adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut mocha doughnuts
0 Likes
Prep Time:
155 minutes
Cook Time:
30 minutes
Total Time:
185 minutes
Irresistible chocolate coffee doughnuts with fudgy hazelnut icing and elegant embellishments. Perfect for any time of day.
Ingredients:
  • 3 tsp dried yeast
  • 125.00 gm warm water
  • 62.50 ml hot espresso coffee
  • 80g butter, chopped
  • 193.13 gm milk
  • 1.20 gm salt
  • 750.00 ml plain flour
  • 53.75 gm caster sugar
  • Canola oil, for deep-frying
  • 300.00 gm Nutella
  • 126.25 gm thickened cream, whipped
  • 125g packet skinless hazelnuts, toasted, roughly chopped
  • 50g chocolate curls
  • 20.00 ml chocolate silver pearls
  • 200g dark chocolate, chopped
  • 63.13 gm thickened cream
Instructions:
  • Combine yeast and water in a small bowl, whisk until yeast dissolves, and set aside.
  • In a small saucepan over medium heat, combine butter, coffee, and milk. Cook for 3 minutes, stirring occasionally until the butter melts. Remove from heat and let it stand for 10 minutes to cool slightly before using.
  • In a large bowl, mix salt, flour, and sugar. Create a well in the center and pour in the yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for 2 minutes, or until dough is just smooth.
  • Transfer the dough to a generously greased large bowl. Cover it with lightly greased plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size.
  • Gently deflate dough and place it on a lightly floured surface. Knead gently for about 30 seconds until smooth. Roll out the dough to 1cm thickness using a floured rolling pin. Cut out 14 rounds with an 8.5cm cutter, reshaping dough as needed. Arrange rounds on 2 baking paper-lined trays and let rest for 15 minutes.
  • Fill a large saucepan with oil until it reaches 5cm up the side. Heat the oil over high heat until hot. Reduce heat to medium-low. Fry doughnuts in 4 batches for 2 minutes per side until golden. Use a slotted spoon to transfer them to a paper towel-lined tray to drain and cool.
  • Fill a piping bag with Nutella using a 1cm plain round nozzle. Inject a small amount of Nutella into each doughnut. Repeat this process for all doughnuts. Follow the same steps by filling another piping bag with whipped cream and injecting a small amount of cream into each doughnut. Repeat for all doughnuts.
  • Create Decadent Chocolate Fudge Icing: Gently melt chocolate and cream in a saucepan over low heat, stirring until smooth. Pour the velvety mixture into a heatproof bowl and let it cool for 5 minutes.
  • Gently dip the top of each doughnut into the luscious icing, ensuring it's fully coated. Place them on a wire rack and generously sprinkle with hazelnuts, chocolate curls, and pearls for an elegant touch. Ready to serve and delight your guests!

Similar Recipes