If you have a sweet tooth and love that irresistible combination of chocolate and hazelnuts, then this Chocolate Hazelnut Cream Doughnuts Recipe is about to become your new favorite indulgence. Imagine biting into a perfectly golden, fluffy doughnut filled with a luscious, creamy blend of rich chocolate hazelnut spread and whipped cream. Soft on the inside with a delicate sugar coating on the outside, these doughnuts deliver a heavenly mix of textures and flavors that feel both classic and decadent. Whether you’re making these for a special breakfast treat, an elegant dessert, or a cozy weekend snack, this recipe will fill your kitchen with mouthwatering aromas and your heart with pure joy.
Ingredients You’ll Need
Don’t be intimidated by the idea of making doughnuts from scratch — the ingredients for this recipe are simple yet essential. Each one plays a vital role in creating the perfect balance of flavor, texture, and richness that makes these doughnuts so special.
- 2 1/4 teaspoons active dry yeast: The magic that helps your dough rise and become fluffy and light.
- 3/4 cup warm milk (110°F): Activates the yeast and adds moisture for tender dough.
- 1/4 cup granulated sugar: Sweetens the dough and feeds the yeast.
- 2 1/2 cups all-purpose flour: The sturdy base of your dough, providing structure and chewiness.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 2 large egg yolks: Add richness and help bind the dough.
- 3 tablespoons unsalted butter (softened): Infuses buttery flavor and ensures a tender crumb.
- 1 teaspoon vanilla extract: Brings warmth and depth to the dough.
- Vegetable oil (for frying): The golden bath that gives your doughnuts their crispy exterior.
- 1 cup heavy whipping cream: Whipped to airy perfection for the creamy filling.
- 1/2 cup chocolate hazelnut spread: The rich and nutty heart of the filling.
- 1 tablespoon powdered sugar: Sweetens and stabilizes the whipped cream filling.
- 1/2 cup granulated or powdered sugar (for coating): Adds a delightful sugary crust to each doughnut.
How to Make Chocolate Hazelnut Cream Doughnuts Recipe
Step 1: Activate the Yeast
Start by dissolving the yeast in warm milk with a little pinch of sugar. This step is crucial to wake up the yeast so it can do its magic. Let the mixture sit for 5 to 10 minutes until it gets foamy and bubbly — that’s how you know it’s alive and ready!
Step 2: Prepare the Dough
In a large mixing bowl or your stand mixer, combine the flour, remaining sugar, and salt. Next, add in the egg yolks, softened butter, vanilla extract, and the foamy yeast mixture. Mix everything until it forms a soft dough. Now, knead the dough for about 6 to 8 minutes until it feels smooth and elastic. This kneading step builds the gluten structure, which gives you those decadent chew and airy pockets in your doughnuts.
Step 3: First Rise
Place your dough in a greased bowl and cover it tightly with a clean towel or plastic wrap. Find a warm spot in your kitchen and let the dough rise for 1 to 1.5 hours. It should double in size, becoming fluffy and airy—a critical step for light doughnuts.
Step 4: Shape and Second Rise
Once your dough has risen, punch it down gently to release any air bubbles. Roll it out on a floured surface to about half an inch thick. Use a round cutter, roughly 2 to 3 inches in diameter, to cut out doughnut shapes. Place them neatly on a parchment-lined tray. Cover again and let them rise for another 30 to 45 minutes. This second proofing will give the doughnuts an extra puff and tenderness.
Step 5: Fry to Perfection
Heat vegetable oil in a deep pan to 350°F (175°C). Fry your doughnuts in batches for 1 to 2 minutes per side, or until they’re beautifully golden brown. The high heat is what forms that light, crispy crust without absorbing too much oil. Once fried, drain doughnuts on paper towels and immediately roll them in your choice of granulated or powdered sugar to coat.
Step 6: Prepare the Creamy Filling
Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the chocolate hazelnut spread until the mixture is silky and smooth, perfectly luscious for piping.
Step 7: Fill the Doughnuts
Use a skewer or small knife to poke a hole in the side of each doughnut. Fill a piping bag fitted with a round tip with the chocolate hazelnut cream and pipe into each doughnut until it feels full and creamy on the inside. Serve immediately for the best texture, or keep chilled until enjoying.
How to Serve Chocolate Hazelnut Cream Doughnuts Recipe
Garnishes
These doughnuts are super versatile when it comes to garnishing. A simple dusting of powdered sugar adds a delicate sweet crunch, or you could dip the tops in melted chocolate and sprinkle chopped hazelnuts for an extra nutty, chocolatey hit. Toasted hazelnut pieces add a delightful crunch and complement the creamy filling perfectly.
Side Dishes
A cup of rich coffee, creamy hot chocolate, or even a fresh berry compote pairs wonderfully with these doughnuts to balance their richness. For brunch, serve alongside fresh fruit or a light yogurt parfait to lift the meal and keep things fresh.
Creative Ways to Present
For a crowd, arrange your filled doughnuts on a tiered dessert stand for an eye-catching display. You can also serve them in individual cupcake liners dusted with cocoa powder or place a small dollop of extra filling on top as a decorative touch. These little details make your Chocolate Hazelnut Cream Doughnuts Recipe feel like a bakery treat right at home.
