Choclate filled Doughnut
Take your Chanukah celebration to the next level with these indulgent chocolate-filled sufganiyot. Filled with a rich malted chocolate pastry cream, coated in a silky bittersweet chocolate glaze, and topped with crunchy malted milk balls and chocolate shavings — this trifecta is truly divine.
Ingredients
Malted Chocolate Pastry Cream
4 large egg yolks
¼ cup granulated sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
½ cup malted milk powder
¼ teaspoon kosher salt
1 cup whole milk
3 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Doughnuts
12 prepared Classic Sufganiyot doughnuts (see recipe separately)
Bittersweet Chocolate Glaze
½ cup heavy cream
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Garnish
Chopped dark chocolate malted milk balls
Chocolate shavings
Instructions
Malted Chocolate Pastry Cream
In a medium saucepan, whisk together egg yolks, sugar, cornstarch, cocoa powder, malted milk powder, and salt until smooth and thick.
Gradually whisk in the milk, ensuring no lumps remain. Place the pan over medium-low heat, stirring constantly to prevent scorching or curdling.
Once the mixture begins to boil, it will thicken rapidly. Continue whisking until it reaches a smooth, pudding-like consistency.
Remove from heat and immediately stir in chopped bittersweet chocolate, butter, and vanilla extract until fully melted and incorporated.
Transfer to a bowl and press a piece of parchment paper directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until chilled and set.
Assemble the Sufganiyot
Fit a pastry bag with a round tip and fill it with the chilled malted chocolate pastry cream. Insert the tip into the side or top of each sufganiyah and gently pipe in the filling until full.
Bittersweet Chocolate Glaze
Heat the heavy cream over low heat until steaming but not boiling. Pour over chopped bittersweet chocolate and let sit for 10 minutes to melt.
Stir in softened butter and vanilla extract until the glaze is smooth and glossy.
Dip or spoon the glaze over each filled doughnut.
Garnish & Serve
Sprinkle with chopped malted milk balls and chocolate shavings for added texture and flair. Serve immediately or store refrigerated until ready to enjoy.
- Pro Tip
Make the dough and pastry cream ahead of time to streamline assembly. If you prepare the dough the night before, start the chocolate pastry cream when you remove the dough from the fridge. This way, both components will be perfectly rested and ready to go at the same time — making your prep smooth and stress-free!
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