Are these Chocolate Brioche Donuts really croissants?

They are not croissants. These donuts are a brioche dough that has been shaped like croissants.

Can the chocolate pastry cream be made ahead?

Yes it can! Store in the fridge for up to 4 days. Just let it sit on the counter for 10 minutes and give it a good mix before using.

u003cstrongu003eu003cstrongu003eCan I use instant yeast?u003c/strongu003eu003c/strongu003e

Yes! There is no need to activate or bloom instant yeast in warm milk. Just combine all of the brioche ingredients into the bowl of your stand mixer and proceed with the recipe. Make sure your milk is warm though.

u003cstrongu003eu003cstrongu003eI don’t have a stand mixer. Can I make this by hand?u003c/strongu003eu003c/strongu003e

Yes, you can! Believe it or not, I used to make all yeast doughs by hand. You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the u003cstrongu003ewindow pane testu003c/strongu003e to know that it has been properly kneaded.

u003cstrongu003eu003cstrongu003eWhat is bread flour?u003c/strongu003eu003c/strongu003e

Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.u003cbr/u003e

Chocolate Brioche Donuts With Espresso Sugar

Description

Chocolate Brioche Croissant Donuts rolled in espresso sugar and filled with an easy homemade chocolate pastry cream!

Ingredients

Chocolate Brioche Dough

3/4 Cup (170g) Whole Milk, warmed 105 to 110ºF (40 to 43ºC)
2 1/4 Teaspoons (7g) Active Dry Yeast
1/4 Cup + 1 Teaspoon (50g + 4g) Granulated White Sugar, divided
6 Tablespoons (85g) Salted Butter, softened (*see note below)
2 Large Eggs, room temp
1 Teaspoon Vanilla Paste or Extract
1 1/2 Cups (180g) Bread Flour
1 1/4 Cups (150g) All-Purpose Flour
1/2 Cup + 1 Tbsp (48g) Cocoa Powder
2 Tablespoons Dry Milk Powder (optional)

Chocolate Pastry Cream

1 3/4 Cups (398g) Whole Milk
2 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Fine Espresso Powder
1/2 Teaspoon Sea Salt
3 Large Egg Yolks
1/4 Cup (50g) White Sugar
1 1/2 Tablespoons Cornstarch
4 Ounces (113g) Good Quality Chocolate
3 Tablespoons Unsalted Butter
2 Teaspoon Vanilla

Espresso Sugar

1 Cup (200g) White Sugar
1 1/2 to 2 Teaspoons Fine Espresso Powder

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Instructions

Make your Chocolate Brioche Dough. In a small bowl, combine warm milk (105ºF/41ºC), 1 teaspoon sugar and active dry yeast. Allow to "bloom" for about 8 to 10 minutes. The yeast mixture should be frothy. **See note below for instant yeast.
In the bowl of your stand mixer, add yeast mixture, 1/4 cup sugar, eggs, softened butter, vanilla, bread flour, all-purpose flour, cocoa powder and dry milk powder to the bowl. With a wooden spoon, mix the ingredients together until a rough ball of dough forms (will be shaggy).
Fit your stand mixer with a hook attachment and knead the dough on medium speed for 20 minutes. The dough should be elastic and is ready when it passes the window pane test (***see note below). If your dough is a bit wet, you can add up to 2 tablespoons of flour.
Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I use the same one) and place the dough back in. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size. You can also refrigerate it for up to 48 hours.
Make Chocolate Pastry Cream. Start by combining milk, espresso, cocoa powder and salt in a medium saucepan. Over medium heat, bring mixture to a simmer.
Meanwhile, whisk together yolks, sugar and cornstarch into a small mixing bowl until the mixture thickens slightly. About 2 minutes.
In a slow and steady stream, whisk in 1/2 cup of the hot milk mixture into the yolk mixture. Make sure to whisk constantly and vigorously to prevent the eggs from cooking.
Slowly pour the tempered yolk mixture back into the pot, remembering to whisk constantly. Turn the heat on to medium and continue to cook, whisking constantly. Once it thickens and sputter, cook for 1 full minute.
Turn the heat off and add finely chopped chocolate. Stir until smooth. Finally, add the butter and vanilla and mix until combined. Strain the mixture into a shallow bowl, place plastic wrap directly on top of the custard and chill in the fridge.
Shape your Croissant Donuts. Once the dough has doubled in size, gently punch it down to release gas bubbles. Transfer the dough onto a lightly floured (you can also use cocoa powder) work surface and roll it out roughly to a 20x11 inch (50x28 cm) rectangle. With a sharp knife or pizza cutter, cut out 9 to 11 triangles. You can toss out the irregular pieces at the edges. The base of each triangle was between 2.5 to 3 inches (6.3 to 7.6 cm) wide. Starting at the base, tightly roll each piece of dough. Please see photos in the body of the post for reference.
Place the croissant donuts on 4x4 inch (10x10 cm) parchment paper squares and then transfer to baking trays. Make sure to place them 2 inches apart to give them enough space to proof.
Loosely cover the trays with plastic wrap and allow to proof for 45 minutes to 1 hour. The best way to know if your donuts are fully proofed is to lightly press them with your finger. If the indentation holds and does not bounce back right away, they are ready! (****see note below)
Make the coating by combining white sugar and espresso powder in a shallow bowl. Set aside.
Remove chocolate cream from the fridge. Give it a good mix and transfer to a piping bag fitted with a tip of your choice or to a ziplock bag with the tip cut off. Set aside.
Frying and finishing your donuts. Next, get your oil ready so that you can start frying right away. Fill a medium to large sized pot with 2 to 3 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Once the oil reaches 360ºF to 375ºF (183ºC to 190ºC), fry 2 to 3 donuts at a time for 1 minute and 45 seconds on each side (set a timer). Try not to overcrowd the pot as it will bring the temperature down. I HIGHLY recommend using a thermometer to monitor the oil.
Transfer fried donuts onto a paper towel-lined cooling rack and allow to cool for a minute, then roll in the espresso sugar mixture. Fill with chocolate cream and enjoy!

Notes

*If you are using unsalted butter, add 1/2 teaspoon of sea salt to your dough mixture.

**For Instant Yeast; Combine instant yeast with all the dough ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure the salt and yeast are not touching and that your milk is warm.

***To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

****How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, it's ready for the oven. If the dough bounces back immediately, then it’s not ready.

Prep Time: 2 Hours + 45 Minutes
Cook Time: 4 Minutes