Homemade Chocolate Filled Donuts

These homemade chocolate filled donuts combine soft, fluffy dough with a rich, creamy chocolate center that melts in your mouth. Perfect as a sweet breakfast treat or an indulgent snack, they bring a special touch to any occasion. Making them from scratch is easier than you think and definitely worth the effort for that fresh from the fryer taste.

I made these donuts on a lazy weekend morning and the smell filled the house with warmth. My family couldn’t get enough and kept asking when I would make them again. It’s become a favorite indulgence that brightens any day.

Ingredients

• Active dry yeast: the key for fluffy, well risen dough, make sure it is fresh for best results
• Whole milk warmed to about 110 degrees Fahrenheit: activates the yeast and adds richness
• Granulated sugar: to lightly sweeten the dough
• Unsalted butter softened: gives tenderness and flavor to the donut base, choose good quality butter for best taste
• Large egg: binds ingredients and adds moisture, use a fresh egg
• All purpose flour: the foundation for a classic donut texture, sifted to avoid lumps
• Salt: balances sweetness and enhances flavor
• Vegetable or canola oil for frying: neutral flavor and high smoke point make these oils ideal for deep frying
• Semi sweet or milk chocolate chips: use quality chips for a creamy, smooth filling
• Heavy cream: blends with chocolate to create luscious filling
• Powdered sugar: optional for a delicate dusting finish

Instructions

Sponge Formation:

In a large mixing bowl, stir together active dry yeast and warmed milk. Let sit undisturbed for 5 minutes until a foamy head forms. This confirms the yeast is activated and ready.

Mixing the Dough:

Add granulated sugar, softened butter, egg, sifted flour, and salt to the yeast mixture. Stir until a somewhat soft dough starts holding together but is still sticky.

Kneading the Dough:

Transfer the dough onto a lightly floured surface. Use your hands to knead for 5 to 7 minutes until it becomes smooth and elastic. This develops gluten which creates the characteristic chewy texture.

First Rise:

Place the dough in a greased bowl and cover with a clean towel. Set it in a warm spot and let it rise for about 1 hour or until it has roughly doubled in size. This aerates the dough and lightens the crumb.

Shaping the Donuts:

Gently deflate the dough and roll it out to about half an inch thick. Use a round cutter sized between 2 and 3 inches to cut circles. Arrange these dough pieces spaced evenly on a baking sheet and cover again with a towel. Allow to rise another 30 minutes to puff up nicely.

Heating the Oil:

Fill a deep pot or Dutch oven with enough vegetable oil, at least 3 inches deep, and heat it to 350 degrees Fahrenheit. Use a candy thermometer for accurate temperature control. This ensures the donuts will cook evenly without absorbing too much oil.

Frying:

Carefully place the dough circles into the hot oil in batches to avoid crowding. Fry for about 1 to 2 minutes per side or until golden and cooked through. Use tongs or a slotted spoon to turn gently. Drain the fried donuts on paper towels to remove excess oil.

Preparing the Filling:

In a microwave safe bowl, combine the chocolate chips and heavy cream. Microwave in short 20 second bursts, stirring in between, until melted and smooth.

Filling and Finishing:

Let the donuts cool just enough to handle but remain slightly warm. Fill each donut by piping or cutting a small hole and spooning the chocolate inside. Dust with powdered sugar if desired for a pretty finish.

Chocolate is my favorite part of this recipe. I love how the cream melts everything into a silky filling that contrasts perfectly with the crisp, golden exterior of the donut. Making these always reminds me of the first time my family gathered around the kitchen table, each of us holding a warm, homemade treat that brought instant smiles.

Storage Tips

Store cooled donuts in an airtight container at room temperature. They stay fresh for up to two days. Refrigeration tends to dry them out quickly. For longer storage, freeze them on a baking sheet until solid then transfer to a ziplock bag or airtight container. Thaw at room temperature and gently warm before serving.

Ingredient Substitutions

For dairy free options, swap whole milk with almond or oat milk warmed similarly. Use vegan butter instead of unsalted butter and find dairy free chocolate chips. Egg replacement can be tricky for donuts since the egg contributes to structure, but unsweetened applesauce or a flax egg might work with a slight difference in texture. Powdered sugar can be replaced by a light drizzle of glaze made from powdered sugar and a splash of milk or lemon juice.

Serving Suggestions

These donuts are amazing on their own or paired with a cold glass of milk or a cup of coffee. For a breakfast treat, serve alongside fresh berries or a dollop of whipped cream. Try topping with chopped nuts or a sprinkle of sea salt on the chocolate filling for an extra flavor twist. A simple dusting of cinnamon sugar also works well and adds a warm spice note that complements the chocolate.

These chocolate filled donuts are best served warm and fresh. They make a delicious treat to share with family and friends.

Common Questions About Recipes

→ What type of chocolate works best for the filling?

Semi-sweet or milk chocolate chips melt smoothly and create a rich, creamy filling when combined with heavy cream.

→ How do you know when the donuts are properly fried?

Fry until the exterior is golden brown and the donuts float to the surface, about 1 to 2 minutes per side.

→ Can these donuts be made ahead of time?

Yes, donuts can be prepared and fried ahead, then filled just before serving to ensure the filling remains smooth.

→ How should the dough be handled for best texture?

Knead the dough until smooth and elastic, then allow ample rising time for a light and fluffy result.

→ What oils are recommended for frying?

Use vegetable or canola oil for deep frying to achieve a crispy, golden exterior without overpowering flavors.