Chocolate-filled doughnuts are light, fluffy, and filled with a spicy cinnamon-infused dark chocolate pastry cream that’ll knock you off your feet. It pairs perfectly with your morning, and the best part is that you make the dough the night before so it can rise, making it easy to whip up in the morning.

To make the doughnuts, add yeast, 2 tsp sugar, and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes until the mixture is foamy. Whisk in the remaining sugar and eggs. Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks shaggy. Slowly add the butter and beat at medium speed.

Knead for about 3 minutes until the mixture is a smooth dough. Add dough to a bowl that’s been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let cool overnight. To make the filling, whisk together egg yolks, sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Slowly whisk in the milk. Place the pan over medium-low heat and slowly warm the mixture, stirring constantly. Once the mixture comes to a boil, the chocolate mixture will thicken. Remove from heat and continue to whisk until thick and smooth.

Add chocolate chunks, butter, vanilla extract, cinnamon, and cayenne pepper. Stir until the chocolate and butter have melted and are well combined. Add pastry cream to a small bowl and cover with plastic wrap, making sure the plastic touches the top of the cream. Chill for at least 2 hours. When ready to make the doughnuts, flour a flat work surface and roll the dough to approximately 1/2 inch thick.

Cut out the doughnuts using a 4-inch round cutter, placing them on a parchment-lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. Add oil to a large, heavy-bottomed pot and heat over medium heat until oil is 350 degrees F. Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown.

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of each doughnut. Fill a pastry bag with a small piping tip and the chilled ganache. Pipe the ganache on both sides of each doughnut, with approximately 1/4 cup of cream on each side. Serve immediately and enjoy.


  • One package of active dry yeast
  • Three tablespoons sugar
  • ½ cup (118ml) of warm water (105 degrees F to 115 degrees F)
  • 3 ½ cups (438grams/ 15.4Oz) all-purpose flour
  • ½ cup (118ml) warm milk or water (105 degrees F to 115 degrees F)
  • One egg
  • One egg yolk
  • ¼ teaspoon salt
  • Three tablespoons butter or pareve margarine cut up and softened
  • Cooking oil for deep-frying
  • ⅓ cup (67grams/ 2.36Oz) of sugar
  • ¾ cup (75grams/ 3.5Oz) chocolate-hazelnut spread


  1. In a small bowl, whisk together yeast, one tablespoon of sugar, and 12 cups of warm water until the yeast is dissolved. Then, let it stand for 10 minutes.
  2. In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and the remaining two tablespoons of sugar. Cover and process until combined.
  3. Add butter; cover and process until combined.
  4. Place dough in a lightly greased bowl; cover and chill in the refrigerator overnight.
  5. On a well-floured surface, roll the dough to a 12-inch thickness. Cut the dough using a 2-1/2-inch round cutter. Reroll as necessary.
  6. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise for about 30 minutes or until nearly double in size.
  7. Heat 2 inches of oil in a deep saucepan to 350 degrees F. Place 1/3 cup sugar in a bowl; set aside. Place chocolate hazelnut spread in a decorating bag fitted with a large round tip and set aside.
  8. Fry doughnuts, three at a time, in deep hot oil for about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels.
  9. While warm, use tongs to dip each doughnut in sugar to coat.
  10. Poke a hole in one side of the doughnut with a dowel, chopstick, or the prong of an instant-read thermometer.
    Pipe chocolate-hazelnut or ganache through the opening. Repeat on the opposite side of the doughnut, then serve warm.