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Nutella Donuts

Nutella donuts that feel like biting into a rich and sweet cloud, filled with delicious Nutella and covered in granulated sugar, which adds a nice crunch and sweetness. This recipe for homemade Nutella donuts is the best recipe you could ask for. 

  • Total Time0 hours
  • Yield12 Donuts

Ingredients

DOUGH (yeast mixture/sponge)

  • 1 cup + 1 tbsp (260 ml) warm milk, 100F- 110F (38C-43C)
  • 4 tsp (12 g) active dry yeast
  • ½ tbsp (7 g) granulated sugar

DOUGH

  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 tbsp (15 ml) pure vanilla extract or pure vanilla bean paste
  •  Under 5 cups, 21.16 oz (600 g) all-purpose flour
  • ¼ cup (56 g) granulated sugar
  • 1 tsp (4.5 g) fine salt
  • 8 ½ tbsp,1 stick approx. (120 g) unsalted, room temperature butter

FOR FRYING

  • 8 cups (1.9 L) Neutral oil, sunflower oil

FILLING

  • 1 ½ cup (420 g) Nutella, room temperature

COATING

  • ¼ cup (56 g) granulated sugar 

Instructions

  1. To prepare delicious homemade Nutella donuts, we start by preparing the dough. Sponge or yeast mixture: in a jug, or mixing bowl, mix 1 cup + 1 tbsp (260 ml) warm milk, at a temperature of 100F- 100F (38°C- 43°C), 4 tsp (12 g) active dry yeast, and ½ tbsp (7 g) granulated sugar. Let this mixture sit for 10-15 minutes; the top should have a layer of foam if active.
  2. In a mixing bowl, or stand mixer bowl, add 2 room temperature eggs, 2 egg yolks, 1 tbsp (15 ml) pure vanilla extract or pure vanilla bean paste, under 5 cups, 21.16 oz (600 g) all-purpose flour, ¼ cup (56 g) granulated sugar, and 1 tsp (4.5 g) fine salt. Use the dough hook attachment and knead the dough for 15 minutes, on medium-low speed (2-3). Turn off the stand mixer.
  3. After 15 minutes, cut 8 ½ tbsp, 1 stick (120 g) unsalted room temperature butter into squares and add them to the dough. Knead for 10 more minutes, or until the butter is fully incorporated.
  4. Lightly grease a bowl or container, place the dough in it, and cover it with plastic wrap. Let it proof at a temperature of 82F (28 °C) for 1 hour and 30 minutes, it will double in size.
  5. Roll out the dough to a 0.19 inch (1/2 cm) and using a round cookie cutter size 3.9 inch (10 cm) or approximate, cut the dough into round donuts, until you have used all of the dough. With the scraps, you can make donut holes.
  6. Prepare a large parchment paper sheet and place all of the donuts, making sure they don’t touch each other, as they will grow more. Cover all of the donuts with plastic wrap, making sure they are not exposed to the air, or they might crack when they fry. Proof them for 30 minutes at 82 F (28C).
  7. Prepare a large pot filled with about 8 cups (1.9L) of sunflower oil, or another neutral oil of your choice, and heat it up until it reaches a temperature between 347°F- 374°F (175C – 190C). Depending on the size of your pot, fry 1 or 2 at a time. If you are using the Our place pot, you can fry 2 at a time. Fry each side for a couple of minutes, until golden brown, and it reaches an internal temperature of 190F (88C).
  8. Have a large plate prepared with about ¼ cup (56 g) of granulated sugar and a cooling rack/ pan with paper towels to drain the donuts.
  9. Remove the donut from the oil once it’s cooked and reached the right temperature, and place it in the cooling rack for 3 seconds, and then straight into the plate with sugar. Cover the donut with the sugar and place it on another cooling rack to allow it to fully cool down.
  10. Fry all of the dough, and repeat the same process.
  11. Prepare a piping bag with 1 1/2 cups (420 g) of room-temperature Nutella. Place all of the donuts in a container, standing up, make a little hole with a knife, and pipe Nutella into each of them. Enjoy!:)

Equipment

Notes

You can prepare the donut dough ahead of time; all you have to do is slow-proof it in the fridge. Prepare the dough, follow the instructions. When we cut the donuts into rounds, instead of letting them proof at a warm temperature, we cover them and refrigerate them.  

For presentation, I recommend filling each of the Nutella donuts with the Nutella. You bring the piping bag up a little more and do a swirl. It will not show as a swirl; it will be like a little round, which looks really cute.

Tools we are using for this recipe: jug or mixing bowls, stand mixer, dough proofer (optional!), plastic wrap, rolling pin, round cookie cutter 3.9 inch (10 cm), parchment paper, cooling rack, paper towels, tray, slotted spoon, large pot, piping bag. 

  • Prep Time: 45 minutes
  • Proof Time: 2 hours
  • Cook Time: 2-3 minutes each side, per donuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://archersfood.com/nutella-stuffed-donuts/