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+ servings
plate of stacked chocolate filled doughnuts with milk glass, coffee mug, stacked doughnuts, and spoons

Classic Dark Chocolate Filled Doughnuts

Prep Time: 25 minutes
Cook Time: 50 minutes
Additional Time: 2 hours
Total Time: 3 hours 15 minutes
Author: Traci
The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!


Chocolate Pastry Cream

  • 1 cup sugar
  • 9 Tablespoons corn starch
  • 12 egg yolks
  • 4 cups whole milk
  • ½ cup salted butter
  • 1 cup bittersweet chocolate


  • 4 cups all purpose flour
  • 2 Tbsp instant yeast
  • 1 ⅛ cups milk
  • 6 Tablespoons unsalted butter, room temperature
  • cup sugar
  • 2 large eggs + 2 yolks
  • ¾ teaspoon salt
  • 2 teaspoons vanilla
  • Vegetable oil, for frying



Pastry Cream

  • In a large glass bowl, whisk together sugar and cornstarch.
  • Gently mix in egg yolks, being careful not to incorporate any air. Set aside.
  • Bring milk to a boil over medium heat.
  • Add milk slowly to egg mixture, whisking constantly.
  • Return to pot.
  • Bring to a boil, stirring constantly, and continue to cook for 2 minutes.
  • Turn off heat.
  • Add butter and chocolate.
  • Stir until melted and smooth.
  • Strain through a fine mesh strainer into a clean bowl.
  • Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.
  • Refrigerate.


  • Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.
  • In a medium bowl, whisk together flour and yeast. Set aside.
  • In the bowl of an electric mixer, combine milk, butter, sugar, eggs, egg yolks, salt, and vanilla.
  • Beat to mix.
  • Add flour mixture.
  • Knead until dough is smooth and elastic, about 8-10 minutes.
  • Place in a covered container and proof for 30 minutes.
  • Turn dough.
  • Allow to proof for another 30 minutes.
  • Divide dough into 2 ounce portions.
  • Roll each portion of dough into a tight ball.
  • Place seam side down on prepared parchment.
  • Flatten slightly.
  • Cover and allow to rise for 45 minutes.
  • Add 2-3 inches oil to a wide, shallow pot.
  • Heat oil to 325 degrees. (Let dough continue to proof while oil heats.)
  • Fry doughnuts a couple at a time until golden brown and cooked through, about 3-4 minutes, flipping as necessary.
  • Remove from oil and drain.


  • Sift together powdered sugar and cocoa.
  • Add milk.
  • Stir until smooth.

Putting It Together

  • Allow doughnuts to cool.
  • Fit a pastry bag with a Bismark tip or a tip large enough to inject pastry cream into doughnuts.
  • Fill bag with pastry cream.
  • Push tip into the center of the side of the doughnut.
  • Press filling into the doughnut, pulling back as it fills.
  • Dip top of doughnuts into glaze, allowing excess to drip back into bowl.
  • Place on drying rack.


Serving: 1 | Calories: 421kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 170mg | Potassium: 196mg | Fiber: 2g | Sugar: 35g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg