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In a large mixing bowl, combine the all-purpose flour, large eggs, granulated sugar, and active dry yeast. Add the softened, cubed unsalted butter and the warmed milk.

Mix all the ingredients by hand or with a stand mixer fitted with a dough hook on low speed until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough back into a clean, lightly oiled bowl. Cover it with a kitchen towel or plastic wrap and allow it to rise in a warm place for 60-90 minutes, or until it has doubled in size.

Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Using a dough scraper or knife, divide the dough into 12-16 equal portions (about 2 ounces each). Roll each portion into a smooth, round ball.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. Carefully place 3-4 dough balls into the hot oil, ensuring not to overcrowd the pot. Fry them for 2-3 minutes per side, or until they are golden brown and puffed up.

Remove the fried doughnuts from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining dough balls.

Once the doughnuts have cooled slightly but are still warm, prepare a piping bag fitted with a pointed nozzle (a Bismark tip works best). Insert the nozzle into the side of each doughnut and generously pipe about 1 tablespoon of chocolate hazelnut spread into the center.

Dust the filled doughnuts with powdered sugar using a fine-mesh sieve. For an extra touch, pipe an additional small swirl of the chocolate hazelnut spread on top of each doughnut. Arrange them on a serving tray and serve immediately.


In a large mixing bowl, combine the all-purpose flour, large eggs, granulated sugar, and active dry yeast. Add the softened, cubed unsalted butter and the warmed milk.

Mix all the ingredients by hand or with a stand mixer fitted with a dough hook on low speed until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough back into a clean, lightly oiled bowl. Cover it with a kitchen towel or plastic wrap and allow it to rise in a warm place for 60-90 minutes, or until it has doubled in size.

Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Using a dough scraper or knife, divide the dough into 12-16 equal portions (about 2 ounces each). Roll each portion into a smooth, round ball.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. Carefully place 3-4 dough balls into the hot oil, ensuring not to overcrowd the pot. Fry them for 2-3 minutes per side, or until they are golden brown and puffed up.

Remove the fried doughnuts from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining dough balls.

Once the doughnuts have cooled slightly but are still warm, prepare a piping bag fitted with a pointed nozzle (a Bismark tip works best). Insert the nozzle into the side of each doughnut and generously pipe about 1 tablespoon of chocolate hazelnut spread into the center.

Dust the filled doughnuts with powdered sugar using a fine-mesh sieve. For an extra touch, pipe an additional small swirl of the chocolate hazelnut spread on top of each doughnut. Arrange them on a serving tray and serve immediately.
