Chocolate-cream doughnuts

It’s a chocolate lover’s dream! Light, fluffy doughnuts filled with a rich cream and perfectly glazed in more chocolate, topped with crumbled Tim Tams.

  • 40 mins preparation
  • 40 mins cooking
  • 2 hrs 30 mins marinating
  • Serves 10
  • Print
Chocolate-cream doughnuts


  • 100 gram coconut flakes
  • 400 gram milk chocolate, coarsely chopped
  • 400 gram dark chocolate (around 56% cocoa solids), coarsely chopped
  • 500 millilitre (2 cups) cream
  • 150 millilitre malibu rum, plus extra for brushing
  • 6 egg yolks
Chocolate cream
  • 250 gram milk chocolate, finely chopped
  • 190 gram crème fraîche
  • 70 millilitre cream
Milk chocolate glaze
  • 110 gram (1/2 cup) caster sugar
  • 160 millilitre water
  • 260 gram milk chocolate, finely chopped
Cooking and finishing
  • vegetable oil, for deep-frying
  • 3 tim tams, coarsely crumbled


  • 1
    Stir yeast and warm water in a bowl to combine, then set aside until mixture begins to foam (5-7 minutes). Mix flour, sugar, milk, butter, egg, sea salt and yeast mixture in an electric mixer fitted with a dough hook on low speed until a sticky dough forms (4-5 minutes). Transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-11/2 hours).
  • 2
    Turn dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter, then cut out holes with a 2cm-diameter cutter. Place 2cm apart on trays lined with baking paper, cover and set aside until doubled in size (45 minutes-1 hour). Re-roll scraps and repeat.
Chocolate cream
  • 3
    Meanwhile, melt chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally, until smooth. Remove from heat, add crème fraîche and cream, and whisk until soft peaks form (2-3 minutes). Refrigerate until just firm (20-30 minutes) then transfer to a piping bag fitted with a plastic nozzle.
Milk chocolate glaze
  • 4
    For the glaze, stir sugar and 60ml of the water in a pan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until a dark caramel (4-5 minutes). Remove from heat, add remaining 100ml water (be careful; hot caramel will spit), swirl to combine, then add chocolate and return to heat and whisk until smooth. Remove from heat and keep warm.
Cooking and finishing
  • 5
    Heat oil in a large, deep pan or deep-fryer to 180°C. Deep-fry doughnuts in batches, turning occasionally, until light golden and cooked through (2-3 minutes – be careful as hot oil will spit). Drain on paper towels and cool slightly, then halve horizontally. Dip tops in glaze and place on a tray to set.
  • 6
    To serve, pipe chocolate cream over bases, sandwich with glazed doughnut tops and scatter with crumbled biscuits.

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