Brioche Doughnuts with Chocolate Filling - Recipe by Alpine Ella (2024)

There is nothing better to me than a soft and fluffy brioche doughnut, filled with something delicious! While I love baking doughnuts, there is something so special and fun about yeast raised doughnuts. These brioche doughnuts are much easier to make than you think, and I've filled with them with a creamy whipped chocolate mascarpone filling.

Tell me about this recipe!

• This is a brioche recipe, which means it is made with eggs, butter, sugar and milk, giving us the super soft and fluffy texture that we love!
• Instead of using leavening agents like baking soda or baking powder, these are yeast raised doughnuts. It does mean you'll need to set aside a little bit of time for them to rise.
• I've got a way to make these overnight, which means you can have fresh doughnuts in the morning!
• They're filled with a whipped chocolate mascarpone filling. This filling is so light and creamy!

Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

Ingredient Notes

• Yeast: This recipe uses active dry yeast. I highly recommend you check the expiration date on your yeast!
• Oil: Not pictured here is oil. You'll have to use a neutral oil with a high smoke point. This includes vegetable oil, canola oil, rapeseed oil, and sunflower oil.
• Spices: I love adding just a bit of cinnamon and nutmeg to my doughnut dough, I think it really enhances the flavour of the finished doughnut!

How to make this recipe

One: Mix together the yeast and milk in a small bowl and set aside for 10 minutes.

Two: In a large bowl for your stand mixer, mix together the flour, salt, sugar and spices.

Three: Pour in the milk mixture and melted butter and mix on low with the dough hook for 2-3 minutes.

Four: Add the eggs and mix on medium for 3-4 minutes. The dough will be quite sticky.

Five: Use a dough scraper to scrape the dough out into an oiled bowl. Cover with clingfilm and either let it rise at room temperature for an hour and a half, or put in the fridge overnight.

Six: After the overnight rise or rise at room temperature, it should be about double the size.

Seven: Roll your dough out on a lightly floured surface until it is an inch thick. Use a doughnut cutter or glass to cut out 15 doughnuts. Place on a parchment lined baking tray and cover with clingfilm. Let it rise for about 30 or so minutes. You'll know it's ready when you poke one of the doughnuts and it bounces back, leaving a slight indentation.

Eight: Pour about 4 inches of oil into a heavy bottom pot. Heat it over medium heat until it reaches 350 degrees.

Nine: Drop in 2-3 doughnuts at a time. They should rise straight to the top and turn golden brown after about a minute or so. Flip them once. It should take about 3-4 minutes for each doughnut. Use a slotted spoon and remove them from the pan, place it on a cooling rack that is over some paper towels. After a few minutes of cooling down, roll in some sugar.

Ten: Place your chopped chocolate in a heat proof bowl.

Eleven: Heat your heavy cream over medium-low heat until it begins to simmer gently.

Twelve: Pour over your chopped chocolate and leave for 2-3 minutes.

Thirteen: Use a rubber spatula to smooth out the mixture, then add in your mascarpone. It won't be completely smooth because of the mascarpone, but that's totally fine. Chill in the fridge for one hour.

Fourteen: Take out of the fridge and use a hand held mixer to whip up the mixture for 1 minute, until pale and fluffy. Use immediately.

Recipe Tips:

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Be very careful while frying oil. You never want to get water near or in the pot of oil. I use a long handed slotted spoon to get the doughnuts in and out. I also keep my kitchen door closed and my kitchen window open while frying the doughnuts, as the smell is quite strong.
• I recommend doing the overnight rise, the cold dough will be much easier to handle when it comes to rolling it out - plus you'll have fresh doughnuts in the morning!

Frequently Asked Questions

Other Breakfast Recipes to try:

• Vanilla Baked Doughnuts
• Banana Blueberry Oatmeal Muffins
• Oatmeal Banana Chocolate Chip Muffins

Make sure to tag me on Instagram@alpineellaand leave a review below if you’ve made these doughnuts! If you want more baking ideas, you canfollow me on Pinterest

Recipe