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
Scale
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.
