Last winter, during a volunteer visit to a local orphanage in a nearby village, I found myself in the kitchen surrounded by a few curious kids. They’d never seen a deep fryer before, and certainly not a piping bag. The room was cold, but it smelled like cinnamon and flour—familiar, comforting.
That day, I had brought a few basic ingredients and no real plan. But with a bit of improvisation, we ended up making soft, golden donuts filled with melted chocolate. Their laughter and sticky fingers were proof enough that we’d done something special.
That afternoon reminded me of the little food cart near the school I used to teach at. The vendor always had fresh donuts—simple, warm, and sugar-dusted—and the line of students never ran short. I’d often sneak one for myself between classes, paired with a lukewarm thermos of black coffee. That taste—sweet, bready, and filled with joy—stuck with me.
Now, retired and with more time to bake, I’ve refined that memory into a recipe. These chocolate-filled donuts are soft and fluffy on the outside, oozing with rich chocolate in the middle. It’s a small luxury, really, but a homemade one. The kind that’s always worth the little mess on your countertop.
Short Description
These chocolate-filled donuts are soft, golden, and airy with a rich, gooey chocolate center. Perfect for a weekend treat or sharing with loved ones, they’re made from a tender yeasted dough and coated in sugar for a classic finish.
Key Ingredients
For the Dough:
- 3½ cups (440 g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- ⅔ cup (160 ml) warm milk
- ¼ cup (60 ml) warm water
- 2 large eggs
- ¼ cup (60 g) unsalted butter, softened
For the Filling:
- 120 g (4 oz) semi-sweet chocolate or chocolate chips
- ¼ cup (60 ml) heavy cream (optional, for ganache-style filling)
For Frying and Finishing:
- Neutral oil (vegetable or canola) for deep frying
- ½ cup granulated sugar or powdered sugar, for coating
Tools Needed
- Stand mixer with dough hook (or mixing bowl and your hands)
- Rolling pin
- 2.5 to 3 inch round cutter or glass
- Deep pot or fryer
- Thermometer (for oil)
- Parchment paper
- Piping bag or squeeze bottle
- Slotted spoon or spider strainer
- Paper towels
Cooking Instructions
Step 1: Prepare the Dough
Dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl or mixer, combine flour, sugar, and salt.
Add in warm milk, yeast mixture, eggs, and softened butter. Mix until a soft, sticky dough forms. Knead for 8–10 minutes until smooth and elastic. If sticky, add 1 tbsp flour at a time.
Transfer to a greased bowl, cover with a cloth, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Step 2: Shape the Donuts
Punch down the risen dough. Roll it out on a lightly floured surface to ½-inch thickness.
Cut into rounds using a cutter or glass. Place them on parchment-lined trays, loosely cover, and let rise again for 30–45 minutes, until puffy.
Step 3: Make the Chocolate Filling
Melt the chocolate and cream together over a double boiler or in the microwave (30-second intervals). Stir until smooth. Let it cool slightly, then transfer to a piping bag or bottle. For a thicker filling, skip the cream.
Step 4: Fry the Donuts
Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches (2–3 at a time) for about 1–2 minutes per side or until golden brown.
Use a slotted spoon to transfer them to a paper towel-lined tray. While warm, roll them in granulated or powdered sugar.
Step 5: Fill and Serve
Use a chopstick or knife to poke a hole in the side of each donut. Pipe the chocolate into the center until it gently oozes out. Serve warm and fresh.
Why You’ll Love This Recipe
Rich and Comforting: The gooey chocolate center makes every bite indulgent and satisfying.
Soft and Pillowy: The dough is fluffy and light, perfect for soaking up the sweet sugar coating.
Make-Ahead Friendly: Dough can be made the night before and kept in the fridge for an easy morning treat.
Kid-Approved: Chocolate and donuts? Always a win.
Customizable: Swap fillings or coatings to suit any taste.
Mistakes to Avoid & Solutions
Dough Too Sticky? Add 1 tbsp flour at a time during kneading, but avoid overdoing it, too much and the donuts get dense.
Yeast Not Activating? Make sure the water is warm (not hot)—around 105°F–110°F. Old yeast can also be the culprit.
Oil Too Hot or Too Cool? Use a thermometer. Too hot and they burn outside; too cool and they soak up oil.
Underproofing? If your donuts don’t puff in the oil, they likely needed more rising time.
Overfilling with Chocolate? Stop squeezing as soon as you see chocolate peeking out. Too much and it spills everywhere.
Serving and Pairing Suggestions
Perfect for: Weekend brunch, tea time, dessert buffets, birthday breakfasts.
Pair With: A strong coffee, a chai latte, or even cold milk.
Serving Style: Line them up on a rustic wooden tray for a brunch spread, or stack them high for a casual gathering. Add a bowl of extra ganache on the side for dipping.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.
Freeze: Unfilled donuts can be frozen for up to 1 month. Thaw and reheat before filling.
Reheat: Microwave for 10–12 seconds or warm in a 300°F oven for 5–7 minutes. Avoid overheating to keep them soft.
FAQs
1. Can I make the dough ahead of time?
Yes. Prepare the dough, cover it tightly, and refrigerate overnight. Let it come to room temperature and rise before shaping.
2. What chocolate works best for the filling?
Semi-sweet or dark chocolate is ideal. Milk chocolate works too but will be sweeter. Add cream for a smooth ganache.
3. Can I bake these instead of frying?
Technically yes, at 375°F for 10–12 minutes, but you’ll miss that iconic crispy exterior. They’ll resemble brioche buns more than donuts.
4. How do I know the oil is ready for frying?
Use a thermometer and aim for 350°F. If you don’t have one, drop a small piece of dough in the oil should bubble instantly.
5. Why are my donuts greasy?
Oil was likely too cool. Keep it between 350°F and 360°F for clean, non-greasy frying.
Tips & Tricks
Let the dough rise in a slightly warm oven (turned off) for quicker proofing on cold days.
Use bread flour for a slightly chewier texture.
Roll the donuts in cinnamon sugar for extra flavor.
If piping by hand is tough, use a squeeze bottle with a nozzle tip.
Try using a meat thermometer if you don’t own a candy/oil one—it works just as well for checking oil temp.
Recipe Variations
Nutella-Filled Donuts: Skip the ganache and fill with store-bought Nutella. No melting required, just pipe and enjoy.
Raspberry Jam-Filled: Swap chocolate for raspberry preserves. Add lemon zest to the sugar coating for brightness.
Vanilla Cream Filling: Whisk together pastry cream and whipped cream, chill, then pipe inside instead of chocolate.
Cinnamon Sugar Twist: Add 1 tsp cinnamon to the dough and coat donuts in cinnamon sugar after frying.
Baked Donuts: For a lighter version, bake at 375°F for 10–12 minutes. Brush with melted butter, then coat in sugar.
Final Thoughts
The scent of freshly fried donuts always turns a regular morning into something sweeter. Making these reminds me of how food connects us—across tables, borders, and even childhood memories.
Watching little hands grab warm donuts with chocolate-drenched smiles or seeing a neighbor light up at a surprise batch left on their porch, it’s these moments that fill the kitchen with more than just good smells.
Donuts like these don’t need to be perfect. Some might puff more than others, some leak a bit of chocolate. But that’s part of the charm. They’re warm, imperfect, and full of love and that’s always enough.
Chocolate Filled Donuts
Print ThisIngredients
- For the Dough:
- 3½ cups (440 g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- ⅔ cup (160 ml) warm milk
- ¼ cup (60 ml) warm water
- 2 large eggs
- ¼ cup (60 g) unsalted butter, softened
- For the Filling:
- 120 g (4 oz) semi-sweet chocolate or chocolate chips
- ¼ cup (60 ml) heavy cream (optional, for ganache-style filling)
- For Frying and Finishing:
- Neutral oil (vegetable or canola) for deep frying
- ½ cup granulated sugar or powdered sugar, for coating
Instructions
Step 1: Prepare the Dough
Dissolve yeast in warm water with a pinch of sugar; let sit 5–10 minutes until foamy. In a large bowl, mix flour, sugar, and salt.
Add milk, yeast mix, eggs, and butter. Mix until a soft dough forms. Knead 8–10 minutes until smooth and elastic (add flour if too sticky).
Place in a greased bowl, cover, and let rise 1 to 1½ hours until doubled.
Step 2: Shape the Donuts
Punch down dough and roll to ½-inch thick. Cut into 2.5–3 inch rounds. Place on parchment-lined trays, cover loosely, and let rise 30–45 minutes until puffy.
Step 3: Make the Chocolate Filling
Melt chocolate and cream together until smooth (use microwave or double boiler). Let cool slightly and transfer to a piping bag. For thicker filling, omit cream.
Step 4: Fry the Donuts
Heat oil to 350°F (175°C). Fry 2–3 donuts at a time, 1–2 minutes per side, until golden. Drain on paper towels and roll in sugar while warm.
Step 5: Fill and Serve
Poke a hole in each donut and fill with chocolate until it peeks out. Serve warm for best texture and flavor.
