Chocolate-Filled Donuts

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Chocolate-Filled Donuts

Soft, pillowy, golden donuts filled with rich chocolate cream make the kind of treat that turns an ordinary morning into something unforgettable. These donuts are wonderfully airy on the inside, lightly crisp on the outside, and generously filled with smooth chocolate hazelnut spread.

What makes this recipe even better is that the dough is prepared the night before, giving it plenty of time to rest and develop incredible flavor. By morning, all that’s left to do is shape, fry, and fill the donuts. Whether enjoyed warm with coffee or served as a special dessert, these homemade donuts always impress.

Ingredients

For the Donut Dough

  • 1 package active dry yeast
  • 3 tablespoons granulated sugar
  • 1/2 cup warm water (105°F to 115°F)
  • 3 1/2 cups (438 g) all-purpose flour
  • 1/2 cup warm milk or warm water (105°F to 115°F)
  • 1 egg
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened
  • Vegetable oil, for frying

For Rolling

  • 1/3 cup granulated sugar

For the Filling

  • 3/4 cup chocolate hazelnut spread
  • Piping bag fitted with a round tip

Instructions

Step 1: Activate the Yeast

In a small bowl, whisk together the yeast, 1 tablespoon sugar, and warm water. Stir until the yeast dissolves completely, then allow it to rest for 8 to 10 minutes, or until foamy. This step ensures the yeast is active and ready.

Step 2: Prepare the Dough

In a large mixing bowl or food processor, combine the flour, milk, egg, egg yolk, salt, remaining sugar, and the activated yeast mixture. Mix until a soft dough begins to form. Add the softened butter and continue mixing until the dough becomes smooth, soft, and slightly elastic.

Step 3: Overnight Chill

Place the dough into a lightly greased bowl. Cover tightly with plastic wrap and refrigerate overnight. This slow, cold rise helps develop the perfect texture and flavor.

Step 4: Shape the Donuts

The next day, place the chilled dough onto a floured work surface. Roll it to approximately 1/2 inch thickness. Using a 2 1/2-inch round cutter, cut out dough rounds. Reroll scraps only if necessary, as overworking the dough may make the donuts dense.

Transfer the shaped dough to a lightly floured baking sheet, cover, and allow to rise for 30 to 45 minutes, or until nearly doubled in size.

Step 5: Fry the Donuts

Heat about 2 inches of oil in a deep saucepan to 350°F. Fry 2 to 3 donuts at a time, cooking for approximately 2 minutes per side until deeply golden. Avoid overcrowding the pan, as this lowers the temperature and affects texture.

Transfer fried donuts to a paper towel–lined tray to drain excess oil. While still warm, gently roll each donut in granulated sugar for a light, sweet coating.

Step 6: Fill with Chocolate

Using a knife, skewer, or chopstick, poke a small opening into the side of each donut. Fill a pastry bag with chocolate hazelnut spread and pipe generously into each donut until filled. You should feel the donut become slightly heavier and puffed.

Serve warm or at room temperature.

Storage and Serving Tips

  • These donuts are best enjoyed fresh within a few hours of frying.
  • If preparing ahead, store unfilled donuts in an airtight container and fill just before serving.
  • Leftovers can be reheated for a few seconds in the microwave to restore softness.

Optional Variations

  • Dust with powdered sugar instead of granulated sugar.
  • Replace the chocolate hazelnut spread with thick vanilla custard, lemon cream, or strawberry jam.
  • Add a touch of cocoa powder to the dough for a chocolate donut version.

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