If you’re craving a show-stopping homemade treat, look no further than these Chocolate Hazelnut Cream Doughnuts. Fluffy, golden, and filled with a silky chocolate hazelnut cream, these doughnuts are pure happiness in every bite. The combination of pillowy fried dough, a luscious whipped filling, and a dusting of sugar or drizzle of chocolate is simply irresistible. Whether you serve them for brunch, dessert, or a surprise weekend treat, Chocolate Hazelnut Cream Doughnuts will quickly become your new favorite indulgence.

Chocolate Hazelnut Cream Doughnuts Recipe - Recipe Image

Ingredients You’ll Need

Every incredible batch of Chocolate Hazelnut Cream Doughnuts starts with a handful of everyday ingredients. Each one is essential—adding character, texture, or that signature flavor to make these doughnuts truly special.

Active dry yeast: This gives your doughnuts their signature airy, light texture—don’t skip the bloom step for best results!
Warm milk: The gentle heat wakes up the yeast and helps create a soft, tender crumb.
Granulated sugar: Adds sweetness and helps create that perfect golden crust.
All-purpose flour: Provides the structure you need for doughnuts that hold their shape but stay fluffy inside.
Salt: A little goes a long way to balance flavors and enhance the overall taste.
Egg yolks: These add rich flavor and a beautiful golden color to the dough.
Unsalted butter: Softened butter keeps the dough luxuriously soft and moist.
Vanilla extract: Just a splash boosts the aroma and deepens the flavor profile.
Oil for frying: Choose a neutral oil with a high smoke point for perfectly crisp outsides.
Chocolate hazelnut spread (like Nutella): The star of the filling—creamy, nutty, and decadently chocolatey.
Heavy whipping cream: When whipped, this creates the fluffiest, dreamiest filling imaginable.
Powdered sugar or melted chocolate (optional): For a finishing touch, dust or drizzle these over your doughnuts for an irresistible look and taste.

How to Make Chocolate Hazelnut Cream Doughnuts

Step 1: Activate the Yeast

Start by dissolving your active dry yeast in warm milk with a pinch of sugar. Let this mixture sit for 5–10 minutes until it becomes foamy on top—this means your yeast is awake and ready to work its magic. It’s a small step, but it’s the secret behind those light, airy doughnuts!

Step 2: Mix and Knead the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add in the egg yolks, softened butter, vanilla extract, and your activated yeast mixture. Mix it all together until a soft dough forms. Knead by hand or with a dough hook for 5–7 minutes, until the dough is smooth, elastic, and just a little bit tacky. This is what gives Chocolate Hazelnut Cream Doughnuts their signature fluffy bite.

Step 3: First Rise

Transfer your dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This rise develops the dough’s flavor and ensures a cloud-like texture.

Step 4: Shape and Second Rise

Punch down the dough gently to release any air bubbles, then roll it out on a lightly floured surface to about 1/2-inch thickness. Use a 2.5–3 inch round cutter to cut out your doughnut rounds. Place them on a parchment-lined tray, cover loosely, and let them rise again for 30–45 minutes. This second rise gives your doughnuts that irresistible puff.

Step 5: Fry the Doughnuts

Heat oil in a deep pan to 350°F. Carefully fry the doughnuts in batches, making sure not to overcrowd the pan. Cook each one for 1–2 minutes per side, until they’re golden brown and delicious. Drain on paper towels and allow to cool completely before filling.

Step 6: Make the Chocolate Hazelnut Cream Filling

While the doughnuts cool, whip your heavy cream until stiff peaks form. Gently fold in the chocolate hazelnut spread until the mixture is smooth and airy. Spoon the filling into a piping bag fitted with a small round tip—this makes filling those doughnuts a breeze!

Step 7: Fill the Doughnuts

Use a skewer to poke a small hole in the side of each cooled doughnut. Pipe in your chocolate hazelnut cream until the doughnut feels slightly plump—don’t be shy, the more filling the better!

Step 8: Add the Finishing Touches

For the perfect finish, dust your Chocolate Hazelnut Cream Doughnuts with powdered sugar or drizzle them with melted chocolate. Serve them up fresh and watch the smiles appear!

How to Serve Chocolate Hazelnut Cream Doughnuts

Garnishes

A light dusting of powdered sugar is classic, but you can also top your Chocolate Hazelnut Cream Doughnuts with a delicate drizzle of melted chocolate or a sprinkle of chopped toasted hazelnuts for crunch and extra flair. Each option adds a different dimension and makes your doughnuts look absolutely bakery-worthy.

Side Dishes

These doughnuts pair beautifully with a cup of freshly brewed coffee or a creamy hot chocolate. For a brunch spread, serve them alongside a bowl of fresh berries or a fruit salad—the bright, tart flavors make a lovely contrast to the rich cream filling.

