Chocolate Filled Mini Donuts

Ingredients

• 1/2 package (1 1/8 teaspoon) active dry or instant yeast
• 114 grams (1/2 cup, 120 milliliters) whole milk, lower fat or non-dairy can be substituted
• 25 grams (1/8 cup) granulated sugar
• 240-300 grams (2- 2 1/2 cups) all-purpose flour
• 3/4 teaspoon kosher salt
• 43 grams (3 tablespoons) unsalted butter, very soft
• 1 large egg, room temperature
• canola or vegetable oil, for frying
• 125 grams (4 ounces) chocolate chips (dark, semi-sweet, or milk)
• 2 tablespoons ground cinnamon
• 100 grams (1/2 cup) granulated sugar

Instructions

1. 1

   The night before (or at least 3 hours...: The night before (or at least 3 hours before frying) make the dough. Warm the milk (114 grams/ ½ cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (½ package/ 1 ⅛ teaspoon), and a pinch of sugar and stir to combine. Let sit for about 5 minutes until you see some bubbles and foaming.

2. 2

   Add the smaller amount of flour (240 grams/...: Add the smaller amount of flour (240 grams/ 2 cups), the rest of the granulated sugar (25 grams/ ⅛ cup), salt (¾ teaspoon), butter (43 grams/ 3 tablespoons), andeggs (1 large). Use clean hands to mix together until a sticky dough forms.

3. 3

   If kneading by hand, turn the dough out...: If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded, it will still be slightly sticky to the touch, but it will feel smooth and elastic, and should stand tall when rounded into a ball.

4. 4

   Move the kneaded dough to a lightly oiled...: Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with piece of plastic wrap, damp cloth, or a shower cap (my preference) to bulk-ferment.

5. 5

   If making the next day, move the bowl...: If making the next day, move the bowl of dough to the refrigerator to ferment overnight. If making immediately, let bowl of dough sit at room temperature until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.

6. 6

   After fermenting, sprinkle flour over the top of...: After fermenting, sprinkle flour over the top of the dough. Remove from the bowl and divide dough in half. Roll out the dough using a rolling pin on a lightly floured surface. Roll to about ⅛- inch (0.3 cm) thick. If your dough is shrinking back on your as you roll it, let it sit out for 5-10 minutes to relax before rolling. Cut out 2 ½ inch (6.35 cm) circles from the rolled out dough (I use a cookie cutter but you can also use an overturned cup).

7. 7

   Dip a finger in water and wet the...: Dip a finger in water and wet the rim of each circle. Put 4-5 chocolate chips in the center of each circle and bring the sides to the middle, pinching to seal.

8. 8

   Once all donuts are assembled, let them rest...: Once all donuts are assembled, let them rest at room temperature for 20 minutes.

9. 9

   Fill the oil in a large saucepan or...: Fill the oil in a large saucepan or dutch oven with tall sides at least 2 inches from the bottom. Heat the oil to 350°F/175°C using a candy thermometer.

10. 10

    While the oil is heating, mix together the...: While the oil is heating, mix together the cinnamon (2 tablespoons) and granulated sugar (100 grams/ ½ cup) in a wide shallow bowl.

11. 11

    Carefully drop the donuts into the hot oil...: Carefully drop the donuts into the hot oil in small batches to not overcrowd. These fry up in about 45 seconds. Flip over about halfway through. Remove once all sides are golden brown. Place the donuts on a paper towel lined plate.

12. 12

    Roll the donuts in the cinnamon sugar while...: Roll the donuts in the cinnamon sugar while still warm.