Mini donuts filled with chocolate hazelnut spread, rolled in cinnamon sugar

Combine the lukewarm milk, the sugar and the yeast, mix, and let it sit about eight minutes until a pillowy cloud forms on top.

Whisk the flour and salt together in a separate bowl and set aside.

Melt the butter in the microwave, covered so it does not splatter.

Beat the vanilla extract and the room temperature eggs into the melted butter.

Add the flour mixture to the yeast mixture, then the egg and butter mixture.

Knead on low in the mixer for about eight minutes; the dough stays sticky and will not form a ball.

Transfer to a bowl coated with a few tablespoons of olive oil and turn the dough to coat it evenly.

Cover with plastic wrap and rise in the warmest part of the house about one and a half hours, until doubled in volume.

Fill a piping bag about halfway with the chocolate hazelnut spread and stand it in a glass.

Mix one cup of sugar with two teaspoons of ground cinnamon.

Dust the board and the dough with flour and press or roll the dough out to about half an inch thick.

Cut rounds with a one and a half inch cutter, cutting as close together as possible, and lay them on the parchment-lined trays. Re-roll the scraps only once; more rolling toughens the dough.

Cover loosely with clean kitchen towels and let them sit 20 to 30 minutes to puff up.

Heat light olive oil over medium heat to 350F, checking with a candy thermometer.

Fry about three minutes in total, flipping once they are golden on the first side, without crowding the pan.

Lift them out, shake off the oil, and toss them in the cinnamon sugar straight away while they are hot so the sugar sticks.

Poke a hole in the side of each with the skewer and pipe in the chocolate hazelnut spread until it puffs slightly.