Patter Fam Sauces

Chocolate Hazelnut Filled Donuts

Makes 24

3 1/4 teaspoons active dry yeast
1 1/2 cups buttermilk, room temperature
3 cups bread flour
3/4 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
zest of 1 orange
1 large egg
1 teaspoon vanilla extract
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon cinnamon
Nutella, for filling

 

In the bowl of a stand mixer with the paddle attachment, stir together the yeast and milk on low speed for about 3 minutes. In a medium bowl, whisk together the flours, sugar, salt, cinnamon, orange zest and add it to the milk with yeast. Mix until it is just combined. Add the egg and vanilla and mix for a few seconds, then add the butter, mixing thoroughly. Increase the mixer speed to medium speed and let it mix for about 4-6 minutes until it become a ball. The dough will be smooth and tacky.

Take the dough out of the mixing bowl and work it into a ball. Place in a large greased bowl, cover tightly with plastic wrap and let it rise in warm spot until it is nearly triple in size – about 1-2 hours. The dough should still be springy when you press it with your finger. If not, give it more time. And if it collapses then you may have proofed too long.

Place the dough on a lightly floured surface and knead a few times.  Roll the dough into a ball again and roll out with a rolling pin to about ½” thick.  Cut the dough with a 2” round cutter (a small tin can works well).  Let the dough rise another 20 minutes covered with a damp towel.

Heat oil in a deep fryer or skillet to 350 degrees F. Stir together cinnamon and sugar in a bowl and set aside. Drop in the doughnuts, working in batches. Fry for about 2-3 minutes, or until golden brown. Use a slotted spoon to transfer the doughnuts onto a tray lined with paper towels, then drop them while still hot into cinnamon sugar. Poke a hole into the doughnut and continue until all doughnut are cooked.

Before serving, pipe in a little bit of Nutella into the doughnuts using a pastry bag and tip. Serve immediately

 

 

 

 

ItalianClassRecipes

Written by Joyce Peters — November 05, 2016

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