Chocolate-Filled Donuts

INGREDIENTS:

1 package of active dry yeast

3 tablespoons sugar

½ cup (118ml) of warm water (105 degrees F to 115 degrees F)

3 ½ cups (438grams/ 15.4Oz) all-purpose flour

½ cup (118ml) warm milk or water (105 degrees F to 115 degrees F)

1 egg

1 egg yolk

¼ teaspoon salt

3 tablespoons butter or pareve margarine, cut up and softened

Cooking oil for deep-frying

⅓ cup (67grams/ 2.36Oz) of sugar

¾ cup (75grams/ 3.5Oz) chocolate-hazelnut spread

INSTRUCTIONS:

1.In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cups of warm water until yeast is dissolved then let stand for 10 minutes.

2.In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and the remaining 2 tablespoons of sugar. Cover and process until combined. Add butter; cover and process until combined.

3.Place dough in a lightly greased bowl; cover and chill in the refrigerator overnight.

4.On a well-floured surface, roll dough to a 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary.

5.Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise for about 30 minutes or until nearly double in size.

6.Heat 2 inches of oil in a deep saucepan to 350 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate hazelnut spread in a decorating bag fitted with a large round tip, and set aside.

7.Fry doughnuts, three at a time, in deep hot oil for about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels.

8.While warm, use tongs to dip each doughnut in sugar to coat.

9.Use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of the doughnut.

10.Pipe chocolate-hazelnut or ganache through the opening. Repeat on the opposite side of the doughnut then serves warm.