Chocolate-Filled Doughnuts

The first time I bit into one of these chocolate filled doughnuts, I think I actually closed my eyes. Just for a second. The dough was warm, still puffed with that barely-there crisp from the oil, and then—there it was—this soft, melty middle of dark chocolate that had somehow stayed gooey inside. It reminded me of the doughnuts my grandmother used to buy from a tiny roadside bakery when we visited her in Michigan. Except these are made with your own two hands, in your kitchen, where everything smells like sugar and bread and… maybe just a little magic.

Why You’ll Crave It

• There’s really nothing quite like biting into a warm doughnut and discovering a pocket of glossy, molten chocolate inside.
• The dough is light but still sturdy enough to hold the filling without collapsing in your hand.
• Homemade lets you adjust the chocolate to your taste – sweeter, darker, spiced with cinnamon… completely yours.
• They’re surprisingly comforting to make, especially on a quiet morning when the house hasn’t woken up just yet.

The first time I made this, I stood by the stove nervously… and then my sister came in, stole one mid-fill, powdered sugar still in the air, and ate it in two bites. We’ve been making them together ever since, laughing over who’ll get the first one.

What You’ll Need

• Flour, all-purpose: 3 cups – soft and fine, but it gives the dough the backbone it needs
• Sugar, granulated: 1/4 cup – just enough to gently sweeten the dough without overpowering
• Yeast, active dry: 2 1/4 teaspoons – make sure it’s fresh and bubbly, the rise depends on it
• Salt: 1 teaspoon – it balances everything, don’t skip it
• Butter, unsalted: 1/4 cup, melted – adds richness and a bit of softness
• Milk, warm: 1 cup – not too hot or the yeast won’t like it
• Eggs: 2 large – they bind it, enrich it, give the dough color
• Chocolate, semisweet: 1 cup chopped – use good quality, something you’d enjoy eating plain
• Vegetable oil: enough for deep-frying – something neutral, like canola or sunflower
• Powdered sugar: for dusting – optional, but highly recommended

Easy How-To

Wake the Yeast

Pour your warm milk into a large bowl, sprinkle in the sugar and the yeast, and give it a tiny stir. Let it sit while you gather your other ingredients. It should start to foam up a little after 5 minutes or so – that’s a good sign.

Mix the Wet Stuff

Whisk your eggs with the melted butter in a separate bowl. Add to the bubbly yeast mix. The warmth helps everything blend quietly into each other.

Bring It All Together

Combine flour and salt in a large mixing bowl. Then slowly pour in your wet mixture, stirring as you go. Switch to hands (or a dough hook) once it comes together. You’re looking for a soft-ish, slightly sticky ball.

Knead With Heart

Turn the dough out on a floured surface and knead for about 5–7 minutes. Don’t rush it. The dough should go from shaggy to elastic, and it feels different in your hands when it’s ready—it pushes back slightly, like it’s breathing.

Let It Rise

Grease a bowl lightly, place your dough inside, cover it with a clean towel, and let it rise in a warm, draft-free place. (Honestly, placing it near a sunny window works like a charm.) It should double in size within an hour.

Shape Lovely Little Rounds

Roll out your risen dough to about ½-inch thick. Use a round cutter (or a glass and a bottle cap, if needed) to shape your doughnuts. Place them on parchment and cover again for a second rise—about 30 minutes.

Fry Till Golden

Heat your oil in a deep pot to 350°F. Fry the doughnuts in small batches—just about a minute or two per side. Watch them puff and spin—it’s sort of enchanting—and transfer to a wire rack once golden.

Fill with Chocolate

Wait until they’re cool enough to touch, then use a piping bag fitted with a narrow tip to fill each one with your chopped, melted chocolate (warmed just slightly, so it flows).

Dust with Love

Once filled, give them a generous snowing of powdered sugar. Hold one up to the light—you can almost see the filling inside, waiting.

Good to Know

• If the dough is stiff or dry, your kitchen might be cool. A splash more warm milk can help soften it right up.
• The oil trick: drop in a tiny piece of dough. If it bubbles energetically and floats, it’s ready. If it sinks and sulks, wait a few more minutes.
• No piping bag? A sandwich bag with the corner snipped works fine. You don’t need fancy tools here.

Serving Ideas

• Serve right after dusting, with hot coffee or strong tea—it’s a peaceful kind of indulgence
• Stack them on a platter for brunch, slightly warm, and see them slowly disappear
• Wrap one in wax paper as a surprise lunchbox treat—it’s always loved

Top Tricks

• Always fry one test doughnut first. You’ll spot any issues (too hot, too oily, undercooked) before doing the full batch.
• If your chocolate filling is on the thicker side, warm it gently before using—it should be spoonable but not runny.

Frequently Asked Questions

Can I bake these instead of frying?

You can, though they’ll be more like filled brioche buns than true doughnuts. Bake at 350°F for about 12–15 minutes, then fill and dust as usual. Still wonderful, just different.

What kind of chocolate works best?

Semisweet is classic here—melts beautifully and isn’t too sweet. But if you’re in the mood, try bittersweet, milk, or even mix in a spoonful of Nutella for something silkier.

Can I make the dough ahead of time?

Totally. Let it rise once, then refrigerate overnight. Bring it to room temp in the morning, let rise again before shaping.

Why didn’t my doughnuts puff up?

It could be flat yeast or underproofing. Try a slightly longer second rise next time—and double-check your oil temp. Too cool and they won’t spring in the fryer.

How do I store leftovers?

They’re best fresh, but extra doughnuts can be kept in an airtight container at room temp for a day or two. Avoid the fridge—it dries them out.