Imagine biting into a pillowy soft doughnut, where each mouthful reveals a luxurious chocolate cream center that oozes with decadent richness. These aren't just ordinary doughnuts - they're a gourmet experience that transforms a simple pastry into a culinary masterpiece. Perfect for weekend brunches, special occasions, or when you simply want to treat yourself to something extraordinary, these chocolate cream-filled doughnuts will transport you to dessert paradise with every single bite.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup espresso sugar
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk together the dry ingredients until well blended.
- Warm the whole milk to approximately 110°F (43°C). Add the warm milk, melted butter, and eggs to the dry ingredients. Mix thoroughly using a wooden spoon or stand mixer with a dough hook until a soft, sticky dough forms.
- Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- After rising, punch down the dough and roll it out on a floured surface to approximately 1/2 inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out doughnut shapes.
- Place the cut doughnuts on a parchment-lined baking sheet, cover, and let them rise again for 30 minutes.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry the doughnuts in batches, cooking for about 2-3 minutes per side until golden brown.
- Remove doughnuts and drain on a wire rack lined with paper towels. Allow them to cool completely.
- For the chocolate cream filling, whip heavy cream with powdered sugar until stiff peaks form. Fold in melted chocolate and transfer to a piping bag with a long filling tip.
- Use the piping tip to inject chocolate cream into the side of each doughnut, filling generously.
- Roll the filled doughnuts in espresso sugar, coating the exterior completely.
- Serve immediately and enjoy the rich, creamy chocolate-filled doughnuts.
Tips
- Ensure your milk is precisely warm (110°F) when mixing with yeast to activate it correctly without killing the cultures.
- Let the dough rise in a consistently warm, draft-free area - near a preheating oven works perfectly.
- Use a candy thermometer when frying to maintain the ideal 350°F oil temperature for golden, crispy exteriors.
- Allow doughnuts to cool completely before filling to prevent cream from melting.
- For the smoothest filling, use a long, narrow piping tip and insert it gently into the side of each doughnut.
- Work in small batches when frying to maintain oil temperature and ensure even cooking.
- Store any leftover doughnuts in an airtight container and consume within 1-2 days for maximum freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
