Chocolate Cream Donut Recipe

Activate yeast and combine wet ingredients

In a small bowl, whisk warm milk, warm water and 1 tsp of the sugar. Sprinkle the instant yeast over the warm liquid, stir gently and let sit 5–7 minutes until foamy. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), beat the egg lightly and add the remaining sugar and softened butter.

Make the dough

Add flour and salt to the bowl with the egg/butter mixture. Pour in the foamy yeast mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. Knead with the dough hook for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to 1–2 tbsp flour if the dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough in the bowl, turn to coat with oil, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape donuts

Gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter to cut circles; re-roll scraps once and cut additional rounds. Place rounds on a parchment-lined baking sheet, leaving 1 inch between them. Cover loosely with plastic wrap and let rest for 20–30 minutes until puffy (second rise).

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F (175°C). Use a kitchen thermometer to monitor temperature; maintain 340–360°F while frying.

Fry donuts

Carefully slide 2–3 donuts (depending on pot size) into the oil, frying on the first side for about 60–75 seconds until golden, then flip and fry another 45–60 seconds until evenly golden and puffed. Use a slotted spoon to transfer to a paper towel-lined rack to drain. If coating in granulated sugar, while still warm but not hot, roll each donut in the sugar to coat evenly. Allow donuts to cool completely before filling (about 20–30 minutes).

Warm milk and cream

In a medium saucepan, combine the whole milk and heavy cream and bring just to a simmer over medium heat; do not boil.

Mix yolks, sugar, and cornstarch

While milk heats, whisk egg yolks, granulated sugar, and cornstarch in a medium bowl until pale and slightly thickened.

Temper yolks

Slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream, whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, returning saucepan to medium heat.

Cook pastry cream

Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Continue to cook and whisk for 30–60 seconds after it begins to boil to ensure the cornstarch is cooked. Remove from heat.

Add chocolate and finish

Whisk in the chopped chocolate, butter and vanilla until the chocolate is fully melted and the mixture is smooth. Taste and add a pinch of salt if needed. Transfer the pastry cream to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cold, at least 2 hours (can be made a day ahead).

Make glaze

Sift powdered sugar and cocoa into a medium bowl. Add hot water or hot coffee a tablespoon at a time, stirring to a pourable glaze consistency. Stir in vanilla and salt. If too thick, add tiny amounts of hot water; if too thin, add a little more powdered sugar. Use immediately.

Glaze donuts

When pastry cream is chilled and donuts are cooled, dip the top of each donut into the glaze, letting excess drip off. Place glazed donuts on a rack to set (5–10 minutes).

Fill the donuts

Fit a piping bag with a small round tip (or cut a 1/4-inch corner from a zip-top bag) and fill with chilled chocolate pastry cream. Insert the tip into the side of each donut (or from the bottom) and squeeze 2–3 tablespoons of filling into each donut until slightly firm — you should feel resistance and see a slight bulge. For even filling, weigh or estimate to use about 2 tbsp (approx. 30 g) per donut.

Final finish

After filling, dip tops in glaze if not already glazed, or spoon a little extra glaze on top. Let glaze set for a few minutes. Serve the donuts at room temperature. Store filled donuts in an airtight container in the refrigerator for up to 2 days; bring to room temperature 15–20 minutes before serving for best texture.