Cakes & Bread
Potato Donuts (Donat Kentang) Filled with Molten Chocolate Ganache
Prep
90 min
Cook
30 min
Servings
15
Level
Medium
Soft donuts coated in powdered sugar are a classic, but this time we're taking it up a notch with a molten chocolate ganache filling inside. The moment you bite in, the donut's soft texture is instantly followed by a warm, rich, sweet chocolate ooze—perfect as an afternoon snack or a business idea that'll have customers coming back for more. This recipe differs from a plain potato donut because it focuses on the technique of filling the ganache without it leaking during frying.
🧂 Ingredients
🍽️ Servings: 15
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein all-purpose flour
- 200 grams steamed potato, mashed
- 11 grams instant yeast
- 80 grams granulated sugar
- 25 grams powdered milk
- 3 egg yolks
- 150 ml ice water or cold liquid milk
- 60 grams margarine or white shortening
- 1 tsp salt
- 1 liter cooking oil for deep frying
- 200 grams dark cooking chocolate, chopped
- 100 ml heavy cream
- 100 grams powdered sugar for dusting
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👩🍳 Instructions
- 1 Make the ganache first: heat the heavy cream until just about to boil, turn off the heat, then pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Chill in the refrigerator for at least 1 hour until firm enough to shape.
- 2 While waiting for the ganache to firm up, mix the flour, instant yeast, granulated sugar, and powdered milk in a large bowl. Stir until evenly combined.
- 3 Add the mashed potato and egg yolks, and mix roughly. Pour in the ice water little by little while kneading until the dough starts to come together.
- 4 Keep kneading for 10 minutes, then add the margarine and salt. Continue kneading for 10-15 minutes until the dough is smooth and elastic (it should stretch thin without tearing).
- 5 Shape the dough into a ball, cover with plastic wrap or a damp cloth, and let it proof for 45-60 minutes in a warm spot until doubled in size.
- 6 Punch down the dough, weigh out 40-gram portions, and flatten each one. Take the firmed-up ganache and shape it into small balls about the size of a marble (around 10 grams each), then place one in the center of each piece of dough.
- 7 Wrap the dough tightly around the ganache, making sure there are no gaps so it won't leak during frying. Re-shape into a ball and place on a floured baking sheet, leaving space between each donut.
- 8 Let it proof a second time for 30-40 minutes until the donuts look puffed up and light.
- 9 Heat the oil over medium-low heat (not too hot, so the inside cooks through evenly). Fry the donuts, flipping occasionally, until both sides are golden brown, about 3-4 minutes per donut.
- 10 Remove and drain on a wire rack to let excess oil drip off. Once slightly cooled (no longer hot), roll the donuts in powdered sugar until evenly coated. Serve.
💡 Tips
• Make sure the ganache is completely firm (straight from the fridge) before wrapping it in dough, so it doesn't melt too soon and leak during proofing or frying.
• Use medium-low heat when frying. If the heat is too high, the outside will brown too quickly while the inside stays raw.
• Roll the donuts in powdered sugar only once they're completely cool—if they're still warm, the sugar will melt and the donuts will turn soggy.
• For a quicker option, you can swap the ganache for small squares of chocolate bar as an instant filling.
📊 Nutrition Facts / serving
245
Calories (kcal)
4 g
Protein
11 g
Fat
32 g
Carbs
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