Chocolate Hazelnut Donut
Servings: 20
EQUIPMENT
INGREDIENTS
- Oil for deep frying
Dough (yields 15 donuts):
- 4 cups/560 grams flour
- ⅓ cup sugar
- 1 tablespoon/10 grams dry yeast
- 1 tablespoon/10 grams vanilla sugar
- 1 heaped tablespoon instant vanilla pudding
- ½ cup/100 grams soft butter or 70 grams oil
- 2 eggs
- ¾ cup warm water
- ½ teaspoon salt
Filling:
- 1 cup chocolate hazelnut spread, or your favorite spread
- Whole roasted hazelnuts
Coating:
- Powdered sugar and cinnamon powder
INSTRUCTIONS
Filling:
- Line up a sheet pan with parchment paper.
- Add the chocolate spread to a piping bag and create 15 little circles, then add one hazelnut to each chocolate circle and transfer to the freezer.
Dough:
- Mix all the dry ingredients in a stand mixer bowl. Add the eggs, butter/oil and water and knead for 12 minutes.
- Cover and let the dough rise for 10 minutes.
- Fold the dough with your hands for a minute, oil it and let it rise until doubled in size, between an hour to 2 hours.
- Divide the dough into small balls (25 grams each). Flatten each ball into a circle, place 1 frozen chocolate hazelnut truffle in the center. Fold the dough to close it, tighten and roll into a ball again.
- Place the dough balls on parchment paper and spray them with oil. Cover and let them rise for 30 minutes.
- Fill ½ a deep frying pot with oil and heat it up on medium heat until you reach 355-375 °F (180-190 °C).
- Add each ball into the pot with the closure part facing down. When the donuts turn golden on that side, flip them over and fry until golden all around.
- Remove the donuts from the pot, roll the donuts in sugar and cinnamon and serve.
MY NOTES
Frequently Asked Questions
| Is it possible to baked the donuts? Yes, but it’s trickier to get the best result. Here’s what you should do: preheat the oven to 400 °F (200 °C), line up a sheet pan with parchment paper and spray oil evenly. Place the dough pieces on the parchment paper and spray them generously. Bake for 15 to 20 minutes, until the donuts are golden and fully cooked. |
