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Vegan Hazelnut Chocolate Filled Doughnuts

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

  • 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

Coating

  • 1 cup cane sugar

Instructions

  • 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.

Notes

Recipe by Heart of a Baker.

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Review & Comments

Donna R. LeFlore | Reply

This doesn’t say how to put the filling in the donut. Unless I missed it.

Red Star Yeast | Reply

Hi Donna – Poke a hole in each doughnut after it has cooled (you could use the handle of a wooden spoon) and pipe the filling into the hole. Enjoy the doughnuts!
Happy baking!

Kaitlyn | Reply

How many donuts can I fry at a time before I have to change the oil?? I’m doing 130 donuts for a wedding order and using this recipe 🙂

Red Star Yeast | Reply

Hi Kaitlyn,
Wow, that’s a lot of doughnuts! 🙂 I am assuming you will be frying these all in the same day. I’m not experienced with frying that large of a batch, but after doing a bit of research, here’s what I’ve found:

Basic rule of thumb: the more particulate matter you introduce to oil and the finer those particles, the faster your oil will break down. Once the oil starts to break down, your doughnuts may absorb more oil, and the oil may not be able to get hot enough before smoking.

It may be helpful to reach out to the company that makes the oil that you will be using, as they may have more helpful tips.

Happy frying!
Carol

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