Can I use bread flour instead of all-purpose flour?

Yes, you can use bread flour, but because it has a higher protein content, you’ll have chewier donuts. All-purpose flour is ideal for a soft and fluffy texture.

Can I make the dough with a mixer?

A stand mixer is ideal (do not use a hand mixer because the dough will strain the motor). However, you can knead the dough by hand, but it will require a lot of patience as the dough will be sticky and wet until you achieve the ideal consistency. Kneading by hand will take double the time.

Why is my brioche dough sticky?

Because this is an enriched dough (made with milk, butter, and eggs), the dough needs extra time for kneading compared to traditional bread dough. The dough will be sticky and wet until the gluten develops. With higher temperatures and humidity, this can take longer. Be patient!

Do I have to refrigerate the dough overnight?

Technically you can skip the overnight proofing, but I highly recommend not omitting this step. Refrigerating the dough for an extended time develops more flavor and makes it easier to handle the dough. If you omit the overnight proof, refrigerate for a few hours before rolling the dough.

Can I reroll the brioche dough scraps to make more donuts?

Yes, you can! But, the more you reroll the brioche dough, the chewier the donuts will become. Try to make as many donuts the first time you cut the dough to minimize any scarps.

Why are my donuts oily?

If the temperature of your oil drops below 165°F/74°C, the donuts will take much longer to cook and soak up more oil. Use a digital thermometer or candy thermometer to keep an eye on the temperature of your oil so that it stays between 170°F/77°C and 180°F/82°C for the perfect donut!

Can I bake these donuts instead of frying them?

You can bake these donuts in a 350°F/177°F oven for 20-25 minutes until golden brown. Brush the surface of the donuts with an egg wash before baking. The texture will be different, but they will still be delicious!

Chocolate Filled Donuts | The Sweet Occasion

Name: Chocolate Filled Donuts
Prep time: 3 h 30 min
Cook time: 25 min
Total time: 15 h
Ingredients: 525 g (3 3/4 cups) all-purpose flour; 2 teaspoons instant yeast; 165 g (3/4 cup) granulated sugar, divided; 1 teaspoon salt; 180 g (3/4 cup) whole milk, at room temperature; 150 g (3 large) eggs, at room temperature; 85 g (6 tablespoons) unsalted butter, cut into tablespoons and at room temperature; 2 L canola oil; Nutella

Description

Freshly made brioche dough transforms into these delicious Chocolate Filled Donuts. They're sweet, buttery, and perfectly tender donuts filled with a delicious chocolate hazelnut spread. It's the perfect breakfast treat!

Ingredients

Scale

525 g (3 3/4 cups) all-purpose flour
2 teaspoons instant yeast
165 g (3/4 cup) granulated sugar, divided
1 teaspoon salt
180 g (3/4 cup) whole milk, at room temperature
150 g (3 large) eggs, at room temperature
85 g (6 tablespoons) unsalted butter, cut into tablespoons and at room temperature
2 L canola oil
Nutella

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Instructions

In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, 55 g (1/4 cup) sugar, and salt. Add the eggs and milk and mix on medium-low speed for 5 minutes.
Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl. Mix on medium-low speed for 10 minutes or until the dough is soft and smooth.
Reduce the mixer to low speed and add the butter, a tablespoon at a time, ensuring it is fully incorporated before adding the next piece. Scrape the sides and bottom of the bowl. Once all the butter is fully incorporated, mix on medium-low speed for 5 minutes or until the dough is soft, elastic, and shiny.
Transfer dough to a lightly oiled medium bowl. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for 1-2 hours or until the dough doubles in size.
Turn the dough out onto a lightly floured work surface. Stretch and fold the left side of the dough over to the center then the right side over to the center. Repeat the process with the top and bottom portions of the dough. Place seam side down in a lightly oiled bowl, cover, and refrigerate overnight to ferment.
Line a baking sheet pan with a silicone mat or parchment paper and set aside. On a lightly floured work surface, roll the dough to a 1/2-inch thickness. Using a 3-inch round cutter, cut the dough into 12 donuts and transfer them to the prepared baking sheet*.
Loosely cover the dough with plastic wrap. Proof at room temperature for 1 to 1 1/2 hours until puffed.
Meanwhile, pour the canola oil into a large heavy-bottomed pot and heat to 350°F/177°C. Place a wire cooling rack over a baking sheet pan lined with parchment paper and set aside. Place the remaining sugar in a shallow bowl or plate.
Carefully place two donuts in the oil, one at a time, without splashing oil on yourself. Fry each donut for 1-2 minutes on each side until golden brown. With a slotted spoon, remove the donuts from the oil and place them onto the cooling rack. Allow them to cool for several minutes.
Coat the donuts in sugar and place them onto the wire rack to cool completely. Repeat process with the remaining donuts.
Fit a piping bag with a small round piping tip and fill it with Nutella. Using a paring knife, chopstick, or large skewer, make a small hole in the side of each donut and fill with the Nutella. The donuts should feel heavy, and some Nutella should ooze out.

Notes

*You can cut donut holes with a 1-inch round cutter with the remaining scraps of dough.

Storage: Store the donuts in an airtight container at room temperature for up to 2-3 days.

Prep Time: 3 hours 30 minutes
Cook Time: 25 minutes
Category: Breakfast