Description
These Nutella stuffed baked donuts are soft, fluffy, and filled with rich chocolate hazelnut spread in every bite.
Ingredients
Dough:
- 100 grams warm milk
- 1 tablespoon sugar
- 8 grams active dry yeast
- 260 grams all purpose flour
- 1 egg
- 30 grams soft butter
- 40 grams granulated sugar
Add:
- 200 grams Milk Chocolate Chips
- 150 grams Nutella
Egg wash:
- 1 egg
Instructions
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In a small bowl, mix warm milk, active dry yeast, and sugar. Let sit for 10 minutes, until bubbly and foamy.
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Add flour, the remaining sugar, butter, and egg. Knead for about 10 minutes, until the dough is smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and proof for about 1 hour 30 minutes, or until tripled in size.
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Gently punch down the dough, then fold in the chocolate chips.
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Divide into 8 equal portions and shape into smooth balls. Place on a parchment-lined sheet pan, leaving space between each one.
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Cover and proof again for 30 minutes, until slightly puffy.
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Preheat oven to 380°F (193°C). Brush donuts with egg wash and bake for about 20 minutes, or until golden brown.
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Let cool slightly. Fill a piping bag with Nutella, make a small hole in the side of each donut, and pipe in as much Nutella as you like. Serve warm and enjoy.
Notes
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Always watch the dough rather than the clock — proofing times change depending on your kitchen temperature.Fold in the chocolate chips evenly so every bite has some chocolate.
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When shaping, make smooth, tight rounds so the donuts puff up evenly in the oven.
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Give the donuts plenty of space on the baking sheet so they don’t stick together.
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Don’t skip the second rise — it’s what makes the texture light and fluffy.
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Brush with egg wash just before baking for a beautiful golden color.
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Fill the donuts while they’re still slightly warm so the Nutella spreads evenly inside.