chocolate and hazelnut donuts with salted butter caramel sauce

Vegetarian, Sweet

A nice treat for winter time.


Recipe for 12 Tapas


400 Gr
Wheat flour
3 Gr
30 Gr
7 Gr
Dry yeast
190 Ml
40 Gr
Melted butter
1 Tbsp
Canola oil
1 Unit(s)
Lemon zests
1 Unit(s)
2 Unit(s)
Egg yolk

Salted caramel

150 Gr
50 Gr
150 Ml
35% cooking cream
2 Pinch(es)
Fleur de sel

Chocolate ganache

250 Ml
35% cooking cream
100 Gr
Gianduja chocolate
150 Gr
Dark chocolate
35 Gr

Preparation time: 30 min

Preheat your Fryer at 425 °F

  • Donut

    Put all the ingredients except the eggs in the blender.
    Mix the dough with a dough hook. 

    Once the mix is smooth, add the eggs one by one.

    Let the dough rest in the fridge for 30 minutes.

    Roll out the dough with a rolling pin (1cm thick).

    Cut and shape your donuts to the form of your liking.

    Cook in the fryer on both sides.

    Remove and let drain on a rack. Sprinkle with sugar.

    Using a pastry bag with a little tip, make a hole in your donut and fill it with your ganache.

  • Salted caramel

    In a pot, cook the sugar until it gets a lightly golden color. Add the butter and mix. Add warm cream, whisk and bring to a boil for 2 minutes until smooth. Add fleur de sel. Pass through a strainer.

  • Chocolate ganache

    In a pot, bring the cream to a broil.

    In a bowl, pour the warm cream over pieces of gianduja and dark chocolate. Wait for few seconds to allow the cream to spread.

    Whisk this mixture until smooth and let it cool down.

    Once the donuts are cooled down after the fryer you will use the ganache to fill the donuts.

  • Dressing

    Decorate your donuts with the salted caramel.

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Be very careful when using a deep fryer, lots of oil in a pot. Try to keep children out of the kitchen at this stage, they will be more than happy to eat them afterwards.

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