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Vegan Hazelnut Chocolate Filled Doughnuts

These doughnuts are easy to make and perfectly filled with homemade hazelnut-chocolate spread!
Vegan Hazelnut-Chocolate Filled Doughnuts
Yield 20 doughnuts


  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/4 cup warm water, divided (110-115°F)
  • 1/4 cup plus 1 teaspoon cane sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons vegan buttery spread, melted
  • 2 cups olive oil (for frying)

Vegan Hazelnut Chocolate Filling

  • 1 cup hazelnuts (unsalted)
  • 6-8 dates (pitted)
  • 1/3 cup cocoa powder
  • 3/4 cup maple syrup
  • 1/2 cup almond milk (or non-dairy milk of your choice)
  • 1 tablespoon vanilla extract


  • 1 cup cane sugar


  • In a small bowl, mix together the packet of yeast, 1 cup warm water and 1 teaspoon sugar. Let stand until foamy, about 5 minutes.
  • In a large bowl, whisk together the 1/4 cup cane sugar, all purpose flour, salt, and baking powder. Add in the yeast mixture and stir until dough starts to come together. Add in the remaining 1/4 cup water and melted buttery spread and stir until combined.
  • Turn the dough out onto a well floured surface and knead until smooth, for about 5-6 minutes. If dough becomes sticky while kneading, continue adding flour to allow kneading to continue. Transfer dough to a well-oiled bowl. Cover; let rise for about 2 hours, until the size of the dough has doubled.
  • Make homemade hazelnut-chocolate spread: In a high powdered blender or food processor fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. (You can store in the refrigerator for up to a month.)
  • After dough has risen, turn dough out onto counter top. Shape the dough into 2-inch round balls, flattening as you lay them out onto a greased cookie sheet. Allow to rise for 15 more minutes.
  • Heat the olive oil in a small dutch oven or large skillet over medium high heat (use a candy thermometer, oil should reach 350°F). Make sure the oil isn't too hot or it will start to smoke. Fry the doughnuts in batches, 2-3 at a time for 2 minutes on each side, or until they are golden brown. Using a slotted spoon, transfer doughnuts to a cooling rack lined with paper towels. After all the doughnuts have been fried, roll them in the cup of cane sugar. Poke a hole in one end and pipe the homemade hazelnut-chocolate spread into doughnuts. Serve immediately.


Recipe by Heart of a Baker.