GERMAN CHOCOLATE SUFGANOT

Hazelnut Cream Ingredients:

3/4 cup hazelnuts,

2/3 cup unsweetened  soymilk if pareve, milk if dairy,

1 teaspoon lemon juice, 

2 tablespoons splenda,

Directions:

1. Toast the hazelnuts in a skillet; until lightly browned.

2. In a blender, blend roasted hazelnuts with all of the remaining ingredients; until creamy.

Batter Ingredients:

2 cups whole pastry flour,

3 tablespoons vegetable based margarine if pareve, ghee if dairy,

2 tablespoons splenda,

1 tablespoon baking powder,

1 tablespoon unsweetened cocoa,

1 cup water if pareve, buttermilk if dairy,

3 tablespoons hazelnut cream,

vegetable oil for frying,

Coating:

Sugar free hot chocolate mix if dairy, and vegan hot chocolate mix if pareve,

Directions to Assemble:

1. Make hazelnut creme for filling, and refrigerate the remaining cream for 4 to 5 days; remaining cream can be used as a frosting.

2. With a stand blender or hand mixer with medium bowl, mix the: flour, cocoa, splenda, and baking powder. Add the margarine or ghee. Mix in the water or buttermilk, to create a dough.

3. On a lightly floured surface, with floured hands, roll 1 teaspoon of dough into a ball of 1 1/2 inches in diameter. Make an indentation big enough to hold 1/2 teaspoon of cream, and fill with that amount of cream.  Use additional dough, to completely seal and cover the visible cream. Repeat with remaining dough and cream.

4. In a deep fryer or heavy pot, heat oil to 375 degrees F, or set heat to medium high.  Cook prepared pastry balls on medium high heat, for 3 to 4 minutes.  Drain on paper towels.

5. Toss in sugar free hot chocolate mix; to serve as a coating.  

6. Serve.

* Yields 18 to 20 donuts.