Hazelnut Cream Donuts

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These hazelnut cream donuts are an indulgent treat that combines the soft, pillowy texture of a classic donut with the rich, nutty flavor of hazelnut cream—a delightful combination worth trying.

Ingredients for the Donuts:

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water (about 110°F)
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup whole milk, warmed
  • 1 large egg
  • Vegetable oil, for frying

Ingredients for the Hazelnut Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup hazelnut spread (like Nutella)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Ingredients for Finishing:

  • Powdered sugar, for dusting
  • Additional hazelnut spread, for drizzling

Now that you have your ingredients, let’s make some donuts! It’s easy and fun. Follow the steps, and soon you’ll have tasty treats to enjoy.

Instructions:

  1. Activate the yeast by sprinkling it over the warm water with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together the flour, sugar, and salt. Add the butter, milk, egg, and the activated yeast mixture. Mix until a soft dough forms.
  3. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Once risen, roll the dough out on a floured surface to about 1/2 inch thick. Cut out rounds using a large round cutter and then make holes in the center of each with a smaller cutter.
  5. Place the shaped donuts on a floured baking sheet, cover lightly, and let rise again for 30 minutes.
  6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, being careful not to crowd the pan, for about 1 minute per side or until golden brown.
  7. Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain and cool slightly.
  8. For the hazelnut cream, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the hazelnut spread until well combined.
  9. Fit a piping bag with a long nozzle and fill it with the hazelnut cream. Inject each donut with the filling until plump.
  10. Dust the filled donuts with powdered sugar and drizzle with additional hazelnut spread before serving.

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