Chocolate-Filled Donuts

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Chocolate-Filled Donuts

These Chocolate-Filled Donuts are light, fluffy, and bursting with rich, velvety chocolate cream. Made with a soft yeast dough and fried to golden perfection, they’re a bakery-style treat you can easily make at home. The best part? You can prepare the dough the night before, making these indulgent donuts perfect for a relaxed weekend breakfast or special occasion.

Why You’ll Love This Recipe

  • Soft and airy texture – tender on the inside and slightly crisp on the outside.
  • Rich chocolate filling – choose between a smooth ganache or classic chocolate-hazelnut spread.
  • Make-ahead friendly – the dough chills overnight, saving you time in the morning.
  • Simple ingredients, big flavor – you don’t need fancy tools or techniques.

Ingredients

For the Donut Dough:

  • 1 package active dry yeast
  • 3 tablespoons granulated sugar
  • ½ cup (118 ml) warm water (105°F–115°F)
  • ½ cup (118 ml) warm milk or water (105°F–115°F)
  • 3½ cups (438 g / 15.4 oz) all-purpose flour
  • 1 egg
  • 1 egg yolk
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter (softened) or pareve margarine
  • Cooking oil for deep-frying

For Coating:

  • ⅓ cup (67 g / 2.36 oz) granulated sugar

For the Chocolate Filling:

  • ¾ cup (75 g / 3.5 oz) chocolate-hazelnut spread or chocolate pastry cream (see below)

Optional Homemade Chocolate Pastry Cream:

  • 3 egg yolks
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • Pinch of salt
  • 1 cup milk
  • 100 g dark chocolate chunks
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional)
  • Pinch of cayenne pepper (optional, for a subtle kick)

Instructions

Step 1: Activate the Yeast

In a small bowl, whisk together the yeast, 1 tablespoon of sugar, and warm water. Let it stand for 8–10 minutes, until the mixture becomes foamy and active.

Step 2: Prepare the Dough

In a large mixing bowl or food processor, combine the flour, remaining sugar, milk, egg, egg yolk, salt, and the activated yeast mixture. Mix until a shaggy dough begins to form. Add softened butter and continue kneading (by hand or using a dough hook) for 3–5 minutes, until smooth and elastic.

Step 3: First Rise (Overnight)

Place the dough in a lightly greased bowl, cover tightly with plastic wrap, and refrigerate overnight (or at least 6 hours). This slow rise develops both flavor and texture.

Step 4: Shape the Donuts

The next day, lightly flour a clean work surface and roll the chilled dough to about ½ inch thick. Use a 2½–4 inch round cutter to cut out circles of dough, rerolling scraps as needed. Place the rounds on a parchment-lined or floured baking sheet, cover with plastic wrap, and let rise in a warm place for about 30–45 minutes, or until nearly doubled in size.

Step 5: Prepare the Filling (if making pastry cream)

In a medium saucepan, whisk together egg yolks, sugar, cornstarch, cocoa powder, and salt. Gradually whisk in the milk until smooth.
Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and stir in chocolate, butter, vanilla, and spices if using. Cover the surface with plastic wrap (touching the cream) and chill for at least 2 hours.

Step 6: Fry the Donuts

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

Step 7: Coat and Fill

While still warm, roll each donut in sugar to coat.
Use a chopstick or skewer to make a small hole in the side of each donut. Fill a piping bag fitted with a round tip with your chocolate filling or hazelnut spread. Pipe a generous amount (about ¼ cup) into the center of each donut.

Step 8: Serve

Serve the donuts fresh and warm, with a sprinkle of powdered sugar or a drizzle of melted chocolate if desired. Enjoy with a cup of coffee or hot chocolate for the ultimate treat.

Tips for Perfect Chocolate-Filled Donuts

  • Use fresh yeast – old yeast won’t rise properly.
  • Check oil temperature – too hot and the donuts will burn outside while remaining doughy inside.
  • Don’t skip chilling – cold dough is easier to handle and gives better texture.
  • Fill while slightly warm – the donuts are more pliable and easier to pipe into.

 

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