This black chocolate vegan brioche donuts dough is so fun to work with! Vibrant black dough makes for some fun and spooky special treats!
We absolutely love donuts and even if you are vegan you still deserve to have amazing donuts! These black chocolate vegan brioche donuts are hands down some of the best donuts that we have made to do.
A delicious black chocolate dough is fried to perfection and then stuffed with a vegan chocolate cream filling.
If you love Halloween, or spooky season to some, then these are perfect for breakfast. You could also stuff with an orange buttercream or vanilla frosting for an orange and black theme! So may possibilities!
This recipe was inspired by Edd Kimber’s non-vegan version.
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Black Chocolate Vegan Brioche Donuts INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these Black Chocolate Vegan Brioche Donuts:
- flour – we use bread flour for the recipe to give it the perfect texture
- vegan sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- yeast – we are using instant yeast so that the recipe goes as fast as possible
- pumpkin puree – this is acting like an egg in the recipe, but also helping with moisture and texture
- black cocoa powder – to get that uber dark black color on the donuts, we are using a black cocoa powder (click link to purchase)
SUBSTITUTIONS AND VARIATIONS:
- flour – you can use all purpose flour
- vegan sugar – swap with date or coconut sugar
- yeast – you can use active dry yeast but it will take longer to rise
- pumpkin puree – swap with puree potato or sweet potato instead
- black cocoa powder –can use regular cocoa powder but it will not be the same color
Frequently Asked Questions:
The easiest way to fill a vegan donut is to use the end of a chopstick or a small metal funnel tip. Move it around to break up the dough inside.
Then use the tip or a rough piping tip with piping bag to fill the donuts. Pull out as you fill until it’s no longer inserted.
It’s not as easy, but it is possible.
You could tip a small tip off a zipped sandwich bag and try your best to get it directly into the hole
Another option would be to use a straw inside a sandwich bag like a piping tip
There is flour, dairy free milk, and vegan butter in this recipe.
If you are completely Top 8 Free, use an alternative dairy free milk like oat or hemp for this recipe. You could also use water.
For the vegan butter, use a soy free version like Flora or Earth Balance soy free.
We cannot recommend a gluten free flour to use with this dough at this time.
These fried vegan brioche doughnuts will last for up to 2 days when stored in an air tight container.
Best if warmed for 10-15 seconds if not eating immediately.
They can be stored at room temperature and do not need to be refrigerated.
Yes! Regular white potatoes or sweet potatoes can be used. Sweet potatoes will continue help give it that orange-yellow color that you see.
This purpose of using this is to be the “egg” in the recipe. So you can use any of these in a similar manor.
Instant yeast rises faster and less of an issue. However, you can still use active dry. It typically will take longer to rise.
No, not at all. We prefer it, but it’s not a requirement. You can make this recipe with a bowl and a silicone spatula. But the kneading by hand will be the hardest part.
What other vegan donut ideas could I make?
If you love donuts as much as us, then you may want even more recipes! Here’s some more ideas!
Cake Like Donuts
- Vegan Chocolate Donuts
- Vegan Maple Donuts
- Glazed Vegan Donuts
- Vegan Eggnog Donuts
- Vegan Apple Cider Donuts
Also try our Vegan Apple Cider Donut Cake!
Pin these black chocolate vegan brioche donuts for later!
Black Chocolate Vegan Brioche Donuts
For the Dough
For the Chocolate Custard Filling*
- 1 qt vegetable oil, for frying
For the Dough
- In a stand mixer bowl, with a paddle attachment, (or a large bowl) add the warm water, sugar, and yeast. Mix together. Let sit for 5 minutes. Add in pumpkin and vanilla. Combine again.
- Turn stand mixer to low and add 2 cups of flour, black cocoa powder, salt, and nutmeg. When almost all combined add 1 more cup of flour and combine again.
- Switch to a dough hook and add 1 more cup of flour and mix just until combined. Add in butter 1 tablespoon at a time, mixing completely after each.
- Let knead for 8-10 minutes on medium speed or until it doesn't stick to the bowl. It will pull away from the bowl. Still slightly sticky but not sticking to your hands.
- Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 30 minutes in a warm, draft free place.
For the Custard Filling
- While dough is rising, make custard filling. In a medium saucepan, add non-dairy milk, brown sugar, cocoa powder, and cornstarch. Whisk together.
- Place pan over medium heat and let cook for 3-5 minutes until it starts to thicken, stirring occasionally. Add in vegan chocolate chips and butter. Stir constantly until melted completely. Remove from heat and stir vanilla into mixture.
- After 5 minutes, stir the mixture. Wait an additional 5 minutes and stir again. Place plastic wrap on top of the mixture (touching it). Place in fridge until completely cooled.
To Make Doughnuts
- After 30 minutes, lightly flour a surface and roll out dough to be about a half an inch thick. Then using a 3.5" donut cutter, cut out your donut shapes. Fold dough back up and then roll out again to cut out more donuts until no dough remains.
- Place each cut out on a baking sheet and then cover and let rise again for 15-20 minutes.
- Heat oil up to 350-375 degrees F. Fry for about 1 minute on each side (*Use a timer since this is black dough to make sure it's cooked properly). Carefully remove donuts from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate.
- Once cool to touch, add ½ cup sugar to a bowl and toss donut in sugar to coat.
- Repeat until all donuts are cooked and coated.
- Once donuts and filling are completely cooled, then, use a piping bag and a narrow piping tip fill the inside of the doughnut, pulling back as it fills until it's out. Repeat with all doughnuts.
- Serve immediately or let cool to room temperature and store in an air tight container for up to 2 days.
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