1. Make the Dough

In the bowl of a stand mixer fitted with a dough hook, mix flour, yeast, sugar, and salt. Put on a medium-low speed and add in the eggs and yolks, followed by softened butter and water. Knead on medium-low speed for 10–15 minutes until the dough pulls away from the bowl and forms a ball.

If the dough is too sticky, add 1–2 Tbsp extra flour.

2. First Rise

Grease a bowl, form a ball of the dough and place in the center of the greased bowl, cover with plastic wrap, and let dough rise in a warm spot until doubled in size—about 1 to 2 hours. I put the dough in the oven (turned off) so its a little warm and rises faster but you can leave it out at room temperature.

3. Shape the Donuts

Punch the dough and place it on a lightly floured surface. Divide in half, then half again, then half again until you have 8-10 rolls. Roll each into a tight ball. (I found that the small the donuts, the more likely they’ll cook all the way through once frying so try not to make them too big. 10 donuts is perfect).

Place each ball on a 4×4” square of parchment and set on a baking sheet. Cover loosely with plastic wrap or towel and place in oven again (turned off) to let proof for another 30 minutes until puffed.

4. Prep for Frying

While the donuts proof, prep a bowl with your cinnamon sugar mix, and line cooling racks with paper towels.

Heat oil in a deep pot to 360°F (182°C). Use a thermometer to maintain oil temp within ±10°F.

5. Fry the Donuts

Fry 2–4 donuts at a time, 1–2 minutes per side, until deep golden. Flip using a slotted spoon.

Transfer to the paper towel–lined rack. While still warm, toss in the sugar mixture. Let the donuts cool.

6. Make the Chocolate Filling

In a bowl, whisk together powdered sugar, cocoa powder, and salt.
In a small saucepan, bring the water to a boil and remove from heat.
Add softened butter and hot water to the cocoa mixture, then beat with a hand mixer or stand mixer (whisk attachment) until smooth. Mix in the vanilla extract.

The filling will be loose—refrigerate for 10–20 minutes until it thickens into a spreadable, creamy consistency.

Transfer to a disposable piping bag and snip off the tip. No nozzle needed but recommended.

7. Fill the Donuts

Once donuts are completely cooled, use a small knife or skewer to poke a hole in the side of each. Insert the piping bag and squeeze in chocolate filling until the donut feels slightly heavy in your hand.

Dust with extra sugar if desired—and serve! I added a little strawberry on top but its entirely up to you!

• If you are using Active Dry Yeast, you must activate it first. In a bowl, add 2 and 1/4 tsp active dry yeast, HALF of your sugar mixture listed above (so 1 and 1/2 tbsp sugar) and the 1 cup of water listed above (make sure the water is warm, but not above 120F. Mix and let stand for 10-15 minutes. The mixture should get foamy on the top with bubbles forming. This is how you know it is alive! You can add this mixture to your dry ingredients while the mixture is on medium-low speed*