Chocolate-Hazelnut Filled Sugar Donuts in Paper Cones

These chocolate-hazelnut filled sugar donuts are a fun, indulgent treat that comes together surprisingly quickly. Mini yeast donuts are fried until golden and crisp, then rolled in sugar and piped full of rich chocolate-hazelnut cream.

Served in neat parchment paper cones, they’re perfect for parties, dessert tables, or a special weekend treat. The combination of crunchy sugar coating, soft pillowy dough, and molten chocolate filling is irresistible. Best of all, they’re easy to make at home with simple ingredients and a few basic tools.

There’s something magical about a warm, sugar-coated donut with a molten chocolate center. This recipe delivers exactly that, with a soft, airy yeast dough that fries up crisp and golden. The chocolate-hazelnut filling adds a luscious, nutty sweetness that pairs perfectly with the crunchy sugar coating.

Served in parchment cones, these donuts are as fun to present as they are to eat. Whether you’re making them for a party or just because, they’re sure to become a favorite. The steps are straightforward, and the result is a batch of impressive, bakery-worthy treats.

Ingredients

Why this recipe works

The yeast dough is the foundation of these donuts. It’s soft, tender, and slightly chewy, with a delicate crumb that soaks up the chocolate filling beautifully. Kneading develops the gluten, giving the donuts structure and a light, airy texture.

The short rise time—just 15 minutes after shaping—keeps the dough light and prevents it from becoming dense. Frying at the right temperature ensures a crisp exterior without absorbing excess oil, so the donuts stay golden and not greasy.

Rolling the donuts in sugar while they’re still warm creates a crunchy, sweet coating that contrasts with the soft interior. The sugar adheres to the slightly oily surface, forming a delicate crust. Piping the chocolate-hazelnut spread into the center ensures every bite has a rich, gooey filling. Serving them in paper cones not only looks charming but also makes them easy to hold and eat without making a mess. The combination of textures and flavors is pure bliss.

Notes and substitutions

Use a good-quality chocolate-hazelnut spread for the filling. The flavor is the star, so choose one you love. If the spread is too thick to pipe, warm it gently in the microwave for a few seconds. For the dough, whole milk adds richness, but any milk works. Active dry yeast needs to be proofed in warm milk; instant yeast can be added directly to the flour. The dough should be soft and slightly sticky, but not overly so.

A deep-fry thermometer is essential for maintaining the oil temperature. If the oil is too hot, the donuts will brown too quickly and remain raw inside; if too cool, they’ll absorb excess oil and become greasy.

Use a neutral oil with a high smoke point, like vegetable or canola. The parchment cones can be made by rolling parchment paper into cones and securing with tape, or you can use store-bought paper cones. For a neat presentation, trim the tops of the cones evenly.

• active dry yeast: instant yeast (use same amount, no need to proof in warm milk; add directly to flour)
• whole milk: 2% milk or plant-based milk (for dairy-free, use a dairy-free chocolate-hazelnut spread)
• chocolate-hazelnut spread: any chocolate spread or pastry cream
• all-purpose flour: bread flour for a chewier texture (use same amount)

Equipment

• Large mixing bowl
• Whisk
• Rolling pin
• 2-inch round cutter
• Deep skillet or pot
• Deep-fry thermometer
• Slotted spoon
• Piping bag with small round tip