Chocolate Pudding Doughnuts

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5 from 3 votes

Chocolate Pudding Doughnuts

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Breakfast, Dessert

Cuisine: American

Keyword: Breads & Donuts, Chocolate Pudding, Doughnuts

Servings: doughnuts

Calories: 403kcal

Author: Michael Johnson & Erin Clarkson

Ingredients

For the Brioche Dough:

250 g milk lukewarm
50 g granulated sugar
2¼ tsp active dry yeast
2 large eggs (100 g), room temperature
1 tsp vanilla bean paste
1 tsp fine sea salt
565 g all-purpose flour
100 g unsalted butter diced and softened

For the Chocolate Pudding Filling:

455 g whole milk
90 g heavy cream
85 g 70% cacao dark chocolate chopped
150 g granulated sugar
30 g cornstarch

½ tsp espresso powder
100 g egg yolks

1 tsp vanilla extract
20 g unsalted butter room temperature

For the Chocolate Pudding Doughnuts:

canola oil for frying
granulated sugar for rolling

Metric - US Customary

Instructions

To Make the Brioche Doughnuts:

In the bowl of a stand mixer or in a large mixing bowl, mix together the milk, yeast, and 2 tablespoons (25 grams) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just barely combined.
Using the hook attachment, beat on medium speed for about 5 minutes until a soft dough forms. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until the dough is smooth and elastic and pulling away from the sides of the bowl. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
Tip the dough into a large, lightly greased bowl, cover with clingfilm and allow to rise until doubled in size, about 60-90 minutes. Alternatively, you can refrigerate the dough and allow it to rise overnight (The dough is much easier to handle when thoroughly chilled.)

To Make the Chocolate Pudding Filling:

In a medium saucepan, heat the milk, heavy cream, and chopped chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer. In a medium bowl, whisk together the sugar, cornstarch, and espresso powder together. Whisk the egg yolks into the sugar mixture until well combined.
Once the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk/chocolate mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up to the surface in the center of the pudding), about 3 to 4 minutes. Stir in the butter and vanilla. Transfer to an airtight container and press plastic wrap directly onto the surface of the pudding.

Frying and Assembly:

Shape the doughnuts: Turn the dough out onto a well floured surface. Weigh the dough, and divide into 14 equal weight portions; each piece of dough should weigh about 75g. Roll each portion into a tight ball and then slightly flatten the ball into a disc shape. Place the doughnuts on a baking sheet lined with parchment paper, leaving an adequate space between each one, then cover with plastic wrap. (You will need two baking sheets.)
Allow the doughnuts to proof for 20 minutes (this will take longer if your dough is cold but just check after 20 minutes to see how they are doing). When you poke them lightly with your finger, it should leave a small indentation.
While the doughnuts are proofing, heat the canola oil to 350°F (180°C) in a deep fryer or a large heavy-bottomed pot (cast iron works great). Line a baking sheet with a double layer of paper towels for draining the doughnuts. Add some granulated sugar to a small bowl for tossing the doughnuts in.
Fry the doughnuts: Once the oil has come to temperature, gently lower the doughnuts (no more than 2-3 at a time) into the hot oil. Fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon, remove the doughnuts to the paper towel-lined baking sheet to remove any excess oil, and then transfer to a cooling rack. Repeat the process with the rest of the doughnuts.
As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the cooling rack and allow to cool completely, about 30 minutes. In the meantime, transfer the cooled chocolate pudding filling to a piping bag.
Poke a hole in the side of each doughnut and fill with the chocolate pudding filling. The doughnuts should be served as soon as they are filled. They are best the same day they are made.

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