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Donuts stuffed with hazelnut cream

INGREDIENTS
- 300g (2 ⅜ cups) all-purpose flour
- 140ml (½ cup + 1 tbsp) lukewarm milk
- 5g dry yeast
- 45g (4 ½ tbsp) sugar
- 1 egg
- 5g (1 ½ tsp) salt
- Hazelnut paste
- Sugar for dusting
METHOD
1. Whisk flour with salt.
2. In a small bowl whisk together warm milk, sugar, egg, and dry yeast.
3. Pour liquids into the dry ingredients and knead until smooth dough forms.
4. Form the dough into a ball, cover and let it rise for 1 hour.
5. Cut the dough into 10 portions and roll each into a ball. Let it rise for 20 minutes.
6. Roll each ball out into a rectangle with rounded edges, and pipe a small portion of hazelnut paste in the middle, using a pastry bag. Pinch both edges of the dough together, then connect both ends of the dough forming a circle-shaped donut. Set aside for 20 minutes.
7. Cook donuts in preheated oil for 4 minutes (around 2 on each side) or until golden and cooked through.
8. Cover each donut with sugar.
*Recipe on video and text may differ from each other!
How to cook Donuts stuffed with hazelnut cream:
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