Servings: 20
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.