Directions

1. Step

In a saucepan, whisk together 300ml milk and 30g (3 tbsp) cornstarch until fully combined. Add 80g dark chocolate and heat over low heat, stirring continuously until the chocolate melts. Once the mixture thickens, stir quickly and remove from heat. Adjust sweetness by adding sugar or more chocolate, if desired. Transfer the chocolate cream to a bowl and let it cool completely.

2. Step

In a bowl, combine 160ml warm milk (below 36°C), 50g (5 tbsp) sugar, and 6g (1 tbsp) instant dry yeast. Stir well and let sit for a few minutes. Add 1 room temperature egg, 350g bread flour, and 6g (2 tsp) salt. Mix until a rough dough forms. Knead the dough by hand until smooth and elastic.

3. Step

Incorporate 40g room temperature unsalted butter into the dough and continue kneading until fully absorbed. Cover the bowl and let the dough rise in a warm place (below 36°C) for about 1 hour, or until doubled in size.

4. Step

Punch down the dough to release gas, then divide it into 10 equal portions. Shape each portion into a round ball, ensuring the seams are sealed. Place the dough balls on parchment paper, cover lightly, and let them rise at room temperature for about 30 minutes or until doubled in size.

5. Step

Heat oil in a pan to 130-140°C (keep it below 150°C to ensure thorough cooking). Fry the donuts over low heat until golden brown, flipping once the bottom is dark brown. Remove and let them cool completely. Use chopsticks to create a hole in the center of each donut. Roll the donuts in sugar, then pipe the cooled chocolate cream into the center.