Description
Soft, yeasty donuts with a rich chocolate center, coated in granulated sugar. Made with a brioche-style dough enriched with egg and butter for a pillowy texture and balanced flavor.
Ingredients
3 1/3 cups all-purpose flour
3/4 cup milk, lukewarm (37-40°C)
1 tbsp (7g) instant yeast
2 1/2 tbsp white caster sugar
2 tbsp vanilla sugar or 1 tsp vanilla extract
3 tbsp (35g) unsalted butter, melted and slightly cooled
1 medium egg, room temperature
2 tsp salt
1/3 cup demerara sugar for coating
Instructions
In a small bowl, whisk together instant yeast, caster sugar, and lukewarm milk. Let sit 5 minutes until foamy.
In a large mixing bowl, combine flour, vanilla sugar/salt, and egg. Mix to combine.
Add the yeast mixture to the dry ingredients, stirring until a shaggy dough forms.
Gradually incorporate melted butter into the dough until fully incorporated.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place (25°C) for 45 minutes until doubled in size.
Shape dough into 12 donuts, cut a small hole in center, and let rest 15 minutes.
In a heavy-bottomed pan, heat oil to 350°F (175°C). Fry donuts 2-3 at a time until golden brown (1-2 minutes each side).
Immediately transfer to wire rack and coat with demerara sugar.
Let cool completely, then fill each donut with desired chocolate spread.
Notes
Ensure the milk is lukewarm to activate the yeast.
For a non-dairy option, use a plant-based milk (article specifies dairy-based milk must be used).
Chocolate filling can be homemade ganache or store-bought.
- Prep Time: 90
- Cook Time: 15
- Category: Easy Cake Recipes for Every Occasion
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg