Description
Soft, fluffy yeast donuts fried until golden, rolled in sugar, and filled with creamy chocolate hazelnut spread. These homemade treats are light on the inside with a delicate crisp exterior and a rich, indulgent center.
Ingredients
Units
Scale
- 4 cups (500 g) all purpose flour
- 1 cup (200 g) granulated sugar, divided
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 cup (240 ml) whole milk, warm
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 1/2 cups (400 g) chocolate hazelnut spread
- 4 cups vegetable oil, for frying
Instructions
- In a large bowl, combine warm milk, instant yeast, and 2 tablespoons of the sugar. Let sit for 5 minutes until slightly foamy.
- Add melted butter, eggs, remaining sugar, flour, and salt. Mix until a soft dough forms.
- Knead the dough for about 8 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
- Roll the dough to about 1/2 inch thickness and cut into oval shapes. Place on a tray and let rise again for 30 minutes.
- Heat vegetable oil to 350°F (175°C). Fry donuts in batches for 1 to 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
- Roll the warm donuts in the remaining sugar until evenly coated.
- Once slightly cooled, use a piping bag to fill each donut with chocolate hazelnut spread.
- Serve warm and enjoy.
Notes
- Maintain oil temperature at 350°F for even cooking and to prevent greasy donuts.
- Do not overcrowd the pot while frying to ensure consistent browning.
- Fill the donuts after they cool slightly so the filling stays thick and creamy.
- For best flavor and texture, enjoy the same day.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg