Chocolate Filled Brioche Donuts

These chocolate filled brioche donuts are baked instead of fried and have the best soft & pillowy texture with gooey Nutella inside.

Ingredients

Method

Nutrition

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Step 1

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

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For

12

M

I

2 1/4

tsp

Active dry or instant yeast

115

g

Whole milk, warmed to 110 Degrees F

20

g

Granulated sugar

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Per Serving

Calories

167kcal

Fat

7g

Saturates

4g

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Notes

These donuts are best the day they are made, but can be stored at room temperature in an air-tight container for 2-3 days. When warmed up, they'll taste almost as fresh as the day they were made.

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