Hazelnut Cream Donuts

In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir and let it sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, eggs, melted butter, vanilla extract, and water. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 to 1 1/2 hours, or until doubled in size.
2. Make the Hazelnut Cream Filling:

In a medium bowl, combine the hazelnut spread, heavy cream, and vanilla extract. Stir until smooth and creamy. Set aside.
3. Roll and Cut the Donuts:

Once the dough has risen, punch it down and turn it out onto a floured surface.
Roll the dough to about 1/2 inch thick and use a round cookie cutter to cut out donuts. You can also use a glass if you don’t have a cutter.
If you’re making filled donuts, also cut a hole in the center of half of the donuts to create rings.
4. Fry the Donuts:

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Carefully lower the donuts into the hot oil, frying for about 2-3 minutes per side, or until golden brown. Don’t overcrowd the pot; fry in batches if necessary.
Remove the donuts from the oil and place them on a paper towel-lined plate to drain.
5. Fill the Donuts:

Once the donuts are cool enough to handle, use a piping bag or a pastry bag with a small tip to fill each donut with the hazelnut cream filling. If you made ring donuts, pipe the cream into the center.
6. Glaze the Donuts:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
Dip the tops of the filled donuts into the glaze, letting any excess drip off.
7. Serve and Enjoy:

Allow the glaze to set for a few minutes, then serve your delicious Hazelnut Cream Donuts!
Serving and Storage Tips: