Chocolate Hazelnut Cream Filled Doughnuts Recipe

If you have a sweet tooth and love a bit of surprise inside your pastries, this Chocolate Hazelnut Cream Filled Doughnuts Recipe is about to become your new favorite treat. Picture perfectly golden fried doughnuts, pillowy soft on the inside, generously filled with a luscious, creamy blend of rich chocolate hazelnut spread and smooth whipped cream—each bite is a heavenly moment that melts right on your tongue. These doughnuts are not only delicious but also fun to make, turning your kitchen into a cozy bakery filled with irresistible aromas and smiles all around.

Ingredients You’ll Need

The beauty of this Chocolate Hazelnut Cream Filled Doughnuts Recipe lies in its simple, approachable ingredients that each play a vital role in creating the perfect doughnut. From the warm milk that activates the yeast to the buttery dough that crisps up beautifully when fried, every component is essential to the overall flavor, texture, and appearance.

• 2 1/4 teaspoons active dry yeast: This is the magic ingredient that makes your doughnuts light and fluffy.
• 3/4 cup warm milk (110°F): The ideal temperature wakes up the yeast without killing it, setting the dough’s rise into motion.
• 1/4 cup granulated sugar: Adds a touch of sweetness that balances nicely with the rich filling.
• 2 large eggs: Bring structure and richness to the dough for a tender crumb.
• 1/4 cup unsalted butter (softened): Adds moisture and a lovely buttery flavor that enhances the doughnuts’ texture.
• 1/2 teaspoon salt: Essential for balancing sweetness and deepening overall flavor.
• 2 1/2 cups all-purpose flour (plus more for dusting): The foundation that forms the perfect doughnut texture when kneaded properly.
• Vegetable oil for frying: A neutral oil that gets your doughnuts golden and crispy without overpowering flavors.
• 1 cup chocolate hazelnut spread: The star of the filling, bringing creamy, nutty, chocolate goodness.
• 1/2 cup heavy cream: Whipped and folded into the hazelnut spread to create an airy, dreamy filling.
• 1/2 teaspoon vanilla extract: Adds a subtle warmth and richness to the filling that ties everything together.
• Powdered sugar for dusting: A delicate finish that adds a touch of sweetness and visual appeal.

How to Make Chocolate Hazelnut Cream Filled Doughnuts Recipe

Step 1: Activate the Yeast and Prepare the Dough

Begin by awakening your yeast with warm milk in a large bowl. Let it sit undisturbed until it becomes foamy—that’s how you know those little yeast cells are ready to work their magic. Once bubbly, add the sugar, eggs, softened butter, and salt, mixing thoroughly to combine. Start adding your flour slowly while kneading; this process takes about 5 to 7 minutes, during which you’ll develop a smooth and elastic dough. This part is crucial because a well-kneaded dough leads to light, airy doughnuts with just the right chew.

Step 2: First Dough Rise

Transfer your dough to a greased bowl and cover it with a clean towel or plastic wrap. Set it somewhere warm to rise—about an hour until it doubles in size. Watching the dough puff up is always so rewarding and signals that your doughnuts will be wonderfully fluffy.

Step 3: Shaping and Second Rise

Once risen, gently punch down the dough to release some of the air, then roll it out on a lightly floured surface to approximately half an inch thickness. Use a doughnut or round cutter to cut out your doughnuts, placing the rounds on a parchment-lined tray. Cover loosely and allow them to rise again for about 30 to 45 minutes, so they become wonderfully puffy and friable before frying.

Step 4: Fry to Golden Perfection

Heat your vegetable oil in a deep fryer or heavy-bottomed pot to a steady 350°F. Fry the doughnuts in small batches to keep the oil temperature consistent, frying each side for 1 to 2 minutes until you achieve a beautiful golden color. Drain the doughnuts on paper towels to remove excess oil. This golden crust with tender insides is one of the reasons this Chocolate Hazelnut Cream Filled Doughnuts Recipe stands its ground among favorites.

Step 5: Prepare the Chocolate Hazelnut Cream Filling

In a small bowl, whisk together the chocolate hazelnut spread with heavy cream and vanilla extract until incredibly smooth and creamy. This luscious filling is what transforms these doughnuts from delightful to downright unforgettable.

Step 6: Fill and Finish

Once your doughnuts have cooled completely, use a piping bag fitted with a round tip to inject the chocolate hazelnut cream into each one. The moment that creamy filling oozes out, you’ll know you’ve nailed this recipe. Finish with a light dusting of powdered sugar for that elegant sweet touch.

How to Serve Chocolate Hazelnut Cream Filled Doughnuts Recipe

Garnishes

A simple dusting of powdered sugar adds a pretty, classic touch, but if you want to take your doughnuts over the top, consider dipping the tops in melted chocolate and sprinkling chopped toasted hazelnuts. This adds a delightful crunch and beautiful shimmer, turning these doughnuts into showstoppers ready for any celebration.

Side Dishes

Pair these doughnuts with a hot cup of coffee, a creamy latte, or even a chilled glass of milk. The combination of warm, creamy, and sweet flavors creates an unbeatable balance that makes every bite feel indulgent yet comforting.

Creative Ways to Present

For a fun brunch or dessert spread, serve the doughnuts on a tiered stand alongside fresh berries and flowers. You can even create a mini doughnut bar with various toppings and fillings so everyone can customize their own dreamy delight from this Chocolate Hazelnut Cream Filled Doughnuts Recipe.

Make Ahead and Storage

Storing Leftovers

While these doughnuts are best fresh, you can store leftovers in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight or heat to preserve their soft texture and fresh flavor.

Freezing

If you want to save some for later, freeze unfrosted and unfilled doughnuts wrapped tightly in plastic wrap and placed in a freezer bag. They’ll keep well for up to a month. When ready, thaw at room temperature before frying or filling.

Reheating

Gently reheat your doughnuts in a warm oven (around 300°F) for 5 to 7 minutes to bring back that fresh-out-of-the-fryer warmth. Avoid microwaving as it can make the doughnuts a bit chewy. Once warm, add your chocolate hazelnut cream filling and dust with powdered sugar for a fresh-eating experience.

FAQs

Can I use instant yeast instead of active dry yeast for this recipe?

Yes, you can substitute instant yeast, but be sure to adjust the rising times slightly since instant yeast works faster. Also, with instant yeast, you can mix it directly into the dry ingredients without proofing it in warm milk first.

Is there a way to make these doughnuts gluten-free?

Gluten-free doughnuts require specific flour blends that mimic the elasticity of wheat flour. You can try a gluten-free all-purpose flour mix with xanthan gum, but the texture might be denser. Experimenting with gluten-free baking recipes might help you customize this Chocolate Hazelnut Cream Filled Doughnuts Recipe accordingly.

Can I bake these doughnuts instead of frying?

Absolutely! To bake, preheat your oven to 375°F and place doughnut shapes on a parchment-lined baking sheet. Bake for about 12-15 minutes until golden brown. The texture will be a bit different—less crispy outside—but still delicious once filled.

How do I prevent the filling from leaking out?

Make sure the doughnuts are completely cooled before filling and don’t overfill them. Using a piping bag with a sturdy tip helps control the amount of filling injected, preventing excess from leaking.

Can I make the filling ahead of time?

Yes! Prepare the chocolate hazelnut cream filling ahead and keep it refrigerated in an airtight container for up to 2 days. Give it a quick whisk before piping to ensure it’s smooth and easy to work with.

Final Thoughts

Making this Chocolate Hazelnut Cream Filled Doughnuts Recipe is truly a joyful experience that rewards your patience with incredible taste and texture. Whether you’re treating yourself or impressing guests, these doughnuts combine the perfect balance of comfort food nostalgia and gourmet delight. Dive in, have fun, and don’t be surprised if they become a beloved staple in your kitchen archives!

Chocolate Hazelnut Cream Filled Doughnuts Recipe

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3.9 from 49 reviews

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

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Description

Delight in these rich and fluffy Chocolate Hazelnut Cream Doughnuts filled with a luscious Nutella cream. Perfectly fried golden to achieve a light, airy texture with a creamy chocolate-hazelnut filling and a dusting of powdered sugar, these European-inspired doughnuts make an irresistible dessert or treat.

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Ingredients

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Doughnuts

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour, plus more for dusting
• Vegetable oil for frying

Chocolate Hazelnut Cream Filling

• 1 cup chocolate hazelnut spread (like Nutella)
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Finishing

• Powdered sugar for dusting

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Instructions

1. Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Ingredients: Add granulated sugar, eggs, softened butter, and salt to the yeast mixture. Mix thoroughly until all ingredients are combined.
3. Knead Dough: Gradually add the all-purpose flour to the bowl. Knead the dough for 5 to 7 minutes on a lightly floured surface until it becomes smooth and elastic, indicating proper gluten development.
4. First Rise: Place the dough in a greased bowl and cover it. Let it rise in a warm area for about 1 hour or until it doubles in size.
5. Shape Doughnuts: Punch down the risen dough to release air. Roll it out on a lightly floured surface to about 1/2-inch thickness. Cut rounds using a doughnut cutter or a 3-inch round cutter.
6. Second Rise: Arrange the doughnut rounds on a parchment-lined baking sheet. Cover them loosely and let rise again for 30 to 45 minutes until they become puffy.
7. Heat Oil: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C), ensuring the temperature is steady for proper frying.
8. Fry Doughnuts: Fry doughnuts in batches, cooking each side for 1 to 2 minutes until they turn golden brown. Avoid overcrowding the oil to maintain temperature.
9. Drain and Cool: Remove fried doughnuts and place them on a paper towel-lined tray to absorb excess oil and cool down.
10. Prepare Filling: In a small bowl, whisk together the chocolate hazelnut spread, heavy cream, and vanilla extract until the mixture is smooth and creamy.
11. Fill Doughnuts: Once doughnuts have cooled, use a piping bag fitted with a round tip to fill each doughnut with the chocolate hazelnut cream filling.
12. Finish and Serve: Dust the filled doughnuts lightly with powdered sugar before serving to add a delicate sweetness and attractive presentation.

Notes

• For an extra indulgent touch, dip the tops of the doughnuts in melted chocolate and sprinkle with chopped toasted hazelnuts.
• These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days to maintain freshness.

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