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Ferrero Rocher Donuts

Recipe by Archersfood

Try this delicious recipe for pillowy soft Ferrero Rocher donuts, filled with Nutella and covered with chocolate and chopped hazelnuts. Each bite you take feels like biting into a yummy, sweet cloud.

  • Yield12 donuts + holes

Ingredients

DONUT DOUGH

  • 1 cup + 1 tbsp (255 ml) warm milk, 100F- 110F (38C-43C)
  • 4 tsp (12 g) active dry yeast
  • ½ tbsp (7 g) granulated sugar
  • 3 eggs, room temperature
  •  Under 5 cups, 21.16 oz (600 g) all-purpose flour
  • ¼ cup (56 g) granulated sugar
  • 1 tsp (4.5 g) fine salt
  • ½ cup + 2 tbsp (124 g) unsalted, room temperature butter

FRYING

  • 8 cups (1.9 L) Neutral oil, sunflower oil

COATING

  • 2 ½ cups (425 g) milk chocolate callets
  • 1 ½ tbsp (21 g) cocoa butter
  • ½ cup (65 g) chopped hazelnuts

FILLING

  • 1 ½ cups (420 g) Nutella, room temperature

 

Instructions

  1. To prepare Ferrero Rocher donuts, we will start with the sponge or yeast mixture. In a Pyrex glass, mix 1 cup + 1 tbsp (255 ml) warm milk at 100F-110F (38C-43C), with 4 tsp (12 g) active dry yeast and ½ tbsp (7 g) granulated sugar. Let this mixture sit in a warm place for 10 to 15 minutes.
  2. In a stand mixer bowl, add 3 room temperature eggs, under 5 cups, 21.06 oz (600 g) all-purpose flour, ¼ cup (56 g) granulated sugar, 1 tsp (4.5 g) fine salt, and the sponge. Using the dough hook attachment, knead the dough on low speed (speed level: minimum to 1) for 15 minutes.
  3. After 15 minutes, the dough is very sticky. Add ½ cup + 2 tbsp (124 g) of cubed unsalted room temperature butter slowly, knead the dough for 10 more minutes, make sure the butter is fully incorporated and not to the sides.
  4. Cover the bowl with plastic wrap, and let the dough proof for 1 hour and 30 minutes, at a temperature of 82F (28 °C). Transfer to the freezer for 10 minutes.
  5. Roll out the dough on a slightly floured surface to 0.19 inch (1/2 cm) and using a round cutter size 3.9 inch (10 cm), cut the dough into round donuts.
  6. Transfer the donuts into a tray with parchment paper, make sure they don’t touch each other as they will grow more, cover with plastic wrap, and let them proof for 30-45 minutes, or until they have doubled in size.
  7. In the last 10-15 minutes, prepare a large deep pan and fill it with about 8 cups or 1.9 litres of sunflower oil, or any other neutral vegetable oil. Heat the oil over medium-low heat.
  8. The temperature of the oil should reach between 347°F- 374°F (175C – 190C). Fry the donuts 1 to 2 at a time, depending on the size of your pan; you can add more.
  9. Fry each donut until golden brown for 1-2 minutes, and then flip them. To keep a round shape, I recommend you use a slotted spoon and gently press them to the sides, shaping them rounder. They should reach an internal temperature of 190F (88C).
  10. Remove them from the oil and place them on top of a cooling rack with a tray under to collect all the oil.
  11. Prepare the chocolate coating once you have all the donuts fried. In a saucepan, add 2 ½ cups (425 g) milk chocolate callets and 1 ½ tbsp (21 g) cocoa butter, and melt them on the lowest heat setting, stirring constantly. Once fully melted, add in ½ cup (65 g) chopped hazelnuts.
  12. Make a hole with a knife on the side of the donut and fill it with Nutella. Place them on top of a cooling rack with a tray under to collect the extra chocolate, and cover them with the chocolate mixture. Let it sit for 3-4 minutes and enjoy!

Equipment

Notes

To fry the donuts easily, I recommend you cut the parchment paper and then gently place the donut with the paper into the oil and lift the paper to remove it.

If you love Ferrero Rocher recipes, we have shared brioche rolls, crepe rolls, brownies, tiramisu, cheesecake, and cookies made with this chocolate!

  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://archersfood.com/ferrero-rocher-donuts/