Fluffy Chocolate Cream Donuts
Soft, airy yeast donuts filled with a velvety, rich chocolate pastry cream—these bakery-style treats are perfect for breakfast, dessert trays, or a weekend baking project. With a classic double rise and a luscious filling, these homemade donuts rival any patisserie!
Equipment
- Large mixing bowls
- Stand mixer with dough hook (or your hands!)
- Measuring cups & spoons
- Rolling Pin
- 2.5–3 inch round cutter
- Candy or instant-read thermometer
- Heavy-bottomed pot or deep fryer
- Piping bag + round tip
- Cooling rack
- Slotted spoon
- Whisk
- Saucepan
- Plastic wrap
Ingredients
For the Donut Dough
- 3 ½ cups all-purpose flour (plus more for dusting)
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Chocolate Pastry Cream
- 2 cups whole milk
- ¼ cup unsweetened cocoa powder
- 3 oz dark chocolate, chopped
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tsp instant espresso powder (for depth)
Instructions
Make the Donut Dough
- In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large bowl (or stand mixer), mix flour and salt. Add eggs, melted butter, vanilla, and the activated yeast mixture.
- Mix until a soft, sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot until doubled—about 1 hour.
Shape & Fry the Donuts
- Turn dough onto a floured surface. Roll to about ½ inch thickness.
- Cut into circles using a 2.5–3 inch cutter. Re-roll scraps once.
- Place on parchment squares, cover with a clean towel, and let rise for 30–40 minutes.
- Heat oil to 350°F (175°C) in a deep pot.
- Fry donuts in batches, 1–2 minutes per side, until golden. Drain on a rack.
Make the Chocolate Cream
- In a saucepan, heat milk and cocoa powder until steaming (not boiling). Add espresso powder if using.
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
- Slowly whisk the hot milk into the yolk mixture. Return everything to the saucepan.
- Cook over medium heat, whisking constantly, until thickened. Remove from heat.
- Stir in chopped chocolate, butter, and vanilla until smooth.
- Pour into a bowl, cover with plastic wrap touching the surface, and chill for 1 hour.
Fill the Donuts
- Once donuts and cream are fully cooled, fill a piping bag fitted with a round tip.
- Poke a hole in each donut (using a skewer or the tip itself) and pipe in chocolate cream until full.
- Dust with powdered sugar or dip in ganache, if desired.
Notes
- Make-ahead Tip: You can make the pastry cream up to 2 days in advance.
- For Extra Richness: Use half-and-half instead of milk in the pastry cream.
- No Frying? Try baking them at 375°F (190°C) for 10–12 minutes, then brush with butter.
- Flavor Twist: Add orange zest or a splash of amaretto to the cream for a unique spin.
- Storage: Best enjoyed fresh, but can be stored in the fridge up to 2 days.