Italian donuts with hazelnut cream: fluffy and easy to make!
published on 17 May, 2019 at 19:17
Light, fluffy, airy, soft glazed doughnuts!!! These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!
INGREDIENTS
INGREDIENTS
- 200ml warm milk
- 15g fresh yeast
- 1 egg
- 80g sunflower oil
- 80g sugar
- 500g flour
- 1 bag of vanilla sugar
- 180g hazelnut cream
- 9 Hazelnuts
- Powdered sugar
- 9 large pasta shells
METHOD
- Heat the milk and pour it into a bowl. Crumble the yeast and mix until dissolved.
- Add sugar, egg, sunflower oil and a bag of vanilla.
- Then gradually add flour. Transfer the dough onto a floured work surface and knead until a good consistency is obtained.
- Place the dough in a clean bowl and cover with a plastic wrap, let it rise in a warm place until it doubles, about 2 hours.
- Roll out the dough with a rolling pin to get about 1 cm thick.
- Prepare a baking sheet covered with parchment paper. Cut a circle about 8 cm, cover the baking sheet with plastic wrap and let it stand for another 20 minutes.
- Put the pasta sheels in the center of each donut.
- Bake about 20 minutes at 180°C/350°F
- Remove from the oven and sprinkle with powdered sugar, then carefully remove the pasta shells.
- Fill each donut with a tsp of hazelnut cream.
- Top hazelnut cream with hazelnut.
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