Fluffy Filled Yeast Donuts
Light and fluffy yeast raised donuts rolled in sugar and filled with a silky smooth chocolate hazelnut cream made from Nutella.
- Prep time
- 3 hr
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 200 g Plain flour (1 2/3 cup flour)
- 4 g Instant yeast (1 tsp)
- 25 g White sugar (2 tbsp)
- 90 g Milk, room temperature (1/4 cup)
- 25 g Unsalted butter, softened (5 tsp)
- 1 Egg
- a pinch salt
- Caster sugar, for rolling
- 250 g Thickened/heavy cream (1 cup)
- 100 g Nutella, or any other spread (1/3 cup)
- Extra Nutella and roasted hazelnuts for sprinkling
Instructions
- 1
Combine flour, yeast, sugar, egg, milk and salt in the bowl of a stand mixer fitting with a dough hook
- 2
Combine the ingredients on low speed, before increasing the speed to medium-high and kneading for 5 minutes, or until smooth
- 3
Add the butter and continue to beat for 10 minutes
- 4
When the dough is slightly tacky, but doesn’t completely stick to your fingers it’s ready (more flour can be added if necessary, but don’t add too much)
- 5
Transfer the dough to your counter-top, dust lightly with flour and shape into a ball
- 6
Place the dough back into the bowl and cover with cling wrap
- 7
Place the covered bowl in a warm area for 1-2 hours, until the dough has doubled in size
- 8
Remove dough from bowl and release built up air by flattening the ball
- 9
Dust with flour
- 10
Roll out to 0.5″ / 1.5cm thickness
- 11
Cut out 2.5″ / 6cm round circles using a round cookie cutter
- 12
Place cut out rounds on a sheet of baking tray lined with baking paper and cover with cling wrap
- 13
Place in a warm place for 1 hour, or until doubled in size
- 14
Cut the baking paper with scissors so that each ball is on it’s own square of baking paper
- 15
Heat a pot of vegetable oil up to 170C / 340F
- 16
Carefully pick the donut up by the corners of the baking paper and place into the hot pot of oil
- 17
Fry for 2 mins on each side, or until golden brown, then drain on a wire rack or paper towel
- 18
Repeat with the remaining donuts, without overcrowding the pan (fry a maximum of three donuts at a time)
- 19
Roll the donuts in a bowl of caster sugar until well coated
- 20
Cool completely before filling
- 21
Once donuts have cooled combine cream and Nutella in the bowl of a stand mixer
- 22
Beat them together on medium speed until medium-stiff peaks, keeping an eye on the cream as you beat to prevent over-whipping
- 23
Transfer cream to a piping bag fitted with a small round piping tip
- 24
Using a chopstick, or a thin and long utensil poke a hole on the side of each donut, taking care not to pierce the whole way
- 25
Give the utensil a little wiggle to create a pocket for the cream to fill
- 26
Place the tip of the piping bag into the donut and fill, leaving a small dollop of cream on top
- 27
Add another dollop of Nutella and sprinkle with roasted hazelnuts if desired
- 28
Enjoy!