Chocolate Donuts
Soft and fluffy homemade chocolate donuts made with cocoa-flavored yeast dough, filled with creamy homemade chocolate filling, dipped in chocolate syrup, and coated with a sweet cocoa-sugar mixture. Perfect for merienda, parties and chocolate lovers!
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or mixing spoon
- Dough scraper
- Rolling Pin
- Baking tray
- Plastic wrap or clean kitchen towel
- Saucepan
- Piping bag or food-safe plastic bag
- Deep frying pan or pot
- Slotted spoon or strainer
- Paper towels
- Serving plate
Ingredients
For the Chocolate Donut Dough
- 2 cups all-purpose flour
- 2 cups bread flour
- ¼ cup cocoa powder
- ½ teaspoon instant active yeast
- ¼ cup sugar
- 1½ cups water added gradually
- Salt quantity to be confirmed from original recipe
- Butter quantity to be confirmed from original recipe
- Cooking oil for deep-frying
For the Chocolate Filling
- 1 cup sugar
- 1 can evaporated milk
- ¼ cup cocoa powder
- 5 tablespoons cornstarch
- 1 tablespoon butter
For the Cocoa-Sugar Coating
- ½ cup sugar
- ¼ cup cocoa powder
- 1 tablespoon cornstarch
For Assembly
- Hershey's chocolate syrup as needed
Instructions
Prepare the Dough
- In a large bowl, combine all-purpose flour, bread flour, cocoa powder, yeast, sugar, and salt. Mix until well combined.
- Gradually add the water while mixing until a rough dough forms.
- Add the butter and knead until incorporated.
- Transfer the dough to a lightly floured surface. Knead for 10–15 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover with plastic wrap. Let it proof for approximately 40 minutes or until doubled in size.
- Gently punch down the dough to release excess air.
- Divide into portions, roll into smooth balls, and flatten each piece using a rolling pin.
- Arrange the flattened dough portions on a prepared baking tray. Cover and proof again for approximately 40 minutes.
Prepare the Chocolate Filling
- In a saucepan, combine evaporated milk, sugar, cocoa powder, and cornstarch. Stir until smooth.
- Cook over low heat, stirring continuously, until thick and smooth.
- Add the butter and whisk until fully incorporated. Set aside to cool.
Prepare the Cocoa-Sugar Coating
- Combine sugar, cocoa powder, and cornstarch in a small bowl. Mix well and set aside.
Fry and Assemble
- Heat cooking oil in a deep pan over medium heat.
- Fry the proofed dough portions for approximately 1–2 minutes on each side, or until golden brown and cooked through.
- Transfer to a strainer or paper towel-lined plate to drain excess oil. Allow to cool.
- Make a small opening on one side of each donut.
- Transfer the chocolate filling into a piping bag and pipe it into the center of each donut.
- Coat each donut with chocolate syrup.
- Roll the donuts in the cocoa-sugar mixture until evenly coated.
- Arrange on a serving plate and enjoy!
Notes
- Add water gradually because flour absorbs liquid differently.
- Knead until the dough is smooth and elastic for a soft donut texture.
- Allow the dough to rise properly during both proofing stages.
- Keep the oil at a steady medium temperature to prevent the donuts from browning too quickly.
- Cool the donuts completely before filling.
- Allow the chocolate filling to cool and thicken before piping.
- Apply chocolate syrup shortly before coating to prevent the cocoa-sugar mixture from becoming damp.
- Store filled donuts in an airtight container in the refrigerator and consume within 2–3 days.
- The original recipe does not specify the butter and salt quantities for the dough. Confirm these measurements before publishing the final recipe card.
Nutrition
Calories: 300kcalCarbohydrates: 46gProtein: 6gFat: 11gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgFiber: 3gSugar: 19g
Tried this recipe?Let us know how it was!