Indulge in a luxurious twist on the classic donut with these Chocolate Custard Brioche Donuts. Combining the rich, fluffy texture of brioche dough with the creamy sweetness of chocolate custard, these donuts are the perfect treat for any occasion. The soft, pillowy dough and decadent chocolate filling offer a delightful balance of flavors and textures that will satisfy your sweet tooth. Whether you’re hosting a special brunch, treating yourself to an afternoon snack, or simply looking to elevate your donut game, these chocolate custard-filled brioche donuts are a must-try.

Making homemade donuts from scratch may seem like a daunting task, but this recipe is surprisingly simple and incredibly rewarding. With a few essential ingredients and a little patience, you’ll create a batch of donuts that rival those from a bakery. Plus, the chocolate custard adds a delightful surprise in every bite. If you’re a fan of chocolate-filled pastries, these donuts will quickly become a favorite. The brioche dough ensures a soft and buttery donut that’s rich but not overly heavy, making it perfect for pairing with a hot cup of coffee or tea.

Why You’ll Love This Recipe

Chocolate Custard Brioche Donuts offer a luxurious and indulgent dessert experience. The light and airy brioche dough is perfectly complemented by the creamy chocolate custard filling, making each donut a delicious bite of heaven. Unlike regular donuts, these are rich and buttery, thanks to the addition of butter and eggs in the dough. The warm chocolate custard offers a velvety smooth contrast to the pillowy exterior, making these donuts irresistibly good. Plus, frying them at home allows you to enjoy them fresh out of the oil, giving you that perfect, golden-brown crunch with a soft, melty center. Whether you’re enjoying them for breakfast, dessert, or an afternoon treat, these donuts will undoubtedly become a favorite.

Ingredients

Warm milk
Active dry yeast
Granulated sugar
All-purpose flour
Salt
Unsalted butter (softened)
Eggs
Vanilla extract
Chocolate custard

Variations

Custard Filling Flavors: Swap the chocolate custard for vanilla custard, caramel, or even fruit preserves for a different twist.
Toppings: After frying, dust the donuts with powdered sugar or drizzle them with chocolate glaze for extra sweetness.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Baked Version: If you prefer baked donuts, you can bake the filled donuts at 350°F (175°C) for 15-18 minutes until golden and cooked through.

How to Make the Recipe

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes foamy. This step activates the yeast, which is essential for the dough to rise.

Step 2: Prepare the Dough

In a large mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Stir everything together until the dough begins to form.

Step 3: Knead the Dough

Transfer the dough to a floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. This step is crucial for developing the texture of the brioche dough.

Step 4: Let the Dough Rise

Place the kneaded dough in a greased bowl, cover it with a clean towel, and allow it to rise for 1-2 hours, or until it has doubled in size.

Step 5: Shape and Fill the Donuts

Once the dough has risen, punch it down and roll it out on a floured surface. Use a round cutter to cut out donut shapes. Spoon a small amount of chocolate custard into the center of each round, then fold the dough over the filling and pinch the edges to seal.

Step 6: Fry the Donuts

Heat vegetable oil in a pot to 350°F (180°C). Carefully drop the filled dough rounds into the hot oil, frying them until they are golden brown on all sides, about 2-3 minutes per side. Use a slotted spoon to remove the donuts from the oil and place them on paper towels to drain any excess oil.

Step 7: Serve and Enjoy

Serve the donuts warm, and enjoy the soft, fluffy dough with the rich, creamy chocolate custard filling. These donuts are best enjoyed fresh but can also be stored for a short time if necessary.

Tips for Making the Recipe

Ensure Proper Yeast Activation: Make sure the milk is warm, not hot, to properly activate the yeast. Too hot of milk can kill the yeast, preventing the dough from rising.
Don’t Overwork the Dough: Knead the dough just enough to make it smooth and elastic. Overworking it can make the donuts dense rather than light and fluffy.
Use a Thermometer for Oil: To ensure the donuts fry evenly and don’t become too greasy, keep the oil temperature steady at 350°F. Using a thermometer will help achieve this.
Cool Before Serving: Let the donuts cool slightly before serving to allow the custard to set and avoid burns when biting into them.

How to Serve

These Chocolate Custard Brioche Donuts are best served warm, straight from the fryer. Serve them on their own or with a cup of coffee, hot chocolate, or tea for a delightful treat. You can also garnish them with a dusting of powdered sugar or a drizzle of chocolate syrup for added sweetness.

Make Ahead and Storage

Storing Leftovers

Store leftover donuts in an airtight container at room temperature for up to 2 days. If the donuts begin to lose their crispness, you can reheat them in the oven at 350°F for a few minutes to restore their texture.

Freezing

If you want to make these donuts ahead of time, you can freeze them after frying. Place the cooled donuts in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. When ready to enjoy, reheat them in the oven at 350°F until warmed through.

Reheating

To reheat, place the donuts in a preheated oven at 350°F for 5-7 minutes. This will restore their crispy exterior while keeping the custard filling intact.

FAQs

1. Can I use a different type of custard?

Yes, you can use vanilla custard, lemon curd, or any other filling you prefer.

2. How do I know when the oil is the right temperature for frying?

A candy thermometer is the most accurate way to check the oil temperature. If you don’t have one, you can drop a small piece of dough into the oil—if it sizzles and rises to the surface immediately, the oil is ready.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight. Just allow it to come to room temperature before frying.

4. Can I bake these donuts instead of frying them?

Yes, for a healthier version, you can bake the donuts at 350°F for about 15-18 minutes, or until golden brown.

5. How do I make sure the custard doesn’t leak out during frying?

Be sure to seal the dough completely around the custard. Press the edges tightly to prevent any leakage while frying.

6. Can I make these donuts without a deep fryer?

Yes, you can fry the donuts in a large pot or Dutch oven. Just make sure there’s enough oil to submerge the donuts and maintain the proper temperature.

7. What if I don’t have a donut cutter?

You can use a round cookie cutter or a drinking glass to cut out the donuts.

8. How do I keep the donuts from getting soggy?

Make sure to drain the donuts on paper towels after frying to remove excess oil.

9. Can I fill the donuts with something other than custard?

Yes, you can fill them with jam, Nutella, or even cream cheese for a different flavor profile.

10. How long will these donuts stay fresh?

These donuts are best enjoyed within 1-2 days of making them, but they can be stored for up to 3 days in an airtight container.

Conclusion

These Chocolate Custard Brioche Donuts are the perfect indulgent treat for any occasion. With their rich, buttery brioche dough and decadent chocolate custard filling, they’re a delightful twist on the traditional donut. Although they take a bit of time and effort, the result is well worth it—crispy on the outside and creamy on the inside, these donuts are sure to impress. Whether you’re enjoying them for breakfast or as a sweet dessert, these homemade donuts will quickly become a favorite in your baking repertoire.