Chocolate Hazelnut Cream Doughnuts

Soft and pillowy homemade doughnuts are filled with a rich and flavorful chocolate hazelnut cream!

Ingredients
For the Doughnuts:

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115° F)
• 3/4 cup warm full-fat milk (110° to 115°F)
• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 3/4 teaspoon salt
• 3 and 3/4 cups all-purpose flour, divided
• 2 cups frying oil, (I used refined coconut oil, but you may use canola or vegetable oil)

For the Hazelnut Cream:

• 4 Lindt EXCELLENCE Roasted Hazelnut Bars, (14 ounces), finely chopped
• 1 and 1/2 cups heavy cream
• 4 Tablespoons unsalted butter, at room temperature, cut into small pieces 
• 1/4 teaspoon salt 
• 1 Tablespoon hazelnut liqueur (optional) 

For the Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 1 Tablespoon cinnamon

Instructions
For the Doughnuts:

1. In a small bowl combine the yeast and warm water; set aside until it foams up, about 5 minutes.
2. In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!

For full instructions please click the link : bakerbynature.com

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