I was a fan of Dunkin Donut, my favorite was a type of filled donut called choc pudding. The donut was coated with icing sugar and filled with overflowing chocolate. Once biten down, chocolate oozes out from the inside. I always ended up messy but I didn't care. It was almost like a chocolate lava cake disguising itself as a donut, so much chocolate and ultimately satisfying. I was always amazed at how much chocolate that get stuffed inside. However, not anymore during these recent years! They had probably changed their recipe, now I need to finish half of the donut to find the chocolate inside. So what to do when the craving strikes? Make it yourself!

The addition of potato in the bun makes it incredibly soft, just take a look at the texture of the donut, how fluffy it is! All right, forget the bun, I know your eyes are all set on the chocolate lava.

There can be many other variations too!

Have fun decorating your donut, and enjoy!

Copycat Dunkin Donut Chocolate Pudding Donut
Makes 8

  • 160g semi-sweet chocolate chips
  • 200g bread flour
  • 15g milk powder
  • 3/4 tsp instant yeast
  • 25g sugar
  • 90g potato, thinly sliced , steamed for 15 minutes and mashed
  • 41g water
  • 24g egg
  • 35g butter
  • a pinch salt
Cooking Directions
  1. Mix all the dough ingredients and knead until smooth.
  2. Let the dough proof for 1.5 hours or until double in size.
  3. Roll out the dough and cut the dough with a round cutter.
  4. Let the dough proof for another 15 -30 minutes.
  5. In a pot, heat up enough oil and deep fry the donut until golden brown.
  6. In a shallow pan or a double boiler, melt the semi-sweet chocolate chips.
  7. Using a long thin stick or a straw, poke a hole from one end. Move the straw left and right to create a hole inside the donut.
  8. Using a pointed piping tip, pipe in the chocolate.

  9. Dust icing sugar on top of the donut (or you can dust it earlier before piping in the chocolate).
Tips: I used Hershey semi-sweet chocolate chips. Once melted the chocolate doesn't get harden as long as it is left at room temperature of around 29C

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  • 160克半甜巧克力豆
  • 适量糖粉
  • 200克面粉
  • 15克奶粉
  • 3/4小匙即食酵母粉
  • 25克糖
  • 90克马铃薯,切成薄片,蒸15分钟,捣碎
  • 41克水
  • 24克蛋,打散
  • 35克黄油(牛油)
  • 少许盐
  1. 混合所有面团成分和揉至光滑。
  2. 让面团发酵1.5小时或直到两倍大。
  3. 用圆型模型切出面团。
  4. 让面团发酵15-30分钟。
  5. 在一个锅里,加热足够的油,油炸甜甜圈至金黄色。
  6. 用浅盘,煮融半甜巧克力片。
  7. 使用长吸管,从一端戳一个洞。向左右移动,在甜甜圈里面创建一个洞。
  8. 使用尖头的裱花头,挤入巧克力。
  9. 在甜甜圈的顶部撒上糖霜(也可以在挤入巧克力之前撒上)。
温馨提示:我用Hershey 半甜巧克力豆。一旦融化,只要巧克力是保存在29C左右的室温下,不会变硬

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