Nutella Bomb Donuts

Nutella Bomb Donuts: A Decadent Chocolate Lover’s Dream

If you’re a fan of chocolate, donuts, and all things indulgent, these Nutella Bomb Donuts are about to become your new favorite treat. These soft, fluffy donuts are loaded with gooey Nutella and studded with rich chocolate chips. Whether fried to golden perfection or baked for a lighter option, this recipe will satisfy all your sweet cravings.

In this post, you’ll learn how to make Nutella bomb donuts step-by-step. We’ll cover the ingredients, equipment, and instructions for preparing the dough and filling. You’ll also find tips for handling chocolate chips to prevent melting in the oil, common mistakes to avoid, and storage recommendations. By the end, you’ll be confident in making either the fried or baked version of these decadent treats.

With detailed step-by-step instructions and helpful insights, you’ll have no trouble whipping up a batch of these incredible Nutella-filled donuts. Let’s get started!

Why You’ll Love These Nutella Bomb Donuts

• Irresistibly Chocolatey: Packed with chocolate chips and filled with creamy Nutella, they’re a chocolate lover’s dream.
• Perfectly Soft Texture: Achieved through proper kneading, proofing, and frying techniques.
• Customizable: Fried or baked, these donuts are versatile enough to please everyone.
• Fun to Make: Whether you’re an experienced baker or just starting out, these donuts are simple and rewarding.

Nutella Bomb Donuts Ingredients List

• Water – Activates the yeast and hydrates the dough.
• Active Dry Yeast – Leavens the dough, making it rise.
• Sugar – Feeds the yeast and adds sweetness.
• Milk – Adds moisture and richness to the dough.
• Flour – Provides structure and texture to the donuts.
• Egg – Binds the dough and adds richness.
• Butter – Adds flavor and tenderness.
• Chocolate Chips – Optional, adds extra chocolate flavor and texture.
• Sunflower Oil – Used for frying, ensuring a crispy exterior.
• Nutella – The decadent hazelnut-chocolate filling that makes the donuts irresistible.

Equipment you need to make Nutella bombs donuts

Here’s the essential equipment for making perfect Nutella Bomb Donuts:

• Baking Sheet with Parchment Paper: For proofing shaped dough balls or baking the donuts.
• Kitchen Scale: Precise measurements ensure consistent results every time.
• Stand Mixer with Dough Hook Attachment: Speeds up the kneading process and ensures a smooth, elastic dough.
• Mixing Bowls: For preparing the sponge, mixing dough, and proofing.
• Whisk and Flat Spatula: Helpful for incorporating ingredients smoothly.
• Deep Frying Pan or Dutch Oven: A heavy-bottomed pan maintains consistent oil temperature for frying.
• Piping Bag with Nozzle: For filling the donuts with Nutella.
• Slotted Spoon: Safely removes donuts from hot oil.

Tips for Perfect Nutella Bomb Donuts

• Monitor Oil Temperature: Consistent frying temperature prevents undercooked centers or burnt exteriors.
• Knead Thoroughly: Proper gluten development ensures a soft, airy texture.
• Distribute Heat Evenly: Stir oil gently between batches for even frying.
• Check Dough Placement: Keep chocolate chips fully enclosed in the dough to avoid melting.
• Avoid Crowding the Pan: Fry only 2–3 donuts at a time to maintain consistent oil temperature.

Common Mistakes and How to Fix Them

• Raw Centers: Lower the oil temperature and fry the donuts for a longer time to cook them evenly.
• Burnt Bottoms: Ensure there’s enough oil in the pan to submerge the donuts completely.
• Uneven Browning: Stir the oil gently between batches to distribute heat.

Storage Tips for Nutella Bomb Donuts

• Room Temperature: Store leftover donuts in an airtight container for up to 2 days. Warm them in the microwave for a few seconds before serving.
• Freezing: Freeze unfilled donuts in a freezer-safe bag for up to 1 month. Thaw at room temperature, then reheat and fill with Nutella.

Variations and substitutions for Nutella donuts

• Baked Nutella Bomb Donuts: Bake at 190°C (374°F) for 15–17 minutes. Fill and garnish as usual
• Flavor Variations: Add cinnamon or vanilla extract to the dough for an extra layer of flavor.
• Filling Options: Swap Nutella with jam, peanut butter, or custard for a creative twist.

Try more Nutella recipes:

— mini Nutella bombs (baked brioche)

— Nutella sweet buns

— Nutella rolls

Everything You Need to Know About Making Nutella-Filled Donuts

Can I use other fillings instead of Nutella?

Absolutely! While Nutella is a popular choice, you can swap it with other spreads like chocolate ganache, peanut butter, Biscoff spread or even fruit jams for a different flavor.

How do I get the Nutella to stay inside the donut?

To keep the Nutella from spilling out, inject it into the center of the donut using a piping bag with a round tip. It’s important to let the donuts cool slightly before filling them so the Nutella doesn’t melt out.

What’s the best way to make the donuts fluffy?

Make sure your yeast is fresh and activated before mixing it with the dough. Also, allow the dough to rise properly, and don’t rush the frying process. Fry at the right temperature (around 350°F or 175°C) to ensure a golden, airy donut.

Yeast Types and How to Use Them

Active Dry Yeast (Default Recipe)

• Dissolve in warm water (around 40°C/104°F) with sugar and let it activate for 10–15 minutes until frothy.
• Works perfectly in this recipe as described above.

Instant Yeast

• Skip the activation step. Add instant yeast directly to the dry ingredients (flour and sugar).

Fresh Yeast

• Use 12 g of fresh yeast as a substitute for 1 ½ teaspoons of active dry yeast.
• Crumble the fresh yeast into the warm water and sugar, then stir until dissolved. Allow it to activate before using.

Recipe for Nutella bomb donuts

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients for Nutella Bomb Donuts

For the Sponge Starter:

• 50 grams warm water
• 1 ½ teaspoons active dry yeast
• 1 tablespoon sugar

the Dough:

• 250 grams all-purpose flour
• 50 grams sugar
• 50 grams milk
• 1 egg
• 40 grams softened butter
• Sponge starter mixture (prepared earlier)
• 100 g chocolate chips

frying:

• sunflower seed oil

Filling and Decoration:

• Nutella (for filling)
• Extra chocolate chips

Step-by-Step Instructions for Making Nutella Bomb Donuts

1) step one, Prepare the Sponge Starter

In a small bowl, combine the warm water, active dry yeast, and sugar. Stir well and let it sit for 10–15 minutes until frothy. This activates the yeast and ensures it’s ready to work.

2) step two, Make the Dough

In a large bowl, mix the all-purpose flour and sugar. Once combined, add the warm milk, egg, and softened butter. Stir to incorporate the ingredients. Pour in the prepared sponge starter and mix until a sticky dough forms.

3) step three, knead the dough

Knead the dough by hand or with a stand mixer fitted with a dough hook for about 15 minutes. The dough should be smooth, elastic, and slightly sticky to the touch.

4) step four, First Proofing

Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and proof it for 1 hour and 30 minutes at 29°C (84°F). The dough should double in size.

5) step five, Incorporate the Chocolate Chips

After the first proofing, gently knead the dough to remove air bubbles. Add the chocolate chips and fold them in thoroughly, ensuring they’re evenly distributed. Be careful to keep all the chocolate chips inside the dough, as exposed chocolate can melt in the oil during frying.

6) step six, Shape the Donuts

Divide the dough into 6 portions, each weighing approximately 108 grams. Shape each portion into a ball, then flatten slightly. Arrange the shaped donuts on a baking sheet lined with parchment paper. The donuts should be about 0,5 cm thickness so they cook evenly.

7) step seven, Second Proofing

Cover the shaped donuts and allow them to proof for an additional 30 minutes at 29°C (84°F). They should puff up slightly.

