There’s something utterly delightful about biting into a soft, fluffy sugar donut and discovering a rich, molten chocolate filling inside. These sugar-coated, chocolate-filled doughnuts are a perfect combination of light and indulgent, making them a favourite treat for both casual weekends and special occasions.
They’re made from a simple yeasted dough, rolled in sugar for that sweet, crunchy finish, and generously filled with smooth, melted chocolate for an irresistible experience. Perfectly satisfying as a breakfast pastry or a dessert, these doughnuts can be enjoyed fresh out of the fryer or later as a delightful snack.
With just a few ingredients and some patience, you’ll be able to recreate this bakery favourite at home. In a small bowl, combine the warm milk with the active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready to go.
In a large mixing bowl, whisk together the flour, remaining 2 tablespoons of sugar, and salt. In a separate bowl, lightly beat the eggs and add the melted butter. Add the activated yeast mixture and the egg-butter mixture to the dry ingredients. Stir until a dough forms.
If using a stand mixer, attach the dough hook and mix on low until the dough is smooth and elastic about 5-7 minutes. If mixing by hand, knead for 8-10 minutes. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-1½ hours, or until doubled in size.
Shape the Donuts:
Once the dough has doubled, punch it down to release excess gas. Turn it out onto a lightly floured surface. Roll the dough out to about ½-inch (1.25 cm) thickness. Using a round cutter (about 3 inches in diameter), cut out circles of dough. Re-roll any scraps to cut out as many doughnuts as possible.
Place the doughnut rounds on a lightly floured baking sheet, cover them with a cloth, and let them rise again for 30-45 minutes until puffed up.
Fry the Donuts:
In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain the oil temperature, as this ensures evenly cooked doughnuts. Fry the doughnuts in batches to avoid crowding. Carefully place each donut in the hot oil and cook for about 1-2 minutes per side, or until golden brown.
Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate. While the doughnuts are still warm, roll them in granulated sugar until evenly coated.
Fill with Chocolate:
If using store-bought chocolate spread, have it ready in a piping bag fitted with a small nozzle. For a homemade ganache, melt 1 cup of chocolate with ¼ cup of warm cream and stir until smooth, then transfer to a piping bag. Using a skewer or chopstick, poke a hole in the side of each doughnut to create a cavity for the filling.
Insert the piping bag nozzle into the hole and gently squeeze in the chocolate filling until you feel resistance or see a small amount of chocolate at the opening. Serve the doughnuts while warm for the best flavour and texture. However, they can be stored in an airtight container for up to 24 hours.
Expert Tips for Success:
Achieve light, fluffy doughnuts: Allow enough time for each rise; rushing the process will make the doughnuts denser.
Maintaining oil temperature: A consistent oil temperature (around 350°F) is key to getting evenly cooked doughnuts that aren’t overly greasy.
Avoid overfilling: When piping the chocolate filling, be gentle to prevent the doughnut from bursting.
Sugar coating: Roll the doughnuts in sugar while they’re warm, as the sugar will adhere much better than if the doughnuts cool completely.
Substitute flavours: Try other fillings like raspberry jam or vanilla custard if you want to switch up the flavour.
Customization Ideas and Variations:
Dairy-Free Version: Replace the milk with a non-dairy alternative like almond or oat milk, and use vegan butter for the dough.
Alternate Fillings: For a twist, fill the doughnuts with fruit jams, vanilla custard, or even a caramel filling.
Different Coatings: Besides sugar, try coating the doughnuts with cinnamon sugar, and powdered sugar, or drizzle them with melted chocolate.
Mini Donuts: For a bite-sized version, cut the dough into smaller rounds and adjust the frying time to about 1 minute per side.
Gluten-Free Option: Use a 1:1 gluten-free flour blend, though note that the texture may vary from traditional doughnuts.
Serving Suggestions:
Classic Breakfast Pairing: Serve the doughnuts with a hot cup of coffee or tea for a sweet morning treat.
Dessert Platter: Arrange them on a dessert board with other pastries, berries, and whipped cream for a beautiful, shareable display.
Elevate with Ice Cream: Add a scoop of vanilla or chocolate ice cream alongside warm doughnuts for a decadent dessert.
Kids’ Treat: For a fun twist, add colourful sprinkles to the sugar coating for children’s parties or festive occasions.
Storage, Reheating, and Make-Ahead Tips:
Storage: Store any leftover doughnuts in an airtight container at room temperature for up to 24 hours. Avoid refrigerating, as this can make them dense.
Reheating: To enjoy warm, microwave the doughnuts in 10-second intervals until warm, or heat them in an oven at 300°F (150°C) for about 5 minutes.
Make-Ahead Tips: You can prepare the dough in advance and let it rise in the refrigerator overnight for convenience. The next day, shape, fry, and fill the doughnuts as directed.
These chocolate-filled sugar doughnuts are a delightful treat to make at home, perfect for satisfying your sweet cravings or impressing friends and family with homemade pastries. With their fluffy, sugar-coated exterior and rich chocolate filling, they’re sure to be a hit at any table.
Whether you’re enjoying them as a breakfast treat or a dessert, these doughnuts will add a bit of indulgence and joy to your day. Give this recipe a try, and experience the pleasure of warm, freshly made doughnuts filled with velvety chocolate – a true delight in every bite.
Ingredients;
- All-purpose flour: 3 ¼ cups (400g)
- Granulated sugar: 3 tbsp for the dough + ½ cup (100g) for coating
- Active dry yeast: 2 ¼ tsp (1 packet or 7g)
- Milk: 1 cup (240ml), warmed to about 110°F (43°C)
- Unsalted butter: 3 tbsp (42g), melted
- Salt: ½ tsp
- Eggs: 2 large, at room temperature
- Vegetable oil: For frying (about 4 cups or enough to fill a deep pan with at least 2 inches of oil)
- Chocolate spread or ganache: About 1 cup (240ml) for filling (you can use any preferred chocolate filling, such as Nutella or homemade ganache)
