Homemade Donuts with Chocolate Hazelnut Sauce

Good Saturday Morning!

I was conversing with my Mom a couple of days ago and she was raving about her new kitchen wonder…a Fry Daddy.  For those of you who aren’t familiar, your world (and your waistline) is about to change forever as mine quickly did.  She was tantalizing me with all of the great things she’d successfully fried in it…fish, shrimp, chicken…the list went on and on.  While the above foods no doubt are divine dunked in a hot bath of oil, all I heard was donuts, donuts, donuts.  Donuts would be amazing after a nice swim in the Fry Daddy.  The seed had been planted at that moment and it’s grown into a full on obsession that I can’t shake…I must make donuts!

These delightful bites of fried dough, while quite indulgent, are worth both the effort and the calories.  Don’t get me wrong…it’s certainly much easier to stop by the donut shop and pick up a dozen, but there’s something added to the enjoyment when you know they’ve been made from scratch.

I know I know…donuts are not the healthiest of foods.  Delicious morsels of dough fried to perfection…shoveling them in because you can’t just eat one.  But don’t we all deserve a little guilty pleasure once in a while?  After all, life should be filled with small indulgences every now and then to get you through the day.  This is my philosophy when it comes to just about any sweet treat…dessert just makes people happy and trust me, these donuts will bring on some smiles.

Homemade Donuts          {Print Recipe}

Yield: 2 dozen

½ cup warm water

2 pkgs active dry yeast (not fast-rising)

1 ¼ cups plus ½ tsp granulated sugar

¾ cup whole milk

4 ½ cups all-purpose flour, plus more for baking sheet

1 ½ cups cake flour

1 Tbsp kosher salt

1 tsp ground cinnamon

½ tsp ground nutmeg

4 large eggs

8 Tbsp (1 stick) unsalted butter, well softened

4-6 cups Canola oil, for frying

Spiced Sugar Blend

6 Tbsp granulated sugar

1 Tbsp ground cinnamon

¼ tsp allspice

¼ tsp nutmeg

¼ tsp cardamom

Place the warm water in a small bowl and sprinkle the yeast over it.  Make sure not to get the water too hot or the yeast won’t activate.  Add ½ tsp granulated sugar and stir to dissolve the yeast.  Set the bowl aside and allow the yeast to proof until foamy, about 4 minutes.  Place the milk in a small saucepan or a microwaveable container and heat until warm to the touch (about 20-30 seconds).

Place the all-purpose flour, cake flour, remaining 1 ¼ cups granulated sugar, salt, cinnamon and nutmeg in the bowl of an electric mixer and use the paddle attachment to combine them thoroughly.  Make a well in the center of the bowl and add the yeast mixture, warm milk and eggs.  Beat on medium until a smooth dough forms.  Beat in the butter, then add enough additional flour on low speed to make a smooth, soft and elastic dough.  Switch to medium speed and mix for 2 to 3 minutes.  Turn the dough into a bowl sprayed with cooking spray and cover with plastic wrap.  Place the bowl in a warm, draft-free spot (I used my oven with no heat).  Allow the dough to rise until doubled in size, about 2 hours.

Gently deflate the dough by pulling it from the sides of the bowl and turn it onto a floured surface.  Pat the dough into about a ½ thickness and cut circles with a plain-edged round cutter.  Place tem on a baking sheet dusted with flour and cover them with plastic wrap.  Allow them to proof while you heat the oil.

Heat about 4 to 6 cups of canola oil in a heavy-bottomed pot until it reaches about 350 degrees F.  Fry the donuts in batches in the hot oil keeping note of the oil’s temperature.  If you let the oil get too hot, the donuts will brown quickly on the outside, but not cook all the way on the inside.  Gently turn them until they are golden brown on both sides, about 2-3 minutes per side (depending on the size).

Drain the donuts on a plate covered in paper towel and let cool slightly before rolling them in the Spiced Sugar mixture.  These donuts are ABSOLUTELY best when served warm, but they can be stored in an airtight container and reheated in the oven right before serving.

Florentine Doughnuts Recipe from Dolce Italiano, Desserts from the Babbo Kitchen, by Gina DePalma

Chocolate Hazelnut Sauce

Yield: 1 cup

6 Tbsp heavy whipping cream

1 cup semi-sweet chocolate chips

2 Tbsp Nutella

Heat the heavy whipping cream in a small saucepan until just simmering.  Add the chocolate chips and the Nutella and stir until the chocolate is melted and the mixture is well incorporated.  Begin dunking.



7 thoughts on “Homemade Donuts with Chocolate Hazelnut Sauce

  1. I salivate as I read your post on homemade donuts dunked in heavenly hazelnut sauce (as I eat my 8th, dry Girl Scout cookie). Mind if I come over to your house?!!


  2. Hi Shanny
    The donuts look to die for! Are sure Lelia didn’t teach you that one?
    I think it’s time you came south and starting sharing these goodies with yo mama!
    Love you


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