These donut sticks come out especially fluffy and tender: airy yeast dough on the inside, a thin golden crust on the outside, and a generous spoonful of chocolate spread in the center. Perfect with a cup of coffee or cocoa, and they require no complicated techniques — just simple, clear steps.
Ingredients
For the dough
- 1 cup + 2 tbsp | 275 ml whole milk, slightly warm
- 1 1/2 tbsp | 16 g vanilla sugar
- 1 1/2 tbsp | 20 g granulated sugar
- 2 1/4 tsp | 7 g instant yeast
- 2 1/2 tbsp | 35 g butter, melted
- 1 large egg
- 4 1/4 cups | 500 g all-purpose flour
- 1 tsp | 5 g salt
- Vegetable oil, for frying
For the filling and finishing
- Chocolate spread (such as Nutella)
- Powdered sugar
- Melted chocolate (optional)
How to make it
- In a bowl, combine the warm milk, vanilla sugar, granulated sugar, and yeast. Let stand for 5 to 10 minutes until the yeast activates and a light foam appears.
- Add the melted but not hot butter and the egg, then whisk until smooth.
- Add the flour and salt. Knead into a soft, slightly sticky dough: first with a spatula, then by hand for 7 to 10 minutes, until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 60 to 90 minutes, until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 to 16 pieces and roll each one into an elongated strip 12 to 14 cm long.
- Cover the pieces and let proof for 25 to 30 minutes — they will noticeably expand and become airy.
- Heat the oil in a deep fryer or deep skillet to 170 to 175°C. Fry the donuts in batches for 1 1/2 to 2 minutes per side, until evenly golden. Transfer to a wire rack or paper towels.
- Let cool slightly. Make a small opening in each donut with a skewer or the tip of a piping nozzle.
- Fill a piping bag with chocolate spread and gently pipe the filling into each donut until slightly weighted.
- Dust with powdered sugar and drizzle with melted chocolate if desired. Serve warm.
Nutritional value (per 1 donut, approximate)
| Calories | 290 kcal |
|---|---|
| Protein | 6 g |
| Fat | 14 g |
| Carbohydrates | 36 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Oil temperature is the key to success: at 170 to 175°C, the donuts cook evenly and do not absorb excess fat.
- No thermometer? Test with oil: drop in a pea-sized piece of dough — it should rise to the surface within 5 to 7 seconds and fry with moderate bubbling.
- Filling ideas: besides chocolate spread, salted caramel, pastry cream, or thick jam without large pieces all work well.
- Without deep frying: you can bake them at 190°C for 12 to 15 minutes until golden, then brush with melted butter and fill — the texture will be less crisp.
- Freezing: unfilled, undecorated donuts can be frozen for up to 1 month. Thaw on a rack at room temperature, warm for 3 to 4 minutes at 160°C, then fill.
FAQ
How do I know when the dough has been kneaded enough?
It becomes smooth, springy, and stretches into a thin film without tearing. If it tears immediately, knead for another 2 to 3 minutes.
What can I use instead of chocolate spread for the filling?
Vanilla pastry cream, ganache, thick seedless jam, peanut butter, or cooked sweetened condensed milk all work well.
Why do the donuts absorb so much oil?
The frying temperature is too low, or the dough has not proofed enough. Heat the oil to 170 to 175°C and let the shaped donuts rise until visibly puffed.