- ¾ cup whole milk
- 2 large eggs plus 2 large egg yolks, lightly beaten, at room temperature
- 6 tablespoons (¾ stick) unsalted butter, room temperature, plus more for the bowl
- 3½ cups all-purpose flour, plus more for work surfaces
- 1 cup sugar, divided
- 1 package (¼ ounce) active dry yeast
- 1 teaspoon kosher salt
- Vegetable oil, for frying
- Cooking chocolate 1 ½ cup
- Butter 1 tbsp
- Cream 2 tbsp
Cook all the above ingredients on low flame and keep stirring continuously. Put off the flame as the batter becomes coarse and consistent. Allow it to cool down at room temperature.
- Heat the milk in a small saucepan over medium heat until small bubbles appear around the edges. Watch closely to ensure that the milk doesn’t boil over. Pour the milk into a large measuring cup and top with enough water to bring the level back to ¾ cup. Let cool until warm to the touch but not hot, about 105°F to 110°F. Add the eggs and yolks and whisk gently to combine. Butter a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine the flour, ¼ cup of the sugar, yeast, and salt. Add the milk mixture and mix just until combined. If you are using a stand mixer, switch to the dough hook and knead the dough on low speed, about 4 minutes. If you are mixing by hand, turn the dough onto a lightly-floured surface and knead by hand until the dough is workable but still a bit sticky, about 10 minutes.
- Knead the butter into the dough a small slice or two at a time. (If you are using a mixer, you may want to stop it briefly and use your hands.) Once the butter is incorporated, continue kneading the dough until smooth and elastic, about 8 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap, and refrigerate for at least 3 hours or up to 12.
- Line two baking sheets with parchment paper and dust both with flour. Transfer the cold dough to a lightly-floured work surface and roll into a 9½ x 12½-inch rectangle about ½-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds and place them on the prepared sheets. Cover with plastic wrap and set in a warm place to proof. This could take 30 minutes or 2 hours, depending on how warm your house is and how cold the dough was. You will know the dough is ready when it looks puffy and springs back slowly when poked.
- Prepare to fry: Line a rimmed baking sheet (or a few plates) with paper towels. Put the remaining ¾ cup sugar in a medium bowl. Add 2 inches of oil to a medium, heavy-bottomed pot. Heat the oil until a bit of flour sizzles when thrown in or a candy thermometer reads between 350°F and 360°F.
- Carefully add 2 to 3 donuts to the oil and fry, flipping once, until golden brown—about 2 to 3 minutes per side. Using a slotted spoon, transfer the donuts to the paper towels to drain. When the donuts are cool enough to handle, after about 1 minute, toss them in sugar. Repeat process with the remaining dough. (Note: If, after proofing, you find that your dough rounds have stuck to the parchment paper, don’t tug at them, which may deflate them. Instead, cut the parchment around each donut and add to the oil together. When the donuts are cooked, the paper will release.)
- Fill the donuts with the filling batter: Using the handle of a wooden spoon or a chopstick, poke a hole into one side of each donut. (Take care not to poke all the way through to the other side.) Whisk the filling to loosen it, if necessary, then transfer filling to a pastry bag fitted with a small round tip. Insert the tip of the pastry bag into the hole of each donut and gently squeeze to fill.
- Garnish them with colourful edible sprinkles and choco-chips.
- Serve donuts immediately.