I remember, very distinctly, a time when I believed in Santa Claus.
It was exciting! A thrill a holiday! I don’t think I was gullible… I just happened to believe in the things that my parents told me were true: Santa Claus is real, life is not fair, and eating broccoli makes you beautiful.
We had a Santa Claus nightlight my sister and I kept in our bedroom window during the holiday season. I figured it was like our Batman Bat Signal, but for Christmas presents not crime-stopping. It all made perfect sense.
I don’t remember when I stopped believing in Santa Claus. I think it was when I realized that all of our Christmas presents smelled like my mom’s clothes closet, and that broccoli was not, in fact, making me more beautiful.
Now that I’m an adult, Santa Claus has easily fallen by the wayside (thought I still love the nightlight)… but there are solid things I believe: I believe in God. I believe in doughnuts… and I believe in the merits of broccoli (I guess….).
Let’s go let’s go doughnut town we go!
Have you ever made homemade yeast doughnuts? Have I convinced you? Can I try to convince you now? It’s a bit of time… it’s a bit of effort… it’s worth every single moment.
Yeast doughnuts come together with a dough hook. We’re mixing together warm water and yeast, flour, sugar, salt, and some good fats from butter, egg yolks, and whole milk.
There’s something I should tell you about this doughnut dough: it’s soft and sticky and that’s ok.
Part of the tenderness of these doughnuts comes from the softness of the dough. It’s not the sort of dough that you can knead with your hands. It’s too sticky. When it comes together in the mixing bowl, the dough may stick to the bottom of the bowl. Add an additional 1/2 cup of flour if the dough is sticking to the sides of the bowl as well.
When resting the dough, I added a touch of flour to the bottom of the bowl, added the dough, and topped it with a bit more flour. Cover with plastic wrap and rise away.
While the doughnut dough is resting and rising, I make the Chocolate Cream. Ooooh man. SO GOOD!
This cream is like a cooked pudding thickened by both egg yolks and cornstarch.
It’s cooked over a low flame with some near constant whisking. This isn’t the sort of thing you can multi-task. The result of concentration is the most luscious, creamy chocolate.
Now… should your glossy chocolate cream have just a few lumps… that just means you’re human (like me)… and we can just use a strainer if we’re feeling fancy.
The doughnut batter will still be soft and just slightly sticky after it’s rising. That’s great!
The dough is gently kneaded on a lightly floured surface and cut into pretty little circles.
Can we just fry these dang things already!?
These little doughnut globes are fried until golden brown and then instantly coated in a vanilla-scented sugar.
See? I told you.
I used the back of a slender spoon to create a hole in the side of each doughnut. This is where the pastry bag filled with chocolate cream is going to be inserted.
Wait… there’s no pictures of the pastry bag or tip insertion (stop laughing) here? You’re right. Are you trying to tell me I need a tripod? You would be correct.
Dreams. These doughnuts are a dream come true. I’ve never been a fan of cream-filled doughnuts… turns out I just wasn’t eating the right cream-filled doughnuts. The chocolate cream is dark and unapologetic. The doughnuts are soft but sturdy. The vanilla sugar is fragrant, crunchy, and I added just a few pinches of salt for extra goodness. These doughnuts are once, twice, three times a lady. And if you have any poop jokes…. well you just stop it. Three times a lady! Three times!
Chocolate Cream Vanilla Sugar Doughnuts
makes about 10 3-inch doughnuts
doughnut dough adapted from Gourmet pastry cream from Epicurious
For the Doughnuts:
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 – 3 3/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cinnamon
For the Vanilla Sugar:
1 1/3 cup granulated sugar
1 vanilla bean, scraped
two pinches salt
For the Chocolate Pastry Cream:
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
1/4 teaspoon salt
1 cup whole milk
3 ounces bittersweet chocolate, cut into small chunks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
About 6 cups vegetable oil for deep frying, you’ll need about 3 to 4-inches deep for frying
To Make the Doughnuts and Vanilla Sugar:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
In the bowl of an upright stand mixer fitted with a dough hook, mix together yeast mixture, flour, milk, butter, yolks, sugar, salt, and cinnamon. Beat at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. The dough will be soft and sticky. If you’s too sticky to handle, add up to 1/2 cup more flour. Note: the doughnut dough should be soft and somewhat sticky so don’t add too much flour.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with plastic wrap and a clean kitchen towel. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.) This is a great time to make the Chocolate Pastry Cream (instructions below).
