I saw this recipe on the Great British Bake Off Masterclass, and loved the idea of filling the donuts with pieces of chocolate or fruit. The filling melts during the frying, giving you a delicious center without having to inject anything into your donut afterwards. You can always substitute these fillings with different types of fruit or chocolate, but I went with a good-quality bittersweet baking chocolate.
Filled Brioche Donuts
Active time: 30 minutes
Chill time: overnight
Makes: 18 donuts
For the dough:
250g (9oz) bread flour, plus extra for dusting
25g (1oz) granulated sugar, plus more for rolling
5g instant yeast
70ml (2 1/3 fl oz) whole milk, warmed to 100-110 degrees F
2 large eggs
125g (4 1/2oz) unsalted butter, softened
9 large raspberries
100g (3 1/2 oz) chocolate of your choice, cut into equal squares
vegetable oil, for frying
For the assembly:
50g (1 3/4 oz) white chocolate chips
50g (1 3/4 oz) semisweet or bittersweet chocolate chips
1. Put the flour into the bowl of a stand mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough.
2. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft.
3. Place the dough in a bowl, cover with plastic wrap and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it.
4. Tip the dough out onto a very lightly floured work surface, and knead it a few times to even it out. Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavors on separate plates or baking sheets
5. Cover donuts loosely with plastic wrap and leave at room temperature to rise for 20 minutes.
6. Heat about 2 inches of vegetable oil in a heavy pot or dutch oven to 340-350 degrees F. Set up a cooling rack over a baking sheet covered in paper towels for cooling the donuts. Set up a bowl of sugar for rolling the raspberry donuts.
7. Fry the donuts, keeping the oil between 340-350 degrees F, using a slotted spoon or spider. Remove when golden brown on both sides, about 3 minutes per side. Roll the raspberry donuts in sugar immediately after frying, and cool all donuts on the cooling rack.
1. In a small saucepan over low heat, slowly melt the white chocolate chips until smooth, stirring constantly. Pour into a small sandwich bag. Repeat with the dark chocolate chips.
2. Cut a little bit off of the corner of both bags, so you can pipe the chocolate. Pipe the dark chocolate in a zig-zag pattern over the chocolate donuts, and then repeat with the white chocolate. Alternatively, you could skip the bags and drizzle the melted chocolate with a spoon.
3. Let all donuts cool about ten minutes to set, and then eat.
Recipe adapted from BBC Foodby