard: In a medium saucepan, combine the sugar, cocoa, cornstarch, and espresso powder. Slowly stream in the chocolate milk while whisking.
2. Cook the custard mixture on the stove over medium heat while whisking continuously until the mixture thickens and starts to bubble, about 10 minutes.
3. Strain the mixture with a sieve then stir in the vanilla extract and butter. Press a piece of plastic wrap directly on the top of the custard and refrigerate until completely cool.
4. Brioche Dough: In a small saucepan, add the milk and butter and heat on low until the mixture reaches at least 90°F, but don’t let it get above 110°F. Add the milk and butter mixture to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast.
5. Add the flour, sugar, salt, and egg to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Increase to medium speed and continue mixing for 5 minutes. Scrape down the bottom and sides of the bowl then continue mixing for another 1-2 minutes, until the dough is smooth and has pulled away from the sides of the bowl. It should be slightly sticky but easy to handle.
6. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour.
7. Once the dough is ready, press out any excess air then place it onto a lightly floured surface and portion into 8 equal pieces. Roll each piece of dough into a tight ball and place on a baking sheet lined with parchment paper. Press down each ball to flatten. Loosely cover with plastic wrap and allow the donuts to rest until slightly puffy, about 30 minutes.
8. While the donuts are resting, fill a medium heavy-bottomed pot with neutral oil so the oil is at least 2” deep. Heat the oil until the temperature reaches 350°F – 355°F then turn down the heat to maintain the temperature. Place granulated sugar in a bowl for tossing.
9. Frying: Once the oil is heated and the donuts have puffed, carefully place two donuts at a time in the oil. Fry for about 2 minutes per side, until donuts are a deep golden brown. The internal temperature should be at least 190°F. Remove the donuts from the oil using a slotted spoon and transfer them to a sheet pan lined with paper towels.
10. Once all the donuts are fried, toss them in the sugar until fully coated. Place the donuts upright and use a paring knife to make a slit in the end, down the center of the donut to create a pocket for the custard.
11. Place the cooled chocolate custard in a piping bag fitted with a round pastry tip. Pipe the custard into the slit of each donut, then finish with a sprinkle of chocolate shavings and enjoy!

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