Instructions
- **Brioche Dough:** In a stand mixer, combine all Brioche Dough ingredients. Knead with the dough hook for 10-12 minutes until a smooth and elastic dough forms. Place in a greased bowl, cover, and let rise for 2 hours.
- **Crème Pâtissière Filling:** In a saucepan, heat Milk with the Vanilla Bean and scraped seeds. In a separate bowl, whisk together Sugar, Cornstarch, and Egg Yolks. Slowly pour the hot Milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in Butter and Salt. Strain through a fine-mesh sieve. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and chill for at least 4 hours.
- **Dark Chocolate Glaze:** Finely chop the Dark Chocolate. Melt Chocolate and Cocoa Butter together using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Temper the chocolate by cooling it to 82°F (28°C) and then reheating to 88-90°F (31-32°C).
- Punch down the dough and roll it out to 1/2 inch thickness. Use a donut cutter to cut out donuts. Place on a parchment-lined baking sheet and let rise for 1 hour.
- Fry donuts in hot oil (350°F/175°C) for 60-90 seconds per side, until golden brown. Drain on paper towels.
- Once cooled, use a piping bag fitted with a long tip to fill each donut with Crème Pâtissière Filling. Dip the tops of the filled donuts in the tempered Dark Chocolate Glaze and let set.
