They are distinct because they are rolled in granulated sugar while hot and then stuffed with rich fillings like pastry cream or chocolate hazelnut spread.
Ingredients
For the Dough:
500g All-purpose flour (or bread flour for extra chewiness)
250ml Whole milk, lukewarm
7g Active dry yeast (or 25g fresh yeast)
60g Granulated sugar
2 Medium eggs
60g Unsalted butter, softened at room temperature
Zest of 1 lemon and 1 orange
A pinch of salt
1 tsp Vanilla extract
For Frying and Coating:
1 Liter Vegetable oil (for deep frying)
Extra granulated sugar for coating
For the Fillings:
Chocolate hazelnut spread (like Nutella)
Pastry cream (Crème Pâtissière)
Fruit jam (optional)
Instructions
- Prepare the Yeast
In a small bowl, combine the lukewarm milk with the yeast and one tablespoon of the sugar. Stir gently and let it sit for about 10 minutes until it becomes foamy. - Mix and Knead
In a large mixing bowl (or the bowl of a stand mixer), combine the flour, the remaining sugar, eggs, citrus zests, and vanilla. Pour in the yeast mixture. Start kneading until a dough forms. Add the softened butter and salt. Continue kneading for about 10 minutes by hand or 7 minutes in a mixer until the dough is smooth, elastic, and pulls away from the sides of the bowl. - First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size. - Shape the Doughnuts
On a floured surface, roll out the dough to a thickness of about 1.5 – 2 cm. Use a round cutter (or a glass) to cut out circles. Place the circles on a tray lined with parchment paper, leaving space between them. Cover and let them rise again for another 30–45 minutes. - Frying
Heat the oil in a deep pot to about 170°C. Carefully drop 2-3 doughnuts at a time into the oil. Fry for about 2 minutes per side until they reach a beautiful golden brown color. Remove them with a slotted spoon and drain briefly on paper towels. - Coating and Filling
While the doughnuts are still hot, toss them in a bowl of granulated sugar until fully coated. Once they have cooled slightly, use a small knife or a skewer to poke a hole into the side or top of each doughnut.
Fill a piping bag with your choice of chocolate or vanilla cream and squeeze the filling into the center until a little bit of it “blooms” out of the hole.
