Description
Light and airy brioche donuts filled with a luscious creamy chocolate ganache—perfect for breakfast treats or indulgent dessert bites!
Ingredients
Scale
- 2½ cups all‑purpose flour
- ¼ cup sugar
- 2¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- 3 large eggs
- ½ cup warmed whole milk
- ½ cup softened unsalted butter
- Oil for frying (vegetable or canola)
- Chocolate filling: 1 cup semi‑sweet chocolate chips; ½ cup heavy cream; 1 Tbsp unsalted butter
Instructions
- Combine warm milk, yeast, and a pinch of sugar; let stand 5 minutes until foamy.
- In a mixer bowl, whisk flour, sugar, and salt. Add eggs and yeast mixture; mix until shaggy dough forms.
- Add softened butter, a few tablespoons at a time, mixing until dough is smooth and elastic (~5–7 minutes).
- Transfer dough to a greased bowl, cover, and let rise in a warm place 1–1½ hours until doubled.
- Turn out dough, roll to ~1″ thickness, and cut 3″ rounds. Place on parchment-lined tray, cover, and let rise 30 minutes.
- Heat oil to 350 °F (175 °C). Fry donuts in batches ~1 minute per side until golden. Drain on paper towels and cool slightly.
- Make ganache: heat cream until simmering, pour over chocolate chips and butter; let sit 2 minutes, then stir until smooth and glossy. Cool until pipeable.
- Fill a piping bag with ganache and inject into donuts. Optionally dust with powdered sugar or dip tops in ganache.
Notes
- Keep oil at 350 °F for even frying and fluffy texture.
- Allow ganache to cool enough to pipe without 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