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps (they’ll make for tough doughnuts). While the cut doughnuts rise, make the Vanilla Sugar. In a medium bowl, combine sugar, vanilla bean scrapings, and salt. Use your fingers to make sure the vanilla bean scrapings are evenly disbursed throughout the sugar. Set aside.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, just over 2 minutes per batch (about 1 minute per side). Before removing the cooked doughnuts from the oil, quickly submerge them in the hot oil then immediately remove and place in the Vanilla Sugar mixture. Toss in the sugar and them allow to cool on a paper towel lined baking sheet.
Return oil to 350°F between batches before frying each pair of doughnuts.
To Make the Chocolate Pastry Cream:
In a medium saute pan, whisk together egg yolks, sugar, cornstarch, cocoa powder, and salt. The mixture will be fairly thick. Slowly whisk in the milk. Place pan over medium low heat and slowly heat. Stir near constantly so that the milk does not burn and the eggs do not cook. When mixture just comes to a boil it will quickly begin to thicken. Remove from heat and continue whisking until thick and smooth. The mixture will be the consistency of cold pudding. Add chocolate chunks, butter, and vanilla extract to the warm chocolate mixture and stir until all is melted and well incorporated. Transfer hot pastry cream to a small bowl and cover with plastic wrap so the plastic wrap touches the surface of the cream. Chill for about 2 hours.
To Fill the Doughnuts:
Doughnuts will already be coated in Vanilla Sugar before they’re filled with Chocolate Pastry Cream. Try to handle the doughnuts carefully, as to not knock off all of the sugar coating. Using the slender handle end of a spoon, create a hole in the side of each doughnut. This is where our pastry tip will go.
Fill a small pastry bag, fitted with a medium round tip, with Chocolate Pastry Cream. Twist to seal the bag. Carefully lift a doughnut and insert just the tip of the pastry tip into the doughnut. Squeeze pastry bag until doughnut feels just full. Imagine that you’re filling each doughnut with about 2 tablespoons of Chocolate Pastry Cream. Add too much pastry cream and you’ll know it. The cream will ooze out a bit. It takes just a bit of practice finding the right amount.
Fill each doughnut. Serve immediately or cover doughnuts for later serving. These doughnuts are best served the day they are made. They should be refrigerated after about an hour at room temperature, just to be safe.
Sherry
I’m making these! My boyfriend talks about chocolate creme filled donuts and I cannot find any bakery that has them..so I’m making him these!! Wish me luck!!
Pam
I found and easy way to do this..I use grands biscuits..not as original as these but very easy and fast to do..then I dip in maple syrup and convectioners sugar, then in bacon bits..I love donuts..
Dana Salam
Can I leave the Dough in the fridge overnight? As well as the pastry cream? If so any tips for doing that as I would like to.makw them in advance
joythebaker
Yes you can!
Vanessa
beautiful photos AND donuts. what’s not to love?
maryrose3
my theses are sinfull
not for people on a diet
Anne
Hi Joy!
I don;t have a dough hook. Would this still be okay to make using the standard attachment?
Thanks!
joythebaker
you do need a dough hook to make this yeasted dough.
Ella Funty
I made these recently………the chocolate cream, the vanilla sugar…..made me go completely crazy! These are so delicious I might just have to make more.
ambrosia
holy.geez. I must make these!
Vicki Gensini
What if you don’t have a vanilla bean? What can you substitute for that?
joythebaker
you could add a touch of cinnamon instead of vanilla beans.
Molly
Oh dear.
I seem to have just licked my computer screen.
That can’t be good.
Not nearly as tasty as I imagine these donuts to be.
*Sigh*
Wendy
Oh Joy, you shouldn’t have! I am very pregnant and nearly ate my computer screen when I saw these pictures. I really should be banned from your site until I have this baby!
Sarah Kyle
These look so scrumptious. Loved your collaboration with Cupcakes and Cashmere! Adding your blog to my favorites list for sure. I love to cook, so I cannot wait to try some of your delectable recipes.
Melizza
I made these this past weekend and they were delicious. I have totally been eating the leftover chocolate pastry cream on its own. So so so good.
Alyssa Termini
Joy, thank you so much for sharing this excellent recipe! I’m a Baking and Pastry major at Johnson and Wales University and we have made donuts such as these multiple times, and these are spot on with what we learned! Sometimes I have found that arrowroot is a good substitute for cornstarch if there needed to be a substitute. I love what you do with your blog, especially coming from a pastry chef in training’s perspective, you remain true to classic methods of pastry production. Thank you thank you thank you for sharing!
