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.

Course Bread

Cuisine American, French

Keyword Sourdough Bread, Sourdough Rolls, Thermomix Sourdough

Prep Time 1

Cook Time 15

Fermentation Time 12

Servings Donut Balls

Calories 154kcal

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.

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