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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.
4.42 from 12 votes
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Prep Time 1 hour
Cook Time 15 minutes
Fermentation Time 12 hours
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
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