77 Ratings
  • 5 star values: 44
  • 3 star values: 10
  • 4 star values: 10
  • 1 star values: 8
  • 2 star values: 3
  • 0 star values: 2

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.

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Ingredients

Directions

  • 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.

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  • 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).*

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  • Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

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  • 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.

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  • 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.

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  • 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.

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*TEST KITCHEN TIP:

If you don¿t 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

298 calories, (3 g saturated fat, 4 g polyunsaturated fat, 5 g monounsaturated fat), 33 mg cholesterol, 72 mg sodium, 33 g carbohydrates, 1 g fiber, 7 g sugar, 4 g protein.

Reviews (2)

Most helpful positive review

Rating: Unrated
09/13/2015
In Step 1 you say to add the yeast to 12 cups of warm water, this is actually the 1/2 cup of water you stated in the ingredient list, correct? Also, in Step 4, you state to roll the dough out to a 12 inch thickness, when I'm sure you mean 1/2 inch thickness. Just wanted to point out these corrections for anyone who might use this recipe.

Most helpful critical review

Rating: Unrated
09/13/2015
In Step 1 you say to add the yeast to 12 cups of warm water, this is actually the 1/2 cup of water you stated in the ingredient list, correct? Also, in Step 4, you state to roll the dough out to a 12 inch thickness, when I'm sure you mean 1/2 inch thickness. Just wanted to point out these corrections for anyone who might use this recipe.
77 Ratings
  • 5 star values: 44
  • 3 star values: 10
  • 4 star values: 10
  • 1 star values: 8
  • 2 star values: 3
  • 0 star values: 2
Rating: Unrated
10/22/2015
looks like a yummy recipe!!!!! i am writin' it down for my family to use!!!!!!!!!!!!!!!!!!!!!
Rating: Unrated
09/13/2015
In Step 1 you say to add the yeast to 12 cups of warm water, this is actually the 1/2 cup of water you stated in the ingredient list, correct? Also, in Step 4, you state to roll the dough out to a 12 inch thickness, when I'm sure you mean 1/2 inch thickness. Just wanted to point out these corrections for anyone who might use this recipe.