Name: Chocolate Filled Donuts – Soft, Fluffy & Irresistibly Gooey
Prep time: 25 min
Cook time: PT-488376H39M50S
Total time: PT-488376H39M50S
Cuisine: American
Ingredients: 3½ cups (440 g) all-purpose flour; 1 packet (2¼ tsp) active dry yeast; ¼ cup (50 g) granulated sugar; ½ tsp salt; ⅔ cup (160 ml) warm milk; ¼ cup (60 ml) warm water; 2 large eggs; ¼ cup (60 g) unsalted butter, softened; 120 g (4 oz) semi-sweet chocolate or chocolate chips; ¼ cup (60 ml) heavy cream (optional, for ganache-style filling); Neutral oil (vegetable or canola) for deep frying; ½ cup granulated sugar or powdered sugar, for coating

Chocolate Filled Donuts – Soft, Fluffy & Irresistibly Gooey

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These chocolate filled donuts are the perfect homemade indulgence. I start with a cloud-like yeast dough that’s fried to golden perfection and filled with rich, melted chocolate. A coating of sugar adds the final touch to these irresistible treats. Whether I’m craving a bakery-style donut or planning a special weekend project, these never fail to satisfy.

Why You’ll Love This Recipe

I love how these donuts balance fluffy dough with gooey chocolate inside. They remind me of those decadent pastries at high-end bakeries, but I make them right at home. The sugar-dusted crust contrasts beautifully with the soft interior, and that first bite into the molten chocolate center? Pure heaven. Plus, I can tweak the filling, coat, or even bake them if I want to switch things up. Chocolate Filled Donuts – Soft, Fluffy & Irresistibly Gooey

ingredients

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

For the Dough:
3 1/2 cups (440 g) all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup (50 g) granulated sugar
1/2 tsp salt
2/3 cup (160 ml) warm milk
1/4 cup (60 ml) warm water
2 large eggs
1/4 cup (60 g) unsalted butter, softened

For the Filling:
120 g (4 oz) semi-sweet chocolate or chocolate chips
1/4 cup (60 ml) heavy cream (for ganache-style filling, optional)

For Frying and Finishing:
Neutral oil (vegetable or canola) for deep frying
1/2 cup granulated sugar or powdered sugar, for coating

directions

Prepare the Dough:
I dissolve the yeast in warm water with a pinch of sugar and let it sit until frothy, about 5–10 minutes. Then I mix flour, sugar, and salt in a large bowl. I add the milk, yeast mixture, eggs, and butter, then knead until smooth—about 8–10 minutes. I place the dough in a greased bowl, cover, and let it rise until doubled in size, around 1 to 1.5 hours.
Shape the Donuts:
Once risen, I punch down the dough and roll it out to 1/2-inch thickness. Using a cutter or glass, I cut 2.5 to 3-inch rounds and let them rise on parchment-lined trays for 30–45 minutes until puffy.
Make the Chocolate Filling:
I melt chocolate with cream (optional) over a double boiler or in short microwave bursts. After letting it cool slightly, I spoon it into a piping bag.
Fry the Donuts:
I heat oil to 350°F (175°C) and fry 2–3 donuts at a time, cooking each side for 1–2 minutes until golden brown. Once done, I drain them and roll them in sugar while still warm.
Fill and Serve:
I poke a hole in each donut using a chopstick or knife, then fill them with chocolate until it starts to ooze slightly. Serving them warm makes them irresistibly gooey.

Servings and timing

Servings: 12 donuts
Prep time: 25 minutes
Rising time: 1.5–2 hours
Cook time: 10–12 minutes
Total time: About 2.5 hours

Variations

If I don’t have heavy cream, I just use melted chocolate or Nutella for the filling.
No deep fryer? A heavy-bottomed pan with a thermometer works great.
For added flavor, I sometimes mix in espresso powder, orange zest, or cinnamon with the chocolate.
When I want a lighter version, I bake the donuts at 375°F (190°C) for 12–15 minutes after brushing them with butter.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. If I’ve filled them already, I store them in the fridge and reheat gently to avoid melting the filling out.

FAQs

How do I know when the oil is ready for frying?

I check with a kitchen thermometer for 350°F (175°C), or I drop in a small piece of dough—if it sizzles and rises quickly, the oil’s ready.

Can I make these donuts in advance?

Yes, I often prep the dough the night before and let it rise in the fridge overnight. The next morning, I let it come to room temperature before shaping.

What kind of chocolate works best for the filling?

I use semi-sweet chocolate chips or bars, but dark or milk chocolate also work. Nutella is a great shortcut for a no-melt option.

Can I freeze the donuts?

I freeze them unfilled after frying. Once thawed and warmed, I fill them with fresh chocolate. Freezing filled donuts can cause the filling to split.

Why are my donuts greasy?

If the oil isn’t hot enough, the dough absorbs more oil. I keep it consistently around 350°F and avoid overcrowding the pot to prevent this.

Conclusion

These chocolate filled donuts are everything I crave in a homemade treat: pillowy soft, oozing with rich chocolate, and coated in sweet sugar. They’re perfect for breakfast, dessert, or just because I need a little indulgence. Every bite is warm, melty magic—and I always find myself reaching for another.