Ingredients
F
For the dough:
a
500 g all purpose flour
i
1 tbsp instant dry yeast
s
⅓ cup sugar
s
½ tsp salt
o
¼ cup oil
l
1 ¼ cups lukewarm plant milk (soy, almond, or oat)
w
1 tbsp whisky / brandy / rum, optional
o
1 liter oil (for frying)
F
For the Ferrero filling (main version):
j
700 g (2 jars) vegan Nutella
O
Optional filling variations:
v
vegan cream cheese
v
vanilla pastry cream
F
For the chocolate hazelnut shell:
v
400 g vegan milk chocolate
r
100 - 120 g roasted hazelnuts, finely chopped
Directions
1
For the dough:
1
Add the flour, sugar, salt, and instant dry yeast to the bowl of a stand mixer and whisk to combine.
a
500 g all purpose flour
s
⅓ cup sugar
s
½ tsp salt
i
1 tbsp instant dry yeast
2
Pour in the oil and lukewarm plant milk, switch to the dough hook, and mix until a rough dough forms.
o
¼ cup oil
l
1 ¼ cups lukewarm plant milk (soy, almond, or oat)
3
Keep mixing until the dough becomes smooth and elastic – about 10 minutes. If kneading by hand, expect 15 minutes of kneading.
4
Transfer the dough to a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise at room temperature until doubled in size, about 1–2 hours depending on warmth.
5
For the Ferrero filling:
1
Scoop the vegan Nutella into a piping bag and refrigerate it while the dough rises so it firms slightly and becomes easier to pipe.
j
700 g (2 jars) vegan Nutella
2
Once the dough has doubled, lightly flour your surface and divide it into 20–22 pieces (about 50 g each).
3
Roll each piece into a smooth ball, place on a small square of parchment paper, and gently flatten the tops.
4
Cover and let them proof again until puffy — 30 to 45 minutes.
5
Heat the frying oil to 160–170°C (320–340°F).
o
1 liter oil (for frying)
6
Use the parchment squares to lift and lower each donut into the oil, removing the paper immediately.
7
Fry 2–3 minutes per side until deep golden, then transfer to paper towels to drain.
8
For the chocolate hazelnut shell:
1
Melt the vegan milk chocolate and stir in the finely chopped hazelnuts.
v
400 g vegan milk chocolate
r
100 - 120 g roasted hazelnuts, finely chopped
2
Dip the tops of the donuts into the chocolate mixture and place them on a wire rack to set.
3
Use a piping tip to poke a hole in the side of each donut and fill generously with the Nutella until the donut expands slightly.
4
Let the chocolate shell harden fully before serving. Enjoy!
