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
Scale
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.
