Description
Light and airy brioche donuts filled with a luscious creamy chocolate ganache—perfect for breakfast treats or indulgent dessert bites!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- Oil for frying (vegetable or canola)
- Chocolate filling: 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1 tablespoon unsalted butter
Instructions
- In a bowl, combine warm milk, yeast and a pinch of sugar; let sit 5 minutes until foamy.
- In a mixer, whisk flour, sugar and salt. Add eggs and yeast mixture, mixing until a shaggy dough forms.
- Add softened butter, a few tablespoons at a time, mixing until dough is smooth and elastic (about 5–7 minutes).
- Place dough in a greased bowl, cover and let rise in a warm spot 1–1½ hours or until doubled.
- Roll dough out to about 1″ thickness, cut rounds (approx. 3″ diameter), place on parchment, cover and let rise 30 minutes.
- Heat oil to 350 °F (175 °C). Fry donuts a few at a time, ~1 minute per side or until golden. Drain on paper towels. Cool slightly.
- Prepare ganache: heat cream until simmering, pour over chocolate chips and butter. Let sit 2 minutes, stir until smooth and glossy. Cool slightly.
- Fill a piping bag with ganache and inject into donuts from the side or top.
- Optionally dust with powdered sugar or dip tops in chocolate ganache.
Notes
- Ensure oil is at the correct temperature—350 °F—for even frying and fluffy texture.
- Let ganache cool but remain pipeable to prevent leaking.
- Store in an airtight container for up to 2 days or freeze unfilled donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: brioche donuts, chocolate filled donuts, homemade donuts, ganache filling