Description
Delicious homemade cream-filled doughnuts coated in rich chocolate ganache.
Ingredients
Scale
- 3 Egg Yolks
- 50 g Granulated Sugar (caster sugar)
- 240 ml Whole Milk
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 14 g Unsalted Butter
- 600 g All-purpose Flour (plain flour)
- 100 g Granulated Sugar (caster sugar plus extra for coating)
- 2 packs Active Dry Yeast (or instant yeast)
- 240 ml Whole Milk (room temperature)
- 2 Large Eggs (room temperature)
- 80 g Unsalted Butter (melted)
- 1 tsp Salt
- Vegetable Oil (for frying)
- 225 g Semi-sweet Chocolate (chopped)
- 120 ml Heavy Cream
Instructions
- Whisk the egg yolks together with the cornstarch and sugar.
- Pour the milk and vanilla into a saucepan and heat over medium-low heat.
- Once the milk begins to steam, drizzle it slowly into the egg yolk mixture, whisking it in to combine as you go.
- Once all the milk has been added, pour the whole mixture back into the saucepan and continue to cook, stirring gently but constantly, until the pastry cream begins to boil.
- Once you see thick bubbles boiling on the surface of the cream, boil for 1-2 minutes until the pastry cream has thickened.
- Remove from the heat and if you have lumps, pass the pastry cream through a fine mesh sieve.
- Whisk in the butter, one tablespoon at a time, making sure it has completely melted in before adding the next.
- Cover with plastic wrap touching the surface of the pastry cream, and let cool. Then refrigerate until needed (at least 2 hours).
- Warm the milk to body temperature and mix in the active dry yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until frothy.
- In the bowl of a stand mixer with a dough hook, add the remaining sugar, salt, and eggs.
- Once the yeast is frothy, pour the milk/yeast mixture into the mixer bowl and stir everything together to combine.
- Add the flour and mix on low speed for 1 minute until incorporated.
- With the mixer on low speed, slowly drizzle in the melted butter.
- Turn the mixer to high speed and mix for 3-5 minutes until the dough is no longer sticking to the bowl.
- Tip the dough out onto a lightly floured surface and knead by hand until not sticky.
- Form the dough into a smooth ball and place it in an oiled bowl. Cover and leave to rise until doubled in size (1-2 hours).
- Once risen, punch the dough to release air and roll out to 1/2 inch thick.
- Use a round cookie cutter to cut rounds and place them on a lined baking sheet.
- Cover the donuts and leave to prove for 45 minutes.
- Heat oil in a pan to 350°F / 180°C.
- Fry the donuts in batches until golden brown (1-2 minutes per side).
- Let the donuts cool before filling and glazing.
- For the ganache glaze, heat the cream until steaming, pour over the chocolate, and stir until smooth.
- Poke a hole in the side of each donut and squeeze in the pastry cream.
- Dip the filled donuts in the chocolate ganache and let set.
Notes
- Make the pastry cream filling ahead of time, at least two hours before it is needed so it has time to chill.
- You can do the windowpane test to see if the dough has been kneaded enough.
- For more in-depth instructions and step-by-step process shots, see my post on how to make pastry cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg