Classic Dark Chocolate Filled Doughnuts
The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!
Ingredients
Chocolate Pastry Cream
- 1 cup granulated sugar
- 9 Tablespoons cornstarch
- 12 egg yolks room temperature
- 4 cups whole milk
- ½ cup salted butter
- 1 cup bittersweet chocolate
Doughnuts
- 4 cups all purpose flour
- 2 Tbsp instant yeast
- 1⅛ cups whole milk
- 6 Tablespoons unsalted butter room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- vegetable oil for frying
Glaze
- 2 cups powdered sugar
- ⅛ cup cocoa powder
- ¼ cup whole milk
Instructions
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.
Doughnuts
- 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.
Glaze
- 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.
Nutrition
Serving: 1Calories: 421kcalCarbohydrates: 59gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 162mgSodium: 170mgPotassium: 196mgFiber: 2gSugar: 35gVitamin A: 537IUVitamin C: 1mgCalcium: 103mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.