Chocolate-Filled Donut
Equipment
Ingredients
Dough
all-purpose flour (sifted)
300 g
whole milk (warm)
180 ml
active dry yeast
7 g
granulated sugar
50 g
large egg (room temperature)
1 piece
unsalted butter (softened)
40 g
salt
5 g
Chocolate Filling
dark chocolate (chopped)
100 g
heavy cream
100 ml
unsalted butter
20 g
Coating
granulated sugar
100 g
ground cinnamon
5 g
Instructions
Activate yeast
Warm the milk to 38°C, add yeast and a pinch of sugar, let sit until foamy.
Mix dough
Combine flour, remaining sugar, salt, egg, and activated yeast mixture. Mix until shaggy dough forms.
Knead dough
Add softened butter and knead dough on floured surface for 8-10 minutes until smooth and elastic.
First rise
Place dough in lightly oiled bowl, cover and let rise until doubled, about 1 hour.
Make chocolate filling
Heat cream until steaming, pour over chopped chocolate and butter. Stir until smooth and glossy.
Shape donuts
Roll dough to 1cm thickness. Cut 7cm circles, place on parchment-lined tray.
Second rise
Cover shaped donuts and let rise 20-30 minutes until puffy.
Fry donuts
Heat oil to 180°C. Fry donuts 2-3 minutes per side until golden brown.
Fill donuts
Use piping bag to inject chocolate filling into each warm donut.
Coat donuts
Roll warm donuts in cinnamon-sugar mixture until fully coated.
Original recipe
Storage
Best enjoyed fresh. Store in airtight container. Reheat gently to restore texture.
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