The first time I made chocolate-filled baked donuts, it was one of those mornings when I wanted something comforting but didn’t feel like dealing with hot oil and deep frying. My kitchen smelled lightly of vanilla and warm cake batter, and when the donuts came out of the oven, golden and fluffy, I felt genuinely proud. Filling them with chocolate and watching it gently ooze out on the first bite was pure joy, and ever since then, these baked donuts have become one of my favorite homemade treats.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the comfort and indulgence of a classic chocolate-filled donut without the mess or heaviness of frying. From my own experience, these donuts feel lighter, softer, and more cake-like, yet still deeply satisfying thanks to the rich chocolate center. I think you’ll appreciate how quick they are to make, how approachable the ingredients are, and how they manage to feel like a bakery treat straight from your own oven.
Ingredients
- 120 g all-purpose flour
- 80 g granulated sugar
- 1/4 level teaspoon baking powder
- 1 pinch of salt
- 1 large egg
- 40 ml milk
- 40 ml water
- 15 g neutral oil
- Chocolate spread, for filling
When I make these donuts, I stick closely to these measurements because the balance really matters for texture. The combination of milk and water keeps the crumb light without being dry, and the oil ensures the donuts stay moist even after cooling. I’ve tried butter instead of oil, and while it works, oil keeps them softer for longer. For the filling, I use a smooth chocolate spread that flows easily, because thicker fillings don’t pipe as nicely into the donuts.
Equipment Needed
- Mixing bowl
- Whisk
- Rubber spatula
- Donut pan
- Piping bag or squeeze bottle
- Cooling rack
In my kitchen, the donut pan is what makes this recipe so easy and consistent, giving the donuts their shape without any cutting or shaping. If you don’t have a piping bag, a small zip-top bag with the corner snipped works just as well for filling. A cooling rack helps prevent soggy bottoms, which I learned the hard way after leaving them on the pan too long.
Step-by-Step Instructions
I start by whisking together the flour, sugar, baking powder, and salt in a bowl, making sure everything is evenly combined. This step may seem simple, but I’ve learned that proper mixing here prevents uneven texture later. In a separate bowl, I whisk the egg with the milk, water, and oil until smooth and slightly frothy, which helps the batter come together effortlessly.(See the next page below to continue…)