Hello!
Apparently, Mardi Gras is tomorrow! So I wanted to offer you a very gourmet recipe for Hazelnut Spread Filled Donuts with homemade spread.
I have listed the steps below to help you make these addictive treats.
I leave you with the recipe, see you soon! ♥
This recipe yields about twenty fluffy donuts, featuring a rich homemade hazelnut chocolate spread and a soft, pillowy dough that rivals the best bakery beignets.
Ingredients:
Homemade Hazelnut Spread (Pâte à Tartiner):
- 150g hazelnuts
- 50g icing sugar
- 10g unsweetened cocoa powder
- 10g milk powder
- 20g neutral oil (grapeseed, sunflower)
- 1 tsp vanilla powder
- 1 pinch of fleur de sel
- 130g milk chocolate
Donut Dough (Pâte à Beignets):
- 500g flour
- 40g sugar
- 2 eggs
- 60g melted butter
- 1 pinch of fleur de sel
- 240g milk
- 15g fresh baker’s yeast
- Sugar for coating
Directions:
HOMEMADE HAZELNUT SPREAD
Roast the hazelnuts for 20 minutes at 150 degrees (Celsius). Let cool.
Blend the hazelnuts with the icing sugar for about ten minutes to obtain a very creamy paste.
Add the cocoa, milk powder, oil, vanilla, and fleur de sel to the hazelnut paste, then blend again.
Finally, melt the chocolate and pour it into the preparation and blend everything one last time.
Pour your homemade spread into a jar.
DONUT DOUGH
Warm the milk until lukewarm, add the yeast, mix, and let rest for 10 minutes.
In the bowl of the robot/mixer, place the flour, sugar, pinch of salt, eggs, cooled melted butter, and finally the milk-yeast mixture.
Knead using the hook attachment at medium speed for 7 to 10 minutes (the dough must pull away from the sides of the bowl).
Transfer the donut dough into a lightly floured bowl, cover with cling film. Let the dough rest at room temperature for 1 hour 30 minutes.
At the end of this time, degas the dough with your fist.
Flour your work surface and place the dough on it. Roll it out with a rolling pin to a thickness of about 1 cm.
Using a cookie cutter or a glass, cut out circles of dough.
Place your dough discs on rectangles of baking paper previously cut out. Let rest again for 1 hour 30 minutes.
Heat the oil until it reaches 170 degrees and immerse your donuts while holding a corner of the baking paper; the dough will detach, remove the paper.
Let your donuts brown on each side then place them on absorbent paper.
Coat them with sugar, then fill them with the spread using a piping bag fitted with a smooth nozzle.
Enjoy!
Final Thoughts & Serving Tips
These Hazelnut Spread Filled Donuts are the ultimate treat for Mardi Gras, Carnival, or any sweet craving. The secret to their pillowy texture lies in the double rising time and maintaining the correct frying temperature (170°C) so they don’t absorb too much oil. The homemade hazelnut spread elevates this dessert to a gourmet level, far better than store-bought versions. Even if eaten the next day (though they are best fresh!), a few seconds in the microwave brings back their softness. Happy baking and enjoy your homemade fried dough treats
