Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Chocolate-Filled Doughnuts




Source of Recipe


bhg.com


Recipe Link: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R093916&_requestid=71723

List of Ingredients




1 pkg. active dry yeast
3 Tbsp. sugar
1/2 cup warm water (105 degrees F to 115 degrees F)
3-1/2 cups all-purpose flour
1/2 cup warm milk or water (105 degrees F to 115 degrees F)
1 egg
1 egg yolk
1/4 tsp. salt
3 Tbsp. butter, cut up and softened
Cooking oil for deep-frying
1/3 cup sugar
3/4 cup chocolate-hazelnut spread


Recipe



1. In a bowl whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup water until yeast is dissolved. Let stand for 10 minutes.

2. In a large food processor bowl combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*

3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Arrange dough rounds on a tray dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

5. In a heavy saucepan heat 2 inches of cooking oil to 365 degrees F. In a bowl place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a pastry bag fitted with a round tip; set aside.

6. Fry doughnuts, three at a time, about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts with re-rolling cut dough.

7. *TEST KITCHEN TIP: If you don't have a food processor, in a large mixing bowl combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined.