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Light and fluffy yeast raised donuts rolled in sugar and filled with a silky smooth chocolate hazelnut cream made from Nutella.
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- What is a yeast donut?
- Other fillings
- Frequently asked questions
- 📖 Recipe
- 💬 Comments
What is a yeast donut?
When it comes to donuts there are two distinctly different types: yeast-raised and cake donuts. Yeast raised donuts are typically lighter and fluffier whereas cake donuts are more moist and dense. Both have their charms!
A famous example of a yeast raised donut is the Krispy Kreme original glazed donut. That soft and fluffy airiness is exactly what yeast-raised donuts are all about.
Yeast donuts are typically the ones that are filled with creams, jams and custards because they are like a fluffy canvas. Cake donuts can have a lot of flavour packed into them through the use of butter, sour cream, yoghurt, etc, but yeast donuts have more of a bread-like base. This makes them perfect to fill with all your favourite fillings without becoming overbearingly sweet.
Other fillings
I've chosen to fill these donuts with a simple whipped Nutella cream. Making the fluffy donuts itself is a lot of work, so a simple, light and delicious cream is perfect for filling these.
This filling is easily adaptable to whatever you like, simply replace the Nutella with a different spread of choice. This could be biscoff, peanut butter...chestnut?! You can also opt to fill these with your favourite jam, marmalade or curd. The options are endless to customise it to suit your tastes.
Frequently asked questions
How do I know when I've kneaded my dough enough?
This dough is quite a sticky dough, so it will be a little hard to tell when it is ready. A good gage is to check the tackiness of the dough throughout the mixing process. After adding the butter and kneading for 10 minutes check the dough. The dough should be tacky, but not unmanageable. If you find the dough is still very wet add a little bit of flour and keep kneading until the right consistency is reached.
Be careful not to add too much flour as this can lead to tough and dry donuts!
How do I know when my donuts have proofed?
Proofing is the final rise when making bread. In this case it would be after the donuts have been cut out and they are waiting to be fried. It is important to proof them enough, otherwise they will turn out flat and dense.
To check whether or not the donut is sufficiently proofed poke it with your finger. If it springs back with no indent the dough isn't ready yet.
If your finger leaves an indent in the dough with a light spring back, then the donut is ready to be fried.
Be careful that you don't overproof your donuts as well! If you poke the donut and it collapses it has been over-proofed. Make sure to check on your donuts periodically to ensure they are at the right stage before frying!
What if I don't have a thermometer? Can I fry them without one?
Yes definitely! Not everyone will have a thermometer at home, but it is still possible to fry your donuts. To check whether your oil is at the right temperature throw in a small piece of white bread. If the bread turns golden then it's ready.
Can I make these into regular donuts?
Of course! This dough is so light and fluffy and would be perfect rolled in some cinnamon sugar or coated with a simple glaze. All you have to do is cut out a donut shape when shaping your dough.
How long can I store these?
Donuts are best enjoyed the day that they are made. Donuts tend to go stale easily, so I would recommend eating them as soon as possible!
Let's Get Baking
If you follow me on instagram you would know that I am a donut fiend. I'm so glad I can finally have a yeast raised donut up on my blog for all of your to try!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram@catherine.dessertsand hashtag #cattycakes so I can see and share your desserts. Follow me onFacebook,Pinterest,Youtube,andTikTokfor more of my baking creations and updates! Until next time... happy caking!
📖 Recipe
Fluffy Filled Yeast Donuts
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5 from 1 review
Light and fluffy yeast raised donuts rolled in sugar and filled with a silky smooth chocolate hazelnut cream made from Nutella.
- Author: Catherine Zhang
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 10 donuts 1x
- Category: Donut
- Method: Intermediate
- Cuisine: American
Ingredients
Scale
Donut dough
- 200g Plain flour (1 ⅔ cup flour)
- 4g Instant yeast (1 tsp)
- 25g White sugar (2 tbsp)
- 90g Milk, room temperature (¼ cup)
- 25g Unsalted butter, softened (5 tsp)
- 1 Egg
- Pinch of salt
- Caster sugar, for rolling
Filling
- 250g Thickened/heavy cream (1 cup)
- 100g Nutella, or any other spread (⅓ cup)
- Extra Nutella and roasted hazelnuts for sprinkling
Instructions
Donut Dough
- Combine flour, yeast, sugar, egg, milk and salt in the bowl of a stand mixer fitting with a dough hook
- Combine the ingredients on low speed, before increasing the speed to medium-high and kneading for 5 minutes, or until smooth
- Add the butter and continue to beat for 10 minutes
- When the dough is slightly tacky, but doesn't completely stick to your fingers it's ready (more flour can be added if necessary, but don't add too much)
- Transfer the dough to your counter-top, dust lightly with flour and shape into a ball
- Place the dough back into the bowl and cover with cling wrap
- Place the covered bowl in a warm area for 1-2 hours, until the dough has doubled in size
- Remove dough from bowl and release built up air by flattening the ball
- Dust with flour
- Roll out to 0.5" / 1.5cm thickness
- Cut out 2.5" / 6cm round circles using a round cookie cutter
- Place cut out rounds on a sheet of baking tray lined with baking paper and cover with cling wrap
- Place in a warm place for 1 hour, or until doubled in size
- Cut the baking paper with scissors so that each ball is on it's own square of baking paper
- Heat a pot of vegetable oil up to 170C / 340F
- Carefully pick the donut up by the corners of the baking paper and place into the hot pot of oil
- Fry for 2 mins on each side, or until golden brown, then drain on a wire rack or paper towel
- Repeat with the remaining donuts, without overcrowding the pan (fry a maximum of three donuts at a time)
- Roll the donuts in a bowl of caster sugar until well coated
- Cool completely before filling
Filling
- Once donuts have cooled combine cream and Nutella in the bowl of a stand mixer
- Beat them together on medium speed until medium-stiff peaks, keeping an eye on the cream as you beat to prevent over-whipping
- Transfer cream to a piping bag fitted with a small round piping tip
- Using a chopstick, or a thin and long utensil poke a hole on the side of each donut, taking care not to pierce the whole way
- Give the utensil a little wiggle to create a pocket for the cream to fill
- Place the tip of the piping bag into the donut and fill, leaving a small dollop of cream on top
- Add another dollop of Nutella and sprinkle with roasted hazelnuts if desired
- Enjoy!
