Chocolate Filled Donuts -

Chocolate Filled Donuts

A homemade chocolate filled donuts recipe your kids will find every bit as tantalizing as the donuts from the donut shop - but better because they have no refined sugar! Completely addicting, these healthy donuts for kids are baked instead of fried and do not require a donut pan. The perfect treat for naturally sweetened desserts, breakfast or special occasions.

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Prep Time: 30

Cook Time: 10

Rising Time: 4

Total Time: 4 40

Servings: Donuts

Calories: 181kcal

Equipment

Ingredients

Donuts

50 g whole milk
1 tbsp active dry yeast
100 g maple syrup
1 egg
56 g butter melted
350 g flour
1/4 tsp salt

Frosting

1 batch homemade chocolate

Filling

1 batch homemade chocolate whipped cream

Metric - US Customary

Instructions

Making the Donuts

In a mug or small bowl, combine your warm milk and yeast to activate the yeast. You can warm your milk in a pan on the stove or for 20 seconds in the microwave. Your milk should be between 100 and 120 degrees F to activate the yeast without killing it.
Let the yeast activate for ten minutes.
In a medium-size bowl, combine maple syrup and egg. Whisk to break up the egg and fully combine.
To the maple syrup and egg, add melted butter and activated yeast-milk mixture. Mix until combined.
Add flour and salt to the rest of the ingredients and mix. Once everything is coming together, you can knead it with your hands. It will not be stretchy at this point. It will feel more like a dense cookie dough.
Cover the bowl with an oiled piece of foil and place a very warm place (90-120 degrees F) to rise for two hours.
* See note
After two hours, your dough should be about doubled in size and more fluffy and stretchy. Divide it into twelve equal portions. The most accurate way to do this is to weigh all of your dough (without the bowl) and then divide that weight by twelve. Then, measure each dough ball by weight to get them all the same size.
Line two baking sheets with parchment paper.
Working one at a time, make each dough portion into a round ball, stretching the top portion down on all sides and pinching the dough together on the bottom. This will ensure your donuts turn out smooth and without seems on top.
Place your baking sheets somewhere very warm, uncovered, and let rise for another two hours.
Ten minutes before the 2-hour mark, preheat your oven to 375 degrees F.
After two hours, your dough balls should have risen to be at least 1 1/2 times their original size.
Place your donuts in the preheated oven. Bake for 7-9 minutes, checking and switching your baking sheets around halfway through.
Donuts will be light in color, soft and browned on the bottom when they are done.
Allow baked donuts to rest on the baking sheets for 10-15 minutes until no longer hot and then place in a sealed container to prevent them from drying out until filling and frosting them.

Frosting the Donutes

To frost the donuts, use my homemade chocolate recipe to make melted chocolate. Then, dip the top of each donut in the melted chocolate, rotating and tilting to get as much of the donut coated as you want.
Once the donuts are frosted, place them in an airtight container in the fridge to harden the frosting until you are ready to fill them.

Filling the Donuts

Working one at a time and using a kabob stick, chopstick or the end of a small spoon with a narrow handle, poke a hole into the side of each donut, pushing it as deep inside as you can without poking it through the other side.
Move the stick around the inside of the donut by angling it different directions to clear space inside the donut for the filling. Do this with all the donuts and then place them back in a sealed container to prevent them from drying out while you prepare your filling.
Make your chocolate whipped cream (or other filling of choice) and fill a your piping bag fitted with a tip small enough to fit inside of the donut hole.
To fill the donuts, insert the piping tip into the donut's hole as far as it will go and pipe filling into the donut, moving it around to fill as much of the donut as you can. Once you feel pressure, slow down your piping and stop when it begins to come out the hole.
Optionally, you can sift cocoa powder over the tops of the finished donuts for decoration.
Store donuts in an airtight container in the fridge for up to one week.

Notes

To check the temperature of your milk for activating the yeast, stick your finger in it. You should be able to keep your finger in it without burning, but it should be very warm.
It is crucial that your donut dough be placed somewhere very warm for both rises, between 90 and 120 degrees F. A proofing drawer is ideal for this. If you do not have a proofing drawer, you can turn on your oven for a minute or two, until it reaches about 120 degrees inside, and then turn it off. Place your dough, covered, in the oven and do not open the door until the proofing time is over.
You can choose whether you prefer to frost or fill your donuts first. The order you choose is based on your preference. The donuts will need to be refrigerated after each step either way since the whipped cream must stay cold to preserve it and the chocolate frosting will be very melty and messy at room temperature.

Nutrition

NaturallySweetenedKids.com