Make Ahead and Storage
Storing Leftovers
If you have leftover doughnuts (though unlikely!), keep them in an airtight container in the refrigerator for up to 2 days to preserve the cream filling’s freshness. The doughnuts might lose a bit of their crispy exterior over time but will still be delicious when enjoyed chilled or reheated.
Freezing
You can freeze unfilled doughnuts before frying to save time later. Simply place them on a parchment-lined tray in the freezer until firm, then transfer to a freezer-safe bag. When ready, fry them from frozen but add a bit more time to cooking. Avoid freezing filled doughnuts as the cream won’t hold up well.
Reheating
To bring your doughnuts back to life, gently reheat them in a warm oven at 300°F for about 5 minutes. This step helps restore a slight crisp on the exterior while keeping the soft, fluffy inside intact. Avoid microwaving, which can make the doughnuts soggy or rubbery.
FAQs
Can I use a different type of nut spread instead of chocolate hazelnut?
Absolutely! While the classic chocolate hazelnut spread is divine for this recipe, you can experiment with almond butter or peanut butter blends. Just make sure they’re sweetened to keep the filling creamy and balanced.
Is it possible to bake these doughnuts instead of frying?
Yes, baking can be a lighter alternative, but you’ll lose some of the crispy exterior texture that frying provides. To bake, arrange doughnuts on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F for about 10 minutes or until golden.
How can I make sure my doughnuts aren’t greasy?
The key is maintaining the right oil temperature. If the oil is too cool, doughnuts absorb more fat and get greasy. Use a thermometer and keep the oil at around 350°F for perfectly cooked, non-greasy doughnuts.
Can I prepare the filling in advance?
Yes, the chocolate hazelnut cream filling can be made a day ahead and kept covered in the fridge. Just give it a quick gentle whisk before piping as it may thicken slightly while chilled.
What’s the best way to reheat filled doughnuts?
Since they have a delicate cream filling, it’s best to enjoy them fresh. If needed, let them come to room temperature or chill for a short while. Avoid reheating filled doughnuts in the oven or microwave to preserve texture and flavor.
Final Thoughts
If you’re looking for a heavenly treat to impress yourself or your loved ones, the Chocolate Hazelnut Cream Doughnuts Recipe is pure bliss. Making doughnuts from scratch might sound like a project, but trust me, the magic of homemade dough combined with that rich, creamy filling is beyond worth it. Each bite feels like a warm hug soaked in chocolate and nuts, perfect for sharing or savoring solo with your favorite coffee. So go ahead, roll up your sleeves, and dive into this dreamy doughnut adventure — your taste buds will thank you!
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Chocolate Hazelnut Cream Doughnuts Recipe
- Prep Time: 30 minutes (plus 2 hours rising)
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American-European
- Diet: Vegetarian
Description
Indulge in these luscious Chocolate Hazelnut Cream Doughnuts, featuring light and fluffy fried dough filled with a creamy chocolate hazelnut whipped filling. Perfect as a decadent homemade dessert, these doughnuts combine a soft yeast dough base with a rich Nutella-infused cream center, delivering irresistible flavor and texture in every bite.
Ingredients
For the doughnuts:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1/4 teaspoon salt
- 2 large egg yolks
- 3 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
For the filling:
- 1 cup heavy whipping cream
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1 tablespoon powdered sugar
For coating:
- 1/2 cup granulated sugar or powdered sugar
Instructions
- Activate the yeast: In a small bowl, dissolve yeast in the warm milk along with a pinch of the sugar. Allow the mixture to sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the egg yolks, softened butter, vanilla extract, and the foamy yeast mixture. Mix until a soft dough forms, then knead for 6–8 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape doughnuts: Punch down the dough to release air, then roll it out on a floured surface to about 1/2-inch thickness. Cut into 2–3 inch rounds and place them on a parchment-lined tray. Cover and let rise for another 30–45 minutes to puff up further.
- Fry doughnuts: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches for 1–2 minutes on each side or until they turn a golden brown. Remove them with a slotted spoon and drain on paper towels. While still warm, roll the doughnuts in granulated or powdered sugar to coat.
- Prepare filling: In a bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the chocolate hazelnut spread until the mixture is smooth and well combined. Transfer the filling into a piping bag fitted with a round tip.
- Fill doughnuts: Use a skewer or small knife to poke a hole into the side of each doughnut. Pipe the chocolate hazelnut cream filling inside until the doughnut is full. Serve immediately or store the filled doughnuts chilled until ready to enjoy.
Notes
- Ensure the dough has fully risen before frying to achieve fluffy doughnuts rather than dense or greasy ones.
- Maintain the oil temperature at 350°F to fry doughnuts evenly and avoid absorbing excess oil.
- For an extra decadent touch, dip the tops of the doughnuts in melted chocolate and sprinkle with chopped hazelnuts.
- You can use either granulated sugar or powdered sugar for coating based on your preference.
