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.
I collaborated with Straus Family Creamery to bring you these Chocolate Custard Brioche Donuts. Their Organic Whole Chocolate Milk is the star here, giving the chocolate custard a rich, silky texture. The chocolate milk is thick and creamy, and it elevates the custard into something truly luscious. The brioche dough also uses Straus’s Organic Cream-Top Whole Milk and Organic Unsalted Sweet European Style Butter, resulting in donuts that are tender, pillowy, and deeply flavorful.
I appreciate Straus Family Creamery for their simple, high-quality ingredients. Their products are minimally processed and free from artificial additives, which is exactly what I look for when baking.
How to Make Brioche Donuts
Chocolate Custard
Start the custard by whisking together the chocolate milk with sugar, cocoa powder, cornstarch, and a touch of instant espresso powder if you like. Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble—about 10 minutes. Strain the custard, then stir in butter and vanilla. Cover it with plastic pressed to the surface and chill until completely cold.
Brioche Donut Dough
The brioche dough is mixed in a stand mixer. Warm the milk and butter together until warm but not hot, then add the yeast. Combine flour, sugar, salt, and an egg, and mix until the dough is smooth, slightly sticky, and easy to handle—about 8 minutes of mixing in total. Place the dough in a lightly greased bowl and allow it to rise in a warm spot until doubled in size.
After the dough has risen, punch it down to remove air pockets and divide it into eight equal pieces. Roll each piece into a tight ball, flatten slightly, and place on a baking sheet. Cover loosely and let rest until slightly puffy, about 30 minutes.
Frying & Finishing the Donuts
While the dough rests, heat neutral oil (vegetable or canola) in a large heavy pot to 350°F. Keep the oil at that temperature while frying. Fry 2–3 donuts at a time for about 2 minutes per side, until deep golden brown. Drain on paper towels or a cooling rack, then toss in granulated sugar to coat.
Use a small paring knife to make a slit in the side of each donut, creating a pocket for filling. Fit a piping bag with a round tip and fill the donuts with the chilled chocolate custard. Finish with chocolate shavings if desired and serve.
Tips for the Best Brioche Donuts
- Weigh ingredients. A kitchen scale gives the most accurate and consistent results when baking. I include gram measurements in my recipes for precision.
- Maintain oil temperature. Keep the oil around 350°F–355°F for even frying. A candy or instant-read thermometer helps you monitor and adjust the heat.
- Don’t overcrowd the pot. Fry only a few donuts at a time to prevent the oil temperature from dropping too much. Start with one donut to test the temperature, then proceed with 2–3 at once.
Brioche Donut FAQs
How should I store the donuts?
These donuts are best the same day they’re made. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days, though texture is best when fresh.
Can the donuts be baked?
This recipe is designed for frying. Baking will not produce the same light, airy texture that frying delivers.
Can the dough be made ahead?
Yes. After the dough has doubled, punch it down, cover the bowl, and refrigerate overnight. The next day portion and shape the dough as directed, then allow it to come to room temperature and proof before frying.
How can I be sure the donuts are fully cooked?
Check the internal temperature with an instant-read thermometer—the center should reach at least 190°F.
More Brioche Recipes to Try
- Nutella Brioche Buns
- Almond Cream Brioche Buns
- Brown Butter Brioche Cinnamon Rolls
- Mini Brioche Slider Buns
If you make this recipe and love it, please leave a comment below. Happy baking!
Chocolate Custard Brioche 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 for frying (vegetable or canola), at least 2” deep
- Granulated sugar for coating
- Chocolate shavings for finishing (optional)
Instructions
- Chocolate Custard: In a medium saucepan, whisk together sugar, cocoa, cornstarch, and espresso powder. Gradually whisk in the chocolate milk.
- Cook over medium heat, whisking constantly until thick and bubbling, about 10 minutes. Strain, then stir in vanilla and butter. Press plastic wrap directly on the surface and chill until completely cool.
- Brioche Dough: Warm the milk and butter together until between 90°F and 110°F. Add to the stand mixer bowl with the yeast.
- Add flour, sugar, salt, and egg. Mix on low until combined, scrape the bowl, then mix on medium for 5 minutes. Scrape and continue 1–2 minutes until the dough is smooth and slightly sticky.
- Form into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough, divide into eight pieces, roll into tight balls, flatten slightly, and place on a parchment-lined sheet. Cover and rest until slightly puffy, about 30 minutes.
- Heat oil in a heavy pot to 350°F–355°F and keep at temperature. Place granulated sugar in a bowl for tossing.
- Frying: Fry two donuts at a time for about 2 minutes per side until deep golden brown. Internal temperature should reach at least 190°F. Drain on paper towels.
- Toss warm donuts in granulated sugar to coat. Make a slit in each donut to create a pocket for filling.
- Fill a piping bag with the chilled chocolate custard and pipe into each donut. Finish with chocolate shavings and serve.
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