Ferrero Rocher Inspired Donuts

Ingredients

• 0.75 cup warm milk (Warm, not hot)
• 0.25 cup Greek yogurt
• 2.25 tsp instant yeast
• 3.5 tbsp granulated sugar
• 1 large egg
• 1 egg yolk
• 5 tbsp unsalted butter (Melted and cooled)
• 1 tsp vanilla bean paste
• 3.25 cups all-purpose flour
• 1 tsp salt
• frying oil (For deep-frying; use enough to safely submerge the donuts)
• 200 g Nutella or chocolate-hazelnut spread (Use 200–250 g, as needed for filling)
• 250 g mixed chocolate (Use 250–300 g; melted for coating)
• 75 g hazelnuts (Chopped; use 75–100 g)

Steps

1. 1

   In a large bowl, combine the warm milk, Greek yogurt, instant yeast, and granulated sugar. Let the mixture stand for about 8 minutes, until the yeast becomes foamy.

2. 2

   Add the egg, egg yolk, melted cooled butter, and vanilla bean paste. Whisk until the mixture is evenly combined.

3. 3

   Add the all-purpose flour and salt. Mix until a dough forms and no dry flour remains.

4. 4

   Knead the dough for 8–10 minutes, by hand or with a dough hook, until it is smooth and elastic.

5. 5

   Place the dough in a lightly greased bowl. Cover it and let it rise in a warm, draft-free place for about 1–1½ hours, or until doubled in size.

6. 6

   Punch down the risen dough to release excess air. Roll it out on a lightly floured surface to approximately ½ inch thick.

7. 7

   Cut the dough into donut rounds and arrange them on a parchment-lined baking sheet, leaving space between each piece.

8. 8

   Cover the cut donuts and let them rise again for 30–45 minutes, until visibly puffy.

9. 9

   Heat enough frying oil in a deep, heavy pot to safely submerge the donuts. Bring the oil to 350°F (175°C), checking the temperature with a thermometer.

10. 10

    Carefully add the donuts to the hot oil in batches, taking care not to overcrowd the pot. Fry for 1–2 minutes per side, turning once, until evenly golden brown.

11. 11

    Transfer the fried donuts to a wire rack and let them cool completely before filling or coating.

12. 12

    Fill a piping bag fitted with a small round tip with the Nutella. Insert the tip into the side of each cooled donut and pipe in the filling until each donut feels generously filled.

13. 13

    Melt the mixed chocolate gently until smooth. Stir in the chopped hazelnuts until evenly distributed.

14. 14

    Dip each filled donut into the chocolate-hazelnut coating. Return the coated donuts to a wire rack and let them stand until the coating is set.

Notes

Keep the oil close to 350°F (175°C) so the donuts cook through without becoming overly dark. Allow the donuts to cool completely before filling to prevent the spread from melting excessively and leaking.

Nutrition per serving

• dessert
• donuts
• fried
• yeast-raised
• chocolate
• hazelnut
• baking
• European-inspired