Chocolate Custard Brioche Donuts

In a medium saucepan, combine the sugar, cocoa, cornstarch, and espresso powder. Slowly stream in the chocolate milk while whisking. Cook the custard mixture on the stove over medium heat while whisking continuously until the mixture thickens and starts to bubble, about 10 minutes. Strain the mixture with a sieve then stir in the vanilla extract and butter. Press a piece of plastic wrap directly on the top of the custard and refrigerate until completely cool.

In a small saucepan, add the milk and butter and heat on low until the mixture reaches at least 90°F, but don’t let it get above 110°F. Add the milk and butter mixture to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast. Add the flour, sugar, salt, and egg to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Increase to medium speed and continue mixing for 5 minutes. Scrape down the bottom and sides of the bowl then continue mixing for another 1-2 minutes, until the dough is smooth and has pulled away from the sides of the bow. It should be slightly sticky but easy to handle.

Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour. Once the dough is ready, press out any excess air then place it onto a lightly floured surface and portion into 8 equal pieces. Roll each piece of dough into a tight ball and place on a baking sheet lined with parchment paper. Press down each ball to flatten. Loosely cover with plastic wrap and allow the donuts to rest until slightly puffy, about 30 minutes.While the donuts are resting, fill a medium pot with neutral oil so the oil is at least 2” deep. Heat the oil until the temperature reaches 350°F - 355°F then turn down the heat to maintain the temperature. Place granulated sugar in a bowl for tossing.

Once the oil is heated and the donuts have puffed, carefully place two donuts at a time in the oil. Fry for about 2 minutes per side, until donuts are a deep golden brown. The internal temperature should be at least 190°F. Remove the donuts from the oil using a slotted spoon and transfer them to a sheet pan lined with paper towels.  Once all the donuts are fried, toss them in the sugar until fully coated. Place the donuts upright and use a pairing knife to make a slit in the end, down the center of the donut to create a pocket for the custard. Place the cooled chocolate custard in a piping bag fitted with a round pastry.

Pipe the custard into the slit of each donut, then finish with a sprinkle of chocolate shavings and enjoy!