Description
Indulge in these delightful Chocolate Hazelnut Cream Doughnuts, featuring a fluffy, golden fried dough filled with a luscious chocolate hazelnut cream. Topped optionally with powdered sugar, melted chocolate drizzle, and toasted hazelnuts, these European-inspired doughnuts combine the rich flavors of chocolate and hazelnut in every bite. Perfect for a special breakfast or dessert treat.
Ingredients
Scale
For the Doughnuts:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter, softened
- Vegetable oil for frying
For the Filling:
- 1 cup chocolate hazelnut spread (like Nutella)
- 1/2 cup heavy cream
For the Topping (Optional):
- Powdered sugar
- Melted chocolate for drizzling
- Chopped toasted hazelnuts
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and sugar in warm milk. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg yolks, and softened butter. Mix until a soft dough forms, then knead for 5–7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- Shape the Doughnuts: Punch down the dough and roll it out on a lightly floured surface to 1/2-inch thickness. Cut rounds using a 2 1/2–3 inch cutter. Place on a floured surface, cover with a towel, and let rise again for 30–45 minutes.
- Heat Oil for Frying: Heat vegetable oil in a deep pan to 350°F (175°C), ensuring enough oil for frying doughnuts without touching the bottom.
- Fry the Doughnuts: Fry the doughnuts in batches for 1–2 minutes per side until golden brown and cooked through. Drain on paper towels and allow to cool slightly.
- Prepare the Filling: Whip the chocolate hazelnut spread with heavy cream until smooth and fluffy. Transfer to a piping bag fitted with a small round tip.
- Fill the Doughnuts: Make a small hole in the side of each cooled doughnut with a knife, then pipe the chocolate hazelnut cream filling inside.
- Add Toppings: Dust the filled doughnuts with powdered sugar or drizzle with melted chocolate. Sprinkle with chopped toasted hazelnuts if desired.
Notes
- For easier piping, create a small hole with a knife before inserting the filling tip.
- These doughnuts are best enjoyed the same day but can be refrigerated and gently reheated.
- Ensure the frying oil temperature stays consistent at 350°F for even cooking.
- Handle the doughnuts gently to avoid tearing the soft dough when filling.
