Chocolate-Filled Doughnuts with Cinnamon-Spiced Ganache

Light, airy, and fried to golden perfection, these chocolate-filled doughnuts feature a luscious dark chocolate pastry cream infused with cinnamon and cayenne for a warming kick. Prepare the dough the night before for an easy fry-and-fill morning treat!

Ingredients

For the Dough:

• 1 packet (2 ¼ tsp) active dry yeast

• 3 tablespoons granulated sugar, divided

• ½ cup (118ml) warm water (105°F to 115°F)

• ½ cup (118ml) warm milk (or water), same temperature

• 1 large egg

• 1 large egg yolk

• ¼ teaspoon salt

• 3 ½ cups (438g) all-purpose flour

• 3 tablespoons unsalted butter (or pareve margarine), softened

• Cooking oil, for deep frying

• Additional flour for dusting

For the Coating:

• ⅓ cup (67g) granulated sugar

For the Chocolate Filling (Pastry Cream Ganache):

• 4 large egg yolks

• ⅓ cup (66g) sugar

• 2 tablespoons cornstarch

• 2 tablespoons unsweetened cocoa powder

• Pinch of salt

• 1 ¾ cups (415ml) whole milk

• 4 oz (113g) dark or semi-sweet chocolate, chopped

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ⅛ teaspoon cayenne pepper (optional, for a gentle heat)

Alternative Filling:
Use ¾ cup (75g) chocolate-hazelnut spread instead of pastry cream if preferred.

Equipment

• Stand mixer with dough hook (or food processor)

• Rolling pin

• Round cutter (2½ to 4 inches)

• Parchment-lined baking sheet

• Candy/deep-fry thermometer

• Piping bag with round tip

• Slotted spoon or spider strainer

Instructions

Day 1: Prepare the Dough (Night Before)

1. Activate Yeast:
   In a small bowl, combine the yeast, 1 tbsp sugar, and warm water. Stir gently and let sit for 5–10 minutes, until foamy.

2. Mix the Dough:
   In the bowl of a stand mixer, combine warm milk, the yeast mixture, remaining sugar, eggs, and salt. Add half the flour and mix on low until just combined.

3. Add Remaining Flour & Butter:
   Add the rest of the flour and mix until a shaggy dough forms. Gradually add the softened butter, increasing speed to medium, and knead for 3–4 minutes until the dough becomes smooth and elastic.

4. First Rise (Cold Fermentation):
   Place dough in a lightly greased bowl. Cover with plastic wrap and refrigerate overnight (8–12 hours). The slow rise enhances flavor and makes shaping easier.

Day 2: Filling, Shaping, Frying, and Assembling

Step 1: Prepare the Filling

1. Make Pastry Cream Ganache:
   In a medium saucepan off heat, whisk egg yolks, sugar, cornstarch, cocoa, and salt. Slowly whisk in the milk until smooth.

2. Cook the Mixture:
   Place the pan over medium-low heat. Cook, stirring constantly with a silicone spatula or whisk, until the mixture thickens and bubbles (approx. 5–7 minutes).

3. Add Flavorings:
   Remove from heat and stir in chopped chocolate, butter, vanilla, cinnamon, and cayenne pepper. Stir until completely smooth.

4. Chill the Cream:
   Pour into a small bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 2 hours, or until cold and thick.

Step 2: Shape and Proof the Doughnuts

1. Roll the Dough:
   On a well-floured surface, roll chilled dough to ½-inch thickness.

2. Cut Rounds:
   Use a round cutter (2½ to 4 inches depending on desired size) to cut out doughnuts. Place rounds on a floured, parchment-lined baking sheet.

3. Second Rise:
   Cover loosely with plastic wrap and let rise in a warm spot for 45–60 minutes, or until puffed and slightly jiggly.

Step 3: Fry the Doughnuts

1. Heat Oil:
   Fill a heavy-bottomed pot with 2–3 inches of oil. Heat over medium heat to 350°F (use a thermometer to monitor).

2. Fry in Batches:
   Carefully lower 2–3 dough rounds at a time into the oil. Fry 2 minutes per side or until golden brown.

3. Drain & Sugar-Coat:
   Remove with a slotted spoon and drain on paper towels. While warm, roll in granulated sugar to coat.

Step 4: Fill and Serve

1. Prepare to Fill:
   Poke a hole on both sides of each doughnut using a straw, chopstick, or thermometer probe.

2. Fill Doughnuts:
   Spoon chilled chocolate pastry cream into a piping bag fitted with a small round tip. Insert the tip into each hole and squeeze in approx. ¼ cup of filling per side, until the doughnut feels slightly heavy.

3. Serve Warm or Room Temperature:
   These are best fresh, with the creamy filling just cool enough to contrast the warm, fluffy dough.

Optional: Hazelnut Version

• Instead of making the pastry cream, simply pipe in chocolate-hazelnut spread. No need to chill it — this version is quicker and just as delicious.

Storage Tips

• Best Fresh: These are best eaten within a few hours of frying.

• To Store: Keep filled doughnuts in an airtight container in the fridge for up to 2 days. Reheat slightly in the microwave (10–15 seconds).

• To Freeze Dough: Unfilled, fried doughnuts can be frozen and later thawed and filled.