10 doughnuts
For the dough:
250 grams (1 1/2 cups + 4 tbsp.) all-purpose flour
7 grams (2 tsp.) active dry yeast
40 grams (4 tbsp.) sugar
1 egg yolk
50 grams soft butter
125 ml. (1/2 cup) milk
Pinch of salt
For the filling:
10 Ferrero Rocher
For frying:
1-liter vegetable oil
For chocolate ganache:
100 grams dark chocolate
125 ml. (1/2 cup) whipping cream
For decoration:
5 Ferrero Rocher (halved)
Caramelized hazelnut bits
Edible gold leaves (optional)
Edible gold dust
Ferrero Rocher DoughnutsPhoto: Natalie Levin
Preparation:
Dough: in a mixer bowl with a kneading attachment, put flour, yeast, sugar, egg yolk, butter, milk and salt and knead for 10 minutes until uniform dough is obtained.
Transfer the dough to a work surface, form a ball shape and place in a lightly greased bowl.
Cover and allow rising for about an hour until the dough doubles its volume.
Assemble the doughnuts: divide the dough into 10 equal parts.
Spread each piece of dough slightly in your hands and place a Ferraro Rocher ball in the center. Close the edges and form a tight ball.
Place the dough balls on a pan lined with greased baking paper. Brush the doughnuts with oil at the top.
Cover and allow rising for 30-40 minutes in a warm place or until the doughnuts almost double their volume.
In a large pot, heat the oil over medium heat. The oil is ready for frying when a handle of a wooden spoon is placed into it and small bubbles are formed around it.
Fry the donuts for about 3-4 minutes on each side or until they get a deep golden color.
Remove from oil with a slotted spoon and place on paper towel to remove excess oil. Cool slightly at room temperature.
Chocolate ganache: chop the chocolate and put in a bowl.
Add the cream and melt together in a microwave or over double-boiler until everything is melted and the mixture is smooth.
Dip the top of each doughnut in ganache.
Decorate with half a Ferrero Rocher, caramelized hazelnut bits, gold leaves, and gold dust and serve.
Notes:
The doughnuts are at their best on the day of preparation. It is recommended to fry them relatively close to serving.
It is possible to omit the golden leaves and the gold powder, but they add a luxurious touch to the doughnuts, which is very suitable for Ferrero Rocher.
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