Chocolate Cream Filled Donuts

Recipes / By

Chocolate Cream Filled Donuts

Prep time: 3 hours

INGREDIENTS

Dough

  • 2 tbsp yeast for baking
  • ½ cup hot water
  • 2 ¼ cups hot milk, almost to boiling point
  • 8 cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp salt
  • 1 stick unsalted butter

Glaze

  • 3 tbsp fresh milk
  • 1 tbsp Cortés Sugar-Free Cocoa
  • 2 cups powdered sugar
  • ½ cup butter, melted

Filling

  • 6 egg yolks
  • 9 tbsp sugar
  • 1 ½ tbsp flour
  • 1 ½ tbsp cornstarch
  • 2 2/3 cups fresh milk
  • 1 1/3 cups heavy cream
  • 3 segments Cortés Chocolate, in pieces

PROCEDURE

Dough

  1. In a small bowl, add the yeast to the hot water and set it aside for 3 to 4 minutes. Do not stir or handle the mixture during this time.
  2. Pour the hot milk in a mixer bowl. After the 3 to 4 minutes have elapsed, add the yeast mixture. Add the sugar, salt, and butter. Mix well.
  3. Add the 4 cups of flour and mix well, occasionally scraping the sides of the bowl.
  4. Add the rest of the flour and mix it until everything is well combined. Place a tea towel (or cheesecloth) over the bowl and let the dough rest for 1 hour to allow it to rise.
  5. After one hour has passed, dust flour on a clean kitchen surface to work with the dough. Knead the dough. Use a rolling pin to stretch it out to ½-inch thick.
  6. Use a round donut cutter to shape the donuts. Do not cut the holes in the middle so you can fill them later on.
  7. Place them on a tray and cover them again with the tea towel or cheesecloth.
  8. Let them proof for 30 minutes. In the meantime, you can prepare the glaze and filling.
  9. Heat up the frying oil.
  10. Fry 1 or 2 donuts at a time for 1 to 2 minutes, until they turn golden.
  11. Remove them from the oil, place them on a paper towel-lined platter, and glaze them.
  12. After they cool down, use a piping bag to fill them with the chocolate cream.

Glaze

  1. Sift the powdered sugar and Cortés Sugar-Free Cocoa.
  2. In a medium bowl, mix the melted butter with the sugar and chocolate mixture.
  3. Add milk to soften the mixture.

Filling

  1. In a bowl, beat the egg yolks, sugar, flour, and cornstarch.
  2. In a pot, heat the milk, cream, and Cortés Chocolate until it starts to bubble (but not boiling).
  3. Pour about ½ cup of the milk and cream mixture into the egg mixture, stirring constantly.
  4. Pour this mixture into the pot with the rest of the cream and milk. Cook over low heat until it thickens.
  5. Pour the mixture into a bowl, cover it with plastic wrap and let it cool for at least 1 hour.
  6. Once the filling and the donuts have cooled down, use a piping bag with a nozzle to fill the donuts.
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