Milk Chocolate Filled Cinnamon Doughnuts


One Wednesday morning, a little over two weeks ago, I was struck by an urge for doughnuts. Not to eat them, as I assume would be a common craving, but to make them, something I’ve only ever attempted once before. I’m convinced, there is nothing better than a homemade doughnut, dunked quickly into cinnamon sugar and devoured within minutes of coming out of the fryer. Hot and crispy with a gooey chocolate inside, I couldn’t get them out of my head. It was lucky then, that I had five of my favourite food bloggers coming over for lunch a few days later. And so it was set, there would be doughnuts for dessert!


Denea did a great job of kneading and the yeasted dough was an absolute dream to work with. For some reason, deep frying is off putting to many people, but I think the promise of fresh doughnuts is reason enough to face your fears. The hardest part is keeping the oil at a consistent temperature, and therefore if you don’t have a deep fryer with temperature control, then a candy thermometer is essential.

I made much smaller doughnuts than the recipe specified. They were very cute, and I was really happy with how they turned out. It was magical to see the warm melted chocolate oozing out of the freshly cooked doughnut. And they were so insanely delicious, we couldn’t stop at just one. For a decadent twist I served them with ice cream, but they are perfect on their own or with a great cup of coffee.


Milk Chocolate Filled Cinnamon Doughnuts
Recipe from Gourmet Traveller
Serves 15

• 7g dried yeast
• 250ml (1 cup) buttermilk, at room temperature
• 55g (¼ cup) golden caster sugar
• 710g (4 ¾ cups) plain flour
• 100g unsalted butter, melted
• 3 eggs
• 100g milk chocolate, coarsely chopped
• Milk, for brushing
• Vegetable oil, for deep frying
• Cinnamon sugar, for dusting

Combine yeast, buttermilk, sugar and ¼ cup warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy. Add flour, butter, eggs and a pinch of salt and mix using the dough hook attachment. Turk onto a floured surface and knead until smooth. Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and stand for an hour until doubled in size.

Turn dough onto a lightly floured surface and roll to 3mm thick. Using a round cutter (the recipe specifies a 7.5cm cutter, I made small doughnuts using a 4cm cutter) cut out rounds, re-roll dough and repeat. Divide half the chocolate among the rounds, placing in the center. Brush the edges with milk and top with remaining rounds. Press to seal. Place 2cm apart on a lightly floured tray and stand for 30 minutes or until doubled in size.

Heat oil in a large, deep saucepan or deep-fryer to 160°C (320°F). Deep-fry doughnuts in batches, turning occasionally for 2-3 minutes or until puffed and golden. Roll in cinnamon sugar and serve immediately.

17 Comments on “Milk Chocolate Filled Cinnamon Doughnuts”

  1. Your wednesday morning urge for doughnuts is a lifetime thing for me, hehe 🙂 But I haven't yet had the pleasure of having chocolate-stuffed doughnuts, yum!

  2. Lisa, if I wanted to make a more traditional jam-filled doughnut, would I put jam in the middle before I fry, or pipe it in afterwards?

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