Chocolate Cream Donut Recipe

Bloom the yeast

Combine warm milk (3 tbsp) with 1 tsp sugar and the instant dry yeast in a small bowl. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 cups flour, remaining 1 tbs sugar, and 1/2 tsp salt.

Add the foamy yeast mixture, 1 cup warmed milk (105–110°F / 40–43°C), 1 beaten large egg, and the softened butter cubes to the flour mixture.

Mix on low speed until ingredients incorporate, then increase to medium and knead 6–8 minutes until dough is smooth, slightly tacky, and elastic. If dough is very sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Punch down the risen dough and transfer to a lightly floured surface. Roll to about 1/2-inch thickness. Using a 2 1/2–3 inch round cutter, cut rounds; you should get ~12 donuts. Re-roll scraps once and cut more rounds.

Place rounds on a parchment-lined baking sheet, cover loosely, and let proof until puffy, about 30–45 minutes. They should spring back slowly when pressed.

While the rounds proof, pour vegetable oil into a deep heavy pot to a depth of 1.5–2 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature.

Fry the donuts in batches (3–4 at a time depending on pot size). Gently slide donuts into the oil and fry 1–1 1/2 minutes per side until golden brown. Use a slotted spoon to flip once. Do not overcrowd.

Transfer fried donuts to a wire rack set over a baking sheet lined with paper towels to drain and cool until warm (10–15 minutes).

In a medium saucepan, warm 1 1/2 cups whole milk over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

In a medium bowl, whisk together 1/4 cup granulated sugar and 3 tsp cornstarch until combined. Whisk in the 3 egg yolks until smooth.

Temper the egg mixture: slowly whisk about 1/3 cup of the hot milk into the yolk mixture to raise its temperature, then whisk that back into the saucepan with the remaining milk.

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue whisking and cook for 30–60 seconds more to remove raw starch taste.

Remove from heat and immediately stir in the 3 oz chopped semisweet chocolate until melted and combined, then add 2 tbsp butter, 1 tsp vanilla extract, and 1/8 tsp salt. Whisk until smooth.

Pour the pastry cream into a clean bowl. To prevent a skin from forming, press plastic wrap directly onto the surface. Chill in the refrigerator until fully cold and set, at least 2 hours.

Before filling, transfer pastry cream to a piping bag fitted with a small plain tip (about 1/4–1/2 inch) or use a disposable bag with the corner snipped.

Place 4 oz chopped semisweet chocolate in a heatproof bowl.

In a small saucepan, heat 1/4 cup heavy cream just to a simmer. Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth. Stir in 1 tbsp butter and 1 tsp corn syrup if using, until glossy.

Allow the glaze to cool slightly until pourable but not hot — about 5 minutes — so it will coat the donuts without melting the pastry cream when assembled.

Prepare each cooled donut for filling by inserting the piping tip or a skewer into the side or bottom to create a small hole. If you prefer multiple injection points, use 2–3 holes spaced around the donut.

Pipe about 2–3 tablespoons of chilled chocolate pastry cream into each donut until you feel gentle pressure or see the cream slightly bulge from the hole. Avoid overfilling to prevent bursting.

Dip the top of each filled donut into the chocolate glaze, allowing excess to drip off, then place back on the rack to set for a few minutes.

Optionally dust edges with a light sprinkle of powdered sugar. Serve donuts at room temperature. Store any leftovers refrigerated (in an airtight container) up to 2 days; bring to room temperature before serving for best texture.