u003cstrongu003eCan I use store-bought donuts and fill them with Nutella?u003c/strongu003e

Absolutely! It’s a quick hack if you’re short on time. Just fill them using a piping bag.

u003cstrongu003eHow do I store these donuts?u003c/strongu003e

Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.

u003cstrongu003eCan I use a different filling instead of Nutella?u003c/strongu003e

Yes, you can use any filling you like, such as jam, custard, or even peanut butter.

u003cstrongu003eWhy are my donuts dense instead of fluffy?u003c/strongu003e

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.

u003cstrongu003eHow do I know when the oil is hot enough for frying donuts?u003c/strongu003e

Drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.

u003cstrongu003eCan I make these donuts ahead of time?u003c/strongu003e

Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Fry and fill them the next day.

u003cstrongu003eHow do I prevent the donuts from absorbing too much oil?u003c/strongu003e

Make sure the oil is at the right temperature (175°C) and fry in small batches to avoid overcrowding the pan.

Nutella Stuffed Donuts: The Ultimate Indulgence, fluffy and perfect

Description

This Nutella donut recipe gives you the tastiest and fluffiest donuts you have ever tried. They’re really fun to make, coated in a sweet cinnamon sugar mixture and filled with Nutella.

Ingredients

Units Scale

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

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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.