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
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
Nutrition
- Serving Size: 1 doughnut
- Calories: 320
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
