Name: Black Chocolate Brioche Donuts
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 12 servings
Ingredients: 1 cup warm water; 0.25 cup vegan cane sugar (+ 0.5 cup more for coating); 2.25 tsp instant yeast ((this equals 1 packet)); 1 cup pumpkin puree ((or pureed potato)); 2 tsp vanilla; 3.5 cups bread flour (divided); 0.5 cup black cocoa powder; 1.5 tsp salt; 0.125 tsp nutmeg; 0.25 cup vegan butter; 2.67 cup non dairy milk; 0.67 cup brown sugar; 2 tbsp cocoa powder; 1 tbsp cornstarch; 0.5 cup vegan chocolate chips; 0.25 cup vegan butter; 1 tbsp vanilla; 1 qt vegetable oil (for frying)

Instructions

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1

In a stand mixer bowl, with a paddle attachment, (or a large bowl) add the warm water (1 cup), vegan cane sugar (0.25 cup), and instant yeast (2.25 tsp). Mix together. Let sit for 5 minutes. Add in pumpkin puree (1 cup) and vanilla (2 tsp). Combine again.
2

Turn stand mixer to low and add bread flour (2 cups), black cocoa powder (0.5 cup), salt (1.5 tsp), and nutmeg (0.125 tsp). When almost all combined add bread flour (1 cup) and combine again.
3

Switch to a dough hook and add bread flour (1 cup) and mix just until combined. Add in vegan butter (0.25 cup) 1 tablespoon at a time, mixing completely after each.
4

Let knead for 8-10 minutes on medium speed or until it doesn't stick to the bowl. It will pull away from the bowl, still slightly sticky but not sticking to your hands.
5

Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 30 minutes in a warm, draft free place.
6

While dough is rising, make custard filling. In a medium saucepan, add non dairy milk (2.67 cup), brown sugar (0.67 cup), cocoa powder (2 tbsp), and cornstarch (1 tbsp). Whisk together.
7

Place pan over medium heat and let cook for 3-5 minutes until it starts to thicken, stirring occasionally. Add in vegan chocolate chips (0.5 cup) and vegan butter (0.25 cup). Stir constantly until melted completely. Remove from heat and stir vanilla (1 tbsp) into mixture.
8

After 5 minutes, stir the mixture. Wait an additional 5 minutes and stir again. Place plastic wrap on top of the mixture (touching it). Place in fridge until completely cooled.
9

After 30 minutes, lightly flour a surface and roll out dough to be about 0.5 inch thick. Then using a 3.5 inch donut cutter, cut out your donut shapes. Fold dough back up and then roll out again to cut out more donuts until no dough remains.
10

Place each cut out on a baking sheet and then cover and let rise again for 15-20 minutes.
11

Heat vegetable oil (1 qt) up to 350-375 degrees F. Fry for about 1 minute on each side (*Use a timer since this is black dough to make sure it's cooked properly). Carefully remove donuts from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate.
12

Once cool to touch, add vegan cane sugar (0.5 cup) to a bowl and toss donut in sugar to coat.
13

Repeat until all donuts are cooked and coated.
14

Once donuts and filling are completely cooled, then, use a piping bag and a narrow piping tip to fill the inside of the doughnut, pulling back as it fills until it's out. Repeat with all doughnuts.
15

Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days.