Recipes and Cooking Chocolate-Filled Donuts 4.1 (75) 2 Reviews There's nothing like a homemade donut to start your day. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: BHG / Abbey Littlejohn Prep Time: 45 mins Cook Time: 4 mins Rise Time: 30 mins Total Time: 1 hrs 19 mins Yield: 16 doughnuts Jump to Nutrition Facts 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. Ingredients 1 package active dry yeast 3 tablespoon sugar ½ cup warm water (105 degrees F to 115 degrees F) 3 ½ cup all-purpose flour ½ cup warm milk or water (105 degrees F to 115 degrees F) 1 egg 1 egg yolk ¼ teaspoon salt 3 tablespoon butter or pareve margarine, cut up and softened Cooking oil for deep-frying ⅓ cup sugar ¾ cup chocolate-hazelnut spread 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. 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).* BHG /Abbey Littlejohn Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours). BHG / Abbey Littlejohn 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. BHG / Abbey Littlejohn 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. 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. BHG / Abbey Littlejohn BHG / Abbey Littlejohn *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 Rate it Print Nutrition Facts (per serving) 298 Calories 17g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 298 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 33mg 11% Sodium 72mg 3% Total Carbohydrate 33g 12% Total Sugars 7g Protein 4g Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 53mg 1% Folate, total 60.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.