Cardamom and Rose Brioche Doughnuts with Dark Chocolate Glaze

{This post is sponsored by Theo Chocolate}

I’m really excited to be partnering with Theo chocolate to bring you an incredibly delicious (and beautiful) doughnut recipe! If you’re unfamiliar with Theo, They are a Seattle Based chocolate company with dozens of different types of chocolate goodies!

When I first moved to Seattle, I saw Theo chocolate bars everywhere so after a few trips to the Store, I picked up my first bar ( it was the 70% Sea Salt bar) and I haven’t picked up another brand of chocolate since! Before the pandemic, we visited the chocolate factory because I wanted to learn more about Theo and its values, practices and of course get a chance to taste all types of chocolate! During the tour, I learned a few things that stood out to me:

1. Theo are the first organic, fair trade certified chocolate maker in North America and they source organic and fair-trade ingredients whenever possible and prioritize purchasing from small holder farms.

2.They pay more for certified fair trade and organic cocoa beans, to make sure that small farmers receive a living wage.

3. They work directly with farmers in the Norandino Cooperative in Peru and Esco-Kivu in the Democratic Republic of the Congo to source amazing Organic & Fair Trade certified cocoa that benefits farmers and the environment.

4.They believe in fairness for all and not for some.

You can read all about Theo and its core values by going to their website and also shop around for some chocolate, trust me, there is something for everyone!

So let’s get into these doughnuts— With Spring right around the corner, I wanted to bake something with edible flowers but still incorporate dark chocolate and make sure that the flavors didn’t overpower eachother. I chose to make a vanilla and rose cream filled cardamom Brioche doughnut with a dark chocolate glaze. Its perfect because its not too sweet of a dessert, the doughnut itself is so light and airy and the addition of the filing and the dark chocolate just makes you jump for joy!

They are absolute heaven.

The Cream is a simple whipped vanilla cream , nothing fancy, just cream, vanilla beans, rose extract and some sugar.

Cardamom and Rose Brioche Doughnuts with Dark Chocolate Glaze

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Ingredients:

• 1/4 cup sugar

• 3/4 cup lukewarm milk (I used oat but use your choice)

• 2 tsp yeast

• 3 eggs at room temperature

• 500 g all-purpose flour, plus for dusting (4 cups + 2 tbsp)

• 1 tbsp rose syrup

• 2 tsp cardamom

• 2 tsp vanilla extract

• 100 g butter, softened at room temperature (1 stick) cut into cubes

• 2 liters vegetable oil (1/2 gal)

Vanilla Cream:

• 1 cup VERY COLD heavy whipping cream

• 2 tbsp cane sugar (add another tbsp for a sweeter cream)

• 1 teaspoons vanilla bean seeds

• 1 1/2 tsp rose syrup

Dark Chocolate Glaze

• 2 Theo Chocolate 4oz 70% chocolate for baking bars (I used 85% but I really like dark chocolate, most people don’t so 70% is what I suggest you use)

• 1/3 cup cream

• 1 tsp vanilla extract

Instructions:

1. Add sugar, yeast and the lukewarm milk to the bowl of your stand mixer. Allow the mixture to sit 5-10 mins or until the mix is foamy or starts to bubble.

2. using the dough hook, Add the eggs, rose syrup, vanilla and cardamom to the yeast mixture. slowly add all the flour . After about 5 minutes, add the salt. Slowly incorporate the butter cubes and knead well until dough is glossy and smooth but be slightly sticky to the touch. Grease a large bowl and place the dough ball inside.

3. Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size. Punch down the dough, then re-cover the bowl. If you have the time, after the first rise, Put the dough in the fridge to chill overnight. If you don’t that’s ok too.

4. To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and cut the dough into even pieces. Shape each piece of dough into a smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. Leave plenty of room between the doughnuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.

5. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Carefully remove the doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Fry, flipping once, until light golden brown, 2-3 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.

6. To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until soft peaks start to form, turn off the mixer and all the vanilla bean, sugar and rose syrup—turn the mixer back on and mix until stiff peaks form. Spoon the cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut.

7. To make the chocolate glaze. Combine the chocolate and milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and Let cool for about 5 minutes.

8. Dip or drizzle the doughnuts in the glaze. Top with chocolate shavings and edible rose petals!

9. Enjoy!