Name: Sugar Donuts Filled With Chocolate
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 190 ml milk; 7 g instant yeast; 30 g white caster sugar; 16 g vanilla sugar; 35 g butter; 1 egg; 400 g flour; 4 g salt; 200 g chocolate spread; Granulated sugar for coating; Sunflower oil for frying

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Short description

These sugar‑coated donuts are pillowy soft, fried until golden, and generously filled with rich chocolate spread—perfect for cozy afternoons or sharing with loved ones.

Sugar Donuts Filled With Chocolate

Why I’ll Love This Recipe

I fell in love with this recipe because the dough transforms into light, fluffy spheres, and the moment you bite into one, warm chocolate oozes out. The sugar coating adds that nostalgic, sweet crunch. Plus, it’s surprisingly easy to whip up at home—no fancy equipment required!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough

190 ml milk
7 g instant yeast
30 g white caster sugar
16 g vanilla sugar
35 g butter
1 egg
400 g flour
4 g salt

For the filling

200 g chocolate spread

For the coating

granulated sugar

Directions

I warm the milk to lukewarm (37–40 °C), stir in yeast, caster sugar, and vanilla sugar until combined.
I whisk in melted butter and egg, then add flour and salt. I knead for about 10–12 minutes until the dough is smooth and elastic. Resting it for 10 minutes helps manage the stickiness.
I cover the bowl and let the dough proof in a warm, draft‑free area for about 1 hour, or until doubled in size.
After punching down the dough, I divide it into twelve equal portions (roughly 58 g each), shaping each into a ball, then gently flatten into a disk.
I pipe a small amount of chocolate spread into the center of each disk, fold over, and press the edges to seal the filling inside.
I let the filled balls rise again for 30 minutes until puffed and doubled.
I heat sunflower oil in a frying pan to around 175 °C (350 °F), and fry each dough ball until golden brown on both sides, usually a couple of minutes per side.
While still warm, I roll each donut in granulated sugar for a sweet, sparkly finish.

Servings and timing

Servings: 12 donuts
Prep time: ~1 hour 20 minutes (including kneading, resting, and shaping)
Proofing time: 1 hour (first rise) + 30 minutes (second rise)
Cooking time: ~10 minutes
Total time: ~2 hours 10 minutes

Variations

I sometimes swap the chocolate spread for jam, lemon curd, Nutella, or dulce de leche.
I add a teaspoon of orange zest to the dough for a citrus twist.
I can roll them in cinnamon‑sugar instead of plain sugar for a warm, spiced flavor.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in a 160 °C oven for 5–7 minutes—crispy outside, gooey inside, just like fresh.

FAQs

How do I prevent donuts from absorbing too much oil?

I make sure the oil is at the right temperature—175 °C (350 °F). If it’s too cool, they soak up oil; too hot, and they brown before cooking through.

Can I bake these donuts instead of frying?

Yes. I preheat the oven to 180 °C (350 °F), brush the shaped donuts with butter or egg wash, and bake them for about 15 minutes, then roll in sugar.

Why is my dough sticky after kneading?

That’s normal! I let the dough rest for 10 minutes, which makes it easier to handle. The resting time also improves texture.

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

I drop in a small piece of dough—if it bubbles and rises immediately, the oil is ready. A kitchen thermometer is ideal.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough after the first rise, then shape and fill it straight from the fridge. I allow a longer second rise before frying.

Conclusion

I adore these chocolate‑filled sugar donuts because they bring joy with every bite—soft, golden dough wrapped around gooey chocolate, all coated in sweet sugar. With simple ingredients and easy steps, they’re a gourmet treat that’s perfect for sharing or indulging on a cozy day.