Imagine biting into a perfectly golden, fluffy donut hole, only to discover a warm, gooey center of rich chocolate hazelnut spread. These aren’t just any donut holes; they’re incredibly easy to make, transforming everyday ingredients into an extraordinary, delightful treat. Perfect for a special breakfast, a delightful brunch, or a much-anticipated after-school snack, these easy **Chocolate Hazelnut Stuffed Donut Holes** promise a burst of flavor that will leave everyone smiling.
If you love these incredibly simple donut holes, you’ll also adore our Biscuit Donuts, which also cleverly start with refrigerated biscuits for a quick and easy homemade experience!
Why You’ll Fall in Love with These Easy Donut Holes
As the school year swings into full gear, or even when you’re just looking for a simple joy to brighten a regular day, finding quick yet delicious treats can be a game-changer. While my little one, Abbi, still enjoys a few more weeks of summer bliss, I know many households are already navigating the hustle and bustle of back-to-school routines. That’s why I’m thrilled to share this recipe for **Chocolate Hazelnut Stuffed Donut Holes** – a perfect solution for a speedy breakfast or a delightful after-school surprise for your kids!
There’s an undeniable magic about donuts that captivates kids and adults alike. Every grocery trip with my children inevitably involves a detour to the bakery section, where their eyes light up at the sight of those sweet, fried rings. More often than not, their persistent pleas win me over, and I find myself indulging alongside them. This universal love for donuts inspired me to create a homemade version that captures all the joy without the fuss, and without sacrificing that incredible fresh-baked taste.
The Simplicity Revolution: Using Refrigerated Biscuits
When I set out to make a special treat that was both homemade and incredibly easy, donuts immediately came to mind. But I wanted a shortcut, something that didn’t involve hours of proofing yeast or intricate dough work. And believe me, it doesn’t get much simpler than this! The secret lies in one of your pantry staples: refrigerated biscuit dough. This ingenious hack transforms humble canned biscuits into soft, golden donut holes with minimal effort.
Starting with a can of refrigerated buttermilk biscuits, all you need to do is punch out the circles, fry them to a beautiful golden crisp, roll them generously in powdered sugar, and then—here’s the best part—stuff them full of creamy chocolate hazelnut spread. The thought of stuffing them might sound a bit daunting, but I promise you, it’s far easier and quicker than it seems. In fact, I’ve tried various methods, including attempting to stuff them before frying, but I consistently struggled to keep the luscious filling securely inside. The undeniable truth is, stuffing them *after* they’ve been fried is a revelation – it’s quicker, cleaner, and guarantees a perfect chocolatey surprise in every bite!
A Kid-Approved Treat: The Proof is in the Pudding (or Donut!)
You should have seen the pure delight in my son’s eyes when he first laid eyes on these. Donuts and chocolate – truly, his two favorite things combined into one irresistible package! It was a moment of pure culinary triumph, albeit one that came with an important lesson: if there are chocolate-filled donut holes cooling on the counter, never, under any circumstances, leave a chair next to that counter and exit the room, especially if your son is aware of their presence. You might just return to find half of them mysteriously vanished. Not that I speak from personal experience or anything… 😉 But it perfectly illustrates just how universally adored these quick and easy treats are!
Mastering Your Chocolate Hazelnut Stuffed Donut Holes: Expert Tips
While this recipe is incredibly straightforward, a few key tips can elevate your donut holes from good to absolutely perfect:
- Oil Temperature is Crucial: Maintaining a consistent oil temperature of 350°F (175°C) is vital. Too cool, and your donuts will absorb too much oil, becoming greasy. Too hot, and they’ll brown too quickly on the outside while remaining raw in the center. A candy thermometer is your best friend here, but if you don’t have one, a small piece of biscuit dough dropped into the oil should sizzle gently and float to the surface within a few seconds.
- Don’t Overcrowd the Pot: Fry your donut holes in small batches. Overcrowding the pot will drop the oil temperature significantly, leading to uneven cooking and greasy results. Give them space to swim and brown beautifully.
- Coat Immediately: As soon as the donut holes come out of the hot oil, transfer them directly into the bowl of powdered sugar. The residual heat will help the sugar stick, creating a lovely, sweet coating.
