Baked Sourdough Brioche Donut Balls [with chocolate filling]
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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. And if you want to try some more sourdough brioche treats, why not check out these sourdough brioche blueberry cheesecake rolls.
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:
- 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.
- 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.
- 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.
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.
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
Baked Sourdough Brioche Donut Balls [with chocolate filling]
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.
- 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.
- 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.