Erin
oh my gosh! How did I not see these last week?! They look and sound fan-flipping-tastic and I’m going to have to make them immediately!
Veronica
Oh my God, these I cannot handle. They are so GOOD, but such a hassle! I devoted at least a good 5 hours to these babies, and my feet are killing me, but they are worth it. :) The only corrections I would make: this recipe makes wayyyy more than ten doughnuts! I ended up with…about 18? Also, I would recommend dissolving the sugar/salt in the milk, along with the cinnamon, and then mix in the yolks along with that. Mix in the yeast with the flour; I didn’t know if I should melt the butter, I left it solid. In my experience, the yeast will not make the dough rise if mixed with the liquid first. But awesome recipe!
cheyenne
chocolate? cream? vanilla? doughnuts?
seriously. you’re killing me here! these look so delicious.
xo, cheyenne
Phoebe
These look so AMAZING!!!
Ashlen
I am now scheduling out enough time each day next week so that i can make these doughnuts….every day.
shirley@bells-bakery.com
oh my lord do these look sooo good!
Kendra
Ugh…….I’m on a cleanse right now. You’re killing me. These look just like the donuts I ate in Rome every day for a week this summer. Yum.
Tania Sleiman
These look so yummy!!
I have a quick question. Can this dough be frozen? Ten doughnuts would be a little too much for my husband and I.
Urban Feast
Yum, these look sinfully good. x
rose
ok – made a version of these: “caramel-glaze-filled donut holes”. the donut recipe is AMAZING. really lovely. i tossed the holes in cinnamon sugar and then piped them full of caramel glaze. we had these for the first time several years ago at a 5 star restaurant in arizona and have been dreaming of making them ever since, and once i saw your recipe i finally grew the…..donut balls! my husband was amazed and ate 12 donut holes!
to anyone thinking about making these – the recipe is straight forward, fairly easy (careful with hot oil!) and absolutely worth it. can’t speak to the chocolate filling, but i’ll try it soon. thanks joy – as always, you deliver hits!
Jenn
Oh, I think my favorite picture is the one of the chocolate cream…I could swim in that. So looking forward to trying these!
Kelly Ann
Oh my goodness, I love this! These look delicious! I love your blog and I am now following!
xx
Ambika Kumar
Hi Joy, I would like to ask if (instead of frying these in oil) I can brush them with melted butter and bake them?
Will it work? And if you think it will what temperature should I bake them at?
Thanks!
Ambika
joythebaker
i don’t think this recipe works for baking.
Ambika Kumar
Thanks !
Ela
Is the 10 cups of vegetable oil for deep frying in the ingredient section a typo? I think 10 cups is too much.
joythebaker
it really depends on your pan. you’ll want about 3 to 4 inches deep to fry in.
Noli
Hi joy! I was just wondering what you should do for this recipe if you don’t own an electric mixer or a dough hook. They look so dang good and I am so desperate to try them!
Kiran @ KiranTarun.com
Oh my. I want to drown myself in that chocolaty goodness!!
Alicia @ energEAT
The jelly doughnut reinvented. Genius!
zita fox
You had me at vanilla… they look great
Siobhan
They look amazing :)
Jenna@LittleKitchenBigFlavors
Are these for real? I need these, like right now. I have a feeling these would be dangerous to make in my house. We tend to be somewhat of donut-aholics!
Jane
Woah, these look mega-watt good. I’ve had the pleasure of finding homemade doughnuts at a local cafe, and have never looked back!
On a more practical note, I’d love to make these but don’t have access to a mixer with a dough hook. Can this be made with any other method? Or will this be my five-hundred and eighty ninth reason to by a Kitchen Aid, once and for all?
Thank you, Joy!
Norma
I’ve used my bread maker to mix yeast doughs. Turns out to be pretty convenient as the rise and rest period is included in the ‘dough’ cycle.
Erica
Oh my, these sound positively decadent! I am definitely a filled doughnut person and these sound like perfection. Definitely adding these to my to-make-asap list.
Tricia
So funny. Well played with the broccoli Mom.
The Cozy Herbivore
Absolutely stunning! I can’t wait to give these a whirl.
…and to prevent certain heartbreak, my mother told us as soon as we were born that there was no Santa Claus. I think she felt like she was protecting us, but instead she just created those monsters who went around telling the rest of their classmates about the myth of Santa. My poor classmates…
Sarah
Oh Joy, look, we have a problem. Every time I decide that it’s time to stop eating donuts and the occasional brownie {ok, maybe more often than I want to admit}, you go and post something like this.
Way to go. Make me want More yumminess.
;)
Jen @ Savory Simple
WANT
Rosie
Dear JTB/everyone else who loves doughnuts,
I had the best doughnut of my life today. If ya’ll are in the bay area go to Doughnut Dolly.
Amen.
http://www.doughnutdolly.com/site/page/home_page
-Rosie
P.S.– When I said “the best doughnut” what I meant was three of the best doughnuts… what I’m saying is that I ate three doughnuts. Oh boy. Where’s the broccoli at?
Caralyn @ glutenfreehappytummy
so delicious…so cute…so want 3 right now!!
Riley
I miss the days of Santa Claus! Those doughnuts are unbelievable! Yum!
Ashley @ Wishes and Dishes
I was thinking of trying to make my own doughnuts at home..this is confirmation that I need to try!!
Diane, A Broad
Joy, you make me sad. Over here with no mixer. Cry cry cry for doughnuts oh wait I’ll just go eat a chocolate croissant. Okay I forgive you.
papillon
Looks delicious!!
Rhianna
Wow….you’ve made my chocolate doughnut dream come true. Now, the real test is….do you deliver? Because I seriously don’t see me having the time to make those little dream bites to today before I go to work tomorrow….a girl can always dream right? ;)
Jessica @ The Desert Abode
CHOCOLATE CREAM FILLED VANILLA SUGAR DOUGHNUTS was the FIRST thing I saw in my reader this morning.
You had me at chocolate-cream filled.
A title like this is almost too much for a pregnant lady to handle (my husband’s lucky I didn’t send him out to fetch doughnuts).
As always, they look amazing! :)
The Life of Clare
These look so amazing! I actually just made lime curd filled doughnuts last week! They were so good!
Lauren @ Part Time House Wife
I really don’t go crazy for doughnuts…and I generally can pass up a cream filled doughnut for a bag of frittos… BUT my friend. You may have a changed woman on your hands. WOW. I think I could eat 7 of these just watching the Ellen Show!
I have a tripod but haven’t mastered that skill yet. Over-rated.
Leslie
Splendid. Doughnuts are my life. They really get a bad rap, but I say, when made with love and care, what could be better?
But I guess I would probably take one from a gas station, too . . .
Katie @ Blonde Ambition
holy mother of god. i ate half a maple bar right before eating (whoops, i mean reading) this post, and now i just want another doughnut.
narf7
Now THESE are something that Steve will get out of bed for! Heck… I could care LESS that he gets out of bed if I make these…they would be my little guilty secret (for the few moments of their newborn lives before they expired…) and then another guilty little secret would be on the cards…and another…I might have to post about weight watchers soon…
Kathleen @ Ksugarandspice
Beyond dreamy. Thank you for this one from the bottom of my heart. Xoxo
Lexy | The Proper Pinwheel
Joy! Why do you do this to me?!? I’m trying to lost weight and get fit. I just couldn’t fight the urge to see what you were up to. And now THIS?!?! Oh boy. There goes all my self control. Out the window. :) Linked up in today’s Friday post!
xo,
Lexy
Axelle the french cook
Watching to the picture, I thought :”DOn’t keep on reading … You’re going to suffer …”.
Joy … Those doughnut … no words to say how much they look delicious !
Stoich91
What is wrong with me where is my brain what have you done with my sanity and why am I drrooooollll-….
parfums
so tasty . i like it .,
Parfum pas cher
Barbara
That last picture…with the coffee…perfection!
Tiffany
These look absolutely divine!!
Katrina @ Warm Vanilla Sugar
these are so pretty joy! I love this idea!
Annie
These look perfect, Joy. I make doughnuts about once a year and it’s getting to be that time. You may have just chosen the flavor for me!
Courtney Nielsen
Um, LOVING your pictures in this post! Look at all of that chocolatey goodness!
Kayleigh
My grandmother used to make almost the same thing – they are to die for. I’ll have to try out your recipe. You are right too, they take time, but are completely worth it.
Rocky Mountain Woman
Oh yeah…those are some beauties!
