Perfect for special occasions or to satisfy a sweet craving, these doughnuts are a labor of love that rewards you with their warm, fluffy texture and rich, creamy filling. With a preparation time that allows for the dough to proof and the filling to chill, this recipe ensures that each step is perfectly timed to create the ultimate doughnut experience. Whether you’re a seasoned baker or just starting, this recipe guides you through every detail, ensuring your homemade doughnuts turn out perfectly every time. So, gather your ingredients and equipment, and get ready to enjoy a batch of these irresistible treats!

Yield: 10-12 doughnuts


Frying Pan
Round Cookie Cutter
Piping Bag

Prep Time: 30 minutes
Cook Time: 20 minutes
Idle Time: 2 hours 30 minutes



½ cup milk, warmed and divided
2 ¼ teaspoon active yeast
2 cups bread flour
½ cup white granulated sugar
⅛ teaspoon salt
3 eggs
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups all purpose flour
Vegetable oil for frying
¼ cup white sugar (rolling doughnuts in after frying)

Hazelnut Cream Filling

16 ounces hazelnut chocolate bars, finely chopped
1 ½ cups heavy cream
4 tablespoons unsalted butter
¼ teaspoon salt
1 teaspoon hazelnut extract


In a small bowl add ¼ cup of the warm milk and yeast, and stir together. Set aside for 10 minutes to allow the yeast to activate.

In a large mixing bowl that can be attached to a stand mixer with a hook attachment, add the 2 cups of bread flour, the sugar, and the salt. Whisk together until combined.

Add in the eggs, activated yeast mixture, butter, and vanilla extract. Use the hook attachment to knead the dough together on low to medium speed for 10 minutes.

Scrape down the sides of the bowls throughout the process if necessary.

After about 5 of the 10 minutes of kneading, add in the other 1 ½ cups of all purpose flour to the bowl.

Let the stand mixer continue kneading the dough for the rest of the time. The dough should be thoroughly combined and slightly tacky to the touch.

Place out on a clean surface and knead 2-3 times with your hands to create a nice round shape.

Place in a clean, oiled bowl and cover with plastic wrap. Let the dough proof and triple in size for 2 hours.

While the dough is proofing, make the hazelnut filling.

Heat up the heavy cream in the microwave or over the stove until steaming, but not boiling.

In a bowl, add the chopped chocolate bars. Pour ½ of the warm milk over the chocolate. Let sit for a couple minutes.

Stir the chocolate together like a ganache, mixing until everything begins to melt together.

Pour the rest of the milk in along with the hazelnut extract, butter, and salt.

Continue whisking the chocolate mixture until everything is melted and combined.

Let cool at room temperature and then cover this bowl with plastic wrap and cool in the fridge for an hour and a half.

Once the dough is done proofing, start heating a large frying pan with oil on medium heat.

Roll out the risen dough on a clean, floured surface about ½ inch thick.

Cut out squares of parchment paper to lay each round doughnut dough on for easy frying.

Use a circular 2.5 inch cookie cutter to cut out the donuts from the rolled out slab. Place each on a square of parchment paper as you go. Take an excess and reroll out, repeating the process for extra donuts.

Prepare a plate with a paper towel and a bowl with the sugar for dipping the donuts after they are fried.

Test the oil with a small piece of dough to see if it begins frying when added to the oil.

Once hot, drop in 4-5 doughnuts in the oil at a time, less or more at once depending on the size of your pan. Let cook on each side until they begin to puff and turn golden brown.

Transfer the fried doughnuts onto the prepared plate to let excess oil drip off.

While the doughnuts have a slight amount of oil left, dip each side into the sugar, coating thoroughly.

Repeat this process with the rest of the doughnuts.

Let these cool on a rack for about 10 minutes.

Remove the chilled hazelnut filling from the fridge and place in a piping bag and cut the tip.

Stick a knife into the side of each donut to fill with the hazelnut filling. Squeeze a generous amount of filling into each doughnut, until chocolate begins oozing out of the hole created.

Serve and enjoy!

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