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 Enlarge Image
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23 users rated this recipe an average rating of 3.5
Yields:
16 doughnuts
Prep:
45 mins
Rise:
30 mins
Chill:
overnight
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Chocolate-Filled Doughnuts

Ingredients
1
package active dry yeast
3
tablespoons sugar
1/2
cup warm water (105 degrees F to 115 degrees F)
3 1/2
1/2
cup warm milk or water (105 degrees F to 115 degrees F)
1
egg
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

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.

From the Test Kitchen

*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 Facts

(Chocolate-Filled Doughnuts)
    Per serving:
  • 298 kcal cal.,
  • 17 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 33 mg chol.,
  • 72 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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