I am going to try these and I don’t even really like donuts all that much!
annie
Oh YUM. I’m so making these! I know some people work out so they can be fit, beautiful and healthy, but really, I just go to the gym so I can eat doughnuts. :)
Erin
Oh Joy, if you can’t convince me to make yeast donuts, no one can. Doughnuts? Donuts? Doughnuts? Donuts? And I didn’t once think of a poop joke, but I did giggle.
Yelle
They look absolutely delicious! I can practically smell them at home just from reading the recipe.
Lauren
Dear Joy,
I started graduate school six weeks ago.
It has been six weeks since I’ve baked anything. At all.
Having finished my fifth exam in two weeks this morning, I promptly opened up your website hoping to find a good doughnut recipe for the weekend.
What the heck do you call a super power that allows you to know exactly what I need even though you live two time zones away and have never met me?
I’m stumped, but I love it.
Have a wonderful weekend!
Lauren
Rachel @ The Avid Appetite
These are unbelievable. That is all.
Bailey W.
Mouth. Watering. For reals. I want to go to there.
Laura (Tutti Dolci)
Oh my goodness, these are doughnut heaven!
Ashley @ Any Lovely Thing
This is one of the most knockout recipes I’ve ever seen. My jaw is on the floor looking through your gorgeous photos. Chocolate filled homemade doughnuts is crazy ambitious and you’ve done it sooo beautifully!!
kaianna
joy… the first picture made my eyes water. crying over doughnuts. that’s real life right there.
Zach
Oh my . . . sugar death balls!? I have a feeling that if I were to make these they would last exactly 4.6 seconds :-).
joythebaker
death balls.
allie@sweetpotatobites
these doughnuts look pretty amazing – love the chocolate filling!
Lauren Ver Hage
Joy the baker you are my idol! I love your humor, recipes, wit and meaningful yet lighthearted reflections on life. I check your blog everyday when I get into work!!! I’m an Art Director by day and a baker by night and your blog gives me the inspiration I need to go home and whip something delicious up after a hard days work! It’s therapy and comfort and I’m thrilled that you’ve made this little home on the internet for people like me to visit and draw creativity from!
YOU GO GIRL!
joythebaker
high-five to YOU!
Maggie @ A Bitchin' Kitchen
I love you for not only having the courage to write “poop” in a blog post about food, but for making a “tip insertion” joke. I think that we’d be friends.
These doughnuts look delicious, and infinitely better than the baked variety that has become so popular!
Jessica L.
Oh dear lord, Joy. These look so freaking fabulous!!
Kayla@PureSweet
This is just… too much! (but totally not too much). They look amaaaazing
Chelsea
I am finding I might adore you: the belief, the donuts, and the dirty jokes. Thanks for making my sad stale bagel breakfast just not good enough!
Bakerkat
Oh They look so good. I just might try making doughnuts.
Fall weather is due this weekend so these doughnuts might just be what I need. They do look amazing.
Annie @ Annie's City Kitchen
Like I need ANOTHER reason to eat donuts! These look like a perfect recipe for a cozy fall morning when spending a few hours in the kitchen is the best place to be.
jenny
hi there! i tried to pin this recipe, but every time i click “pin it” i’m getting the pop up but it’s blank and the option to add is greyed out. :( i’m using chrome – maybe it’s some kind of bug?
anyhow.. these look so so good :)
Erin
These instantly made my list of things to make as soon as possible! Thanks, Joy!
Amie
Joy, I {heart} you. Just what I needed: a digital sugar fix, and some fantastic food porn.
Adrienne K
This is strange, but I can actually smell the vanilla sugar on these doughnuts!
Sera
Three times a lady!!!! haha doughnutty, chocolate-filled, vanilla-coated ladies? amazing Joy, amazing. I might just have to try making doughnuts. Although, not having a mixer, I might be off from the start.
Amber
Stop, just stop with those delicious donuts. Love you recipe. Love your blog. Verge of obsession with the podcast.
P.S. I tots LOLd when I read “tip insertion.” Thank you.
Lynda
I looove the fact that you’ve filled them with chocolate, I can feel some baking coming on! I NEED to try these!
http://lyndajanecakes.blogspot.co.uk/
x
JoJo
Donuts are my favorite indulgence. I’ve only made the same old buttermilk cake donuts at home, but these simply inspire to try….try for puffy, cream-filled heaven. Thanks for the sugar push.
Rachel @ Baked by Rachel
I should find a santa night light for my kids because oh my god that would be such a fun addition to the holiday. Anyway… these donuts seriously need to make their way into my mouth… soon!
