Chocolate Filled Donuts
Warm, fresh and filled with chocolate — these donuts take a little patience, and they are worth every minute of it. The dough rises on Bruggeman Instant Yeast, one of the baking staples we supply across the Maldives. It lifts the dough well, giving you a light, airy crumb and a soft finish, and it is equally dependable for breads, buns and other baking.
Ingredients List
- For the dough
- 260 g flour
- 45.5 g sugar
- ¼ tsp salt
- 1 ½ tsp Bruggeman Instant Yeast
- 23.5 g unsalted butter (at room temperature)
- 1 egg (at room temperature)
- ½ tsp vanilla essence
- 1/3 cup + 2 tsp full cream milk
- For the chocolate filling
- 300 ml full cream milk
- 3 tbsp cornstarch
- 150 g dark chocolate
- For frying
- 3 cups oil
- For garnishing
- 2 tbsp powdered sugar
Step-by-Step Method
- 1
In a large bowl, add 260g flour, 45.5g sugar, ¼ tsp salt, and 1½ tsp Bruggeman Instant Yeast. Mix well to combine.
- 2
Add 1 room-temperature egg, 23.5g room-temperature unsalted butter, and ½ tsp vanilla essence to the bowl.
- 3
Heat ⅓ cup plus 2 tsp full cream milk over low heat for about 1 minute and 35 seconds. Allow it to cool until lukewarm. If the milk is too hot, it may affect the yeast.
- 4
Gradually add the lukewarm milk to the flour mixture while mixing. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Shape it into a ball.
- 5
Lightly grease a separate bowl with ¼ tsp oil. Place the dough inside, cover with plastic wrap and a cloth, and leave it in a warm place for 1 to 2 hours, or until doubled in size. Ours took about 1 hour.
- 6
Once the dough has doubled in size, gently press it down a few times to release any trapped air.
- 7
Divide the dough into pieces weighing about 40–50g each. Shape each piece into a smooth ball and place it on an individual piece of baking paper.
- 8
Cover the dough balls with plastic wrap and a cloth and let them rest in a warm place for about 30 minutes, or until doubled in size. While they are resting, prepare the filling.
- 9
In a saucepan, combine 300ml full cream milk and 3 tbsp cornstarch. Whisk well over medium-low heat for 1 to 2 minutes until the cornstarch dissolves.
- 10
Add 150g dark chocolate and continue stirring continuously over the same heat until the chocolate melts and the mixture thicken. This should take about 6 to 7 minutes. Once thick, stir quickly to keep the mixture smooth.
- 11
Transfer the filling to a bowl and allow it to cool completely. You can keep it in the fridge until needed. Once chilled, give it a quick whisk before using.
- 12
Add 3 cups oil to a large pot or deep pan. Heat on medium heat for about 7-8 minutes.
- 13
Fry the donuts over low to medium heat, adjusting the temperature as needed. Cook each side for about 1 minute 35 seconds to 2 minutes, or until lightly golden brown. If the oil temperature remains steady, they may cook slightly faster. Fry in batches if needed.
- 14
Remove the donuts and allow them to cool for about 10 minutes before filling.
- 15
Make a small hole in the side of each donut and fill it with the chocolate filling.
- 16
Place 2 tbsp powdered sugar into a sieve and dust the donuts generously before serving.