Chocolate Hazelnut Donuts with Yeast Dough
Yeast-leavened chocolate donuts with a tender, airy crumb from fresh baker's yeast. Rings are fried until golden, then glazed with chocolate and melted butter, finished with crushed hazelnut pieces. A Portuguese pastry treat requiring a two-hour rise.
Ingredients
- 1 package fresh baker's yeastinstant yeast0.3 of package weightdifferent type
3
- whole milk, warm
- 1 egg, size M
- 1 egg yolk, size M
- butter, melted
- 3 ¼ cups wheat flour
- cocoa powder
- sugar
- 1 package vanilla sugar
- salt
- oil, for frying
- chocolate, cooking quality
- butter, unsalted
- hazelnut kernels, chopped coarselyalmond1:1nut allergy alternative
2
Instructions
- 1
Dissolve fresh baker's yeast in warm whole milk, add whole egg, egg yolk, and melted butter, mix well.
- 2
Combine flour with cocoa, sugar, vanilla sugar, and salt.
- 3
Make a well in the flour mixture, pour in yeast mixture, knead with mixer or food processor until dough is elastic and smooth.
- 4
Form into a ball, place in floured bowl, cover with cloth, let rise about 2 hours until doubled in volume.
- 5
Turn dough onto floured surface, roll into rectangle about ⅔" thick.
- 6
Cut 6 circles with 3 ⅛" cutter, punch hole in center with smaller cutter to form rings. Re-roll scraps and cut 6 more rings.
- 7
Heat oil in deep skillet over medium-high heat, fry rings on both sides until golden brown.
- 8
Drain on paper towels.
- 9
Melt chocolate with butter in double boiler, brush glaze over cooled rings, sprinkle with coarsely chopped hazelnut pieces, let cool completely.
Tips
Use warm milk (not hot) to avoid killing yeast.
Knead until dough is smooth and elastic; this develops gluten for light, airy donuts.
Ring holes should be large enough that they don't seal during frying.
Oil temperature is critical; test with a small piece of dough first.
Glaze rings while still warm for better chocolate adhesion.
Good to Know
Store in airtight container at room temperature up to 2 days. Glaze may soften; refresh in warm oven if needed.
Prepare dough through first rise day ahead; refrigerate overnight. Fry and glaze same day for best texture.
Serve warm or at room temperature with coffee or hot chocolate.
Common Mistakes
Use milk that is too hot and it will kill yeast, preventing rise.
Under-knead and dough will be tough and dense.
Fry at too low temperature and donuts will absorb oil and be greasy.
Punch holes too small and they will seal during frying, creating dense centers.
Substitutions
Vegan Options
General Alternatives
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