Recipe: Filled Italian Doughnuts

FILLED ITALIAN DOUGHNUTS

2 tsp dry active yeast
1/2 cup warm water (about 100 degrees F)
1/4 cup granulated sugar
5 cups pastry flour
4 Tbs unsalted butter at room temperature
3/4 cup warm milk
Pinch of salt
2 to 3 cups Nutella (can be found in most supermarkets in the alongside the peanut butter)
Sugar for dusting
Vegetable or peanut oil for deep frying.

Place the yeast and water in a small bowl and whisk together let stand until creamy.

Place the sugar and flour in large mixer bowl; add the butter and mix just long enough to incorporate. Add the dissolved yeast, warm milk and salt. and mix just until the dough comes together. The dough will be very soft.

Grease a bowl well with butter and place the dough in the bowl and let rise about 1 to 1-1/2 hours or until doubled in volume.

Place the dough onto a lightly floured board and spread to 1/2 inch thickness. Cut into rounds and let rise on a lightly flour board loosely covered with a light clean towel, for about 1 hour.

Heat the oil to 350 degrees F.

Fry the puffs and drain on paper towels; quickly sprinkle with sugar. Cook the remaining puffs.

When cool enough to handle, fill with Nutella using a pastry bag fitted with a small straight tip.

Makes 3 dozen donuts