Chocolate-Filled Doughnuts

Whether served for breakfast or dessert, piping chocolate-hazelnut spread, or Nutella, into these donuts result in a dreamy treat. They are equally special filled with jam.

Chocolate-Filled Doughnuts
YIELD
16 doughnuts
PREP TIME
45 mins
Ingredients
  • 1 package active dry yeast
  • 3 tablespoons sugar
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 3 1/2 cups all-purpose flour
  • 1/2 cup warm milk or water (105 degrees F to 115 degrees F)
  • 1 egg
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 3 tablespoons butter or pareve margarine, cut up and softened
  • Cooking oil for deep-frying
  • 1/3 cup sugar
  • 3/4 cup chocolate-hazelnut spread
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Directions
1. 
In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.
2. 
In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*
3. 
Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
4. 
On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
5. 
Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
6. 
Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.

Tip

  • *TEST KITCHEN TIP:

    If you dont have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

nutrition information

Per Serving: cal. (kcal) 298, Fat, total (g) 17, chol. (mg) 33, sat. fat (g) 3, carb. (g) 33, Monosaturated fat (g) 5, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 7, pro. (g) 4, vit. A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 72, Potassium (mg) 53, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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