Description
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.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert / Treat
- Method: Yeast dough, frying, filling
- Cuisine: American / Bakery style
Nutrition
- Serving Size: 1 donut
- Calories: ≈ 350 (estimate)
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
