Kinder Bueno Donuts
Soft, fluffy yeast donuts dipped in milk chocolate glaze, topped with hazelnut bits, chocolate cream, and Kinder Bueno pieces for an indulgent, bakery-style treat.
Equipment
- 1 mixing bowl
- 1 Rolling Pin
- 1 donut cutter or use a glass and bottle cap
- 1 frying pan or deep fryer
- 1 wire rack
- 1 piping bag
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar
- 1 cup warm milk
- 2 eggs
- 1/4 cup melted butter
- 1/2 tsp salt
- oil for frying
- 2 cups melted milk chocolate
- 2 –3 tbsp heavy cream
- Kinder Bueno bars cut into halves
- chocolate hazelnut spread e.g., Nutella
- whipped cream or chocolate cream filling
- crushed wafer or hazelnut pieces
- extra melted chocolate for drizzle
Instructions
- Combine warm milk, yeast, and a pinch of sugar in a bowl and let it sit for 5–10 minutes until foamy.
- Add eggs, melted butter, sugar, and salt, then gradually mix in flour until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rise for 1 to 1.5 hours until doubled in size.
- Roll the dough to about 1/2-inch thickness. Cut into donut shapes using a donut cutter or glass and bottle cap.
- Place the cut donuts on parchment and let rise for another 30–40 minutes.
- Heat oil to 340–350°F. Fry donuts 1 to 2 minutes per side until golden brown. Remove and cool on a wire rack.
- Mix melted chocolate with heavy cream until smooth and glossy. Dip the top of each donut into the chocolate glaze and allow excess to drip off.
- Place glazed donuts on a rack to set slightly.
- Decorate donuts by drizzling extra melted chocolate, piping chocolate cream in the center, sprinkling crushed wafer pieces, and topping with half a Kinder Bueno bar.
Notes
- Dough can be refrigerated overnight after first rise.
- Glazed donuts are best eaten the same day for freshness.
- Store leftovers in an airtight container for up to 2 days.
- Customize by filling the donuts instead of topping or adding different glazes.