Chocolate Custard Brioche Donuts

There’s something magical about biting into a warm donut—the soft, airy dough giving way to a creamy center that nearly melts on your tongue. The first time I made these chocolate custard brioche donuts, my entire kitchen smelled like a European bakery, rich with buttery brioche and deep cocoa notes. It reminded me of traveling through small French towns, where pastry shops serve chocolate-filled brioche buns still warm from the oven.

These indulgent donuts bring that same feeling home. The plush brioche dough, the silky chocolate custard, the sparkle of sugar on the outside—everything works together for a treat that’s comforting, elegant, and absolutely irresistible. Whether you’re making them for a celebration, a weekend baking project, or a cozy brunch, these donuts will steal the show.

And the best part? They’re easier than they look.

Why You’ll Love These Chocolate Custard Brioche Donuts

• Luxurious texture: Soft, pillowy brioche wrapped around a creamy, velvety chocolate custard.
• Deep chocolate flavor: A mix of cocoa, chocolate milk, and a touch of espresso creates a rich but not too sweet filling.
• Surprisingly simple: The dough comes together easily in a stand mixer, and the custard uses pantry staples.
• Bakery-worthy results: These donuts look like they came straight from a pastry shop—perfect for brunch, parties, or gifting.
• Customizable: Add flavors like orange zest, hazelnut, raspberry jam, or cinnamon sugar for endless variations.

Ingredient Breakdown (with Substitutions)

For the Chocolate Custard

Granulated Sugar
Sweetens the custard and balances the cocoa.
Sub: Coconut sugar or light brown sugar for a deeper, caramelized flavor.

Cocoa Powder
Provides intense chocolate flavor.
Sub: Dutch-processed cocoa for a darker, richer custard.

Cornstarch
Thickens the custard to a smooth, spoonable texture.
Sub: Arrowroot powder (reduce amount slightly).

Instant Espresso Powder (optional)
Enhances the chocolate flavor without tasting like coffee.
Sub: Omit entirely or use a splash of brewed espresso.

Whole Chocolate Milk
Adds creaminess and extra chocolate depth.
Sub: Regular whole milk + 1 tbsp extra cocoa.

Vanilla Extract
Rounds out the chocolate flavor.
Sub: Vanilla bean paste or almond extract for a twist.

Unsalted Butter
Makes the custard silky and glossy.
Sub: Plant-based butter for dairy-free.

For the Brioche Donuts

Whole Milk
Adds moisture and softness to the dough.
Sub: 2% milk, evaporated milk, or oat milk.

Unsalted Butter
Gives brioche its signature rich flavor.
Sub: Vegan butter sticks for dairy-free.

Instant Yeast
Ensures a steady, reliable rise.
Sub: Active dry yeast (bloom it first in warm milk for 5 minutes).

All-Purpose Flour
Forms the structure of the donuts.
Sub: Bread flour (donuts may be chewier).

Granulated Sugar
Adds mild sweetness to the dough.
Sub: Honey or coconut sugar.

Salt
Balances the flavor and controls yeast activity.

Egg
Enriches the dough and gives it color.
Sub: Vegan egg replacer (texture slightly different).

For Frying and Finishing

Neutral Oil
Ensures clean flavor and proper frying temperature.
Sub: Canola, vegetable, or peanut oil.

Granulated Sugar
Creates that classic donut shop sparkle.
Sub: Cinnamon sugar for added warmth.

Chocolate Shavings
Adds a touch of elegance and extra chocolate.

Step-by-Step Instructions

1. Make the Chocolate Custard

1. In a saucepan, whisk sugar, cocoa powder, cornstarch, and espresso powder (if using).
   Look for lumps disappearing as the mixture becomes sandy and even.
2. Slowly pour in chocolate milk while whisking.
   Look for a smooth, pourable mixture.
3. Cook over medium heat, whisking constantly, for about 10 minutes until thick and bubbling.
   Troubleshooting: If it thickens too quickly, lower the heat; if it seems too thin, cook an extra minute.
4. Remove from heat and strain through a sieve.
   This guarantees a silky filling—no grainy bits.
5. Stir in vanilla and butter.
6. Press plastic wrap onto the surface and chill until set.

2. Prepare the Brioche Dough

1. Warm milk and butter to 90°F–110°F.
2. Add yeast and let sit 1 minute.
3. Add flour, sugar, salt, and egg. Mix until a rough dough forms.
4. Knead on medium speed for 5 minutes.
   Dough should look smooth and slightly sticky but elastic.
5. Shape into a ball, place in a greased bowl, cover, and rise 1 hour or until doubled.

