Ferrero Rocher Donuts
Stuff your classic doughnuts with everybody’s favorite hazelnut chocolate to make these Ferrero Rocher donuts or sufganiyot. The dough is yeast-risen, stuffed with candy, and deep-fried in oil. Then, dipped in chocolate ganache and topped with chopped hazelnuts.
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 make these donuts?
- Perfectly Soft and Fluffy Texture – The dough is carefully crafted with just the right balance of ingredients to create donuts that are light, airy, and melt in your mouth every time.
- Rich and Flavorful Filling – Today, we stuff them with our Ferrero Rocher candy, glaze them with ganache, and top them with chopped hazelnuts.
- Foolproof Techniques for Beginners and Pros – From kneading the dough to frying at the perfect temperature, this recipe includes step-by-step instructions and tips to ensure success, even if it’s your first time making donuts.
- A Recipe Tested and Perfected Over the Years – Having made these donuts for years, I’ve refined this recipe to eliminate common issues, making it failproof and ideal for any Hanukkah celebration or special occasion.
Ingredients and substitutions
- Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. And if you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter – This adds richness to the dough. However, do not add more butter, as it will become very dark when frying.
- Milk – I love adding a bit of richness to the dough, and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
- Sugar – White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out. But feel free to add or reduce if you want.
- Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour, but if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg – I just love the flavor of nutmeg in my doughnuts, but you are free to omit it.
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.
- Greek Yogurt Donuts
- Filled donuts – raspberry, strawberry, blackberry
- Dulce De Leche Donuts or Dulce De Leche Doughnuts Sufganiyot
- Tiramisu Doughnuts Sufganiyot or
- Fried Tiramisu Donuts
Frequently asked questions
How long will these donuts keep?
Donuts are best eaten fresh the day they are made, but you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. You can freeze cooled donuts for months in the freezer.
Can I bake these doughnuts?
Traditional doughnuts are made with yeast-raised dough and are fried. If you bake them, they will be just bread. You can make baked donuts, which are cake batter-based, like I have done here in my baked pumpkin donuts.
What oil is best for frying donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the doughnut dough and make them tomorrow?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to shape the doughnuts, so it comes to room temperature. Shape and proof as directed in the recipe below.
Ferrero Rocher Donuts
Sufganiyot are jam doughnuts made to celebrate Hanukkah by the Jewish people. This simple and easy recipe will have your kids asking for them all year round. These are filled with strawberry jam, but try chocolate, jelly, or other variety too
Video
Ingredients
Yeast Dough
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- ¼ tsp Nutmeg freshly grated
- ½ tsp Kosher salt
- 240 g (1 cups) Warm milk 110 F
- 100 g (2 large) Egg
- 7 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Sugar
- 30 g (2 tbsp) Butter
- 1 tsp Vanilla extract
Stuffing
- 12 Ferrero Rocher
For Deep-Frying
- 4 cups (1 ltr) Vegetable oil
Ganache glaze
- 100 g (1 cups) Chocolate Milk, bittersweet, or semisweet
- 200 g (¾ cups) Whipping cream 38%
- 30 g (2 tbsp) Unsalted butter
Topping
- ½ cup (60 g) Chopped hazelnuts
Method
Dough
- Dry ingredients – In a bowl, combine flour, salt, and grated nutmeg.500 g Bread flour, ¼ tsp Nutmeg, ½ tsp Kosher salt
- Yeast – In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.240 g Warm milk , 100 g Egg , 7 g Instant dry yeast , 30 g Sugar, 1 tsp Vanilla extract
- Knead – Add the flour mixture to the yeast mixture and combine at medium to 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.
- Butter – Next, add the butter and continue to knead for 3 to 4 minutes more or until you have a smooth, elastic dough.30 g Butter
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
Stuff and shaping
- Divide – Once double in volume – invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions – making 12 small or 8 medium donuts.
- 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.12 Ferrero Rocher
- Proof – You can proof the donuts on the counter for 30 to 45 minutes or until almost double in volume.
Deep-fry
- Oil – Heat vegetable oil in a large pot or deep fryer to about 325℉4 cups Vegetable oil
- 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.
- 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.100 g Chocolate, 200 g Whipping cream , 30 g Unsalted butter
- Glaze – Dip each donut in the chocolate ganache and top it with some chopped hazelnuts.½ cup Chopped hazelnuts
Notes
- The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide.
To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm. - The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won’t fall apart even though it is puffed up.
Equipment you will need
Nutrition
Tried this recipe?
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Irresistible! I love the candies so I had to try this recipe! Had a hard time not eating more than I should!
I know what you mean. My diet always goes bust when I make donuts!
I made these yesterday and we loved them! so yummy!
Thank you, Tavo. So happy you enjoyed it.
I love Ferrero Rocher and I love donuts! This is dessert perfection. Love it!
Such a great twist to your average donut! Enjoyed these for breakfast this morning and started my day off right! Easily, a new favorite way to enjoy donuts!
Thank you, Sara.
Donuts stuffed with hazelnut chocolate – does it get any better? I mean, this is the best treat ever!