Chocolate Ganache Filled Fried Donuts

Ingredients

• 250 ml Whole milk (Warm to about 38°C)
• 50 g Granulated sugar (Divided – half for dough, half for coating)
• 15 g Fresh yeast (One small cake, crumbled)
• 100 g Unsalted butter (Half for dough, half for ganache)
• 500 g All‑purpose flour (Sifted)
• 2 g Salt (Pinch)
• 2 Egg yolks (Large, room temperature)
• 500 ml Double (heavy) cream (For ganache)
• 30 ml Honey (2 tbsp)
• 200 g Dark chocolate (70% cacao) (Chopped)
• 30 g Malt powder (Mixed 1:1 with sugar for coating)
• 30 g Granulated sugar (for coating) (Mixed 1:1 with malt powder)
• 1000 ml Vegetable oil (For shallow frying, fill pan 1/3 full)
• 1 Piping bag and small round nozzle (For filling donuts)

Instructions

1. Activate the yeast

   Heat the milk in a saucepan until warm (about 38°C). Stir in the sugar until dissolved, then crumble the fresh yeast into the milk and whisk briefly. Let sit for 5 minutes while it becomes frothy.

   Time: PT5M

   Temperature: 38°C

2. Combine dry ingredients

   In a large mixing bowl, sift the flour, add a pinch of salt, and make a well in the centre.

   Time: PT2M

3. Add wet ingredients and form dough

   Add the two egg yolks, half of the melted butter, and the warm milk‑yeast mixture to the flour. Stir gently with a wooden spoon until a shaggy dough forms – do not over‑mix.

   Time: PT10M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead for 5‑7 minutes until smooth, elastic and slightly tacky. Sprinkle a little flour on your hands if it sticks.

   Time: PT7M

5. First proof (bulk rise)

   Place the dough in a clean, lightly floured bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 60‑90 minutes, or until doubled in size.

   Time: PT75M

   Temperature: 25-27°C

6. Make the chocolate ganache

   While the dough is proofing, pour the double cream and honey into a saucepan, add the remaining butter, and bring to a gentle boil (≈95°C). Remove from heat, add the chopped dark chocolate, and whisk until smooth and glossy. Let cool to room temperature, then refrigerate for 30 minutes to thicken.

   Time: PT10M

   Temperature: 95°C

7. Roll out the dough

   Turn the risen dough onto a floured board, gently press out to a thickness of about 1.5 cm (½ in).

   Time: PT5M

8. Cut donuts

   Using a round cutter (≈8 cm) or a knife, cut out circles. Gather scraps, re‑roll, and cut more until all dough is used.

   Time: PT5M

9. Second proof

   Place the cut donuts on a baking tray lined with parchment, cover loosely, and let rise for 30‑40 minutes until puffed.

   Time: PT35M

   Temperature: 25-27°C

10. Heat oil for frying

    Fill a wide pan about one‑third full with vegetable oil and heat to 175°C (350°F). Use a thermometer or test with a small dough piece – it should sizzle and rise to the surface quickly.

    Time: PT5M

    Temperature: 175°C

11. Fry the donuts

    Working in batches of 3‑4, gently lower donuts into the hot oil. Fry 1‑2 minutes per side until golden brown. Use tongs to turn them and remove when done.

    Time: PT10M

    Temperature: 175°C

12. Coat with malt‑sugar blend

    Transfer fried donuts onto a cooling rack. While still warm, roll each donut in a 1:1 mixture of malt powder and granulated sugar, shaking off excess.

    Time: PT5M

13. Pipe the ganache filling

    Fill a piping bag fitted with a small round nozzle with the chilled ganache. Insert the tip into the side of each donut and gently squeeze to fill a small pocket. Set the filled donuts back on the rack to let the ganache set.

    Time: PT5M

Nutrition Facts

Calories

861

Protein

7.6 g

Carbohydrates

61 g

Fat

41 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk
• Instead of Granulated sugar: cane sugar
• Instead of Fresh yeast: Active dry yeast (12g)
• Instead of Unsalted butter: European style butter, margarine
• Instead of All‑purpose flour: bread flour
• Instead of Egg yolks: egg substitute
• Instead of Double (heavy) cream: whipping cream
• Instead of Honey: maple syrup
• Instead of Dark chocolate (70% cacao): milk chocolate
• Instead of Malt powder: malted milk powder
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Piping bag and small round nozzle: plastic sandwich bag with a cut corner

Equipment Needed

• Large mixing bowl
• Whisk
• Saucepan (medium)
• Wooden spoon or silicone spatula
• Kitchen scale
• Rolling pin
• Dough scraper
• Baking tray or sheet
• Clean kitchen towel or plastic wrap
• Frying pan (deep enough for 1/3 oil)
• Thermometer (optional) (optional)
• Cooling rack
• Piping bag with nozzle
• Tongs
• Plate for coating mixture

Critical Steps — Do Not Skip

• Activating the yeast properly
• Avoiding over‑mixing the dough
• Ensuring oil is at the correct temperature before frying
• Not overcrowding the pan during frying
• Cooling the ganache to a pipe‑able consistency

Chef Tips from the Video

• For extra lift, add a pinch of baking powder to the dough along with the yeast.
• Dust the finished donuts with a light dusting of cocoa powder for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Ganache‑filled donuts stay moist.

Freezer: Wrap individually in parchment and freeze for up to 1 month. Thaw at room temperature before serving.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated for a slow, cold proof; shape and fry the next day.
• Ganache can be made up to 2 days in advance; keep chilled and re‑whisk before piping.