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

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

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