Chocolate Hazelnut Doughnuts
21 people added this to their Recipe Box
This is a modern twist on the traditional jam-filled Israeli Hanukkah favourite – sufganiyot. These are most delicious eaten the same day they are made.
Servings:
Ingredients:
| Nutritional Info | |
| per doughnut: | - |
| cal | about 193 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 2% |
| folate | 20% |
Suggested Recipes
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1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) warm water
1 pkg active dry yeast (or 2œ tsp/11 mL)
1/2 cup (125 mL) warm milk or water
1 egg
1 egg yolk
2 tbsp (25 mL) butter, softened
1/2 tsp (2 mL) vanilla
3 cups (750 mL) all-purpose flour (approx)
1/4 tsp (1 mL) salt
Oil for deep-frying (canola, safflower or vegetable)
coating:
1/2 cup (125 mL) granulated sugar
filling:
3/4 cup (175 mL) chocolate hazelnut spread (such as Nutella)
Preparation:
In large bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle in yeast; let stand until frothy, 10 minutes.
Beat in milk, egg, egg yolk, butter, vanilla and remaining sugar. With wooden spoon, beat in flour and salt, adding more flour if necessary to make soft sticky dough.
Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. On lightly floured surface, roll out to 1/2-inch (1 cm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles. Transfer to lightly floured rimless baking sheet. Cover loosely and let rise in warm draft-free place until doubled in bulk, about 1 hour.
In deep fryer, wok or deep saucepan, heat about 2 inches (5 cm) oil until deep-fryer thermometer reads 350°F (180°C). Deep-fry doughnuts, 3 at a time and turning once, until golden brown, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain.
Coating: While warm, dip each doughnut in sugar to coat.
Filling: With wooden chopstick or dowel, pierce hole halfway through side of each doughnut. Using piping bag fitted with small plain tip, pipe chocolate hazelnut spread into opening. Serve warm. Makes 24 doughnuts.
Beat in milk, egg, egg yolk, butter, vanilla and remaining sugar. With wooden spoon, beat in flour and salt, adding more flour if necessary to make soft sticky dough.
Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. On lightly floured surface, roll out to 1/2-inch (1 cm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles. Transfer to lightly floured rimless baking sheet. Cover loosely and let rise in warm draft-free place until doubled in bulk, about 1 hour.
In deep fryer, wok or deep saucepan, heat about 2 inches (5 cm) oil until deep-fryer thermometer reads 350°F (180°C). Deep-fry doughnuts, 3 at a time and turning once, until golden brown, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain.
Coating: While warm, dip each doughnut in sugar to coat.
Filling: With wooden chopstick or dowel, pierce hole halfway through side of each doughnut. Using piping bag fitted with small plain tip, pipe chocolate hazelnut spread into opening. Serve warm. Makes 24 doughnuts.
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