Ferrero Rocher Donuts (Chocolate Hazelnut Filled)

Imagine biting into a soft homemade donut with a creamy Ferrero Rocher surprise in the center, covered with chocolate ganache and crunchy hazelnuts. The dough is yeast-risen, stuffed with candy, and deep-fried in oil. Then, dipped in chocolate ganache and topped with chopped hazelnuts.

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My kids’ favorite candy, of course, is Ferrero Rocher. So it is not a surprise that stuffing these into our Hanukkah donuts gets them excited.

Why you’ll love these Ferrero Rocher donuts

• Soft bakery-style dough – A rich yeast dough gives you fluffy, light donuts with a tender crumb.
• Hidden chocolate center – Each donut is filled with a whole Ferrero Rocher that melts slightly inside.
• Double chocolate finish – The ganache glaze and chopped hazelnuts give them that classic Ferrero Rocher flavor.
• Perfect for celebrations – A fun twist on classic Hanukkah sufganiyot, birthdays, or special occasions.

Ingredients and substitutions

• Flour – Bread flour gives these donuts a soft, chewy bakery-style texture, but all-purpose flour also works. You can also use half bread flour and half all-purpose flour.
• Yeast – I use instant dry yeast because it can be added directly to the dough. Active dry yeast works too; just activate it in the warm milk first.
• Milk – Adds richness and makes the dough soft and tender. Water can be used, but the donuts will have a slightly less rich flavor.
• Eggs – Give the dough structure and help create a soft, fluffy texture.
• Butter – Adds flavor and richness. Avoid adding extra butter as too much fat can make fried donuts brown too quickly.
• Nutmeg and vanilla – These add that classic bakery-style donut flavor. The nutmeg is optional but highly recommended.
• Ferrero Rocher chocolates – The surprise filling inside each donut. You can also use other chocolate truffles, chocolate spread, or your favorite candy.
• Chocolate ganache – Made with chocolate and cream for a rich glaze. Use dark, semi-sweet, or milk chocolate depending on how sweet you like it.
• Hazelnuts – Add crunch and complete the Ferrero Rocher flavor. Toasting them first gives even more flavor.

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Step-by-step: Ferrero Roche Donut

• Dry ingredients – In a bowl, combine flour, salt, and grated nutmeg.
• Yeast – In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
• Knead – Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated, making sure to scrape the bottom and sides of the bowl. Then knead for 4 to 5 minutes on medium speed.
  Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.

• Butter – Next, add the butter and continue to knead for 3 to 4 minutes more or until you have a smooth, elastic dough.
  Pro tip – If kneading by hand, the dough will take about 8 to 10 minutes of total kneading time to become soft, smooth, and elastic. You may need about 1/2 cup of flour to dust your work surface.
• Bowl – Place the dough in a large greased bowl, cover it with plastic wrap, and let it rise for 60 to 90 minutes or until doubled in volume.

Stuff and shaping

• Divide – Once doubled in volume – invert on a floured surface. Divide the dough into two halves and each half into 4 or 6 portions – making 12 small or 8 medium donuts.
  Pro tip – Always make one or two mini doughnuts (balls) to test the oil temperature.
• Stuff – Roll each portion into a ball and stuff it with one Ferrero Rocher. Place it on a parchment-lined baking sheet dusted with flour to prevent sticking.
  Pro tip – Flatten each ball. Place the candy and gather the seams together. Shape it into a ball and roll on an ungreased surface until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.

• Proof – You can proof the donuts on the counter for 30 to 45 minutes or almost double in volume.

Deep-fry

• Oil – Heat vegetable oil in a large pot or deep fryer to about 325°F (165°C).
  Pro tip – You don’t want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot, the donuts will get too dark or stay uncooked inside.
• Test oil – Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready, add two or three doughnuts at a time.
  Pro tip– You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
• Deep fry – Cook for 30 seconds on one side, then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
  Pro tip – Do not crowd the pan as the oil temperature will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
• Remove – Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve

Glaze and top

• Prepare – In a small bowl, combine the chocolate with whipped cream and butter. Melt in the microwave or double boiler until smooth. Set aside to cool.
  Pro tip – Letting it cool will help it thicken slightly, which makes it a nice, thick glaze.
• Glaze – Dip each donut in the chocolate ganache and top it with some chopped hazelnuts.
  Pro tip – Add the chocolate nuts when the chocolate ganache is still wet.

Variations

• Nutella donuts – Replace the Ferrero Rocher with a spoonful of Nutella.
• Kinder donuts – Use Kinder chocolate for a different filling.
• Classic sufganiyot – Fill the same dough with jam or pastry cream.

Tips for making Ferrero Rocher donuts

• Keep the dough soft – Avoid adding too much extra flour. A slightly sticky dough makes lighter, fluffier donuts.
• Give the dough enough time to rise – Let the dough double in size before shaping and proof the filled donuts until light and puffy.
• Seal the filling well – Pinch the seams tightly after adding the Ferrero Rocher so the chocolate stays inside while frying.
• Watch the oil temperature – If the oil is too hot, the donuts will brown before the center cooks. If it’s too cool, they absorb more oil.
• Test with a small donut first – Fry a small piece of dough before starting your batch to make sure the oil temperature is right.
• Let them cool before glazing – Warm donuts will make the ganache run off. Cool slightly so the chocolate coating sets nicely.

more donut recipes

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Frequently asked questions

more donuts

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• See all donut, doughnut recipes

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