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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Ingredients: Add granulated sugar, eggs, softened butter, and salt to the yeast mixture. Mix thoroughly until all ingredients are combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain and Cool: Remove fried doughnuts and place them on a paper towel-lined tray to absorb excess oil and cool down.
- Prepare Filling: In a small bowl, whisk together the chocolate hazelnut spread, heavy cream, and vanilla extract until the mixture is smooth and creamy.
- 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.
- 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
