Chocolate & Hazelnut Doughnuts
There’s nothing more delicious than the nostalgic aroma of freshly made doughnuts. Although a seemingly daunting task, doughnuts are super easy to make, they just require a little alertness in the frying process. We’ve levelled up these sugar-dusted pillows with a healthy filling of our Chocolate & Hazelnut Spread. Hello, heaven.
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150ml Water
500g Strong White Bread Flour
7g Dried Yeast
60g Golden Caster Sugar
4 Eggs
1 Tsp Fine Salt
125g Soft Butter (We used All things Butter Cinnamon Butter)
500ml Sunflower Oil
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Day 1:
• Start by mixing all the ingredients together in a mixing bowl apart from the butter for about 5 minutes on a medium speed until a smooth dough has formed. Gradually add the butter, chunk by chunk and mix for a further 5-10 minutes until mixed in
• Cover the bowl with cling film and leave to prove for about an hour before knocking the dough back, covering the bowl in cling film once more and leaving to prove slowly overnight (If you don't have the time you can put the dough straight in the fridge to prove overnight)
Day 2:
• Grease and line two trays (greasing both sides of the parchment)
• Remove the dough from the fridge and portion into 50g balls (you should get about 20 doughnuts maybe fewer) rolling to form smooth dough balls
• Evenly space your balls across the two greased trays and leave to prove until doubled in size
• Heat your oil in a deep saucepan to 180-190°C then carefully cook your doughnuts for a few minutes each side until puffed up and golden (tip: cut your greased parchment with the doughballs on top and use these to lower the dough into the oil)
• For each batch, blot with kitchen roll before rolling in sugar while the doughnuts are still warm. Leave to cool before filling generously with our Islands Chocolate & Hazelnut Spread
• Enjoy!