8) step eight, Fry the Donuts

Heat oil in a deep fryer or heavy-duty pan to 170°C (340°F). Fry the donuts for 6–8 minutes per side, ensuring they cook evenly. Avoid overheating the oil, as this can cause the donuts to burn on the outside while remaining raw inside. Stir the oil gently between batches to distribute heat evenly.

9) step nine, Fill and Decorate

Once the donuts have cooled slightly, use a pastry bag to fill them with Nutella. Optionally, sprinkle extra chocolate chips on top for a more indulgent look. Serve warm and enjoy!

Tried this Nutella Bomb Donuts recipe? We’d love to hear from you! Leave a review or comment below and let us know how they turned out. Your feedback helps others enjoy this delicious treat!

Nutella Bomb Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 46 minutes
• Yield: 6 1x

Print Recipe

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Description

If you’re a fan of chocolate, donuts, and all things indulgent, these Nutella Bomb Donuts are about to become your new favorite treat. These soft, fluffy donuts are loaded with gooey Nutella and studded with rich chocolate chips. Whether fried to golden perfection or baked for a lighter option, this recipe will satisfy all your sweet cravings.

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Ingredients

Scale 1x2x3x

For the Sponge Starter:

• 50 grams warm water
• 1 ½ teaspoons active dry yeast
• 1 tablespoon sugar

For the Dough:

• 250 grams all-purpose flour
• 50 grams sugar
• 50 grams milk
• 1 egg
• 40 grams softened butter
• Sponge starter mixture (prepared earlier)
• 100 g chocolate chips

For Filling and Decoration:

• Nutella (for filling)
• Extra chocolate chips

For frying:

• Sunflower seed oil

Cook Mode Prevent your screen from going dark

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Instructions

step one, Prepare the Sponge Starter

1. In a small bowl, combine the warm water, active dry yeast, and sugar. Stir well and let it sit for 10–15 minutes until frothy. This activates the yeast and ensures it’s ready to work.

step two, Make the Dough

1. In a large bowl, mix the all-purpose flour and sugar. Once combined, add the warm milk, egg, and softened butter. Stir to incorporate the ingredients. Pour in the prepared sponge starter and mix until a sticky dough forms.

step three, knead the dough

1. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 15 minutes. The dough should be smooth, elastic, and slightly sticky to the touch.

step four, First Proofing

1. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and proof it for 1 hour and 30 minutes at 29°C (84°F). The dough should double in size.

step five, Incorporate the Chocolate Chips

1. After the first proofing, gently knead the dough to remove air bubbles. Add the chocolate chips and fold them in thoroughly, ensuring they’re evenly distributed. Be careful to keep all the chocolate chips inside the dough, as exposed chocolate can melt in the oil during frying.

step six, Shape the Donuts

1. Divide the dough into 6 portions, each weighing approximately 108 grams. Shape each portion into a ball, then flatten slightly. Arrange the shaped donuts on a baking sheet lined with parchment paper. The donuts should be about 0,5 cm thickness so they cook evenly.

step seven, Second Proofing

1. Cover the shaped donuts and allow them to proof for an additional 30 minutes at 29°C (84°F). They should puff up slightly.

step eight, Fry the Donuts

1. Heat oil in a deep fryer or heavy-duty pan to 170°C (340°F). Fry the donuts for 6–8 minutes per side, ensuring they cook evenly. Avoid overheating the oil, as this can cause the donuts to burn on the outside while remaining raw inside. Stir the oil gently between batches to distribute heat evenly.

step nine, Fill and Decorate

1. Once the donuts have cooled slightly, use a pastry bag to fill them with Nutella. Optionally, sprinkle extra chocolate chips on top for a more indulgent look. Serve warm and enjoy!

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Notes

Tried this Nutella Bomb Donuts recipe? We’d love to hear from you! Leave a review or comment below and let us know how they turned out. Your feedback helps others enjoy this delicious treat!