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 partnered with Straus Family Creamery to create these Chocolate Custard Brioche Donuts. Their Organic Whole Chocolate Milk gives the custard an exceptionally rich, silky texture, and the brioche dough benefits from their Organic Cream-Top Whole Milk and Organic Unsalted Sweet European Style Butter. The dairy is creamy and minimally processed, with simple, wholesome ingredients that elevate baked goods.
I love Straus products for their purity and flavor—no artificial additives and thoughtfully made ingredients. That quality makes a noticeable difference in these donuts, from the tender brioche to the decadent custard.
How to Make Brioche Donuts
Chocolate Custard
Start the custard by whisking together sugar, cocoa, cornstarch, and a pinch of espresso powder in a saucepan. Gradually add the chocolate milk while whisking, then cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 10 minutes. Strain to remove any lumps, then stir in butter and vanilla. Press plastic wrap onto the surface and chill the custard until fully cooled.
Brioche Donut Dough
The brioche dough is mixed in a stand mixer. Warm the milk and butter until around 90–110°F, then add the yeast. Combine flour, sugar, salt, and an egg, and mix until the dough forms. Knead on medium speed until the dough is smooth, slightly sticky, and pulls away from the bowl, about 8 minutes total. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled.
After the first rise, deflate the dough and divide it into eight equal pieces. Roll each piece into a tight ball and flatten slightly. Cover with plastic and let them rest until slightly puffed, about 30 minutes.
Frying & Finishing the Donuts
While the dough rests, heat neutral oil in a large pot to 350°F. Maintain that temperature while frying. Fry two to three donuts at a time for about two minutes per side, until deep golden brown. Drain on paper towels or a rack.
While still warm, toss the donuts in granulated sugar to coat. Make a small slit at the end of each donut to create a pocket, then pipe in the chilled chocolate custard with a round tip. Finish with chocolate shavings if desired and serve.
Tips for the Best Brioche Donuts
- Weigh your ingredients. A kitchen scale gives the most consistent results—measuring by weight yields more reliable baking outcomes than cups.
- Maintain oil temperature. Keep the oil between 350°F and 355°F. Once it reaches that range, reduce heat as needed to hold it steady. Use a thermometer to monitor the temperature.
- Don’t overcrowd the pot. Fry in small batches so the oil temperature doesn’t drop too much. Frying two to three donuts at a time helps keep an even temperature and consistent results.
Brioche Donut FAQs
How should I store the donuts?
These donuts are best eaten the same day. If you need to keep them longer, store in an airtight container in the refrigerator for up to two days, but texture and flavor are best fresh.
Can the donuts be baked?
This recipe is designed for frying. Baking will not produce the same light, airy texture that frying provides, so it’s not recommended.
Can the donut dough be made ahead of time?
Yes. After the dough has doubled, punch it down, cover the bowl tightly, and refrigerate overnight. The next day, portion and shape the dough before the final rest and frying.
How can I be sure the donuts are cooked through?
Check the internal temperature with an instant-read thermometer; the centers 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 try this recipe and enjoy it, please leave a comment. Happy baking!
Chocolate Custard Brioche Donuts
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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)
SHOP INGREDIENTS
Instructions
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Chocolate Custard: In a medium saucepan, combine the sugar, cocoa, cornstarch, and espresso powder. Slowly stream in the chocolate milk while whisking.
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Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 10 minutes.
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Strain through a sieve, then stir in vanilla and butter. Press plastic wrap onto the surface and refrigerate until completely cool.
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Brioche Dough: Warm milk and butter until about 90–110°F. Transfer to a stand mixer bowl fitted with a dough hook and stir in the yeast.
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Add flour, sugar, salt, and egg. Mix on low until combined, then increase to medium and knead until smooth, scraping down the bowl as needed. The dough should be slightly sticky but manageable.
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Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
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Punch down the dough, divide into eight pieces, roll each into a tight ball, and flatten slightly on a parchment-lined sheet. Cover loosely and let rest until slightly puffy, about 30 minutes.
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Fill a heavy-bottomed pot with neutral oil at least 2″ deep and heat to 350–355°F. Prepare a bowl of granulated sugar for coating.
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Frying: Fry two donuts at a time for about 2 minutes per side, until deep golden brown and the internal temperature reaches at least 190°F. Transfer to a sheet pan lined with paper towels.
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Toss the warm donuts in sugar, then make a slit in the end of each to create a pocket for the filling.
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Fill a piping bag with the chilled chocolate custard and pipe into each donut. Finish with chocolate shavings and serve.