Donut Puffs with Hazelnut Chocolate Sauce
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
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.