Chocolate Hazelnut Cream Doughnuts

This is a very rich and delicious chocolate. My only suggestion would be to make all the crust ingredients at once in the food processor instead of chopping each one separately. I had lots of fun making (and eating) this cheesecake with my daughter. It cracked right away, we covered it with chocolate, and no one was the wiser!

Soft and pillowy homemade doughnuts are filled with a rich and flavorful chocolate hazelnut cream!


Chocolate Hazelnut Cream Doughnuts

prep 30 mins
cook 15 mins
inactive 2 hours
total 2 hours, 45 mins

Ingredients
For the Doughnuts:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115° F)
3/4 cup warm full-fat milk (110° to 115°F)
5 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
3/4 teaspoon salt
3 and 3/4 cups all-purpose flour, divided
2 cups frying oil, (I used refined coconut oil, but you may use canola or vegetable oil)

For the Hazelnut Cream:
4 Lindt EXCELLENCE Roasted Hazelnut Bars, (14 ounces), finely chopped
1 and 1/2 cups heavy cream
4 Tablespoons unsalted butter, at room temperature, cut into small pieces 
1/4 teaspoon salt 
1 Tablespoon hazelnut liqueur (optional)

For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 Tablespoon cinnamon

Instructions
For the Doughnuts:
  1. In a small bowl combine the yeast and warm water; set aside until it foams up, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!
  3. get full instructions @ bakerbynature.com

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