Chocolate Donuts Filled with Chocolate Cream
Najat
Photo by Najat
Imagine biting into a soft, fluffy donut filled with creamy white chocolate and topped with a smooth chocolate coating—pure indulgence in every bite! These homemade white chocolate-filled donuts are the perfect treat for any occasion. With a rich and silky center that stays perfectly in place thanks to a clever freezing trick, these donuts turn out beautifully every time.
Ingrediënten
DOUGH
milk
white chocolate
Shop ingredients:
Tips
Use lukewarm milk (around 37-40°C) to activate the yeast properly and ensure a fluffy dough. Milk that is too hot can kill the yeast.
Let the dough rise in a warm, draft-free place for the best results.
The frozen chocolate filling softens quickly. Work in small batches and keep the rest in the freezer until use.
Ensure there are no gaps in the dough, or the filling may leak during frying. Seal the edges tightly and place the seam side down.
Fry the donuts at the correct temperature. If the oil is too hot, the donuts will brown too quickly while staying raw inside. If it’s too cold, they will absorb too much oil.
Avoid overcrowding the pan.
Let the donuts cool completely before dipping them in chocolate. Otherwise, the chocolate may become too thin or not adhere properly.
Besides rose petals, you can also use pistachios, sprinkles, or shredded coconut for extra decoration.
Stappenplan
Place the lukewarm milk, yeast, granulated sugar, and vanilla sugar in a bowl. Mix well and let sit for 5 minutes.
Add the beaten egg and mix well. Add the flour and salt. Knead for 10-12 minutes until smooth.
Cover and let rise in a warm spot for 1 hour, or until doubled in size.
For the filling, combine the milk, cornstarch, granulated sugar, and vanilla sugar in a saucepan. Stir while bringing to a boil until the mixture thickens. Remove from heat and add the white chocolate. Let sit for 1 minute, then mix until smooth.
Transfer the filling to a piping bag.
Pipe portions of about 25 g onto a sheet of parchment paper. Freeze for 1 hour until firm.
Punch down the dough and divide it into 20 equal pieces of approximately 35 g each. Shape into balls.
Roll out a dough ball into a circle of about 10 cm in diameter.
Place a frozen portion of chocolate filling in the center and wrap the dough around it. Seal tightly to prevent the filling from leaking during frying.
Place the dough balls on a parchment-lined baking tray and let them rise for 30 minutes, or until doubled in size.
Heat a frying pan with a layer of sunflower oil over medium-high heat (175°C). Fry the donuts for 2-3 minutes per side until golden brown. Drain on paper towels and let cool completely.
Melt the white chocolate using a double boiler (bain-marie).
Dip only the tops of the donuts into the melted chocolate and place them back on parchment paper.
Optionally, decorate with extra drizzles of white chocolate and dried rose petals. Let the chocolate set.
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