These are the softest, most delicious, chocolate filled brioche doughnuts, with the velvet-rich chocolate filling that any true chocolate lover will adore. They take a bit of time to make, but they are well worth it!
In the bowl of a stand mixer, add the lukewarm water, sugar, yeast, lemon zest, rum, vanilla extract and eggs. Give it a stir with a fork or a whisk.If you're using active dry yeast, make sure to firstly activate it by combining with water and a teaspoon of sugar. Leave for a few minutes until the top is frothy, then proceed adding the other ingredients per instructions.
Fit the stand mixer with the dough hook and add the flour, salt and nutmeg to the bowl. Knead the dough for approx. 5-8 minutes, on low-medium speed, until it becomes smooth, shiny and doesn't stick to the sides of the bowl.
Next, add in the butter, one cube at a time, with the mixer still going at medium-low speed. It will seem like it's not incorporating together, but don't worry, just keep adding it, and it will eventually start coming together, creating a sticky dough.
Once you've added all the butter and the dough is combined, but sticky, continue to knead it on low-medium speed for another 5 to 10 minutes, or until it becomes smooth and elastic again, and starts pulling away from the sides.
Transfer the dough to a large bowl that you've previously floured or lightly greased so it doesn't stick. Cover with cling film and put in the fridge to proof overnight.
Once your dough is ready, punch it to deflate it, transfer it on a clean, lightly floured surface and give it a brief knead. Portion the dough into approx. 18 pieces that weigh between 60 to 65 grams. (I always use a kitchen scale for this)Roll each piece of dough until you've got a smooth ball and place on a baking sheet with individual baking paper squares. Cover with a clean tea towel or plastic wrap and let them rest and rise for another 2 to 4 hours. (The exact time will depend on how warm and humid is the space you're letting them proof.)
You don't want to overproof your doughnuts, otherwise they will become hollow inside and soak up a lot of oil. When the dough is ready, heat approx. 1.5 liters of vegetable oil in a heavy-bottomed pan. The oil should be between 170 and 180 degrees Celsius. That's around 340 to 350F.
Fry 3-4 doughnuts at a time for a couple of minutes on each side or until golden. Take them out to a plate covered with paper towels. Let them cool completely before filling and covering with sugar.
To make the chocolate filling:
In a medium-sized bowl, whisk together the powdered sugar, cocoa powder and salt until evenly combined.
In a small saucepan bring the water to a boil.
Add the softened butter and the water to the cocoa mixture and mix with an electric hand mixer (or a stand mixer with whisk attachment) until completely smooth and incorporated. Add the vanilla extract at this point as well and mix well.
The mixture will be a little on the loose side, so place it in the fridge for 10 to 20 minutes until it's spreadable and creamy.
Place the chocolate filling in a disposable piping bag and snip the end off before using. There is no need for a piping nozzle.
Assembly:
Coat the doughnuts into a cinnamon-sugar mixture and place them vertically on a baking tray. Using a small knife or scissors, cut the middle (where the white line is) to create a hole for the filling. Fill with the prepared chocolate filling. You'll know you've filled them enough when they start expanding! However, this is a pretty rich filling so I advise not to overfill the doughnuts. :)
Notes
If you don’t have a stand mixer, you can use an electric hand mixer with dough kneading attachments, a wooden spoon or your hands!
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! :)
Please check the post for extra tips and information!