Chocolate Hazelnut Cream Doughnuts are a decadent treat, combining the rich, creamy filling of chocolate hazelnut spread with the soft, fluffy texture of freshly fried doughnuts. Here’s a recipe to make these indulgent doughnuts at home!
Ingredients:
For the Doughnuts:
- 2 1/4 tsp active dry yeast
- 1/4 cup warm milk (110°F/45°C)
- 1/4 cup sugar
- 3 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, softened
- Vegetable oil (for frying)
For the Chocolate Hazelnut Cream Filling:
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1/4 cup heavy cream
- 2 tbsp powdered sugar (optional, for extra sweetness)
- 1 tsp vanilla extract
For the Coating:
- 1/2 cup granulated sugar (for dusting)
- 1/2 tsp ground cinnamon (optional, for added flavor)
Instructions:
1. Make the Dough:
- In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, whole milk, and softened butter. Mix everything together until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. You can add a little extra flour if the dough is too sticky.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
2. Prepare the Filling:
- In a small bowl, combine the chocolate hazelnut spread, heavy cream, powdered sugar (if using), and vanilla extract. Whisk until smooth and creamy. If the mixture is too thick, you can add a little more cream to reach a pipeable consistency.
- Transfer the filling into a piping bag or a plastic zip-top bag with the tip cut off. Set it aside in the refrigerator to chill while you fry the doughnuts.
3. Shape and Fry the Doughnuts:
- Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Use a round cutter (about 2-3 inches in diameter) to cut out doughnut shapes. If you want to make filled doughnuts, cut out the centers as well.
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully drop the doughnuts into the hot oil, frying a few at a time. Fry them for about 1-2 minutes per side or until golden brown and crispy.
- Use a slotted spoon to remove the doughnuts from the oil and transfer them to a paper towel-lined plate to drain.
4. Coat the Doughnuts:
- In a shallow dish, mix the granulated sugar and cinnamon (if using). While the doughnuts are still warm, coat them in the sugar-cinnamon mixture, ensuring they are fully coated.
5. Fill the Doughnuts:
- Using a small knife or a skewer, create a hole in the side of each doughnut. Be careful not to break the doughnut.
- Pipe the chilled chocolate hazelnut cream filling into each doughnut until it is filled but not bursting.
6. Serve:
- Serve your homemade chocolate hazelnut cream doughnuts fresh and enjoy them with a cup of coffee or milk!
These doughnuts are perfect for any occasion and are sure to impress anyone with their decadent, creamy filling. Let me know if you need help with any adjustments!