Decadent Hazelnut Cream Donuts: A Sweet Treat for Donut Lovers

In a large bowl, combine the flour, sugar, yeast, and salt.
In a separate bowl, whisk together the warm milk, eggs, melted butter, and vanilla extract. Add this wet mixture to the dry ingredients and mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for about 1 hour or until doubled in size.
Prepare the Hazelnut Cream Filling:

In a mixing bowl, combine the heavy cream, hazelnut spread, powdered sugar, and vanilla extract. Whisk until the mixture is smooth and thickened. Chill in the refrigerator for 30 minutes to firm up slightly.
Shape the Donuts:

Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Use a round cutter (about 3 inches in diameter) to cut out donut shapes.
Cut a smaller hole in the center of each donut for the classic donut shape.
Fry the Donuts:

Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the donuts in batches, about 2–3 minutes per side, until golden brown.
Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Fill the Donuts:

Once the donuts have cooled slightly, use a piping bag fitted with a round tip to fill them with the chilled hazelnut cream. Insert the piping tip into the side of the donut and fill until you feel resistance.
Coat and Serve:

Dust the filled donuts with powdered sugar for a light coating. Serve immediately for the best texture, or store them in an airtight container for up to 2 days.
Serving and Storage Tips: