100g cocoa powder
70g raw sugar
150g chocolate chips
To make the poolish, in a bowl, mix the flour, water, and yeast. Let stand overnight in a cool place, maybe the fridge during summer months.
The poolish is ready when it pass's the float test. Drop a small amount of the poolish and the leaven into water. If either sinks, it is not ready to use and needs more time to ferment.
About 30 minutes before you’re ready to mix the brioche dough, remove the butter from the refrigerator and let soften at room temperature until it is pliable but still cool. To mix the brioche dough, attach the dough hook to a stand mixer. Place the flour, cocoa, salt, sugar, and yeast in the mixing bowl. Add the eggs, milk, and poolish and mix on low speed until combined 3 to 5 minutes; stop the mixer halfway through and scrape down the sides of the bowl with a rubber spatula. Let the dough rest in the bowl for 15 to 20 minutes.
After the dough has rested, mix it on medium to high speed until it releases from the sides of the bowl, 6 to 8 minutes. This indicates that the dough is sufficiently developed to begin incorporating the butter. Make sure the butter is soft and pliable but still cool and not melted.
Cut the butter into 3cm pieces. With the mixer on medium speed, add the pieces of butter one at a time to the middle of the bowl where the dough hook meets the dough. Continue until the butter is incorporated. The dough will be silky smooth and homogenous, with not visible bits of butter. Add chocolate chips add mix until incorporated.
Transfer the dough to a bowl and set in a cool place for 2 hours for the bulk fermentation. During the first hour, give the dough two turns. In the last hour, give it one turn.
To turn the dough, pull one quarter of the dough upward and fold this quarter onto the rest of the dough. Complete by doing the same with the three remaining quarters.
When you’re ready to shape the dough, use a dough spatula to cut it into pieces about the size of a medicine ball. The dough will be slighty sticky, but will shape easily. For the doughnuts roll the dough out on a floured surface, rest for 2-3 minutes before cutting out with a round pastry cutter, Place the cut dough onto a few lined baking trays, making sure to space them at least 5-6cm apart. You will likely have more dough than what would ever fit on the baking trays. Here, you have a choice. You can freeze the dough and use it when you’re ready. Or, you could place it into a couple loaf pans, heavily greased with melted butter or olive oil (to prevent sticking) and bake it up. Once shaped, let the dough rise at room temperature for 30-40 minutes for the buns & 1- 2 hours for the loaves.
Preheat the oven to 180 degrees.
To make the egg wash, in a small bowl, stir together two egg yolks and a teaspoon of heavy cream or milk. Brush the top of the buns with the egg wash. Bake the buns for 15 minutes. Bake the loaves for 30 minutes.
6 egg yolks
1/2 cup plus 2 tablespoons superfine sugar
1/4 cup flour
2 cups milk
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1. Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency, about 3 to 4 minutes. Add the flour and whisk it in thoroughly.
2. In a pan, heat the milk with the rest of the sugar and the vanilla bean and seeds. As soon as it comes to a boil, pour it onto the egg yolk mixture a few tablespoons to start, then all of it, stirring as you go. Mix well, then return the mixture to the pan.
3. Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.
4. To prevent a skin forming, cover tightly with plastic wrap on the surface of the creme. Chill in an ice-water bath, then refrigerate overnight. Can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.
300ml fresh cream
2tsp vanilla paste
50g icing sugar
Whip all ingredients together until stiff peaks,
Fold together with custard, place in a piping bag ready to fill doughnuts.