Total Time
1hr 39mins
Prep 45 mins
Cook 54 mins

BH&G

Ingredients Nutrition

  • 1 (1/4 ounce) package active dry yeast
  • 3 tablespoons sugar
  • 12 cup warm water (105 degrees F to 115 degrees F)
  • 3 12 cups all-purpose flour
  • 12 cup warm milk (105 degrees F to 115 degrees F) or 12 cup water (105 degrees F to 115 degrees F)
  • 1 egg
  • 1 egg yolk
  • 14 teaspoon salt
  • 3 tablespoons butter or 3 tablespoons pareve margarine, cut up and softened
  • cooking oil, for deep-frying
  • 13 cup sugar
  • 34 cup nutella

Directions

  1. 1. In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved. Let stand for 10 minutes.
  2. 2. In a large food processor, 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. 3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
  4. 4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
  5. 5. Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
  6. 6. Fry doughnuts, three at a time, in deep hot oil 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.
  7. *Chill dough overnight!

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