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    Home » Sourdough

    Baked Sourdough Brioche Donut Balls [with chocolate filling]

    Published: Feb 8, 2022 · Modified: Jun 17, 2022 by The Pantry Mama This post may contain affiliate links.

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    SOURDOUGH BRIOCHE DONUT BALLS WITH CHOCOLATE FILLING

    These baked sourdough brioche donut balls with chocolate filling are such a delicious treat!

    They are really easy to make - you can even prepare them the night before and bake them the next day so you can enjoy them fresh baked!

    You'll find everything you need to make these sourdough brioche donut balls below - including tips and tricks to make sure you get them perfect first time.

    If you love chocolate sourdough recipes make sure you try these chocolate chunk sourdough muffins and this sourdough discard chocolate loaf.

    How To Make Baked Sourdough Brioche Donut Balls with Chocolate Filling

    I have made this sourdough brioche dough using a stand mixer. While you can knead by hand, the butter can be difficult to knead in if you're not used to doing it.

    Using a stand mixer makes the process fairly easy and stress free.

    For my best tips of working with a brioche dough, check out this post.

    How To Make Baked Sourdough Brioche Donut Balls:

    1. Warm milk to around 37C (you don't want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.
    2. Now add the sourdough starter, flour and egg to the bowl. Mix into a rough dough and let it sit for around 30 minutes.
    3. Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes.
    4. Once the dough is silky and elastic (it can be slightly sticky but you should be able to pull a window pane). It should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside.
    5. Once the dough has risen a bit (it doesn't have to double, 50% rise is ok in this instance) you'll need to shape the brioche donut balls.
    6. Turn the dough onto the counter and divide into equal portions. I have used 30g portions for these donut balls, but you can decide to use whatever portion you'd like.
    7. Flatten each piece of dough out into a circle, place the chocolate in the middle and then pinch the edges together. Turn the dough over and roll until the dough forms a round ball.I have used a small square of chocolate in each ball - this equates to around 6g.If using nutella, I use a teaspoon of nutella in each ball - this equates to around 10-15g.
    8. Place the donut balls seam side down onto a baking tray lined with parchment paper and allow them to proof. Cover them with plastic wrap and place them on the counter to get all puffy.
    9. Once the donut balls are puffy, it's time to bake them.
    10. Preheat the oven to 180C.
    11. Bake the donut balls for around 15 minutes or until they are golden brown. Cooking time will depend on your specific oven (you might need to increase the temp or time accordingly).
    12. Once they are out of the oven, brush them with lashings of butter and sprinkle with cinnamon sugar.
    process photos for baked sourdough brioche donut balls

    If you are loving sourdough donuts, you might like to try these Sourdough Baked Donuts with Vanilla Glaze.

    What Chocolate To Use?

    I have tried these with both regular chocolate as well as nutella and they work really well.

    It's up to you which one you use.

    You can choose to use dark, milk or even white chocolate. Nutella or any chocolate hazelnut spread with also work well.

    The secret is to make sure you shape them right so that the seams underneath are sealed and no chocolate leaks out while they are cooking.

    Shaping sourdough brioche donut balls

    Want More Sourdough Brioche Recipes?

    If you are loving all things sourdough brioche, why not try one of these:

    • Sourdough Brioche Loaf
    • Sourdough Brioche Buns
    • Chocolate Sourdough Star Bread

    SOURDOUGH BRIOCHE DONUT BALLS WITH CHOCOLATE FILLING
    Baked Sourdough Brioche Donut Balls

    Baked Sourdough Brioche Donut Balls [with chocolate filling]

    These delightful chocolate filled sourdough brioche donut balls will have you coming back for seconds and thirds! Eat them alone or serve with vanilla icecream for the perfect dessert.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 15 mins
    Fermentation Time 12 hrs
    Course Bread
    Cuisine American, French
    Servings 18 Donut Balls
    Calories 154 kcal

    Equipment

    • Stand Mixer
    • Mixing Bowl

    Ingredients
      

    • 50 g Sourdough Starter fed and bubbly
    • 270 g Bread Flour
    • 1 Egg around 45g, room temp
    • 60 g Salted Butter soft
    • 100 g Milk whole milk
    • 25 g Sugar
    • 5 g Salt
    • 120 g Chocolate Pieces can use any chocolate of your choice - milk, dark, white or use nutella if you prefer (you'll need around 300g of nutella.

    Toppings

    • 40 g Butter for brushing on after baking
    • 5 g Cinnamon 2 teaspoons
    • 50 g Sugar

    Instructions
     

    • Warm milk to around 37C (you don't want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.
    • Now add the sourdough starter, flour and egg to the bowl. Mix into a rough dough and let it sit for around 30 minutes.
    • Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.
      Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes.
    • Once the dough is silky and elastic (it can be slightly sticky but you should be able to pull a window pane). It should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside.
    • Once the dough has risen a bit (it doesn't have to double, 50% rise is ok in this instance) you'll need to shape the brioche donut balls.
    • Turn the dough onto the counter and divide into equal portions. I have used 30g portions for these donut balls, but you can decide to use whatever portion you'd like.
      shape sourdough brioche buns into balls.
    • Flatten each piece of dough out into a circle, place the chocolate in the middle and then pinch the edges together. Turn the dough over and roll until the dough forms a round ball.
      I have used a small square of chocolate in each ball - this equates to around 6g.
      If using nutella, I use a teaspoon of nutella in each ball - this equates to around 10-15g.
    • Place the donut balls seam side down onto a baking tray lined with parchment paper and allow them to proof. Cover them with plastic wrap and place them on the counter to get all puffy.
      Place donut balls onto a parchment lined tray
    • Once the donut balls are puffy, it's time to bake them.
    • Preheat the oven to 180C.
    • Bake the donut balls for around 15 minutes or until they are golden brown. Cooking time will depend on your specific oven (you might need to increase the temp or time accordingly).
    • Once they are out of the oven, brush them with lashings of butter and sprinkle with cinnamon sugar.

    Notes

    Bulk Fermentation Time - Please remember that like any sourdough, the bulk fermentation and proofing times will be specific to you. They depend on the strength of your starter and the temperature of your kitchen/home. I do not specify specific times for this reason.
     
    You can find all my best tips for kneading and working with sourdough brioche dough here.

    Nutrition

    Serving: 30gCalories: 154kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 158mgPotassium: 28mgFiber: 1gSugar: 9gVitamin A: 177IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Keyword Sourdough Bread, Sourdough Rolls, Thermomix Sourdough
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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