Chocolate-Filled Doughnuts

1.
In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved.
Let stand for 10 minutes.
2.
In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar.
Cover and process until combined.
Add butter; cover and process until combined (dough will be sticky).
*
3.
Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
4.
On a well-floured surface, roll dough to 1/2-inch thickness.
Using a 2-1/2-inch round cutter, cut dough.
Reroll as necessary.
Arrange dough rounds on a baking sheet dusted with all-purpose flour.
Cover and let rise about 30 minutes or until nearly double in size.
5.
Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside.
Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
6.
Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown.
Remove doughnuts using a slotted spoon; drain on paper towels.
While warm, use tongs to dip each doughnut in sugar to coat.
Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut.
Pipe chocolate-hazelnut spread through opening.
Repeat on opposite side of doughnut.
Serve warm.
Makes about 16 doughnuts.
*Chill dough overnight!