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?
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.
Tips for the Best Yeast Donuts
Use Bread Flour for a Chewier Texture
Switching from all-purpose flour to bread flour increases the gluten content, leading to a slightly chewier donut without sacrificing fluffiness. Bread flour is especially useful if you prefer a more elastic and chewy dough
Keep Oil Temperature Consistent
Maintaining a steady oil temperature (around 170°C/350°F) is essential. Frying in batches can cause the oil temperature to drop, resulting in greasy donuts. To prevent this, avoid overcrowding the pan, and allow the oil to come back to the right temperature between batches
Test Proofing with a Finger
To check if your donuts are fully proofed and ready to fry, lightly press the dough with your finger. If it springs back slowly and leaves a small indent, the dough is proofed perfectly. If it springs back too quickly, the dough may need more time to rise
Variations
Cinnamon Sugar Coating
For a simple, yet delicious alternative, skip the filling and coat the donuts in cinnamon sugar right after frying. Mix together ½ cup of sugar and 2 tablespoons of ground cinnamon, and roll the donuts in this mixture while they are still warm
Jam-Filled Donuts
Instead of Nutella, try filling the donuts with your favorite fruit preserves, such as strawberry, raspberry, or apricot jam. This adds a fresh and fruity burst of flavor. You can either inject the jam with a piping bag after frying or serve it on the side
Chocolate Ganache Filling
For an even richer variation, make a thick chocolate ganache by melting dark chocolate with heavy cream. Let it cool until it's thick enough to pipe into the donuts. This option is perfect for chocolate lovers and adds a decadent touch
Serving Suggestions
Drizzle with Chocolate Syrup
Enhance your filled donuts by drizzling them with warm chocolate syrup before serving. This adds an extra layer of indulgence, perfect for dessert or a special breakfast treat
Paired with Coffee or Hot Chocolate
Yeast donuts, especially those with a rich filling or a sweet glaze, pair beautifully with a hot beverage like freshly brewed coffee or hot chocolate. This makes for a comforting and satisfying combination, ideal for breakfast or afternoon tea
Serve as Mini Donut Holes
To make your donuts more shareable or snackable, roll smaller portions of dough into balls to create donut holes. Fry them just like the larger donuts, then roll in sugar or drizzle with glaze. These bite-sized treats are perfect for parties or as a fun snack
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!
Can I Make Yeast Donuts Without a Stand Mixer?
Yes, you can knead the dough by hand. While using a stand mixer is more convenient, hand-kneading can take about 10-15 minutes. Knead until the dough is smooth and elastic. Be sure to avoid over-kneading, as this can make the donuts tough
How Do I Prevent My Donuts From Becoming Greasy?
Greasy donuts are usually a result of frying at too low of a temperature. To avoid this, keep the oil at a consistent 170°C (350°F), and let the oil return to this temperature between batches. Overcrowding the fryer can also cause the oil temperature to drop, leading to greasy results
Can I Prepare the Dough Ahead of Time?
Yes, you can refrigerate the dough after the first rise. This is a convenient option if you want to prepare the donuts in advance. Allow the dough to rise in the fridge overnight, and then proceed with shaping and frying the next day. Cold-proofed dough can develop deeper flavors
Let's Get Cooking
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.desserts so I can see and share your desserts.
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Print📖 Recipe
Fluffy Filled Yeast Donuts
Light and fluffy yeast raised donuts rolled in sugar and filled with a silky smooth chocolate hazelnut cream made from Nutella.
- 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
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!
Nazeera
Hi Catherine! Thank you so much for such an amazing recipe! The detailed temperature & timing really help! After trying so many recipes i finally found the one ❤️ Wish i could attach a photo here!
Only difference i changed the plain flour to bread flour. Mine does came out a little oily. Any tips to tackle that?
Catherine Zhang
Hi Nazeera, Aww so happy to hear that! Make sure the temperature of the oil is maintained when frying the donuts. As you add more donuts the oil temperature may drop, so making sure you keep an eye on it and adjust accordingly while frying. This will help prevent them coming out too oily! Also draining well on a paper towel or wire rack 🥰
Nazeera
Thank you so much Catherine for the advise! I’ll try that next time ☺️
saachi
Hi..
Any substitute instead of the eggs?
Catherine Zhang
Hi Saachi, I haven't tried making them without eggs, but you can try using an egg substitute 🙂
Steffi
This looks amazing ♥️ Is it possible to make it without a mixer?
Catherine Zhang
Yes definitely! You can mix the dough by hand, it will take longer but it's worth it!
Katie
Hi Catherine! My husband found you on instagram and said I had to check our your blog, you are fantastic! I love your recipes, very approachable😊. My question is: why do you not bloom your yeast first before mixing it into the dough?
Catherine Zhang
hi! If you use instant yeast there is no need to bloom it 🙂
Clinton Claasen
Hey Catherine, can I make this dough and then leave it in the refrigerator to prove overnight? Thanks
Catherine Zhang
yes you can