How do you make a powdered doughnut even more irresistible? Add a hazelnut-cocoa filling and a crunchy salty topping.

INGREDIENTS

Doughnuts

• 1/4 cup warm water (104°F to 113°F) 
• 1 1/2 tsp active dry yeast
• 2/3 cup whole milk
• 2 egg yolks, at room temperature 
• 3 tbsp butter, at room temperature 
• 2 tbsp granulated sugar
• 2 1/4 cups all-purpose flour 
• 3/4 tsp salt
• 2 1⁄4 cups vegetable oil, for frying 
• Confectioner’s sugar, for dusting

Nutella filling

• 7 oz cream cheese 
• 3⁄4 cup Nutella

Crunchy topping

• 3 graham crackers or digestive biscuits 
• 1 cup confectioner’s sugar
• 1 tsp cinnamon
• Pinch salt

DIRECTIONS

1 Prepare the dough as directed for Chocolate-Glazed Doughnuts with Crunchy Almonds.

2 Turn the dough out onto a floured work surface and roll out to 3/8" to 5/8" thick. Using a circle cookie cutter or an upside-down glass 2 1⁄2" to 2 3⁄4" in diameter, cut out as many little circles from the dough as you can. Gather up the dough scraps into a ball, roll it out again and cut out more doughnuts the same way.

3 Line a baking sheet with parchment paper and place the doughnuts on it; cover with a clean kitchen towel. Let the doughnuts rise until doubled in size, 45 minutes to 1 hour.

4 Meanwhile, make the Nutella filling. Beat the cream cheese and Nutella in a medium bowl. Fit a pastry bag with a small tip (no larger than 1⁄4" in diameter). Fill the bag with the Nutella filling, place the bag in a bowl, and refrigerate while you make the topping and fry the doughnuts.

5 To make the crunchy topping, crush the graham crackers or pulse in a food processor until crumbs form; transfer to a small bowl. Add the confectioner’s sugar, cinnamon and salt and stir well; set aside.

6 Pour the oil into a small heavy-bottomed saucepan and heat to 355°F. Lower one or two doughnuts into the hot oil with a slotted spoon and fry until golden, about 1 minute on each side. Handle the doughnuts carefully so you don’t press out the air bubbles that formed during rising. Lift the fried doughnuts out of the oil with the slotted spoon and drain on paper towels or a wire cooling rack set over parchment paper. Continue until all the doughnuts have been cooked.

7 Dip each doughnut into the crunchy topping. Press the tip of the pastry bag into the side of each doughnut and fill with Nutella filling; insert the tip far enough in the doughnut that the filling doesn’t come out the sides. Dust with more confectioner’s sugar; serve immediately.

Makes about 25 doughnuts

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Excerpted from My Sweet Kitchen by Linda Lomelino. Recipes Copyright © 2017 Linda Lomelino Photography copyright © 2017 Linda Lomelino. Excerpted by permission of Shambhala Publications. All rights reserved.