These deliciously rich, filled, and glazed donuts start with the dough for our Basic Yeast Donuts. Cut the risen dough in circles, rise again, and fry. The final step is creating a pocket in the center of each donut, then filling with vanilla-scented custard and dipping in a shiny chocolate glaze.
Special equipment: For this recipe, you’ll need a smooth-sided biscuit cutter measuring 2 1/2 to 3 inches in diameter and a pastry bag fitted with a small tip.
Game plan: Plan to finish the donuts within 1 hour of making the chocolate glaze, because the glaze can easily become too stiff to coat.
If you need more recipe ideas, check Chowhound’s donut recipes hub.
To make and fill the donuts:
by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...
by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...