Donuts have been a staple for as long as anyone can remember. But if there’s one kind that tops the list for me, it’s the stuffed ones.
I’m not a huge fan of super sugary fillings — jam donuts and overly sweet glazes don’t really do it for me. But give me a cream or chocolate-filled donut? I’m all in.
So in this recipe, I’ll walk you through how to make a soft, fluffy donut that’s generously filled with smooth, rich chocolate.
These are perfect for dessert, a mid-day treat, or even breakfast. Trust me, they’re going to make your day — and your kids will love them too.
Ingredients
For the Dough:
- 120 ml warm milk (important: warm, not hot)
- 3 tbsp sugar
- ½ tbsp instant yeast
- 1 egg (room temperature)
- 280 g all-purpose flour
- ½ tsp salt
- 3 tbsp unsalted butter (softened)
For the Chocolate Filling:
- 240 ml milk
- 2 tbsp cornstarch
- 50 g dark chocolate (chopped)
- Sugar to taste (optional)
For Frying & Finishing:
- Neutral oil (vegetable or sunflower)
- Powdered or granulated sugar for dusting (optional)
Note: I personally don’t like rolling donuts in sugar — too much sweetness isn’t my thing. But if you enjoy that extra bite of sugary crunch before you hit the filling, go for it!
How to Make Chocolate-Stuffed Donuts
Step 1: Make the Chocolate Filling First
Start with the filling because it needs time to cool.
In a saucepan, whisk cold milk and cornstarch until smooth — no lumps.
Add chopped dark chocolate. Add sugar if you want a sweeter filling.
Cook over medium heat, stirring constantly until it thickens.
Once thick and creamy, remove from heat.
Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate. You’ll pipe it later.
Step 2: Prepare the Dough
In a bowl, mix warm milk, sugar, and instant yeast. Let it sit for 5–10 minutes until foamy. This activates the yeast.
Add the egg and mix until combined.
Add flour and salt, then stir until a rough dough forms.
Add softened butter and knead until smooth and elastic. By hand: 10 minutes; With mixer: 5–6 minutes
Cover the bowl and let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 3: Shape the Donuts
- Punch down the risen dough.
- Roll it out to about ½ inch thick.
- You can either:
- Use a round cutter to cut out donuts
- Or divide into 8 equal pieces and roll into balls, flatten slightly
- Place shaped donuts on a floured tray.
- Cover loosely with a cloth or plastic wrap and let rise again for 30–45 minutes.
Step 4: Fry the Donuts
- Heat oil to 170–180°C (340–355°F). Use medium heat.
- Fry the donuts in batches, 1–2 minutes per side, until golden brown.
- Don’t over-fry. You want golden brown — not burnt.
- Remove and drain on paper towels.
Step 5: Fill the Donuts
- Transfer your chilled chocolate cream to a piping bag.
- Use a skewer or knife to make a hole in the side of each donut.
- Insert the piping tip and fill with as much chocolate as you like.
- Roll in sugar if you want, or leave them plain.
Let the donuts cool slightly before eating — they actually taste better that way, once the chocolate sets and the flavor settles in.
Substitutes & Variations
- Filling: Use white chocolate, Nutella, or even custard.
- Topping: Glaze them instead of sugar-coating, or sprinkle cocoa powder.
- Baking Option: You can bake these at 180°C for 12–15 minutes, but frying gives that authentic softness and texture.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave for 10–15 seconds.
- Freezer: You can freeze the unfilled fried donuts, then thaw and fill later.
Final Thoughts
And that’s it. Simple, satisfying, and honestly — one of the best things you’ll bite into all week.
If you try this recipe, let me know how it went in the comments. Share pictures if you can — I’d love to see how yours turn out!
Until next time, when I bring something even more marvelous your way — happy baking!