Chocolate-Hazelnut Filled Sugar Donuts in Paper Cones Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh yeast and make sure the milk is at the right temperature—too hot kills the yeast, too cool slows it down. If you have a stand mixer, you can knead the dough with a dough hook for about 5 minutes on medium speed.

The dough should pull away from the sides of the bowl but still be soft. If it’s too sticky, add a little more flour; if too dry, add a teaspoon of milk at a time.

When frying, don’t overcrowd the pan. Fry only 3-4 donuts at a time to maintain the oil temperature. Use a slotted spoon to turn them gently. After frying, drain on paper towels briefly before coating in sugar. The sugar will stick better if the donuts are still warm. If you prefer a more intense chocolate flavor, you can add a pinch of salt to the chocolate-hazelnut spread before piping.

Variations

• Raspberry Filling: Swap the chocolate-hazelnut spread with raspberry jam or a pastry cream. The tartness of raspberry pairs beautifully with the sweet sugar coating. For a smoother texture, strain the jam to remove seeds.
• Cinnamon Sugar: Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon for the coating. This adds a warm, spicy note that complements the chocolate filling. Roll the donuts while still warm to ensure the sugar sticks.
• Lemon Curd: Fill the donuts with lemon curd for a bright, tangy twist. The citrus cuts through the richness of the fried dough. You can make your own curd or use a high-quality store-bought version.
• Salted Caramel: Use a thick salted caramel sauce as the filling. The sweet-salty combination is irresistible. Make sure the caramel is thick enough to pipe without running out. Warm it slightly if it’s too stiff.

Storage and make-ahead

Fridge

Store leftover filled donuts in an airtight container in the refrigerator for up to 2 days. The sugar may soften, and the filling will set.

Freezer

Freeze unfilled, uncoated donuts for up to 1 month. Thaw at room temperature, then reheat in a 350°F oven for 5 minutes. Coat in sugar and fill after reheating.

Reheat

To reheat, place donuts on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until crisp and warm.

Store leftover donuts in an airtight container at room temperature for up to 1 day. They are best eaten within a few hours of frying. The sugar coating may soften over time, and the filling will become less gooey.

To refresh, warm them in a 350°F oven for 3-4 minutes, but be aware that the sugar may melt slightly. For longer storage, freeze the unfilled donuts after cooling completely. Fill them after thawing and reheating.

The dough can be prepared up to a day ahead. After kneading, place it in a covered bowl and refrigerate. The next day, let it come to room temperature for about 30 minutes before shaping. The shaped donuts can also be frozen before frying.

Place them on a baking sheet and freeze until solid, then transfer to a zip-top bag. Fry directly from frozen, adding an extra minute to the cooking time. The filling can be warmed and kept in a piping bag at room temperature for a few hours.

Serving ideas

These donuts are best served warm, while the sugar is crisp and the chocolate is molten. Arrange them in a basket lined with parchment paper or stand them upright in a serving cup.

They’re perfect for dessert tables, brunch spreads, or as a fun party treat. Let guests grab a cone and enjoy the oozing chocolate. You can also dust them with a little powdered sugar for extra sweetness, though the sugar coating is already plenty.

For a more decadent presentation, serve the donuts with a side of extra chocolate-hazelnut spread for dipping. A glass of cold milk or a cup of coffee pairs beautifully with the rich chocolate and nutty flavors. If you’re serving a crowd, you can make smaller donuts for bite-sized treats. The paper cones not only look cute but also keep your hands clean—perfect for parties where guests are mingling.

Frequently asked questions

Recipe card

Chocolate-Hazelnut Filled Sugar Donuts in Paper Cones

Prep 20 minCook 20 minRest 15 minTotal 55 minServes 8

Ingredients

• 2 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup whole milk, warm (110°F)
• 1 cup granulated sugar
• 1 tsp salt
• 1 large egg
• 2 tbsp unsalted butter, melted
• 4 cups vegetable oil, for frying
• 1 cup granulated sugar, for coating
• 1 cup chocolate-hazelnut spread
• 8 parchment paper cones

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm milk, egg, and melted butter. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
2. Punch down the risen dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a 2-inch round cutter to stamp out mini rounds. Gather the scraps, re-roll, and cut again. Place the rounds on a baking sheet lined with parchment paper. Cover loosely with a clean towel and let rise for 15 minutes.
3. Pour the vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 340°F (171°C). Carefully lower a few donut balls into the hot oil, without crowding. Fry for 2 minutes per side, until deep golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
4. While the donuts are still warm, roll each one in the granulated sugar until completely coated. Shake off any excess and set aside on a wire rack. Work quickly so the sugar sticks to the warm, slightly oily surface.
5. Fit a piping bag with a small round tip and fill it with the chocolate-hazelnut spread. Insert the tip into the side of each donut and pipe until the donut feels heavy and the filling starts to ooze out slightly. Be generous but avoid overfilling to prevent the donut from splitting.
6. Slide each filled donut into a parchment paper cone, with the pointed end of the cone at the bottom. Gently squeeze the donut to encourage the chocolate-hazelnut filling to ooze out onto the paper. Serve immediately while the donuts are still warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

48 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.