Let me introduce you to the fluffiest, chocolate filled brioche doughnuts, with the most velvety rich, chocolate filling that true chocolate lovers will adore!
To finish my doughnut story, I needed to share with you the recipe for an amazing, rich chocolate doughnut filling. While creating it, I had a single memory on my mind—childhood summers spent on the beaches in Brela and the most delicious chocolate doughnuts I’ve ever eaten.
It’s not quite the same, but it’s darn close and I’m really happy about it! Especially considering the raving reviews it got from friends and family! 🙂
The doughnut recipe is the same as for my Bavarian cream doughnuts. It makes the softest and most flavorful dough, enriched with organic eggs and lots of European-style butter.
It takes a bit of time to properly make it, but trust me when I say—it’s absolutely worth it!
INGREDIENTS
FOR THE DOUGHNUTS
3 teaspoons active dry yeast
1 cup warm water (110 degrees)
1 ¼ sticks salted butter, room temperature
⅓ cup light brown sugar
⅓ cup white sugar
seeds from one vanilla bean, or 2 teaspoons vanilla extract or paste
1 tablespoon kosher salt
3 eggs, room temperature
4 ½ – 5 cups all-purpose flour, plus more for rolling
1 gallon neutral frying oil such as peanut, vegetable, or vegetable shortening
FILLINGS AND TOPPINGS
1 cup of raspberry jam (or any jam you like), in a pastry bag or large ziploc bag fitted with long, narrow tip
1 cup chocolate hazelnut spread such as Nutella, in a pastry bag or large ziploc bag fitted with long, narrow tip
2 cups granulated sugar for rolling, placed in a shallow dish such as a pie plate
MAPLE CREAM CHEESE FILLING:
1 8-ounce block cream cheese, room temperature
2 tablespoons maple syrup
tiny splash pure maple extract
Mix until creamy and transfer to piping bag
INSTRUCTIONS
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
