Ingredients:

  • 450 g Strong White Bread Flour
  • 50 g Granulated Sugar
  • 7 g Fast-Action Dried Yeast
  • 5 g Fine Sea Salt
  • 1 Large Egg, room temperature
  • 200 ml Whole Milk, lukewarm
  • 50 g Unsalted Butter, softened
  • Vegetable Oil (for frying)
  • 120 g Hazelnut Chocolate Spread (e.g., Nutella)
  • 250 g Mascarpone Cheese, chilled
  • 30 g Icing (Confectioners') Sugar, sifted
  • 5 ml Vanilla Extract
  • 200 g Good Quality Milk Chocolate, chopped
  • 15 ml Neutral Oil (Coconut or Sunflower)
  • 4 standard Kinder Bueno Bars, roughly chopped

Instructions:

  1. Gently warm the milk until lukewarm (around 40°C/105°F). Combine 1 tablespoon of the sugar and the dried yeast in the warm milk. Leave for 5–10 minutes until frothy. In a stand mixer bowl, combine the flour, remaining sugar, and salt.
  2. Add the yeast mixture and the egg to the dry ingredients. Mix on low speed until a shaggy dough forms. Knead on medium speed for 5 minutes. Gradually incorporate the softened butter, one piece at a time. Continue kneading for 5–7 more minutes until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and leave in a warm spot for 60–90 minutes, or until doubled in size.
  4. Punch down the risen dough gently. Roll out the dough on a lightly floured surface to about ½ inch (1.25 cm) thickness. Cut out 10–12 rounds using a 3-inch (7.5 cm) round cutter. Place the cut dough rounds onto squares of parchment paper on a baking tray. Cover loosely and allow to prove for 30–45 minutes, until puffy.
  5. Heat the vegetable oil in a deep pan or fryer to 170°C (340°F). Gently drop 2–3 doughnuts into the hot oil (using the parchment paper square to prevent deflation, which will peel off after 30 seconds). Fry for 90 seconds on the first side until golden, flip, and fry for 60–90 seconds on the second side. Remove and drain on a wire rack lined with paper towels. Allow to cool completely.
  6. In a bowl, whip the chilled mascarpone cheese, sifted icing sugar, and vanilla extract until smooth. Gently fold in the hazelnut chocolate spread until evenly combined and the mixture is pipeable. Transfer the filling to a piping bag fitted with a long, thin nozzle.
  7. Gently melt the milk chocolate with the neutral oil (coconut or sunflower) in a heatproof bowl set over simmering water (or microwave in short bursts). Stir until the glaze is smooth and glossy.
  8. Use the piping nozzle to pierce the side of each cooled doughnut. Gently pipe the hazelnut cream filling into the center until the doughnut feels plump and slightly heavy.
  9. Dip the top surface of each filled doughnut into the warm chocolate glaze. Set back on the wire rack and immediately sprinkle with the roughly chopped Kinder Bueno pieces before the glaze sets.