These Nutella Stuffed Donuts are soft, fluffy, and coated in a sweet layer of granulated sugar and cinnamon. Imagine biting into a warm, airy donut filled with creamy chocolate hazelnut.Perfect for breakfast, dessert, or a fun baking project, these donuts are sure to become a favorite.
Make sure to check our complete guide on how to make perfect donuts! Tips for fluffy pillowy donuts, different recipes and so much more.
check more donuts recipes:
- Nutella heart donuts
- Nutella bomb donuts: chocolate chips and Nutella filled
- soft Nutella swirl bun
- Biscoff donut holes
- oreo donuts
- beignets From princess and the frog
- pistachio filled donuts
Why You’ll Love This Recipe
- Perfect Texture: These donuts are light, airy, and melt-in-your-mouth delicious. It’s always so difficult to find a good donut recipe and this, is the best one. I’ve been improving this recipe for years in it tastes better than the ones you can find in your favorite bakery!
- Easy and Fun: Filling and coating them with the cinnamon sugar is the best part.
- Nutella: The rich, creamy Nutella filling pairs perfectly with the fluffy dough and sugary coating. Making this, the perfect combination.
I love Nutella. Whether it’s in a French toast, drizzled over ice cream, or stuffed inside donuts, I can’t get enough. These donuts are my go-to when I’m craving something sweet and indulgent. They’re soft, fluffy, and filled with just the right amount of Nutella to make every bite unforgettable. Trust me, once you try these, you’ll be hooked!
Ingredients You’ll Need To make Nutella stuffed donuts
- Warm water: Helps activate the yeast.
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture.
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetal oil for deep frying.
- Nutella: For that creamy chocolate hazelnut filling.
watch a video on how Nutella stuffed donuts are made:
Essential Equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutter: To cut perfect donut shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts.
- Piping bag: To fill the donuts with Nutella.
Tips for Perfect Nutella-Stuffed Donuts
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the donuts extra soft and fluffy. If you prefer, you can use 1 whole egg instead—they’ll still be amazing!
- Parchment Paper Hack: Cut the donuts on top of parchment paper so they hold their shape and are easier to transfer to the hot oil.
- Shape Them Perfectly: Use a slotted spoon to gently push the donuts to the sides of the pan while frying—this helps them stay round.
- Test the Oil: Drop a small piece of dough into the oil. If it bubbles and rises, the oil is ready.
- Don’t Overcrowd the Pan: Fry a few donuts at a time to maintain the oil temperature.
- Deep Fry Safely: Make sure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place fried donuts on paper towels to remove any extra oil.
Safety Tips for Frying Donuts
Frying donuts can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donuts into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
Check our latest posts!
- No bake kinder bueno cheesecake – creamy and easy
- Nutella Stuffed Donuts: The Ultimate Indulgence, fluffy and perfect
- The best Pistachio Donuts -Soft, Fluffy & Easy Homemade Recipe!
- How to make the viral Dubai chocolate
- How to make easy kataifi for Dubai chocolate
Overview: how to make Nutella donuts
- Make the sponge by mixing warm water, yeast, and sugar. Let it sit until frothy.
- Prepare the dough by combining flour, sugar, milk, egg yolks, and butter. Knead until smooth.
- Let the dough rise until doubled in size.
- Roll out the dough to 1/2 cm thickness and cut into rounds.
- Proof the donuts for 30 minutes until puffy.
- Heat oil to 175°C and fry the donuts for 3 minutes per side until golden brown.
- Fill and decorate the donuts.
process
How to decorate Nutella Donuts
- Cinnamon- sugar coating (also used in our pistachio cream filled donuts and Nutella heart donuts )
- Nutella filling
- Use chocolate instead, dip each donut in melted chocolate, let it dry, fill it with the nutella and enjoy!
FAQs for Nutella-Stuffed Donuts
Absolutely! It’s a quick hack if you’re short on time. Just fill them using a piping bag.
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
Yes, you can use any filling you like, such as jam, custard, or even peanut butter.
This usually happens if the dough doesn’t rise enough or is over-kneaded. Make sure to follow the proofing times and knead just until the dough is smooth.
Drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Fry and fill them the next day.
Make sure the oil is at the right temperature (175°C) and fry in small batches to avoid overcrowding the pan.
6 cm.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you think. Did you add your own twist? Maybe you used a different filling or added a drizzle of chocolate on top? Share your experience—it helps a ton and inspires others to give it a try too. Don’t forget to tag me if you share photos on social media. Happy baking!
if you have any question please feel free to ask here and we’ll reply as soon as possible.
Nutella Stuffed Donuts: fluffy and perfect
Equipment
- Spatula
- frying pan
- Slotted spoon
- Baking paper for safely frying the donuts
Ingredients
DOUGH
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolks
- 40 grams soft butter
FRY
- 3 lt sunflower oil or Any other vegetable oil
COATING AND FILLING
- 12 tablespoons Nutella (about 2 tablespoons each donut)
- 3 tablespoons granualted sugar
- 1/4 teaspoon cinnamon
Instructions
- In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit until frothy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, add all-purpose flour and granulated sugar. Mix lightly, then pour in the frothy sponge mixture, milk, and egg yolks. Mix until combined, then add soft butter (cut into small pieces). Knead until the dough is smooth, elastic, and slightly shiny.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 1h and 30 minutes or until it doubles in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface to about 1/2 cm thickness. Use a round cookie cutter to cut out donut shapes. Place a piece of parchment paper on each donut you wanna cut so it makes handling easy.
- Cover the cut donuts with a kitchen towel and let them proof until they puff up slightly for 30 minutes and feel soft to the touch.
- While the donuts are proofing, fill a deep pan with oil (enough for the donuts to float). Heat the oil to the right temperature. To test if it’s ready, drop a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is hot enough.
- Carefully lower the donuts into the hot oil using a slotted spoon or tongs. Fry until golden brown on both sides. Don’t overcrowd the pan—fry a few at a time to maintain the oil temperature. Once fried, place the donuts on paper towels to absorb any excess oil.
- While the donuts are still warm, roll them in granulated sugar and cinnamon until fully coated.
- Once the donuts have cooled slightly, use a piping bag to fill them with Nutella. Insert the tip into the side of each donut and squeeze gently until you feel the donut expand slightly.
Archersfood
Recipes from my family to yours
