Ferrero Rocher donuts

Ingredients

• For the dough: 545 g bread flour (4 cups)
• 95 g sugar
• 10–11 g instant yeast
• 3 eggs
• 120 g warm milk
• 120 g warm water
• 72 g melted butter
• 3 g salt
• Vanilla paste and cinnamon
• Oil, for frying
• For the filling: hazelnut cream (Nutella) mixed with vanilla
• For the coating: melted chocolate mixed with crushed hazelnuts or walnuts

Instructions

1. Mix all the dough ingredients and knead on increasing speed about 18 minutes (a bit longer by hand).
2. Rest the dough 1 hour, until doubled.
3. Shape the donuts with a cup or cutter as in the video, and proof 40 minutes.
4. Fry in oil at 175°C (350°F) until golden on both sides. Cool slightly.
5. Mix the hazelnut cream with vanilla and pipe into the donuts.
6. Stir the melted chocolate with the crushed hazelnuts, dip each donut to coat completely, and let the shell set.