Chocolate Hazelnut Donuts
Even better than a nutella donut – these Chocolate Hazelnut Donuts will give you the combination you love with the added extra of nut crunch on the inside.
- 150g thickened cream
- 150g Organic Times Dark Chocolate Drops
- 7g dried yeast
- 75g caster sugar
- 550g plain flour
- 320ml milk
- 80 grams Organic Times Unsalted Butter (room temperature)
- 1 litre extra virgin olive oil
- 70g caster sugar
- 2 tsp ground cinnamon
- 150g Organic Times Milk Chocolate Hazelnuts
- Heat cream in medium sized pot over medium heat until bubbles appear around edges. Remove from heat.
- Add chocolate drops into cream, let sit for 1 minute.
- Whisk chocolate into cream until completely melted and smooth.
- Pour into a clean bowl, set in refrigerator.
- In a small mixing bowl, combine yeast and 1 tablespoon each of caster sugar and flour, set aside.
- Pour milk into a small saucepan, heat gently over medium heat until lukewarm, stirring occasionally.
- Add heated milk to yeast mixture and mix well.
- Leave yeast mixture in a warm place for 10-15 minutes or until bubbles appear on the surface.
- In a large mixing bowl, combine remaining sugar and flour. Add butter and rub into flour until crumbly.
- Once yeast mixture is ready, pour into flour mixture, mixing well with a wooden spoon until it comes together to form a rough dough.
- Using your hands, shape dough into a ball. Turn out onto a lightly floured surface, kneading dough until smooth.
- Place dough into a large clean mixing bowl, cover with a damp tea towel and leave in a warm place for 1 hour, or until the dough has doubled in size.
- Line two large baking trays with parchment paper, set aside.
- Once the dough has doubled in size, turn it out onto a lightly floured surface.
- Knock it back by punching the dough to remove any large air bubbles, and then lightly knead dough to bring it back together.
- Divide dough into 12 equal-sized portions. Roll portions of dough on surface until smooth and round. Place onto prepared trays, leaving enough room between each for further proving.
- Cover trays with damp tea towels, leave in a warm place to prove for a further 45-50 minutes, or until doubled in size.
- Pour oil into a large wok or fry pan over high heat, allow oil to heat up to fry donuts.
- Line a large tray with two layers of paper towel, set aside.
- Test if the oil is hot enough by dropping a small piece of dough into oil. If it sizzles, floats to the surface and turns golden, the oil is ready.
- Turn oil down to a medium heat.
- Place dough ball onto a large slotted spoon and gently lower and place into the hot oil to fry. Cook a couple at a time, as they won’t all fit.
- Fry dough balls on each side for 30 seconds - 1 minute or until nicely golden and cooked through. Turning balls over to cook evenly on each side.
- Remove dough ball with spoon and place on prepared paper towel tray to drain. The donuts should sound hollow inside when tapped with your hand, this means they have been cooked through.
- Repeat method with remaining dough balls.
- Combine sugar and cinnamon in a small bowl.
- Roll donuts in cinnamon sugar until well coated, set aside on tray.
- With a sharp pointed knife, cut a small hole into the side of each donut.
- Pour chilled ganache into a piping bag with a small round tip.
- Pipe a little ganache into each donut hole, place one hazelnut into hole and fill in the hole with extra ganache. Repeat with remaining donuts.
- Serve and Enjoy!
- Store in an airtight container, in the pantry, for 2-3 days.