- The Art of Stuffing: For a neat and easy filling, use a piping bag fitted with a long, plain round tip (like an Ateco 800 series). Use a small, sharp knife or skewer to create a small pilot hole in each donut, then gently insert the tip and squeeze the chocolate hazelnut spread until the donut feels slightly plump. Be careful not to overfill, as it might burst!
- Safety First: When deep frying, always exercise caution. Use a heavy-bottomed pot or Dutch oven, and never leave hot oil unattended. Have a lid nearby in case of a grease fire (though hopefully, you won’t need it!).
Variations and Customizations
While the chocolate hazelnut combination is truly divine, feel free to experiment with other fillings and coatings to suit your taste or occasion:
- Other Delicious Fillings:
- Fruit Jams: Raspberry, strawberry, or apricot jam make a wonderful fruity surprise.
- Custard or Pastry Cream: For a classic cream-filled donut experience.
- Peanut Butter: A fantastic option for peanut butter lovers, especially when paired with chocolate.
- Caramel Sauce: A sweet, sticky indulgence.
- Cream Cheese Frosting: A tangy and sweet option that complements the fried dough.
- Different Coatings:
- Cinnamon Sugar: A blend of granulated sugar and cinnamon for a warm, spicy flavor.
- Granulated Sugar: A simple, sweet sparkle.
- Simple Glaze: A quick glaze made from powdered sugar, a splash of milk, and a hint of vanilla extract can be drizzled or dipped.
- Aromatic Touches: Add a pinch of cinnamon or nutmeg to your powdered sugar for an extra layer of flavor.
Serving and Storage Suggestions
These **Chocolate Hazelnut Stuffed Donut Holes** are undoubtedly best served fresh and warm, straight from the fryer. The crisp exterior, fluffy interior, and melting chocolate hazelnut center are simply unbeatable. They make a fantastic centerpiece for a breakfast spread alongside coffee or milk, or a delightful finish to any meal with a scoop of vanilla ice cream. For an after-school treat, pair them with a tall glass of cold milk.
If you happen to have any leftovers (a rare occurrence in my house!), store them in an airtight container at room temperature for up to 2 days. While they won’t be as crisp as when freshly made, a quick zap in the microwave for 10-15 seconds can slightly revive the warmth and melt the filling again. However, for optimal taste and texture, we recommend enjoying them shortly after preparation.
More Donut Recipes to Love
Craving more homemade donut goodness? Explore these other fantastic recipes:
- Easy Cake Donut Recipe
- Classic Glazed Donuts
- Homemade Funfetti Donuts
- Warm Apple Cider Donuts
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Chocolate Hazelnut Stuffed Donut Holes
Deborah Harroun
15 minutes
15 minutes
30 minutes
20 donut holes
Breakfast, Dessert
American
Pin Recipe
Perfect for a special breakfast or after school treat, these easy Chocolate Hazelnut Stuffed Donut Holes have a surprise filling in the center.
Ingredients
- Oil for frying (enough to fill a pot with at least 2 inches)
- Powdered sugar, for coating
- 1 (7.5 oz) can refrigerated buttermilk biscuits
- 1/2 cup chocolate hazelnut spread (such as Nutella or Jif Chocolate Hazelnut Spread)
Instructions
- Fill a heavy-bottomed pot or Dutch oven with at least 2 inches of oil. Heat over medium heat to 350ºF.
- Place a generous amount of powdered sugar in a medium bowl, ready for coating.
- Open the can of biscuits and gently roll out each biscuit slightly to flatten them a bit.
- Use a 1-inch round cookie cutter to cut 2 rounds from each biscuit.
- Working in small batches, carefully place the biscuit rounds into the hot oil. Fry each round until golden brown, then flip over and cook the other side until evenly colored.
- Remove the fried donut holes with a slotted spoon and immediately drop them into the bowl of powdered sugar. Shake the bowl gently until each donut hole is fully coated, then transfer them to a waxed paper-lined surface to cool slightly.
- Place the chocolate hazelnut spread into a piping bag fitted with a long, plain tip. Using a sharp knife or skewer, gently start a small hole in each donut hole. Insert the tip of the piping bag into the hole and fill with the spread until the donut hole feels plump.
- If desired, sift additional powdered sugar over the top of the filled donut holes just before serving for an extra flourish.
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