Equipment
- 1 fine mesh sieve
- 1 large dutch oven for frying
- 1 2 qt- saucepan
Ingredients
Brownie Batter Pastry Cream Filling
- 1 cup brownie mix 120 grams, like Ghirardelli, heat-treated, if brownie mix has chocolate chips, you must sift them out before heat-treating
- 2 cups whole milk 455 grams
- 1/2 cup granulated sugar 100 grams
- 1 tablespoons cornstarch 8 grams
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder 40 grams
- 1/4 teaspoon Diamond Crystal Kosher Salt
- 4 large egg yolks about 70 grams, cold from the fridge
- 2 tablespoons unsalted butter 30 grams, cut into 1/2-inch cubes
Yeasted Doughnuts
- 1¼ cups whole milk 284 grams
- 2¼ teaspoons active dry yeast one packet
- 2 large eggs
- 8 tablespoons unsalted butter 1 stick, melted and cooled
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4¼ cups all-purpose flour 533 grams, plus more for rolling
- 2 quarts neutral oil for frying, plus more for the bowl
Chocolate Glaze
- 2½ cups confectioners’ sugar 282 grams
- 8 tablespoons Dutch-process cocoa powder 42 grams
- ½ teaspoon kosher salt
- 4 tablespoons whole milk 56 grams
- 1 tablespoon corn syrup optional, for shine
Instructions
Brownie Batter Pastry Cream
- Preheat the oven to 325°F. Spread the brownie mix in an even layer on a parchment-lined baking sheet. Bake for 15 minutes, then remove from the oven and let cool completely. Set aside.
- In a 2-quart stainless-steel saucier, add the milk and bring to a bare simmer over medium heat. Do not boil. Remove from the heat and set aside.
- Set up an ice bath by filling a large bowl partway with ice and cold water. Set aside.
- In a medium heatproof bowl, whisk together the granulated sugar, cornstarch, and kosher salt. Add the egg yolks and whisk until the mixture is pale yellow, smooth, and fluffy, about 1 minute. Add in the cocoa powder and mix again to combine, making sure to get out any lumps. Add in the heat-treated brownie mix and mix again to form a thick but smooth paste. Make sure to keep whisking to remove any clumps.
- While whisking constantly, slowly pour just a few tablespoons of the warm milk into the egg yolk mixture to loosen it. Continue whisking and adding the warm milk in a thin, steady stream until fully incorporated.
- Return the mixture to the same saucier and cook over medium heat, whisking constantly, until the pastry cream thickens, about 5 minutes. This pastry cream may appear thicker and “clumpier”than you expect since the brownie mix contains extra flour. Continue whisking and pause briefly every few seconds to check for bubbles. Once the mixture begins to bubble, set a timer and continue whisking and cooking for 1 full minute to fully activate the cornstarch.
- Remove from the heat and whisk in the butter until fully melted and smooth. Strain the pastry cream through a fine-mesh sieve into a clean heatproof bowl. This is VERY necessary to remove the clumps! Press plastic wrap or buttered parchment directly onto the surface to prevent a skin from forming.
- Transfer the bowl to the prepared ice bath and chill for about 30 minutes, then refrigerate until fully cold, about 2 hours.
- Before using, whisk the pastry cream until smooth and pipeable.
Make the Glaze
- In a medium mixing bowl, sift together the confectioners’ sugar, cocoa powder, and salt to remove any lumps and evenly distribute the cocoa.Pour in the milk and stir until the mixture begins to come together. Add the vanilla and corn syrup, if using, and continue mixing until the glaze is smooth, glossy, and cohesive.If the glaze feels too thick to pour or dip, add additional milk a teaspoon at a time until it reaches a fluid, pourable consistency, set aside while the doughnuts fry and make sure to give it a stir to loosen it up before dipping
Yeasted Doughnuts
- Warm the milk to about 90°F, warm to the touch but not hot. Pour it into a large bowl, add the yeast, stir gently, and let sit until foamy, about 5 minutes.
- Add the eggs, melted butter, sugar, and salt to the yeast mixture. Using a stand mixer fitted with a dough hook or an electric mixer, mix until combined. Add about half of the flour, 2 cups plus 2 tablespoons, and mix until smooth. Add the remaining flour and continue mixing until the dough pulls away from the sides of the bowl and forms a soft, cohesive dough. If the dough feels very wet or sticky, add additional flour 2 tablespoons at a time just until manageable.
- If the dough becomes too thick for the mixer, transfer it to a lightly floured surface and knead gently until smooth and elastic. Lightly oil a large bowl, place the dough inside, turn once to coat, and cover. Let rise at room temperature until doubled in size, about 1 hour.
- Turn the dough out onto a well-floured surface and roll it to about ½-inch thickness. Cut into doughnuts using a doughnut cutter, into any shape you desire, I used a 3 inch heart cookie cutter. Gather any lefotver scraps gently, knead just until smooth, let rest for a few minutes, then re-roll and cut again.
- Arrange the doughnuts on floured baking sheets with plenty of space between them. Cover loosely with a kitchen towel and let rise until slightly puffed and delicate, about 45 minutes. If your kitchen is cool, heat the oven to 200°F, turn it off, place the baking sheets inside, and leave the door slightly ajar.
- About 15 minutes before the doughnuts are ready, heat the oil in a heavy-bottomed pot or Dutch oven to 375°F. Line cooling racks or baking sheets with paper towels.
- Fry the doughnuts a few at a time, carefully lowering them into the oil. If they are very soft, use a metal spatula to slide them in. Fry until the bottoms are deep golden, about 45 seconds to 1 minute, then flip and fry until golden all over. Doughnut holes will cook more quickly.
- Transfer the fried doughnuts to the prepared racks and continue frying the remaining dough, adjusting the heat as needed to keep the oil at 375°F.Once all of the doughnuts are fried and still slightly warm, fill them with the brownie batter pastry cream. Use a piping bag fitted with a filling tip to pipe the cream into the side of each doughnut. If you do not have a filling tip, use the handle of a wooden spoon or a small dowel to gently create a channel in the side of the doughnut, then pipe the cream into the opening.Dip the filled doughnuts into the chocolate glaze, allowing any excess to drip off. Immediately sprinkle with sprinkles before the glaze sets.