Chocolate Filled Donuts

This chocolate filled donuts are a delicious treat for any time of the day and are especially enjoyable when served fresh and slightly warm. While they take a little time to prepare, the result is well worth the effort.

For our recipe, we have used Bruggeman Instant Yeast provided to us by one of our partners, Sosun Fihaara. This instant yeast helps the dough rise well, creating light and airy donuts with a soft texture. It is easy to use and is suitable for a variety of breads, buns, and other baked goods.

Yield: 10 donuts

Ingredients:

For the dough

• 260g flour
• 45.5g sugar
• ¼ tsp salt
• 1 ½ tsp Bruggeman Instant Yeast
• 23.5g tbsp 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

• 300ml full cream milk
• 3 tbsp cornstarch
• 150g dark chocolate

For frying

• 3 cups oil

For garnishing

• 2 tbsp powdered sugar

Instructions:

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 high heat for about 5 minutes, then on medium heat for 2 minutes, followed by another 45 to 50 seconds on high heat.
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.