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Whipped Chocolate Ganache Brioche Doughnuts

The perfect marriage of a classic American dessert and French brioche, filled with whipped dark chocolate ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 13 hours
Total Time 13 hours 50 minutes
Servings: 15 doughnuts
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 435
Ingredients Equipment Method

Ingredients
  

Brioche Dough
  • 500 g flour T55
  • 75 g granulated sugar
  • 25 g fresh yeast
  • 6 eggs
  • 50 ml heavy cream
  • 10 g salt
  • 200 g butter, cold & diced
  • 10 g vanilla extract
Whipped Dark Chocolate Gananche
  • 200 g dark chocolate
  • 200 ml heavy cream
  • 15 g butter, salted
Finishings
  • 100 g granulated sugar, tossing

Equipment

  • fryer or heavy bottom pan (dutch oven)
  • Thermometer
  • drying racks
  • circle cookie cutter
  • oil for frying

Method
 

Brioche Dough
  1. In a mixer add all of the liquid first and mix on slow.
  2. Add the dry ingredients and mix on slow until mixed together for 4 minutes
  3. Bring up to medium speed and mix until you hear thumping against the sides. Add diced butter and continue mixing for an additional 10 minutes. The dough should be glossy and wrapped around the dough hook.
  4. Turn out onto a floured countertop and gently knead into a ball. Lightly wrap with plastic wrap and let proof in the fridge for at least 12 hours and maximum 24 hours.
Chocolate Ganache
  1. Add the chocolate to a medium sized bowl with the butter and then bring the cream to a boil in a medium sauce pan.
  2. Once the cream mixture starts to boil, pour it over the chocolate. Cover the bowl with plastic wrap and let sit for 10 minutes
  3. Stir the chocolate and cream until fully combined. The mixture should be smooth and shiny.
  4. Cover with plastic wrap (touching the surface of the ganache) and let chill for a minimum of 2 hours
Doughnuts
  1. Pull the dough out onto a lightly floured work top. Degas it, then roll out to 1.5cm-2cm thick (1/2-3/4inch).
  2. Using a cookie cutter, cut out your doughnuts and place on a baking sheet lined with parchment paper. Roll up and re-roll out the remaining dough and repeat.
  3. Let proof at room temperature for 45 minutes - 1 ½ hours or until doubled in size.
  4. Meanwhile, warm up your fry or oil. This can take 20-30 minutes to be fully at temperature.
  5. Prep your frying area with two drying racks and a bowl with granulated sugar (if you're tossing the doughnuts in sugar)
  6. When the doughnuts are proofed and the oil is at temperature, add your first doughnut. Cook for 1-3 minutes (depending on size) then flip when browned. Cook the other side for 1-3 minutes.
  7. Transfer cooked doughnuts to the cooling rack to drain for 1 minute then toss in sugar until fully covered.
  8. Transfer covered doughnut to secondary cooling rack and let cool completely.
  9. Continue until all doughnuts are cooked.
Filling
  1. When the doughnuts are cooled, whisk the ganache in a stand mixer until light & fluffy. Then transfer to a piping bag with piping tip.
  2. Cut a 2-3cm (1inch) long slit on the side of each doughnut.
  3. Insert the piping tip into the slit and fill until the filling comes back out of the side of the doughnut. Finish off with a little swirl of filling if desired.