Chocolate-Filled Fried Donuts with Rich Chocolate Frosting

Tangzhong

• ▢ 3/4 cup water
• ▢ 1/4 cup bread flour

Chocolate Doughnut Dough

• ▢ 3 cups bread flour, *See notes below for measuring*
• ▢ 1/2 cup Dutch-processed cocoa powder
• ▢ 1/3 cup granulated sugar
• ▢ 1 tablespoon instant yeast
• ▢ 1 1/4 teaspoon fine sea salt
• ▢ 1/2 cup + 2 tablespoons whole milk, room temperature
• ▢ 1 large egg, room temperature
• ▢ Tangzhong, from recipe above
• ▢ 5 tablespoons unsalted butter, room temperature
• ▢ Neutral frying oil, like canola
• ▢ Granulated sugar, for rolling

Chocolate Frosting

• ▢ 3 tablespoons unsalted butter
• ▢ 1/3 cup + 2 tablespoons heavy cream
• ▢ 1 tablespoon cocoa powder
• ▢ 1/2 cup dark or bittersweet chocolate chips
• ▢ 1 1/2 cups powdered sugar
• ▢ 1 teaspoon vanilla bean paste or extract
• ▢ Pinch of fine sea salt
• ▢ Chocolate sprinkles, for finishing

Make the Tangzhong

• Whisk the water and bread flour in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a paste, about 4–5 minutes. Scrape into a bowl and set aside to cool.

Make the Donut Dough

• In a stand mixer bowl fitted with a dough hook, combine bread flour, cocoa powder, sugar, yeast, and salt. Add milk, egg, and the tangzhong. Knead on low speed about 2 minutes until a rough dough forms.
• With the mixer running on low, add softened butter one tablespoon at a time, allowing it to incorporate. Once added, increase speed and knead about 12 minutes, until the dough is smooth, elastic, and passes the windowpane test.
• Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature 30–45 minutes.
• While the dough proofs, cut ten squares of parchment paper.
• Turn dough onto a floured surface. Roll to 1/2–3/4 inch thickness and cut donuts. Gently re-roll scraps once and rest the dough 5–10 minutes before cutting again.
• Place each donut on a parchment square and arrange on a baking sheet. Punch centers with a smaller cutter if needed. Cover loosely and let rise until puffy and nearly doubled, about 45–65 minutes.

Fry the Donuts

• When the donuts are midway through their final proof, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack and monitor the oil temperature closely.
• Working in small batches, lower 2–3 donuts (on parchment) into the oil with a slotted spoon, then remove the parchment with tongs. Fry about 2½ minutes total, flipping once halfway through. Transfer to the wire rack to cool.
• Once cooled, roll the donut edges in granulated sugar and return them to the rack while you make the frosting.

Make the Frosting

• In a small pot, heat butter, heavy cream, and cocoa powder over medium heat until steaming but not boiling. Remove from heat, stir in chocolate chips, vanilla, and salt. Let sit 1 minute, then whisk until smooth.
• Whisk in powdered sugar gradually until the glaze is glossy and pourable, then add vanilla and a pinch of salt. Use the glaze immediately to avoid a crust forming.
• Fill a piping bag or use a spoon to top each donut with frosting. Immediately sprinkle with chocolate sprinkles and enjoy.

Storage: Keep leftover donuts lightly covered on a baking sheet or in a container for 1–2 days.

Calorie and nutrition information is an estimate and not guaranteed to be precise.