Breakfast, Desserts

Chocolate Cream Filled Donut

August 23, 2014

Epically decadent, this donut is probably the most delicious donut you will ever eat!  I dare you to eat just one. Can’t be done!

Adding yeast.

To kick this off start by adding warmed milk to an electric mixer along with granulated sugar and dry active yeast.

Bubbles Forming on Surface

Let this mixture sit until you can clearly make out a layer of bubbles or foam on the surface.

Adding egg to mixture

Add the melted butter and egg to the bubbling yeast mixture and stir for a minute or so.

Adding Flour

With your mixture on low speed, slowly add the flour a ¼ cup at a time. Don’t forget to take breaks from mixing to scrape down the sides of the bowl. Continue mixing until the dough has formed into a silky smooth ball.

Rolling Out Dough

 Roll out the dough on a floured surface and occasionally flour the top of the dough so it doesn’t stick to the rolling pin.

Punch out dough

Now it’s time to form your donut! Punch the dough out with a large ring cutter.

Cover dough

Place the perfectly formed dough under a damp cloth and allow them to double in size.

Mixing Custard

While you wait on the dough you can make the delicious chocolate cream filling by adding the milk, egg yolks, vanilla extract, and sugar to a saucepan on low heat and stirring consistently. Once it’s reached 160°F add the cornstarch and increase the heat to a low-medium to begin thickening the custard.

Adding Chocolate Chips

As soon as it has thickened you can add the chocolate chips to the mixture.

Put custard in bag

Once all the chocolate is melted, and mixed into the custard, turn the heat off and scoop the custard into a piping bag to refrigerate.

Vanilla Frosting Mix

If chocolate cream filling wasn’t quite enough, we’ll top this guy off with a homemade vanilla glaze using a mixture of milk, vanilla extract, and powdered sugar.

Frying Donut

 Begin frying the double-sized dough, flipping them at least 2-3 times during the cooking process to insure an evenly cooked donut.

Donuts on rack

Once they’re golden brown, remove them from the oil and rest on a few dry paper towels or a wire rack to get rid of any excess grease.

Piping Donuts

Pull the chocolate cream filling out of the fridge and begin to pipe it into the center of each donut. You’ll have to get a little rough with the donut in order to really fill them up, so don’t be to shy when digging the tip of the pastry bag into the middle of the fried dough.

Applying Frosting

Next, dip the tops of the custard filled donuts in the vanilla glaze and give them a minute to set.

Chocolate Cream Filled Donut

When the frosting is set, dig in and ENJOY this decadent treat!!!

Chocolate Cream Filled Donut

Ingredients

  • DOUGH:
  • 1/2 cup milk
  • 1 tsp dry active yeast
  • 1/4 cup sugar
  • 2 cups flour
  • 4 tbsp melted butter
  • 1 whole egg
  • CHOCOLATE FILLING:
  • 3/4 cup whole milk
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 2 tbsp cornstarch
  • 1/4 cup dark chocolate chips
  • GLAZE:
  • 3-4 tbsp whole milk
  • 1 cup powdered sugar
  • 2 tsp vanilla extract or paste (fresh pods work as well)

Instructions

  1. Warm up the milk in the microwave (or on the stove) to about 95°F then add it to the bowl on an electric mixer along with the granulated sugar and dry active yeast. Let this mixture sit for 20 minutes until it creates a layer of bubbles or foam on the surface.
  2. Add the melted butter and egg to the bubbling yeast mixture and stir for a minute or so. Attach the dough hook to the mixer and turn on low speed. Slowly start to add the flour a 1/4 cup at a time. Once all the flour has been added, scrap down the sides of the bowl then continue mixing until the dough has formed into a silky smooth ball. This will take approximately 5-6 minutes.
  3. Flour the surface of your working surface then take the dough out of the mixture, put into on the floured surface and begin rolling it out. Occasionally flour the top of the dough so it doesn’t stick to the rolling pin. Punch the dough out with a large ring cutter, remove the excess dough, then cover with a damp cloth. Allow the dough to double in size which will take approximately 45 mins to an hour.
  4. In a small sauce pan on low heat add the milk, egg yolks, vanilla extract, and sugar and bring up to 160°F making sure to constantly stir as its heat up. Once the it’s reached 160°F add the cornstarch and turn the heat up to low-medium and begin to cook the custard until it get very thick. It should take about 5-6 minutes. Once it has thickened to a pudding consistency turn the heat off and scoop the custard into a piping bag fitted with a metal tip. Refrigerate for 30-45 minutes.
  5. In a mixing bowl add the milk, vanilla extract, and powdered sugar and whisk until thoroughly combined.
  6. Once the dough has doubled in size and is ready to fry fill a pot half way up with canola oil to 350°F, and begin frying the donuts. They’ll take 4-5 minutes to cook and you should flip them at least 2-3 times during the cooking process to insure an evenly cooked donut. Once they’re golden brown remove them from the oil and rest on a few dry paper towels or a wire rack to get rid of any excess grease. Let them cool down for 5-10 minutes before filling and glazing.
  7. Pull the chocolate cream filling out of the fridge and begin to pipe it into the center of each donut. You’ll have to get a little rough with the donut in order to really fill them up, so don’t be to shy when shoving the tip of the pastry bag into the middle of the fried dough. Next, dip the tops of the warm filled donuts in the vanilla glaze and return them to the wire rack (or paper towels). Let these sit for 10-15 minutes in order for the glaze to set up then ENJOY!!!
http://www.byrontalbott.com/chocolate-cream-filled-donut/

Tools Used

| Top Left: KitchenAid Mixer | Top Middle: All-Clad Sauce Pan | Top Right: Piping Bag and Tip Set | Bottom Left: Whisk |
| Bottom Middle: Mixing Bowls | Bottom Right: Wooden Rolling Pin |
 
 

 

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  • Maria-Paz October 1, 2014 at 11:40 pm

    Hi. I saw you’re YouTube video on making pistachio macarons. I could not find your recipe on your website. I was wondering if you can send it to me. Thank you!

    • Byron October 29, 2014 at 4:40 pm

      I’ll be posting an “updated version” of the recipe, so be patient! 😉

  • Araceli July 18, 2015 at 2:21 am

    Very nice website, I like the way you explain your recipies, thank you!
    Araceli from Madrid

  • Kasanda March 9, 2016 at 7:16 am

    Uuuummm it’s look wonderfull
    Also thanks for the way you explain

  • Shirley April 27, 2016 at 8:10 pm

    Can the chocolate donut filling be piped into a cupcake?

  • Lauren July 6, 2016 at 4:06 pm

    What size cutter do you use?

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