Chocolate-Hazelnut Doughnuts
Prep Time: 1 Hour Start to Finish: 1 Hour 16 doughnuts and doughnut holes
- Doughnuts
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup mashed potatoes
- 2 oz unsweetened chocolate, melted, cooled
- 2 tablespoons butter, melted
- ⅓ cup milk
- 4 cups vegetable oil
- Topping
- 1 cup hazelnut spread with cocoa
- ¼ cup chopped hazelnuts (filberts), toasted
1 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, eggs, potatoes, chocolate and butter with electric mixer on medium speed until blended. On low speed, beat in flour mixture alternately with milk, beating after each addition until soft dough forms (dough will be soft).
2 On floured surface, roll dough with rolling pin until ½ inch thick. Cut with 3-inch doughnut cutter; reroll dough as necessary.
3 In 4-quart Dutch oven or 3-quart saucepan, heat oil to 375°F. Carefully place 2 or 3 doughnuts at a time in hot oil. Fry doughnuts and doughnut holes 2 to 3 minutes, turning once, until golden brown. Using slotted spoon, remove doughnuts to cooling racks. Cool 5 minutes.
4 In small microwavable bowl, microwave hazelnut spread on High 20 to 30 seconds or until dipping consistency. Dip one side of each doughnut and doughnut hole in hazelnut spread; sprinkle with nuts.
1 Doughnut: Calories 400; Total Fat 20g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 30mg; Sodium 170mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, 2 Other Carbohydrate, ½ Very Lean Meat, 4 Fat Carbohydrate Choices: 3
Kitchen Secrets The key to perfect doughnuts is maintaining an oil temperature of 375°F. Use a deep-fat thermometer for best results. Frying for too long can make the doughnuts dry.
Kitchen Secrets To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