Amanda @ Once Upon a Recipe
pure decadence. i’m not a big cream-filled doughnut fan either but i’m rather certain i could get down with these.
Sue
Hi Joy,
Thanks for posting this recipe. I was wondering if you had any advice for someone who likes baking but doesn’t own a standing mixer. I’d love to make this recipe but you did say it’s dough that couldn’t be kneaded by hand. Any thoughts on what I could do?
Thanks!
-Sue
Lucy
Joy, Joy, Joy — what are you doing here? These WILL be made in my home this weekend. Hubby adores homemade doughnuts, especially when they’re made by me. Filled with chocolate cream and rolled in vanilla sugar? Genius! There will be much adoration & dancing & love in my house this weekend… promise! Thank you.
Cristina
AHHHHH JOY! you have a fabulous sense of humor and personality thats so refreshing and oh, how I L.O.V.E. you for your doughnut recipes? Happy friday!
Thamara
Why I can’t pin it?
Ellen
How many donuts does this make??
Chris
if there was ever any doubt about what to do with extra egg yolks, there surely isn’t any doubt left now!!!
ellen
My son will be coming home from college next weekend for a visit. Sounds like the perfect time to try these. Bet he’ll start making more trips home!!!!
Christi
Three times a good morning!
Marie
Ooooh my, I have to try it. This chocolate cream sounds delicious!
So everybody, let send $1 each to Joy for a tripod! I have one from best buy, not expensive and good quality!
I want more pictures, always more! :D
Stefanie @ Sarcastic Cooking
I miss the days of Santa. Things were so much simpler then! I am not into cream filled doughnuts either, maybe it is an aesthetic thing… But I think you’re right. I’m just not trying the right cream filled doughnuts.
Kasey @ The Wit of the Staircase
three times!!!
Domonique
Oh my goodness…yes I can vouch they take a lot of effort but you’re also correct they’re worth every minute! Sooo yummy and the fact you’ve added chocolate in the mix…just delicious!
http://lilylovelock.blogspot.co.uk/
x
Seanna Lea
I want to make these, but I want to add a bit of lemon zest to the batter and fill them with lemon curd. I hope you are OK with that.
Lovely recipe as always!
Li
These look amazing! Alas, I have to get over my fear of deep frying first…
PS – I remember when I found out Santa Claus wasn’t real… it was when I saw the candy stuffed stocking that my parents put every year under my pillow when i was asleep sold on a shelf at my local supermarket. I took my 7-year-old brain a little while to make the connection though!
Louise Ducote
Joy, in addition to a tripod you might love having a remote for your camera — I bought one for eight bucks on amazon and it’s a life-changer. You set your camera up on a tripod (or a stack of books) and can click the remote from your doughnut-piping location instead of having to run back and re-set the self-timer on your camera every time.
stacy
these look delicious!
can the donuts be baked instead of fried?
joythebaker
no. this recipe is specifically for fried doughnuts.
the 3volution of j3nn
Holy yum! I’m a believer!! I’ve never made yeast donuts but I sure want to now. I love everything about these: They’re stuffed!! And the sugary coating. The best of my favorites donuts.
Annique
OMG, they look sooo good. I think I know them from Germany, my granny used to make them for the kids. Loooved them. Thanks for the recipe, will try it myself! :)
Erin
Wait…there’s no Santa? Oh, no, wait…there IS Santa, you just no longer believe. :o)
joythebaker
no… definitely no santa claus.
Johanna
I can’t even put in words how much I love the look of these. In a way it’s probably good I’m not a skilled enough baker to make these, because I would definitely eat about 11 a day. Every day. Until I can’t fit through doors anymore. And then it wouldn’t matter so much anymore anyway, so I’d probably increase the amount.
Amielle
Oh my goodness! Chocolate filled anything completes me.
robyn
wow-although they look so dang good-they also look hard work. last night i spent the evening reading your recipe-yes-reading i would say-not flicking-single girl pancakes is up!
Margherita
Joy, they are perfect in all respects! I don’t think I will be able to make them, it’s a bit too complicated considering my limited cooking skills but I can stare at yours in utter admiration
Averie @ Averie Cooks
I love that you stuffed them! That filling looks wonderful! And I’ve never made yeast donuts, just flour/baking soda and baked in molds. I want to try yeast donuts now.
And I like the font you’re using in this post. It pops a little more on the page & easier to read :)
Katie D
SOOO delicious looking!!! I’m going to make them for a Thanksgiving dessert!!