Chocolate-Filled Pumpkin-Shaped Donuts
The soft, cinnamon-sugared dough is what wraps the warm, gooey chocolate hazelnut spread in this Chocolate-Filled Pumpkin-Shaped Donuts recipe. Each bite is tender and slightly chewy, with a rich pocket of chocolate. They make a fun weekend project for a special breakfast or family treat.
Yield: 12 donuts | Prep and rise time: about 2 hours 30 minutes, including 1 hour for the first rise and a second rise after shaping | Cook time: frying in batches until golden
Chocolate-Filled Pumpkin-Shaped Donuts Ingredients
- 2 1/2 cups all-purpose flour — The base of the dough. Scoop the flour into the cup, then sweep off the extra with a knife so the dough stays soft rather than dry.
- 1/4 cup granulated sugar — Sweetens the dough and helps the yeast get going.
- 2 1/4 tsp instant yeast — Makes the dough rise. Check the date on the packet, since old yeast is a common reason dough won’t puff.
- 3/4 cup warm milk — Warm, not hot. Milk that’s too hot will kill the yeast before the dough rises.
- 1 large egg — Adds richness and helps the dough hold together.
- 1/4 cup unsalted butter (softened) — Softened butter blends into the dough more evenly than cold butter. Let it sit on the counter about 30 minutes before you start.
- 1 tsp vanilla extract — Adds warm, rounded flavor that pairs well with the chocolate.
- 1/2 tsp salt — Balances the sweetness and keeps the yeast in check.
- 1/2 tsp ground cinnamon — Goes into the dough for a subtle spice note.
- 1/4 cup sugar (for coating) — Mixed with the cinnamon for the coating.
- 1 tsp cinnamon (for coating) — Mixed with the sugar for the coating.
- 2 tbsp melted butter (for coating) — Brushed on the fried donuts so the cinnamon sugar sticks.
- 1 cup chocolate hazelnut spread (Nutella) — The filling. It’s soft at room temperature, so it’s easy to spoon into the centers.
- 12 small pretzel sticks — These become the pumpkin stems.
Substitutions And Additions
Chocolate Hazelnut Spread
I’d use another smooth chocolate hazelnut spread in place of Nutella here, since it works the same way. Avoid thick, grainy spreads, because they won’t melt into a filling and can leave dry pockets inside the dough.
Pretzel Sticks
Thin, small pretzel sticks hold their shape after frying best. A small dried cinnamon stick can also serve as a stem.
Cinnamon
For a bolder spice, add a pinch of nutmeg to the cinnamon sugar. It won’t change the cooking time.
How To Make This Chocolate-Filled Pumpkin-Shaped Donuts Recipe
- Mix and knead the dough. Combine the flour, sugar, yeast, warm milk, egg, softened butter, vanilla, salt, and cinnamon in a large bowl. Knead until the dough is smooth and springy, about 5 to 7 minutes by hand or with a stand mixer. Cover the bowl and let the dough rise for 1 hour, until it has roughly doubled.
Pro Tip: If the dough stays sticky and won’t come together, add flour one tablespoon at a time until it feels soft but not tacky.
- Portion and shape the rounds. Divide the dough into equal balls, then flatten each one into a round. Place the rounds on parchment paper so they have room to spread slightly.
- Tie the pumpkin shapes. Tie kitchen twine loosely around each dough ball in crisscrossing loops to create a pumpkin shape. Let the dough rise again until puffy.
Pro Tip: Keep the twine loose. If it’s tight, the dough can tear when you fry it.
- Fry until golden. Fry the loosely tied dough balls in hot oil until they’re golden on the outside. Remove the twine once the donuts are cooked and cool enough to handle.
Pro Tip: Fry in small batches so the oil stays hot and the donuts cook through without browning too fast. Stir together the 1/4 cup sugar and 1 tsp cinnamon in a shallow dish. Brush each donut with the 2 tbsp melted butter, then roll it in the cinnamon sugar until coated. Fill and finish. Fill the centers with chocolate hazelnut spread, then add a pretzel stick to each one as the stem.
Pro Tip: Fill the donuts while they are still warm, so the chocolate softens and stays gooey inside.
How To Serve And Store
These are best warm, on the day they’re made, with a cup of coffee or cold milk. Serve them on a platter so the chocolate filling stays visible.
In The Fridge
Store leftover donuts in an airtight container in the refrigerator for up to 3 days. Reheat them for about 10 seconds in the microwave to soften the filling again.
In The Freezer
Wrap cooled donuts individually and freeze them for up to 1 month. Thaw them at room temperature for about 1 hour, then warm briefly before serving.
Frequently Asked Questions
Can you make these ahead?
You can prepare the dough and shape the rounds the day before. Cover them and refrigerate, then let them come to room temperature and rise before frying.
Why didn’t my dough rise?
The most common causes are old yeast or milk that was too hot. Check the yeast date and make sure the milk feels warm, not hot, to the touch.
Can I bake these instead of frying?
This recipe is written for frying, so baking will change the texture and cooking time. Stick with frying for the results described.
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Chocolate-Filled Pumpkin-Shaped Donuts
Ingredients
Method
- Combine the flour, sugar, yeast, warm milk, egg, softened butter, vanilla, salt, and cinnamon in a large bowl; knead until the dough is smooth and springy, about 5 to 7 minutes by hand or with a stand mixer; cover and let the dough rise for 1 hour, until roughly doubled.
- Divide the dough into equal balls, flatten each into a round, and place the rounds on parchment paper so they have room to spread slightly.
- Tie kitchen twine loosely around each dough ball in crisscrossing loops to create a pumpkin shape; let the dough rise again until puffy.
- Fry the loosely tied dough balls in hot oil until golden on the outside, working in small batches; remove the twine once the donuts are cooked and cool enough to handle. Stir together the 1/4 cup sugar and 1 tsp cinnamon in a shallow dish; brush each donut with the 2 tbsp melted butter, then roll it in the cinnamon sugar until coated. Fill the centers with chocolate hazelnut spread while the donuts are still warm, then add a pretzel stick to each one as the stem.
