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These tender yeast doughnuts will make everyone roll their eyes in decadent delight. They aren’t difficult to make, but do take some time for the yeast to rise. If you have a few hours, these doughnuts will be well worth the wait! Enjoy!

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Prep Time: 2 Hours and 30 Minutes
Cook Time: 15 Minutes
Total Time: 2 Hours and 45 Minutes
Servings: About 20 doughnuts


  • 2 Tbsp active dry yeast (not instant)
  • 1/2 cup warm water (100°-110° F)
  • 1/4 cup granulated sugar + 1 tsp. to add to yeast
  • 2 1/2 cups all-purpose flour, sifted, plus more for rolling
  • 1/2 tsp. freshly grated nutmeg
  • 2 tsp. salt
  • 2 large eggs, room temperature, lightly beaten
  • 2 Tbsp unsalted butter, melted then cooled slightly
  • 1 1/2 cups heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy whipping cream
  • 1/3 cup semi-sweet chocolate chips



  2. In a small bowl combine yeast 1 tsp. granulated sugar and warm water. Let stand until foamy, about 5-10 minutes.

    In a large bowl whisk together the flour, ¼ cup sugar, nutmeg, and salt. Make a well in the middle and add the yeast mixture, eggs, and melted butter. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place the top in an oiled bowl, then flip the top over so the oiled side is on the top. Cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 to 1 ½ hours.

  3. Turn out dough onto a lightly floured work surface, and roll out to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise for an additional 20 minutes.

  4. Heat oil until a deep-fry thermometer registers 370° F. Gently slip 4 dough rounds into the oil at a time. Fry until golden, turning once, about 1 minute on each side. Transfer to a baking sheet to drain. Repeat with remaining dough rounds.

    When doughnuts are slightly cooled, use a skewer to puncture a hole from one side to about the center of each doughnut, set aside while making filling.


  6. Whip together until fairly stiff. Spoon into a piping bag with a long tube tip. Squeeze into the holes of each doughnut, you will be able to feel when the doughnuts begin to fill. Don’t overfill or they will ooze out the top or bottom and break your doughnuts. Set aside while making glaze.


  8. Melt together the cream and chocolate over low heat until the chocolate chips are melted. Dip the tops of each doughnut and let excess drip off. Set on rack to allow chocolate to set. Or just go ahead and eat them now!

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