Here is a recipe for Dunkin Donuts vanilla frosting filled donuts. I would
assume you could add some cocoa powder to the frosting to make the chocolate
frosting filled ones. These are incredible. Enjoy!

VANILLA FROSTING FILLED DOUGHNUTS

1 pkg. regular or quick-acting yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30
seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in
remaining flour until smooth. Cover and let rise in warm place until double,
approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-
inch thick. Cut with round cookie cutter. Cover and let rise on floured baking
sheets until double, 30-40 minutes. Heat vegetable oil in deep fryer or Dutch
oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden
brown, about one minute on each side. Remove carefully from oil (do not prick
surfaces) and drain. When cool, make small hole to insert vanilla frosting
(recipe is on following page) . Take a sharp narrow knife and carefully make a
large cavity inside of the doughnut to hold the frosting. Fill the doughnuts
generously with vanilla frosting and dust heavily with powdered sugar.

Makes: 12 doughnuts

VANILLA FROSTING FOR VANILLA FROSTING FILLED DOUGHNUTS

1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk
and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight,
refrigerated container.

Fills: 12 doughnuts

Here are some excellent glazed doughnuts copying the Krispy Kreme's. These are
my favorites too. Enjoy!

KRISPY KREME DOUGHNUTS

Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs,
shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30
seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in
remaining flour until smooth. Cover and let rise in warm place, until double,
50-60 minutes. (Dough is ready when indentation remains when touched.) Turn
dough onto floured surface; roll around lightly to coat with flour. Gently roll
dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut
cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in
deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn
doughnuts as they rise to the surface. Fry until golden brown, about 1 minute
on each side. Remove carefully from oil (do not prick surface); drain. Dip the
doughnuts into creamy glaze set on rack then when slightly cooled spread
chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla
until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water
4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from
heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1
tablespoon at a time, until desired consistency.

Makes: 2-3 dozen doughnuts