chocolate filled donut with a bite out of it

Filled brioche donuts

  • Author: Science Chef
  • Prep Time: 75 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 18 1x



  • 250g flour (bread flour or all purpose flour)
  • 1/8 tsp salt
  • 1 1/4 tsp instant yeast
  • 25g sugar
  • 2 eggs
  • 100ml milk
  • 125g butter (softened)


  • Choose a combination of the following, or don’t choose any and make plain donuts, those are also great!
  • Small fruits (e.g. raspberries, blueberries – you can use frozen ones, make sure you that them slightly (not completely!) one forehand and don’t take the excess liquid along when adding them into the dough)
  • Chocolate squares, each approx 5g
  • Oil for frying


  • Sugar
  • Chocolate (melted, you can use white, milk or dark)


Make the dough

  1. Add the flour, salt, yeast, sugar, eggs and milk into a stand mixer and knead until it has become a smooth sticky dough. Think of making a bread dough, you really need to develop the gluten.
  2. Add the softened butter to the mixture and continue mixing until all the butter has properly incorporated with the rest of the dough and there aren’t any butter pieces left.
  3. The dough is now very sticky as you will notice. It will be very hard to handle. That’s why you have to chill the dough properly, so the butter will set again. However, also take care that the yeast has a chance to do its thing. You can either put the dough in the fridge for 8 hours or leave it at room temperature for the first hour or so (to accelerate the yeast) before putting it in the fridge for another 5 hours. Other combinations and times will probably also work fine.

Making the donuts

  1. Take the dough from the fridge, it should be a lot firmer.
  2. Flatten the dough out and roll it up to make a long strand of dough. Split the strand of dough into 18 portions, they don’t have to be large, remember, they will puff up in the oil!
  3. Take a portion of dough, flatten it in your hand and add a bit of your filling. Close the ball up and roll it in your hands. You might need some extra flour here to prevent excessive sticking.
  4. Leave them (covered up) at room temperature for another 20-30 minutes or so. They should puff up slightly.
  5. Take a pan and fill it with just enough oil so the donuts can float in the oil. It’s best to not have to fill the pan more than halfway to prevent splashing.
  6. Heat the oil to 160-170C, don’t let it get hotter or the donuts will brown too quickly without being fully cooked.
  7. Fry the donuts 3-4 at a time (depending on the size of your pan). Flip them a few times until both sides are a nice golden brown. This should take about 3-5 minutes.
  8. If you used cold fruits, leave the donuts to rest a little longer before frying and be very careful not too over heat the oil. The cold and extra moisture makes it harder to cook the inside than for instance with a chocolate filling.