If you have a craving for something irresistibly indulgent, trust me when I say this Chocolate Hazelnut Cream Doughnuts with Cinnamon Sugar Coating Recipe is about to become your new weekend obsession. These doughnuts strike the perfect harmony between a golden, fluffy exterior dusted with warm cinnamon sugar and a luscious, silky chocolate hazelnut cream center that feels like a dream with every bite. Imagine sinking your teeth into a pillowy doughnut bursting with nutty, creamy chocolate goodness—a treat that’s both comforting and delightfully gourmet.
Ingredients You’ll Need
Creating these heavenly doughnuts requires a handful of simple, quality ingredients that each play a vital part in delivering the perfect doughnut experience—from tender crumb texture to rich flavor bursts.
- Active dry yeast: The magic behind a light and airy dough that rises beautifully.
- Warm water (110° to 115° F): Just the right temperature to wake up the yeast without killing it.
- Warm full-fat milk (110° to 115°F): Adds creaminess and moisture, tenderizing the dough.
- Unsalted butter, at room temperature: Richness and softness for that melt-in-your-mouth texture.
- Granulated sugar: Sweetness to balance the dough and cinnamon coating perfectly.
- Egg plus egg yolk, at room temperature: Helps bind ingredients and create a tender crumb.
- Salt: Enhances all the sweet and nutty flavors in the dough and cream filling.
- All-purpose flour: The sturdy base that supports fluffy yet structured doughnuts.
- Frying oil (refined coconut, canola, or vegetable): Essential for achieving a crisp, golden crust without greasy heaviness.
- Finely chopped Lindt EXCELLENCE Roasted Hazelnut Bars: The star ingredient adding deep chocolate and nutty notes in the cream.
- Heavy cream: Creates a luscious, velvety chocolate hazelnut cream perfect for filling.
- Butter (for cream), at room temperature: Adds smoothness and shine to the cream filling.
- Hazelnut liqueur (optional): A subtle boozy twist elevates the nutty flavor to another level.
- Cinnamon: Brings a warm, spicy kiss to the sugar coating that clings perfectly to the doughnuts.
How to Make Chocolate Hazelnut Cream Doughnuts with Cinnamon Sugar Coating Recipe
Step 1: Activate Your Yeast
Start by stirring the active dry yeast into warm water and let it rest for about 5 minutes until it begins to foam. This step is crucial—it proves your yeast is alive and ready to transform your dough into light, fluffy doughnuts.
Step 2: Mix the Dough
In your stand mixer’s bowl, combine warm milk and butter, stirring until the butter melts completely—this ensures your dough will be silky smooth. Then add the sugar, egg, yolk, salt, the foamy yeast mixture, and three cups of flour. Beat on medium-low until smooth. Add the remaining flour gradually, just until a soft dough ball forms. Resist the urge to knead right now; the dough still needs its first rise.
Step 3: Let the Dough Rise
Transfer your dough to a large greased bowl, turning it once to coat the surface. Cover tightly with plastic wrap and find a warm spot where it can triple in size—this takes about an hour. The rising allows the dough to develop essential air pockets, making your doughnuts irresistibly fluffy.
Step 4: Shape the Doughnuts
Once risen, gently punch down the dough and transfer it to a floured surface. Knead it a few times until smooth and uniform. Roll out the dough into a rectangle about half an inch thick, then use a floured 2 1/2-inch round cutter to cut out doughnut circles. Transfer these to a greased baking sheet, spacing them apart to allow room for the second rise.
Step 5: Second Rise
Lightly cover the doughnuts and set aside for 45 minutes until they’ve almost doubled in size again. This step ensures the perfect bounce and softness after frying.
Step 6: Fry to Golden Perfection
Heat your frying oil to 360°F in a heavy-bottomed pot. Carefully fry the doughnuts a few at a time for about 1 to 2 minutes on each side until deeply golden. Drain briefly, then immediately roll the warm doughnuts in the cinnamon sugar mixture for that iconic, flavorful coating.
Step 7: Prepare the Chocolate Hazelnut Cream
While the doughnuts are frying, place the chopped Lindt roasted hazelnut chocolate in a heatproof bowl. Warm the cream until it simmers, then pour half over the chocolate and let it sit for a minute. Slowly whisk to combine until smooth and glossy. Stir in the butter, salt, and optional hazelnut liqueur until fully melted and combined. Cool completely, then chill in the refrigerator until thick enough to pipe, about two hours.
Step 8: Assemble Your Doughnuts
Transfer the chilled chocolate hazelnut cream into a pastry bag fitted with a star tip. Poke a small hole on the side of each doughnut with a spoon or your finger. Gently pipe in the cream until the doughnut visibly puffs from the filling. Your decadent masterpiece is now ready to enjoy.
How to Serve Chocolate Hazelnut Cream Doughnuts with Cinnamon Sugar Coating Recipe
Garnishes
For an extra touch, sprinkle a few finely chopped hazelnuts on top of each doughnut just after filling, or dust lightly with powdered sugar to highlight the cinnamon sugar crust. You can also drizzle a bit of melted dark chocolate to amplify that chocolate-hazelnut vibe.
Side Dishes
These doughnuts pair beautifully with a bold cup of espresso or your favorite nutty coffee blend, enhancing the hazelnut notes in the cream. Alternatively, a chilled glass of milk or creamy hot chocolate makes a comforting combo perfect for brunch or snack time.
Creative Ways to Present
Serve the doughnuts on a rustic wooden board scattered with whole hazelnuts and cinnamon sticks, elevating the visual appeal while inviting your friends to dive right in. For a party, arrange doughnuts in a pyramid, garnished with edible gold leaf or chocolate curls for a fancy touch.
Make Ahead and Storage
Storing Leftovers
If you have any doughnuts left, store them in an airtight container at room temperature for up to 24 hours. Because these doughnuts don’t have preservatives, enjoy them fresh for the best texture and flavor.
Freezing
You can freeze the doughnuts before filling by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to one month. Thaw completely at room temperature before adding the chocolate hazelnut cream.
Reheating
To refresh the doughnuts, warm them briefly in a 300°F oven for 5 minutes or so, just enough to soften them and bring back that fresh-from-the-fryer vibe. Avoid microwaving, which can make them soggy.
FAQs
Can I use a different type of chocolate for the cream?
Absolutely! While the recipe calls for roasted hazelnut chocolate bars for that signature flavor, you can substitute your favorite high-quality dark or milk chocolate. Just keep in mind the flavor profile may shift slightly.
Is it necessary to use hazelnut liqueur?
The hazelnut liqueur is optional but highly recommended—it amplifies the nutty aroma and adds a subtle complexity to the cream. If you prefer a non-alcoholic version, simply omit it without sacrificing richness.
Can I bake these doughnuts instead of frying?
While baking is an option for a lighter version, frying gives these doughnuts their classic crisp exterior and tender crumb. Baking will create a different texture but still tasty; bake at 375°F for about 10-12 minutes until golden.
How do I know when the dough has risen enough?
The dough should nearly triple in volume during the first rise and double during the second. It will look puffy and spring back slowly when gently pressed with a finger—if the indentation remains, it’s ready.
Can I prepare the chocolate hazelnut cream in advance?
Yes, the cream can be prepared up to two days ahead and kept in the fridge, covered tightly. Before piping, let it sit at room temperature for a few minutes to reach the perfect consistency.
Final Thoughts
I can’t wait for you to try this Chocolate Hazelnut Cream Doughnuts with Cinnamon Sugar Coating Recipe—it truly is a special treat that brings the warmth and joy of homemade indulgence to your kitchen. Once you experience the bliss of doughnuts filled with that velvety chocolate hazelnut cream and coated in cinnamon sugar, you’ll understand why it’s a recipe worth revisiting again and again. Go ahead and give yourself this sweet, nutty hug in doughnut form—you deserve it!
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Chocolate Hazelnut Cream Doughnuts with Cinnamon Sugar Coating Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 serving (approximately 12 doughnuts)
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
This recipe creates delectable Chocolate Hazelnut Cream Doughnuts featuring a soft, fluffy dough fried to golden perfection, rolled in cinnamon sugar, and filled with a rich, silky chocolate hazelnut cream. Perfect for an indulgent treat, the doughnuts combine the crispy exterior of freshly fried doughnuts with a luscious hazelnut-infused chocolate filling that is both smooth and flavorful.
Ingredients
Doughnuts
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115° F)
- 3/4 cup warm full-fat milk (110° to 115° F)
- 5 tablespoons unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 3/4 teaspoon salt
- 3 and 3/4 cups all-purpose flour, divided
- 2 cups frying oil (refined coconut oil, canola, or vegetable oil)
Chocolate Hazelnut Cream Filling
- 4 Lindt EXCELLENCE Roasted Hazelnut Bars (14 ounces), finely chopped
- 1 and 1/2 cups heavy cream
- 4 tablespoons unsalted butter, at room temperature, cut into small pieces
- 1/4 teaspoon salt
- 1 tablespoon hazelnut liqueur (optional)
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast with warm water (110° to 115° F) and set aside for about 5 minutes until frothy, indicating the yeast is active.
- Prepare Dough: In the bowl of a stand mixer fitted with a hook attachment, combine the warm milk and butter; stir with a silicone whisk until butter dissolves completely. Add sugar, egg, egg yolk, salt, the yeast mixture, and 3 cups of the flour. Beat on medium-low speed until smooth, then add the remaining flour until the dough forms a soft ball around the hook. Avoid kneading at this stage.
- First Rise: Transfer the dough to a large greased bowl, turning to coat the surface. Cover tightly with plastic wrap and let it rise in a warm spot until it triples in size, about 1 hour.
- Punch Down and Knead: Gently deflate the dough and turn it onto a floured surface. Knead 7-8 times until smooth and uniform in texture.
- Shape Doughnuts: Roll out the dough into a 1/2-inch thick large rectangle. Using a lightly floured 2 and 1/2-inch round cutter, cut out doughnut circles.
- Second Rise: Place doughnuts on a greased baking sheet with an inch spacing. Cover lightly with plastic wrap and let rise for 45 minutes until nearly doubled.
- Heat Oil & Fry: Heat frying oil in a large heavy-bottomed pot to 360°F. Fry doughnuts in batches for 1-2 minutes per side until golden brown.
- Coat Doughnuts: Immediately roll the warm doughnuts in prepared cinnamon sugar and set aside.
- Prepare Chocolate Hazelnut Cream: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until a low simmer. Pour half the cream over the chocolate and let sit for 1 minute, then whisk together. Slowly add remaining cream while whisking until smooth and glossy.
- Add Butter & Flavor: Stir in butter, salt, and optional hazelnut liqueur until butter is fully melted and mixture is smooth and shiny.
- Chill Cream: Let cream cool to room temperature, then refrigerate until thick but pipeable, about 2 hours.
- Prepare Cinnamon Sugar Coating: Mix granulated sugar and cinnamon in a shallow bowl and set aside for coating doughnuts.
- Fill Doughnuts: Fill a pastry bag fitted with a star tip with the chocolate hazelnut cream. Make a small hole on the side of each doughnut with a spoon or finger, then pipe cream inside until the doughnut puffs slightly.
- Serving: Serve doughnuts the day they are made for best texture and flavor, though they can be kept for up to 24 hours.
Notes
- Use warm water and milk to activate yeast properly without killing it.
- Ensure the oil temperature remains steady at 360°F to avoid greasy or undercooked doughnuts.
- Allow the chocolate hazelnut cream to chill thoroughly for easier piping.
- Optional hazelnut liqueur adds depth but can be omitted for a non-alcoholic version.
- Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 24 hours.
- Use refined coconut oil or a neutral frying oil for best flavor and frying performance.
