Few things in life bring as much joy as biting into a warm, fluffy donut filled with rich, molten chocolate. These chocolate-filled donuts are a true indulgence—soft on the outside, creamy on the inside, and irresistibly delicious. Whether I’m making them for a weekend treat or a special gathering, they always disappear in minutes.
Why You’ll Love This Recipe
I love how these donuts strike the perfect balance between soft, airy dough and a luscious, chocolatey center. The dough fries up light and golden, while the chocolate filling stays smooth and rich. I find that making them at home feels like a special treat that rivals any bakery. Plus, I can adjust the sweetness or chocolate type to suit my taste—whether I crave something dark and intense or smooth and milky.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough: 3 ½ cups (440g) all-purpose flour 2 ¼ tsp (1 packet) active dry yeast ¼ cup (50g) granulated sugar 1 tsp salt ¾ cup (180ml) whole milk, warm (~110°F) ¼ cup (60ml) water, warm 2 large eggs ¼ cup (60g) unsalted butter, softened 1 tsp vanilla extract
For the Chocolate Filling: ¾ cup (180ml) heavy cream 200g (7 oz) semi-sweet chocolate, finely chopped 1 tbsp butter Pinch of salt
For Frying & Finishing: Vegetable oil (for frying) Granulated sugar or powdered sugar (for dusting)
Directions
I start by activating the yeast. In a small bowl, I mix warm milk, water, and sugar, then sprinkle the yeast over it and let it sit for about 5–10 minutes until frothy.
In a large bowl, I combine flour and salt. I add the yeast mixture, eggs, butter, and vanilla extract, mixing until a dough forms.
I knead the dough on a floured surface for about 8–10 minutes until it becomes soft and elastic. Then, I place it in a greased bowl, cover it, and let it rise for about 1 to 1½ hours, or until doubled in size.
While the dough rises, I prepare the chocolate filling. I heat the heavy cream until just simmering, then pour it over the chopped chocolate, butter, and salt. I let it sit for a minute before stirring until smooth. Once cooled, I refrigerate it to firm slightly.
When the dough is ready, I punch it down and roll it out to about ½-inch thickness. I cut circles using a donut cutter or round cookie cutter.
I place the rounds on a parchment-lined tray, cover them, and let them rise again for about 30 minutes.
I heat the oil in a deep pot to 350°F (175°C) and fry the donuts for 1–2 minutes per side, or until golden brown. I transfer them to a paper towel to drain.
When slightly cooled, I pipe the chocolate filling into the center of each donut using a piping bag fitted with a small tip.
Finally, I dust the donuts with granulated or powdered sugar before serving.
Servings and Timing
This recipe makes about 12 donuts. Prep Time: 25 minutes Rising Time: 1 hour 30 minutes Cooking Time: 15 minutes Total Time: Approximately 2 hours 10 minutes
Variations
I like to experiment with the filling by swapping semi-sweet chocolate for milk or dark chocolate. Sometimes, I add a teaspoon of espresso powder to deepen the flavor, or a spoonful of Nutella for extra creaminess. For a fruity twist, I’ve even filled them with raspberry jam or caramel sauce instead of chocolate.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a low oven for about 5 minutes. I avoid refrying, as it can make them greasy.
FAQs
How do I know when the oil is hot enough for frying?
I test it by dropping a small piece of dough into the oil—if it sizzles and rises to the top quickly, it’s ready. Using a thermometer to keep the oil around 350°F (175°C) ensures even frying.
Can I bake these donuts instead of frying them?
Yes, I can bake them at 375°F (190°C) for about 10–12 minutes until golden brown. The texture will be more like a soft bread roll but still delicious.
How do I prevent the donuts from absorbing too much oil?
I make sure the oil is at the correct temperature before frying. If it’s too cool, the donuts soak up oil instead of cooking quickly and evenly.
Can I make the dough ahead of time?
Absolutely. I sometimes prepare the dough the night before, refrigerate it after the first rise, and fry the next morning. I just let it come to room temperature before shaping.
What’s the best chocolate to use for the filling?
I prefer using good-quality semi-sweet or dark chocolate with at least 60% cocoa. It melts smoothly and gives the filling a rich, balanced flavor.
Conclusion
These chocolate-filled donuts are my ultimate comfort treat. I love the moment I bite through the tender dough and reach the creamy chocolate center—it’s pure bliss. Making them at home lets me enjoy them fresh and warm, just the way I like. Whether for breakfast, dessert, or an afternoon delight, they never fail to bring a little happiness to my kitchen.
Soft, fluffy yeast donuts fried golden and filled with rich molten chocolate—it’s a dreamy indulgence where you bite through delicate dough into a smooth, chocolatey center.
Ingredients
Dough:
3½ cups (440 g) all-purpose flour
2¼ tsp (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
1 tsp salt
¾ cup (180 ml) whole milk, warm (~110 °F / 43 °C)
¼ cup (60 ml) warm water
2 large eggs
¼ cup (60 g) unsalted butter, softened
1 tsp vanilla extract
Chocolate Filling:
¾ cup (180 ml) heavy cream
200 g semi‑sweet chocolate, finely chopped
1 tbsp butter
Pinch of salt
For Frying & Finishing:
Vegetable oil (for frying)
Granulated sugar or powdered sugar (for dusting)
Instructions
**Activate yeast.** In a small bowl, mix warm milk, warm water, and sugar. Sprinkle yeast over and let sit for 5–10 minutes until foamy.
**Make dough.** In a large bowl, whisk flour and salt. Add yeast mixture, eggs, softened butter, and vanilla. Mix until a dough forms.
**Knead & first rise.** On a floured surface, knead ~8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for 1–1½ hrs until doubled.
**Prepare chocolate filling.** Heat the heavy cream to just simmering, then pour over chopped chocolate, butter, and salt. Let sit briefly, then stir until smooth. Cool and refrigerate to firm slightly.
**Shape donuts & second rise.** Punch down the dough. Roll to ~½‑inch thickness. Cut rounds with donut or biscuit cutter. Place on parchment, cover, and let rise ~30 minutes until puffy.
**Fry.** Heat oil to 350 °F (175 °C). Fry donuts 1–2 minutes per side until golden. Drain on paper towels.
**Fill.** When donuts are slightly cooled, use a piping bag with a small tip to inject the chocolate filling into each donut.
**Finish.** Dust filled donuts with granulated or powdered sugar. Serve warm or at room temperature.
Notes
Ensure the oil is at proper temperature. Too cool → greasy donuts; too hot → outside burns before inside cooks.
Donuts are easier to roll and shape when dough is slightly chilled.
If you can’t fry, bake at 375 °F (190 °C) for ~10–12 minutes, though texture differs.
Use high-quality chocolate for the filling—it makes a big difference.
These donuts are best eaten fresh. Leftovers lose some texture but can be reheated briefly.
