These are soft, fluffy yeasted donuts (similar to Italian bomboloni) that are deep-fried until golden, filled with creamy chocolate-hazelnut spread, and dusted with cocoa powder for that exact look and texture in the photo. The filling oozes when you press or break them open.
Ingredients (makes 12–16 donuts)
Dough
- 250 ml (1 cup) warm milk (about 40–45°C / 105–110°F)
- 7 g (2¼ tsp) instant or active dry yeast
- 50–75 g (¼–⅓ cup) granulated sugar
- 2 large eggs, room temperature
- 50 g (3½ tbsp) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- 450–500 g (3½–4 cups) all-purpose or bread flour (start with 450 g and add as needed)
Filling
- 300–400 g (about 1–1½ cups) chocolate-hazelnut spread (Nutella or similar), at room temperature or slightly warmed for easier piping
Coating
- Cocoa powder (Dutch-process preferred for richer color), for generous dusting
- Optional: a little granulated sugar mixed with the cocoa
For frying
- Neutral oil (vegetable, canola, or sunflower) for deep-frying
Method
- Activate the yeast
Mix warm milk, yeast, and 1 tsp of the sugar. Let sit 5–10 minutes until foamy. - Make the dough
In a large bowl or stand mixer, combine the yeast mixture, remaining sugar, eggs, soft butter, vanilla, and salt. Add the flour gradually and knead (by hand or with dough hook) for 8–12 minutes until smooth, elastic, and slightly tacky but not sticky. Add a little extra flour only if needed. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled (1–1½ hours). - Shape
Punch down the dough. Roll out to about 1–1.5 cm (½ inch) thick on a lightly floured surface. Cut into rounds with a 6–8 cm (2½–3 inch) cutter. Place on parchment-lined trays, cover loosely, and let rise again until puffy (30–60 minutes). - Fry
Heat oil to 170–180°C (340–350°F). Fry the donuts in batches (don’t overcrowd) for 1–2 minutes per side until golden brown and puffed. Drain on a wire rack or paper towels. - Coat
While still warm, roll or dust the donuts generously in cocoa powder (or a cocoa-sugar mix). - Fill
Once cool enough to handle but still slightly warm, use a small knife or chopstick to make a hole in the side of each donut. Pipe the chocolate-hazelnut spread into the center until the donut feels full and a little heavy. Serve immediately while the filling is soft and oozy.
Tips for the photo-perfect result
- The dough should be soft and enriched (eggs + butter) for that light, airy crumb.
- Fry at the correct temperature so the outside is golden without being greasy and the inside cooks through.
- Dust with cocoa while warm so it sticks well.
- Fill generously so the chocolate-hazelnut spread spills out when pressed, just like the image.
- Best eaten the same day, preferably still slightly warm.
These match the soft texture, cocoa dusting, and rich oozing chocolate-hazelnut center shown. Enjoy!