3. Shape the Donuts

1. Punch down dough.
2. Divide into 8 equal pieces and roll into smooth balls.
3. Flatten lightly and place on parchment.
4. Cover and let rest 30 minutes, until slightly puffy.

4. Fry the Donuts

1. Heat oil to 350°F–355°F.
   Tip: Maintain temperature! Low heat = greasy donuts.
2. Fry 2 donuts at a time for 2 minutes per side, until golden.
3. Drain and roll immediately in sugar.

5. Fill with Custard

1. Cut a small slit in each donut.
2. Pipe in chilled chocolate custard until plump.
3. Add chocolate shavings if desired.

Variations & Flavor Twists

• Hazelnut Chocolate Donuts: Add 2 tbsp hazelnut spread to the custard and top with crushed hazelnuts.
• Mocha Brioche Donuts: Add 1 tsp espresso powder to the dough + espresso glaze drizzle.
• Orange Chocolate Donuts: Add orange zest to the custard and top with candied orange peel.
• Cinnamon Sugar Version: Roll donuts in cinnamon sugar and fill with Mexican hot-chocolate custard.
• Raspberry Chocolate Donuts: Add a spoonful of raspberry jam inside before piping custard.

Storage, Freezing & Make-Ahead Tips

Room Temperature:
Store filled donuts covered for up to 1 day.

Refrigerator:
Best within 48 hours. Custard keeps them soft.

Freezing Brioche Dough:
Freeze after shaping; thaw and proof before frying.

Freezing Finished Donuts:
Freeze unfilled donuts for up to 2 months. Reheat at 300°F for 8–10 minutes, then fill.

Serving Suggestions

• Dust with cocoa or powdered sugar for a café-style finish.
• Serve warm with hot coffee, chai lattes, or a cold glass of milk.
• Add chocolate drizzle for dessert presentation.
• For brunch, pair with fresh berries and whipped cream.
• Beautiful in pastry boxes for gifting.

Pro Tips for Success

• Chill the custard fully or it will ooze right out.
• Keep the oil temperature steady for perfect texture.
• Don’t over-flour your work surface—brioche needs softness.
• Fry only a couple at a time to prevent oil temperature drops.
• Use a digital thermometer for the most consistent results.

Chocolate Custard Brioche Donuts

These chocolate custard brioche donuts combine soft, buttery dough with a rich, creamy chocolate filling and a sparkling sugar coating. Perfect for brunch or dessert, they’re bakery-quality treats you can make at home!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Brunch, Dessert, Snack

Cuisine American, European, French

Servings 8 donuts

Calories 390 kcal

Ingredients

  

• ½ cup granulated sugar for custard
• ¼ cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon instant espresso powder optional
• 2 cups whole chocolate milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter for custard
• ⅔ cup whole milk for dough
• ¼ cup unsalted butter melted, for dough
• 2 ¼ teaspoons instant yeast
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar for dough
• ½ teaspoon salt
• 1 large egg
• 4 cups neutral oil for frying
• ½ cup granulated sugar for rolling
• 2 tablespoons chocolate shavings optional, for garnish

Instructions

 

• In a saucepan, whisk together sugar, cocoa powder, cornstarch, and espresso powder (if using).
• Slowly pour in chocolate milk while whisking to create a smooth mixture.
• Cook over medium heat, whisking constantly, until thick and bubbling—about 10 minutes.
• Remove from heat and strain custard through a sieve. Stir in vanilla and butter.
• Cover with plastic wrap directly on the surface and chill until set.
• Warm milk and melted butter to 90°F–110°F. Add yeast and let sit for 1 minute.
• Add flour, sugar, salt, and egg to the bowl. Mix until a rough dough forms.
• Knead the dough on medium speed for about 5 minutes until smooth and slightly sticky.
• Form into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled.
• Punch down the dough and divide into 8 equal pieces. Shape into balls and flatten slightly.
• Place on parchment, cover, and let rest for 30 minutes until slightly puffy.
• Heat oil in a heavy pot to 350°F–355°F.
• Fry 2 donuts at a time for 2 minutes per side until golden brown. Drain on paper towels.
• While warm, roll donuts in granulated sugar to coat.
• Cut a small slit in each donut and pipe in chilled custard until filled.
• Garnish with chocolate shavings if desired. Serve warm or at room temperature.

Notes

You can prepare the custard up to 2 days in advance. For easier shaping, lightly oil your hands instead of adding extra flour. To freeze: fry and cool donuts, then freeze unfilled. Reheat at 300°F and fill before serving.

Keyword brioche dessert, brunch donuts, chocolate brioche donuts, chocolate cream donuts, custard filled donuts, filled donuts recipe, homemade brioche

FAQs

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I truly hope these brioche donuts bring joy to your kitchen—happy baking!