Biting into a soft, warm donut filled with rich hazelnut cream is pure bliss. These Italian Donuts offer the perfect contrast of fluffy dough and nutty sweetness. Whether for a special occasion or a cozy afternoon treat, they’re easy to make and always delicious!
Ingredients For Italian Doughnuts
For the Doughnuts: Gather warm milk, active yeast, bread flour, granulated sugar, salt, eggs, softened butter, vanilla extract, and all-purpose flour for a soft and fluffy dough. You’ll also need vegetable oil for frying and extra sugar to coat the doughnuts.
For the Hazelnut Cream Filling: Use finely chopped hazelnut chocolate bars, heavy cream, unsalted butter, salt, and hazelnut extract for a rich, creamy filling that’s perfect for piping into each doughnut.
How to Make Italian Donuts with Hazelnut Filling
- Activate Yeast: Mix warm milk and yeast, letting it sit for 10 minutes.
- Make Dough: In a mixer, combine flour, sugar, eggs, yeast mixture, butter, and vanilla. Knead for 10 minutes, adding flour midway.
- Proof: Let the dough rise for 2 hours until triples in size.
- Prepare Filling: Heat cream, add chopped hazelnut chocolate, stir, and refrigerate for 1.5 hours.
- Shape Donuts: Roll out dough, cut into rounds, and let rest for 15 minutes.
- Fry Donuts: Heat oil, fry donuts until golden, then roll in sugar.
- Fill: Once cooled, fill the donuts with the hazelnut cream and enjoy!
Are beignets the same as Italian doughnuts?
Beignets and Italian doughnuts are both fried treats but differ in style. Beignets are light, square, and dusted with powdered sugar, while Italian doughnuts, like bomboloni, are round, fluffy, and often filled with creamy fillings.
Tips & Tricks
- Filling Tips: If you don’t have a piping bag, you can use a zip-top plastic bag with one corner snipped off as a makeshift piping bag.
- Fry in Small Batches: Frying the donuts in small batches ensures they cook evenly and don’t lower the oil temperature too much.
- Test the Oil Temperature: Always test the oil temperature with a small piece of dough first. If it browns too quickly, the oil is too hot; if it sinks without bubbling, it needs to be hotter.
If you loved these Italian donuts, you’ll want to try even more delicious fried treats like our No-Yeast Beignets, crispy Sopaipillas, and sweet Heart-Shaped Berliners – perfect for satisfying any pastry craving.
Storage
Keep any extra donuts at room temperature in an airtight container for up to 2 days. For longer storage, place the donuts in the fridge and warm them slightly in the microwave before serving to bring back the soft texture. The filling will remain creamy and delicious!
Variations
- Nutella-Filled Donuts: Swap the homemade hazelnut filling for Nutella to save time and enjoy a similar delicious flavor.
- Vanilla Custard Filling: If you prefer a more classic filling, try making a vanilla custard instead of hazelnut cream.
- Chocolate Glaze: For extra indulgence, dip the tops of the filled donuts in a rich chocolate glaze for a beautiful finish.
Italian Donuts with Hazelnut Filling Recipe Post
Ingredients
For the Donuts:
- ½ cup milk, warmed and divided
- 2 ¼ tsp active yeast
- 2 cups bread flour
- ½ cup white granulated sugar
- ⅛ tsp salt
- 3 eggs
- 6 Tbsp butter, softened
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- Vegetable oil for frying
- ¼ cup white sugar (for rolling donuts after frying)
For the Hazelnut Cream Filling:
- 16 ounces hazelnut chocolate bars, finely chopped
- 1 ½ cups heavy cream
- 4 Tbsp unsalted butter
- ¼ tsp salt
- 1 tsp hazelnut extract
Instructions
- In a small bowl, mix ¼ cup of the warmed milk with the yeast. Let it sit for about 10 minutes until it’s frothy and activated.
- In a stand mixer, combine bread flour, sugar, and salt. Add eggs, yeast mixture, remaining milk, butter, and vanilla. Knead with a dough hook on medium speed for 10 minutes, adding all-purpose flour halfway through, until smooth and slightly sticky.
- Once the dough is well-mixed and elastic, remove it from the bowl and briefly knead by hand. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow it to proof for 2 hours or until it has tripled in size.
- While the dough proofs, heat the heavy cream until steaming, then remove from heat and add the chopped hazelnut chocolate. Let it sit for a few minutes, stir until smooth, and mix in the butter, salt, and hazelnut extract. Cool to room temperature, then refrigerate for 1.5 hours.
- Heat vegetable oil in a large frying pan to about 350°F (180°C). Fry the donuts in small batches, cooking each side for about 2-3 minutes or until they are golden brown. Remove and drain on a plate lined with paper towels.
- While the donuts are still warm, roll them in the remaining white sugar to coat the outside. Let the donuts cool completely.
- Using a piping bag fitted with a round tip, fill each cooled donut with the hazelnut cream filling. Insert the tip into the side of each donut and gently squeeze until the filling is evenly distributed inside.
- Your Italian Donuts with Hazelnut Filling are ready to be devoured! Serve them fresh and watch them disappear in minutes!
Leave a Reply