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Kroger Creations by Midwest Culinary Institute - Donut Puff

Donut Puffs with Hazelnut Chocolate Sauce

Donut Puffs

2 cups bread flour

1/2 cup plus 1 teaspoon whole milk

3 tablespoons sugar

1/2 lemon zested

3/4 teaspoon active dry yeast

3/4 teaspoon salt

2 eggs

3/4 cups unsalted butter, cut into tablespoon cubes

1 qt. vegetable oil

1/2 cup powder sugar


1 jar hazelnut butter

1/2 cup heavy whipping cream

  • Combine flour, milk, sugar, lemon zest, yeast, salt and eggs; beat at low speed with a paddle until a dough forms. Gradually add butter one tablespoon at a time. Increase speed of mixer to medium; beat 3 minutes until dough is glossy. Place a layer of plastic wrap directly on top of the dough, set aside and allow to rise 1 hour at room temperature.

  • Place 16 ounces of oil into a heavy saucepan over moderate heat. Heat oil to 325 degrees. Scoop tablespoons of dough into the hot oil, turn to coat in fat. Fry 3-4 minutes. Remove from oil with slotted spoon, transfer to a cooling rack or plate lined with paper towels. Dust with powder sugar.

  • Prepare sauce. Warm hazelnut nut butter and cream in a saucepan over low heat, stir to combine.

  • Serve donut puffs with sauce on side for dipping.
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