Chocolate Hazelnut Doughnuts
Warm the milk and sugar together in a saucepan until the mixture is just lukewarm – test this with your finger, it should be just warm to the touch.
Stir in the yeast and allow it to sit for 5-10 mins until it starts to foam slightly. This will let you know if your yeast is still alive.
In a stand mixer fitted with a dough hook, combine the flour and a pinch of salt.
Add in the yeasty milk and eggs and mix on a medium speed for 5 mins until the dough comes away from the side of the bowl.
Cover the dough in the bowl with a clean tea towel or cling film and allow it to relax for 5 mins.
Run your stand mixer again on a medium-high speed and spoon in 1 tsp of butter at a time until it’s absorbed into the dough. Your butter must be soft enough to push your finger through otherwise it won’t combine with the dough.
Knead the dough in the mixer for 8 mins on a medium speed to form a smooth and shiny dough.
Cover with a kitchen towel and allow the dough to rise until doubled in size. This could take anywhere from 30 mins to 1 hour.
Now onto your filling. Break up the dark chocolate and put into a large bowl with your hazelnut spread. Heat the double cream in the microwave until piping hot and pour this over your chocolate.
Allow it to sit for 3 mins and then stir until it’s completely melted. Blast it in the microwave for 30 seconds if there are a few chocolate lumps.
Cover with cling film, pressing down on the filling. Put it into the fridge until you are ready to fill your doughnuts.
Punch the dough to release all the air and pull out large tangerine-sized balls (roughly 60g).
Flatten the ball onto a floured work surface and fold the outside into the middle. Turn the ball over and roll it into a smooth ball with your hands.
Put each dough ball onto a lined and greased baking sheet. Cover with cling film and allow to rise until doubled in size. This should take about 20 mins. When proven correctly, they will spring back halfway when you gently press the side with your index finger.
Meanwhile, heat a large pot of oil with a thermometer – the sweet spot is 165°C/329°F, so try to adjust the heat levels to stick to that number
Fry your doughnuts in the hot oil, splashing the tops of them with oil until they start to bubble. Cook on both sides for 2 mins until golden brown. If you see a white ring (i.e. the white ring of confidence) then your doughnuts will be light and airy!
Allow your doughnuts to cool for 15-20 mins.
Spoon a few tablespoons of your filling into a bowl and microwave for 30 secs until its melted.
Scoop the rest of your filling into a piping bag with a nozzle, any shape nozzle will do.
Once cool, dip your doughnuts into the microwaved filling on one side to create your iced top. Poke a hole in the side and fill them with the chocolate filling in your pipping bag.
Sprinkle with crushed hazelnuts and serve immediately.