Ferrero Rocher Donuts

Stuff your classic doughnuts with everybody’s favorite hazelnut chocolate to make these Ferrero Rocher donuts or sufganiyot. The dough is yeast-risen, stuffed with candy, and deep-fried in oil. Then, dipped in chocolate ganache and topped with chopped hazelnuts.

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.

Ingredients and substitutions

• Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. And if you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
• Butter – This adds richness to the dough. However, do not add more butter, as they will become very dark when frying.
• Milk – I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
  Pro tip – When making yeast dough, check for consistency of the dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast.
• Sugar – White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out. But feel free to add or reduce if you want.
• Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
• Nutmeg – I just love the flavor of nutmeg in my doughnuts but you are free to omit it.

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.

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Ferrero Rocher Donuts

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Resting Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Calories: 93kcal

Adjust Servings Here: 12 Doughnuts

Description

Sufganiyot are jam doughnuts made to celebrate Hanukkah by the Jewish people. This simple and easy recipe will have your kids asking for them all year round. These are filled with strawberry jam, but try chocolate, jelly, or other variety too

Video

Ingredients 

½x1x1½x2x3x

Yeast Dough

• ▢ 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
• ▢ ¼ tsp Nutmeg (freshly grated )
• ▢ ½ tsp Kosher salt
• ▢ 240 g (1 cups) Warm milk  (110 F)
• ▢ 100 g (2 large) Egg
• ▢ 7 g (2¼ tsp) Instant dry yeast
• ▢ 30 g (2 tbsp) Sugar
• ▢ 30 g (2 tbsp) Butter
• ▢ 1 tsp Vanilla extract

Stuffing

• ▢ 12 Ferrero Rocher

For Deep-Frying

• ▢ 4 cups (1 ltr) Vegetable oil

Ganache glaze

• ▢ 100 g (1 cups) Chocolate (Milk, bittersweet, or semisweet)
• ▢ 200 g (¾ cups) Whipping cream (38%)
• ▢ 30 g (2 tbsp) Unsalted butter

Topping

• ▢ ½ cup (60 g) Chopped hazelnuts

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Instructions

Dough

• Dry ingredients – In a bowl, combine flour, salt, and grated nutmeg.
  500 g Bread flour, ¼ tsp Nutmeg, ½ tsp Kosher salt
• Yeast – In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
  240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 30 g Sugar, 1 tsp Vanilla extract
• 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.
  30 g Butter
• 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.
  12 Ferrero Rocher
• 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.
  4 cups Vegetable oil
• 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 .
  100 g Chocolate, 200 g Whipping cream, 30 g Unsalted butter
• 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.
  ½ cup Chopped hazelnuts

Recipe Notes & Tips

• The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide.
  To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
• The temperature of the oil  – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right.  Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
• How to test oil  – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
• Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
• Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won’t fall apart even though it is puffed up.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Nutrition Facts

Ferrero Rocher Donuts

Serving Size

 

37 g

Amount per Serving

Calories

93

% Daily Value*

Fat

 

1.7

g

3

%

Saturated Fat

 

0.9

g

5

%

Trans Fat

 

0

g

Polyunsaturated Fat

 

0.8

g

Monounsaturated Fat

 

0

g

Cholesterol

 

18

mg

6

%

Sodium

 

26

mg

1

%

Potassium

 

0

mg

0

%

Carbohydrates

 

16.6

g

6

%

Fiber

 

0.5

g

2

%

Sugar

 

5.3

g

6

%

Protein

 

2.5

g

5

%

Vitamin A

 

0

IU

0

%

Vitamin C

 

0

mg

0

%

Calcium

 

0

mg

0

%

Iron

 

0

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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