Chocolate Cream Donut Recipe

Mix dry ingredients

In a large bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp instant yeast, and 1 tsp salt. Whisk briefly to distribute.

Warm liquids

Warm 3/4 cup whole milk until lukewarm (about 100°F / 38°C). Combine with 1/4 cup warm water (105–115°F / 40–46°C) if needed to reach temperature. Add 3 tbsp softened unsalted butter and 1 large egg to the warm milk and whisk to combine.

Form dough

With the mixer on low, pour the milk mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add a little more flour (1–2 tbsp) only if excessively sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape donuts

Turn the risen dough onto a lightly floured surface and roll to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut rounds. Re-roll scraps once and cut additional rounds. You should get about 12–14 rounds. Place rounds on parchment-lined baking sheets, cover loosely, and let rise 30–45 minutes until puffy.

Heat oil and fry

Pour vegetable oil into a deep, heavy pot to a depth of 2–3 inches and heat to 350°F (175°C). Fry donuts in batches (2–3 at a time) for about 1 to 1 1/2 minutes per side, flipping once, until golden brown and puffed. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Let cool slightly before filling.

Prepare dry mix and yolks

In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 3 tbsp unsweetened cocoa powder, and a pinch (1/8 tsp) of salt. Whisk in 4 large egg yolks until smooth.

Heat milk

In a medium saucepan, bring 2 cups whole milk just to a simmer over medium heat (do not boil).

Temper yolks

Slowly ladle about 1/3 cup of the hot milk into the egg yolk mixture while whisking constantly to temper. Then gradually whisk the tempered yolks back into the saucepan with the remaining hot milk.

Cook pastry cream

Return the pan to medium heat and whisk continuously until the mixture thickens and comes to a boil, about 2–4 minutes. Once boiling, continue whisking and cook 1 minute more to cook out the cornstarch flavor. Remove from heat.

Finish filling

Stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until butter melts and incorporates. Strain the pastry cream through a fine-mesh sieve into a bowl to remove any lumps. Cover surface with plastic wrap to prevent a skin and chill until cold, at least 2 hours. (Chill faster by spreading in a shallow pan.)

Heat cream

Place 4 oz chopped semisweet chocolate in a heat-proof bowl. In a small saucepan, gently heat 1/2 cup heavy cream until it just begins to simmer (small bubbles at the edge).

Make glaze

Pour the hot cream over the chopped chocolate and let sit 1 minute, then stir until smooth. Add 1 tsp light corn syrup (optional) and 1 tbsp unsalted butter, stirring until glossy and fully combined. If too thick, stir in 1 tsp warm cream; if too thin, let it cool slightly to thicken to dipping consistency.

Fill donuts

Fit a piping bag with a plain 1/4–1/2 inch tip or use a small round tip. Transfer chilled chocolate pastry cream to the bag. Insert the tip into the side of each donut about halfway in and gently squeeze 2–3 tbsp of cream into each donut until slightly puffed. Rotate and repeat if necessary. Alternatively, insert tip into top and fill similarly. Reserve some cream for any donuts that need more.

Glaze donuts

Holding each filled donut by the base, dip the top half into the warm chocolate glaze, letting excess drip back into the bowl. Place glazed donuts on a wire rack over a tray to catch drips.

Optional finishing

If desired, lightly dust the edges with powdered sugar or pipe a small decorative line of leftover glaze. Allow glaze to set for 10–15 minutes before serving.

Serve

Serve donuts the same day for best texture. Store leftovers refrigerated in an airtight container up to 2 days (glaze may soften). Rewarm slightly before serving, if desired.