Creative Ways to Present

For a fun twist, stack your Chocolate Hazelnut Cream Doughnuts on a tiered cake stand at your next brunch or party. Or, serve them in parchment-lined baskets for a cozy, café-style vibe. For special occasions, you can even set up a DIY doughnut bar with various toppings and fillings so guests can create their own sweet masterpiece!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store your filled doughnuts in an airtight container at room temperature for up to one day. For longer storage, keep them in the refrigerator, although the texture is best enjoyed fresh. The cream filling will keep the inside moist, but the doughnut itself may soften a bit over time.

Freezing

You can freeze the unfilled doughnuts for up to 2 months. Once cooled, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw at room temperature before filling and serving. Freezing is not recommended for already filled doughnuts, as the cream can separate.

Reheating

To bring back their just-fried magic, warm unfilled doughnuts in a 300°F oven for 5–7 minutes. If your doughnuts are already filled, let them sit at room temperature for 10–15 minutes before enjoying—this helps the cream filling soften up without melting or weeping.

FAQs

Can I make the dough ahead of time?

Absolutely! Prepare the dough up to the first rise, then cover tightly and refrigerate overnight. The next day, let it come to room temperature before shaping and proceeding with the recipe. This makes morning doughnut-making much easier!

What’s the best oil for frying doughnuts?

A neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil, is ideal for frying Chocolate Hazelnut Cream Doughnuts. These oils won’t overpower the flavor of the dough and ensure a crisp, golden finish.

Can I use a different filling?

Of course! While the chocolate hazelnut cream is classic, you can swap in jam, vanilla pastry cream, or even a tangy whipped cream cheese filling for a fun twist. The dough is versatile and ready for your creativity.

How do I know when the doughnuts are cooked through?

Your doughnuts are ready when they’re golden brown on both sides and sound slightly hollow when tapped. If you’re unsure, you can always test with a thermometer—the internal temperature should be around 190°F.

Can I bake instead of fry?

While traditional Chocolate Hazelnut Cream Doughnuts are fried for that signature flavor and texture, you can bake them at 375°F for about 10–12 minutes for a lighter take. They’ll be softer and less crisp, but still delicious!

Final Thoughts

There’s nothing quite like the joy of biting into a homemade Chocolate Hazelnut Cream Doughnut—crisp on the outside, cloud-soft within, and filled with creamy, chocolatey goodness. Give this recipe a try, share it with friends and family, and let these doughnuts turn any ordinary day into a sweet celebration!

Chocolate Hazelnut Cream Doughnuts Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 2 hours 30 minutes
Yield: 12 doughnuts 1x
Diet: Vegetarian

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Description

Indulge in these delightful Chocolate Hazelnut Cream Doughnuts, featuring a light and fluffy dough fried to golden perfection, filled with a luscious chocolate hazelnut cream, and finished with a dusting of powdered sugar or a drizzle of melted chocolate. Perfect for a decadent homemade dessert or special breakfast treat.

Ingredients

Scale

For the Doughnuts:

2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup warm milk (about 110°F)
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
Oil for frying

For the Filling:

1/2 cup chocolate hazelnut spread (like Nutella)
1/2 cup heavy whipping cream

For the Topping (Optional):

Powdered sugar
Melted chocolate for drizzling

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Instructions

Activate the yeast: In a small bowl, dissolve the active dry yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Add the egg yolks, softened unsalted butter, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms.
Knead the dough: Knead the dough by hand or using a dough hook attachment on a mixer for 5–7 minutes until the dough is smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Shape the doughnuts: Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Using a 2.5–3 inch round cutter, cut out rounds and place them on a parchment-lined tray. Cover loosely and let them rise again for 30–45 minutes until puffy.
Fry the doughnuts: Heat oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches for 1–2 minutes per side until golden brown. Use a slotted spoon to remove and drain on paper towels. Allow them to cool completely.
Prepare the filling: Whip the heavy cream until stiff peaks form. Gently fold in the chocolate hazelnut spread until the filling is smooth and well combined. Transfer the filling to a piping bag fitted with a small round tip.
Fill the doughnuts: Use a skewer or a thin tool to make a hole in the side of each cooled doughnut. Pipe the chocolate hazelnut cream filling inside the doughnut until slightly plump.
Add toppings and serve: Dust the filled doughnuts with powdered sugar or drizzle melted chocolate over them if desired. Serve fresh for the best taste and texture.

Notes

Doughnuts are best enjoyed the day they’re made for optimal freshness and texture.
You can prepare the dough a day in advance and allow it to rise slowly overnight in the refrigerator.
For a tangier twist, try making the filling with whipped cream cheese instead of heavy cream.
Ensure oil temperature remains steady at 350°F to avoid greasy or undercooked doughnuts.
Handle the dough gently during shaping to keep the doughnuts light and airy.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American