Chocolate Hazelnut-Filled Donuts
With Mazola® Vegetable Oil
SERVING SIZE
8 Donuts
TOTAL TIME
2 Hours 40 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 1 1/2 tbsp active dry yeast
- 1/2 cup warm water
- 1 tsp salt
- 1/4 cup + 2 tsp sugar, divided
- 2 cups bread flour
- 2 tbsp Mazola vegetable oil
- 2 egg yolks
- 1/2 tsp vanilla
- Mazola corn oil for frying
- 1 cup sugar, for rolling donuts
- Chocolate hazelnut spread, for filling donuts
Instructions:
- In a large bowl or stand mixer, combine yeast, water, and 2 tsp sugar. Let mixture sit for 5-10 minutes until it is foamy.
- In another medium bowl, combine salt, sugar, and flour. Set aside.
When the yeast is foamy, add the vegetable oil, egg yolks, and vanilla and stir with a wooden spoon. - If using a stand mixer, attach the dough hook to the mixer. Add the flour mixture and stir until combined.
- Knead with the dough hook or by hand for 2 minutes.
- Grease a large bowl with nonstick spray or rub with a little bit of oil.
- Shape the dough into a ball and place in the bowl. Turn it over so that the top is greased. Cover loosely with a tea towel or plastic wrap. Place in a warm, draft-free area to proof for 1 hour until doubled in size.
- After one hour the dough should have doubled in size.
- Line a large baking sheet with parchment paper and spray lightly with cooking spray.
- Punch down the dough and knead it a couple times on a lightly floured surface. Use a rolling pin to roll the dough into a circle about 1 inch thick.
- Use a biscuit cutter or glass to cut the dough into circles (push straight down, try not to twist.)
- Place donuts on the prepared baking sheet with room to rise.
- Place in a warm draft-free area and let rise, uncovered for 45 minutes, until doubled in size.
- In a high sided skillet, add 1 and 1/2 to 2 inches of oil. Heat the oil to between 360-370 degrees F.
- Add sugar to a shallow bowl.
- Use a large spatula to gently lift the donuts one at a time into the hot oil and fry 30-45 seconds on first side, then flip and fry another 20-30 seconds.
- Remove the donuts and place on paper towel to absorb excess oil and let cool slightly, then roll them in sugar. Repeat with remaining donuts.
- Use a toothpick to poke a hole in the side of the donuts and move it around to create a small opening.
- Fill a pastry bag or ziplock bag with chocolate hazelnut spread. Poke the pastry bag into the hole and fill until donut feels plump.
- To store, line Tupperware with paper towels. Store, covered, on the counter for up to 3 days.
