Hazelnut Chocolate Filled Baked Donuts #Choctoberfest #ad

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 cups Flour
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 2 1/4 tsp Yeast

• Dairy

  • 4 tbsp Butter
  • 1 cup Milk

Found on akitchenhoorsadventures.com

Description

Ingredients

• 1 cup warm milk
• 2 1/4 teaspoons yeast
• 4 large eggs, divided
• 4 tablespoons butter
• 4 -5 cups flour
• 1/2 cup sugar
• 1 teaspoon salt

Directions

• Combine the milk with the yeast in the bowl of a stand mixer and stir with whisk. Allow the yeast to bloom at least 5 minutes or until bubbly.
• While the yeast blooms, prepare the remaining ingredients. Place two eggs and two egg yolks in a small mixing bowl with the butter and lightly beat to combine. Place 4 cups flour, sugar, and salt in a mixing bowl.
• Once the yeast has bloomed, add the flour mixture and the egg mixture to the yeast mixture and stir with the paddle attachment until it starts to come together. Switch to the dough hook and continue on medium speed until the dough comes together and forms a ball. Beat on high 2 to 3 minutes.
• Place on a flour surface and knead a few times to form a ball. Place the dough in a lightly greased bowl and set in a warm place to rise for an hour or until double.
• Preheat oven to 375.
• Punch the dough down and turn out onto a lightly floured work surface. Knead lightly 3 to 5 times and allow to rest 5 minutes. Roll the dough out to 1/2 Inch thick. If the dough gets too difficult to roll out, allow it to rest for 5 minutes before trying again.
• Using a biscuit cutter (Or jar or jar lid or some other circular object) cut the donuts out and place on a baking sheet lined with a silpat mat (or parchment). Allow to raise 30 minutes before baking at 375 for 10 to 12 minutes or until lightly browned. Allow to cool before filling with chocolate hazelnut spread.