My kids’ favorite candy, of course, is Ferrero Rocher. So it is not a surprise that stuffing these into our Hanukkah donuts gets them excited.
Why make these donuts
These are yeast-risen and deep-fried in the shape of large buns, unlike the donuts with a hole. And all the ingredients are simple and easy to find or pantry staples. Israeli sufganiyot are traditionally filled with strawberry jam and dusted with powdered sugar. Today, we stuff them with our Ferrero Rocher candy, glaze them with ganache, and top them with chop hazelnuts.
Step-by-step: Ferrero Roche Donut
Dry ingredients – In a bowl, combine flour, salt, and grated nutmeg. Yeast – In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla. Knead – Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
Butter – Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.Pro tip – If kneading by hand the dough will take about 20 to 25 minutes to become soft smooth and elastic. You may need about 1/2 cup of flour for dusting your work surface. Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
Stuff and shaping
Divide – Once double in volume – invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions – making 12 small or 8 medium donuts.Pro tip – Always make one or two mini doughnuts for the purpose of testing oil temperature. Stuff – Roll each portion into a ball and stuff it with one Ferrero Rocher. Place it on a parchment-lined baking sheet dusted with flour to prevent sticking.Pro tip – Flatten each ball. Place the candy and gather the seams together. Shape it into a ball and roll on an ungreased surface until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
Proof – You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
Deep-fry
Oil – Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip – You don’t want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside. Test oil – Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready – add two or three doughnuts at a time.Pro tip– You need enough oil so the doughnuts will float, and not touch the bottom of the pot. Deep fry – Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.Pro tip – Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. Remove – Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve
Glaze and top
Prepare – In a small bowl, combine the chocolate with whipped cream and butter. Melt in the microwave or double boiler until smooth. Set aside to cool.Pro tip – Letting it cool will help it thicken slightly which makes it a nice thick glaze . Glaze – Dip each donut in the chocolate ganache and top it with some chopped hazelnuts.Pro tip – Add the chocolate nuts when the chocolate ganache is still wet.
Frequently asked questions
Chocolate Glazed Donuts Classic Jelly Donuts or Sufganiyot – Hanuka Doughnuts Best Fried Cinnamon Sugar Donuts or Cinnamon Sugar Pumpkin Donuts See all donut, doughnut recipes
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