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Milk chocolate-filled cinnamon doughnuts

Australian Gourmet Traveller dessert recipe for milk chocolate-filled cinnamon doughnuts

By Emma Knowles
  • Serves 15
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Milk chocolate-filled cinnamon doughnuts


  • 7 gm dried yeast
  • 250 ml buttermilk, at room temperature (1 cup)
  • 55 gm golden caster sugar (¼ cup)
  • 710 gm plain flour (4¾ cups)
  • 100 gm unsalted butter, melted
  • 3 eggs
  • 100 gm milk chocolate, coarsely chopped
  • For brushing: milk
  • For deep-frying: vegetable oil
  • For dusting: cinnamon sugar


  • 1
    Combine yeast, buttermilk, sugar and ¼ cup warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy. Add flour, butter, eggs and a pinch of salt and mix using dough hook attachment. Turn onto a floured surface and knead until smooth, place in a lightly oiled bowl, turn to coat, cover with plastic wrap and stand for 1 hour or until doubled in size.
  • 2
    Turn dough onto a lightly floured surface and roll to 3mm thick. Using a 7.5cm-round cutter dipped in flour, cut out rounds, re-roll dough and repeat. Divide milk chocolate among half the rounds, placing in centre, brush edges with milk and top with remaining rounds. Using a 6.5cm-round cutter dipped in flour, trim rounds, pressing to seal. Place 2cm apart on a lightly floured tray and stand for 30 minutes or until doubled in size.
  • 3
    Heat oil in a large deep saucepan or deep-fryer to 160C. Deep-fry doughnuts, in batches, turning occasionally for 2-3 minutes, or until puffed and golden. Roll in cinnamon sugar and serve immediately.