For the Donut Dough

• 3 1/2 cups (440 g) all-purpose flour
  Provides structure and softness to the donuts.
• 1 packet (2 1/4 teaspoons) active dry yeast
  Helps the dough rise, creating a light and fluffy texture.
• 1/4 cup (50 g) granulated sugar
  Sweetens the dough and feeds the yeast.
• 1/2 teaspoon salt
  Balances the sweetness and enhances flavor.
• 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
  Activates the yeast and adds richness to the dough.
• 2 large eggs, at room temperature
  Add richness, color, and tenderness.
• 1/4 cup (60 g) unsalted butter, softened
  Gives the dough a soft, tender crumb and buttery flavor.
• 1 teaspoon vanilla extract
  Adds a warm, sweet aroma that complements the chocolate filling.

For the Chocolate Filling

You have a few flexible options here, depending on what you prefer or have on hand:

• 1 cup (about 280 g) chocolate hazelnut spread (like Nutella)
  or
• 1 cup (170 g) semi-sweet chocolate chips
  + 1/2 cup (120 ml) heavy cream
  (to make a simple chocolate ganache)

Either option will give you a rich and creamy chocolate center.

For Frying

• Vegetable oil or canola oil, for frying
  Use a neutral oil with a high smoke point to fry the donuts until golden and crisp on the outside while staying soft inside.

For the Topping

You can choose your favorite finishing touch:

• Powdered sugar, for dusting
  or
• 1 cup (120 g) powdered sugar
  2–3 tablespoons milk
  1/2 teaspoon vanilla extract
  (for a simple vanilla glaze)