The hazelnut donuts are soft and delicious treats perfect for breakfast and snacks. Very simple to prepare, you can enjoy them plain or glazed and add hazelnut crumbs. And if you don’t have the mold, no problem because with the same dough you can make muffins. However, I make the hazelnut donuts because I’ve already made many muffins. Let’s go to the kitchen!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 5.3 oz hazelnut Greek yogurt
- 1/3 cup rice oil (or other vegetable oil of choice)
- 1 tsp baking powder
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 2 Donut Molds
- 1 Piping Bag
- 1 Large Piping Tip
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, beat the eggs with the sugar until they are light and fluffy. Add the hazelnut Greek yogurt, the rice oil or another vegetable oil of choice, and mix well. Then add the sifted flour with the baking powder and work the mixture until smooth, homogeneous, and without lumps. Transfer the batter into a piping bag with a large tip and fill the greased and floured or sprayed donut molds with release spray (if you use silicone molds, it won’t be necessary but choose a “brand” silicone that is of good quality to get an excellent result). Bake in a preheated oven at 350°F for 20 minutes. Before removing the donuts from the oven, check the doneness with a skewer. Gently remove them from the mold and let them cool on a rack before serving.
Notes
The donuts can be stored at room temperature in a container for 3/4 days.
Recipe source HERE.
