bake - May 2020 - 33

CHOCOLATE
BRIOCHE DONUTS

Courtesy of Rachel Wyman, owner of Montclair Bread Co.

This basic formula is used to create chocolate brioche donuts, basic glazed rings, beer and peanuts donuts,
Boston cream donuts, and tres leches donuts. The versatility makes them suitable for many additional
applications. Formula courtesy of Rachel Wyman, owner of Montclair Bread Co. in Montclair, N.J.

ingredients

directions

4.876 kilograms bread flour
0.680 kilograms specialty flour*
0.454 kilograms sugar
0.227 kilograms cocoa powder
0.085 kilograms baking powder
0.085 kilograms instant yeast
0.017 kilograms salt
3.289 kilograms whole milk
0.680 kilograms egg
0.017 kilograms brewed espresso
0.907 kilograms unsalted butter
*A flour of choice, such as whole
wheat or pastry, to add flavor and
texture.

MIX
1. Place dry ingredients in a mixer
bowl and combine using a
dough hook.
2. Add milk and egg (and brewed
espresso, if making chocolate
brioche donuts).
3. Mix on low for 2 minutes.
4. Add the butter in small chunks
as the milk and egg combine.
5. Mix on medium for 10 minutes
or until the dough is fully
developed.

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

REST
Rest dough for 20 minutes.
Roll dough to a thickness of ½ inch;
cut to form rounds, rings or bullseyes. Bulls-eyes are cut rings with
the center dough balls left in place.
PROOF
Proof at 80°F for 45-60 minutes.
FRY
Fry at 375°F; 1 minute per side. Cool
to room temperature except when
used with vanilla glaze.

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bake - May 2020

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