Chocolate-Filled Donuts

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Chocolate-Filled Donuts – Light, Fluffy & Filled with Rich Chocolate Ganache

These homemade chocolate-filled donuts are a dream come true—light, airy, golden-fried, and generously piped with a luscious chocolate pastry cream infused with cinnamon and a hint of cayenne for a subtle kick. The dough is made the night before, so all you have to do in the morning is fry, fill, and indulge!

Why You’ll Love This Recipe:

  • Overnight dough makes for easier prep and perfect texture.
  • Rich chocolate filling made from scratch with real cocoa and a touch of spice.
  • Perfectly fluffy, golden brown donuts that are coated in sugar while warm.

Ingredients

For the Dough:

  • 1 packet active dry yeast
  • 3 tablespoons sugar, divided
  • ½ cup warm water (105–115°F)
  • ½ cup warm milk or water (105–115°F)
  • 1 large egg
  • 1 egg yolk
  • ¼ teaspoon salt
  • 3½ cups (438g) all-purpose flour
  • 3 tablespoons butter or margarine, softened
  • Oil for deep frying
  • ⅓ cup (67g) sugar, for coating

For the Chocolate Filling:

  • 3 large egg yolks
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1¼ cups milk
  • ½ cup chopped dark chocolate or chocolate chips
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of cayenne pepper (optional, for a subtle warmth)

Instructions

1. Prepare the Dough (Night Before):

  1. In a small bowl, combine yeast, 1 tablespoon sugar, and the warm water. Let sit for 5–10 minutes until foamy.
  2. In a food processor or stand mixer, combine flour, remaining 2 tablespoons sugar, milk, egg, egg yolk, salt, and the yeast mixture.
  3. Add softened butter and mix until a soft, slightly sticky dough forms.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight.

2. Make the Chocolate Filling:

  1. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, cocoa powder, and salt.
  2. Slowly whisk in milk and place the pan over medium-low heat.
  3. Cook, stirring constantly, until the mixture boils and thickens.
  4. Remove from heat and stir in chocolate, butter, vanilla, cinnamon, and cayenne until smooth.
  5. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill for at least 2 hours.

3. Roll and Cut the Dough:

  1. On a floured surface, roll the dough to about ½ inch thickness.
  2. Cut into rounds using a 2½ to 4-inch cutter. Reroll scraps as needed.
  3. Place rounds on a floured or parchment-lined tray, cover loosely, and let rise for 30–45 minutes until puffy.

4. Fry the Donuts:

  1. Heat about 2 inches of oil in a deep, heavy-bottomed pot to 350°F (175°C).
  2. Fry donuts in batches of 2–3, about 2 minutes per side, until golden brown.
  3. Remove with a slotted spoon and drain on paper towels.

5. Coat and Fill:

  1. While still warm, roll donuts in sugar to coat.
  2. Using a chopstick or skewer, poke a hole into each side of the donut.
  3. Fill a piping bag fitted with a round tip with the chilled chocolate cream.
  4. Pipe about ¼ cup of filling into each side of the donut.

Tips for Success:

  • Use a thermometer for the oil to maintain even temperature while frying.
  • Don’t overcrowd the pot—this keeps the oil hot and donuts crispy.
  • Want it extra easy? You can use chocolate-hazelnut spread instead of the homemade filling for a shortcut.

Enjoy warm and fresh for the ultimate indulgence. These donuts are bakery-quality—right from your kitchen!

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