Sweet Filled Breakfast Treat

Chocolate Custard Filled Donuts are the ultimate indulgence, featuring soft, fluffy dough filled with creamy chocolate custard and coated in sugar. Perfect for breakfast, dessert, or a sweet snack, these donuts bring joy to every bite.

Why Make These Donuts

These Chocolate Custard Filled Donuts are a luxurious treat with rich, homemade chocolate filling and a slightly crunchy sugar coating. Easy to prepare with basic ingredients, they make any occasion extra special, from holiday mornings to cozy evenings.

Essential Ingredients For Success

• Chocolate Custard Base:- 2 cups (480ml) whole milk at 65°F (18°C), minimum 3.5% fat content- 2 large egg yolks plus 1 whole egg, room temperature 65-68°F (18-20°C), combined weight 75g- 4 oz (113g) bittersweet chocolate (60-70% cacao), finely chopped to 1/8-inch pieces- 1/2 cup (100g) granulated sugar, pure cane, free from lumps- 3 tablespoons (24g) cornstarch, fresh and lump-free- 2 tablespoons (14g) Dutch-process cocoa powder, sifted- 2 tablespoons (28g) unsalted butter at 65°F (18°C), European-style (82% butterfat)- 1 teaspoon pure vanilla extract, clear and aromatic
• Donut Dough Components:- 2 1/2 cups (300g) bread flour, protein content 12-14%, temperature 68-72°F (20-22°C)- 1/2 cup (120ml) whole milk at precisely 110°F (43°C)- 2 teaspoons (6g) instant yeast, fresh and active- 3 tablespoons (37g) granulated sugar, pure cane- 1 large egg at 65-68°F (18-20°C), weight 50g- 2 tablespoons (28g) unsalted butter at 65°F (18°C)- 1 teaspoon (6g) kosher salt, fine grain
• Frying and Finishing:- 2 quarts neutral oil (canola or vegetable) for frying- 1 cup (200g) granulated sugar for coating, stored below 75°F (24°C)

Step By Step Instructions

Custard Development (Temperature Critical)

Heat milk to exactly 185°F (85°C) in heavy-bottom saucepan. Whisk egg mixture with sugar and cornstarch until ribbon stage (falls in thick stream). Temper eggs by adding 1/3 hot milk in thin stream while whisking constantly. Return to heat, cook to 175-180°F (79-82°C) until custard coats back of spoon and holds clean line when finger drawn through.

Chocolate Integration Process

Add chopped chocolate to hot custard (165-170°F/74-77°C). Let stand 2 minutes, then whisk until completely smooth. Strain through fine-mesh sieve. Press plastic wrap directly on surface. Chill to 40°F (4°C), minimum 4 hours.

Dough Development Sequence

Combine warm milk (110°F/43°C) with yeast and 1 teaspoon sugar. Let stand until foamy (5-7 minutes). Mix flour, remaining sugar, and salt. Add egg and milk mixture. Knead 8-10 minutes until dough passes windowpane test. Add butter in 6 portions, kneading until each is fully incorporated. Final dough temperature 75-78°F (24-26°C).

Primary Fermentation

Bulk ferment at 75°F (24°C) for 2 hours or until doubled (internal temperature 75-78°F/24-26°C). Dough should spring back slowly when pressed, leaving slight indentation.

Shaping Protocol

Divide into 12 portions (60g each). Shape into smooth balls with surface tension. Rest on parchment squares at 75°F (24°C) until doubled (45-60 minutes). Test readiness with gentle finger poke - indent should slowly fill halfway.

Frying Specifications

Heat oil to exactly 350°F (177°C), verified with thermometer. Fry 2-3 donuts at a time for 2-2.5 minutes per side until golden brown (195°F/91°C internal temperature). Maintain oil temperature between 345-355°F (174-179°C).

Final Assembly

Cool donuts to 90°F (32°C). Roll in sugar. Fill with custard at 40°F (4°C) using bismark tip inserted from side. Pipe 30-35g custard per donut until resistance is felt.

Recipe Variations

• Replace bittersweet chocolate with dark or milk chocolate for varied sweetness.
• Coat with powdered sugar for a softer texture.
• Use almond or oat milk for a dairy-free version.
• Add a chocolate glaze or sprinkles for extra flair.
• Experiment with fillings like fruit preserves or vanilla custard.

Storage and Serving Tips

Store leftover donuts in an airtight container in the fridge for up to four days. For the best texture, consume fresh. Serve with coffee, hot cocoa, or topped with whipped cream for added indulgence.

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Expert Baking Tips

• Use a candy thermometer to maintain 350°F oil temperature.
• Chill custard overnight for best results.
• Knead dough with a stand mixer for efficiency.
• For mess-free frying, use parchment squares to transfer donuts into oil.
• Pre-make the custard for faster assembly on baking day.

Frequently Asked Questions

→ Why does my donut dough need to rise twice?

The first rise develops flavor, while the second rise creates the fluffy texture. Skipping either will result in dense donuts.

→ Can I make the custard ahead of time?

Yes, the custard can be made up to 2 days ahead and kept refrigerated. Just make sure it's covered with plastic wrap touching the surface.

→ Why did my custard get lumpy?

Lumpy custard usually happens from adding hot milk too quickly or not whisking constantly. Pour slowly and whisk vigorously to prevent lumps.

→ How do I know when the oil is the right temperature?

Use a thermometer to maintain 350°F. If too hot, donuts will brown outside but stay raw inside. If too cool, they'll be greasy.

→ Can I freeze these donuts?

While unfilled donuts can be frozen, filled ones don't freeze well due to the custard. Best eaten fresh within 1-2 days.