Chocolate Hazelnut Cream Doughnuts
Soft and pillowy homemade doughnuts are filled with a rich and flavorful chocolate hazelnut cream!
Ingredients
For the 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, (I used refined coconut oil, but you may use canola or vegetable oil)
For the Hazelnut Cream:
- 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)
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
For the Doughnuts:
- In a small bowl combine the yeast and warm water; set aside until it foams up, about 5 minutes.
- In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!
- Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour.
- Gently punch the dough down and turn it out onto a lightly floured work surface. Kead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
- Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured 2 and 1/2-inch round dough cutter, cut an equal amount of circles from the rectangle.
- Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes, or until the doughnuts have almost doubled in size.
- When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown.
- Quickly roll the warm doughnuts in the cinnamon sugar and set aside.
For the Chocolate Hazelnut Cream:
- Add chopped chocolate to a large, heatproof bowl and set it aside until needed.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chopped chocolate and set aside for 1 minute. Using a silicon whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue whisking until the mixture is completely smooth and glossy.
- Add in the butter, salt, and liqueur (if using), and use a silicon spatula to stir until the butter is completely melted. The mixture should be smooth, dark and glossy.
- Cool to room temperature, then place in the fridge to chill until thick but still smooth enough to pipe, about 2 hours.
For the Cinnamon Sugar Coating:
- In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed.
Assembly:
- Scrape the chocolate hazelnut cream into a pastry bag fitted with a star tip and set aside.
- Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut.
- Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.
- Donuts are best served the day they are made, but will keep for 24 hours.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature