24 Doughnuts
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Break open one of these Choc-Custard Doughnuts to find an oozy chocolate custard centre. These are best eaten fresh, so serve soon after cooking them. 


  • 1¾ cups bread flour
  • 2 eggs
  • ⅓ cup warm water
  • 2 tbsps caster sugar
  • 2 tbsps cocoa
  • 7 g sachet dried yeast
  • ½ tsp sea salt flakes
  • 75 g butter, softened
  • Oil, for deep frying
  • 200 g dark chocolate, melted, cooled
  • Gold and silver edible sprinkles, to decorate


  • 2 cups milk
  • 2 tbsps cocoa
  • ⅓ cup caster sugar
  • 2 tbsps plain flour
  • 3 egg yolks
  • 15 g butter

In an electric mixer fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, cocoa, yeast and salt. Mix on low. Knead on medium 4 to 5 mins.


With motor running, add butter, one cube at a time, kneading between each addition until dough is smooth and shiny (takes about 5 mins). Transfer to a lightly greased bowl and set aside, covered, 1 hour until doubled.


CHOCOLATE CUSTARD In a saucepan, heat milk and cocoa on low, until hot. In a bowl, whisk sugar, flour and yolks until smooth. Whisk ½ cup hot milk mixture into egg mixture. Whisk egg mixture into remaining milk mixture. Cook, stirring constantly, on medium heat until boiling. Reduce heat to low and simmer 3 mins. Transfer to a bowl. Cover top of custard with plastic wrap. Chill 1 hour.


Knock back dough with fist. Knead until smooth. Roll 2 tsps dough into a ball. Place on a lined oven tray. Repeat with remaining dough. Set aside, covered, 40 mins.


In a heavy-based saucepan. Heat oil until a piece of dough sizzles when added (180 C). Cook balls in 4 batches, 1 min each, turning. Drain and cool.


Pierce each with a small knife. Pipe in custard using a piping bag with a 0.5-cm nozzle. Top with chocolate and sprinkles. Chill 10 mins, then serve.

Photo: Rob Shaw/BauerSyndication.com.au

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