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.