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