BAKE WITH ZOHA

  • Recipes
  • About
  • Shop
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Shop
  • Contact
search icon
Homepage link
  • Recipes
  • About
  • Shop
  • Contact
×
Home » Sweet Breads

Nutella Donuts Recipe (Tangzhong Based)

Published: Jan 3, 2023 · Modified: Jun 23, 2023 by Zoha · This post may contain affiliate links · 16 Comments

↓ Jump to Recipe
↓ Jump to Video

Few things in life are as satisfying as soft, fluffy tangzhong donuts. Fewer things are as yummy as Nutella. Put the two together, and you have magic! This recipe makes the most incredible, soft and delicious Nutella donuts.

Overhead shot of 3 nutella donuts stacked in a line. Donuts are coated in sugar and nutella can be seen ozzing out of them from the top
Jump to:
  • HOW TO MAKE THE PERFECT NUTELLA DONUTS
  • FREQUENTLY ASKED QUESTIONS
  • NUTELLA DONUTS RECIPE

HOW TO MAKE THE PERFECT NUTELLA DONUTS

Donuts are fun to make, but there are many little things that can wrong along the way and results in a less-than-ideal outcome. So let's cover my best tips for how you can achieve the perfect Nutella donuts! You can also see these steps in action in the video below.

@bakewithzoha

Nutella Brioche Donuts: 3 words sure to win anyone over! 🤤🤤🤤 #nutella #nutelladonuts #donuts #donutsrecipe #bomboloni #malasadas

♬ continue? - Eluzai

1. Make a tangzhong-based brioche dough

Tangzhong is a slurry made by heating flour and milk until they make a thick paste. It is then added to the bread dough, and allows introducing more moisture into the bread than it can otherwise handle. Tangzhong is used in Japanese milk bread recipes and makes bread extra moist, soft, and fluffy for longer. I like to add it to almost all my sweet bread recipes, including these donuts!

In addition to the tanzhong, I also add extra butter to the dough after the initial kneading. This butter adds lamination to the dough, making it similar to soft, brioche bread with the "thread" like texture.

This dough is definitely on the softer, stickier side, and is much easier to make with a standing mixer (like KitchenAid) fit with a dough hook. However, if you don't have one, you can still knead if by hand. I recommend first using a wooden spoon and then shifting to your hands. It will be messy but will become better with time. If you need to add extra flour, try to use as little as you can.

2. Don't under-proof or over-proof your dough

Once your dough is well kneaded, you need to cover it and let it rise in a warm spot (~75F) for about 1 hour until it roughly doubles in size. When you gently poke the dough, it should partially spring back. Not letting the dough properly proof will lead to denser donuts instead of the light, airy texture we are looking for.

At this point, shape your donuts, place them onto pieces of parchment paper, and let them rise one more time. This time, we proof for only 30-45 minutes so any of the air that was kciked out during the shaping process is introduced again.

However, at this point, it is easy to over-proof the donuts. This happens when the donuts are left for too long and they rise too much. They can develop large air bubbles in them, which can result in big air bubbles when frying. These bubbles then burst and allow oil to leak into the donuts, making them very greasy.

As you start frying, keep the uncooked donuts in a cool spot far from the stove (ideally in the fridge) to prevent over-proofing.

Nutella donuts stacked in a line with nutella coming out of them
A halved donut held in two hands. Filled with nutella oozing out of the center. Donut has a soft, fine crumb.

3. Fry at the right temperature for the right time

Precision is important when frying your donuts!

Firstly, make sure your oil is at the right temperature. I strongly recommend using a food thermometer like this one to check that the oil is around 350F, which is ideal to make sure the donuts cook on the inside quickly without browning too much on the outside. Then turn the heat to medium and keep checking the temperature as you fry your donuts.

Secondly, use a timer to make sure you don't under or over-fry the donuts! Since these donuts don't have holes in them, they take slightly longer to cook all the way through than traditional donuts. I found that roughly 2 minutes per side were perfect. To ensure your donuts are perfectly cooked, first do a test donut and then adjust the cooking time on the remaining donuts accordingly.

4. Use a weighing scale to uniformly fill donuts with Nutella

It is hard to tell how much Nutella is inside the donuts, so I recommend using a scale! This one from Amazon is inexpensive and very reliable. First, slightly warm up the Nutella to bring it to a spreadable consistency. Then transfer it to a piping bag fit with a Bismarck tip that can be used to poke and fill the donuts. Now, weigh each donut before and after filling it, trying to fill each with about 20-25g of Nutella. I find this to be the perfect amount of filling that isn't too overwhelming.

Two hands pulling a donut into two halves with nutella oozing out of it

FREQUENTLY ASKED QUESTIONS

What is tangzhong?

Tangzhong is a slurry or roux made by cooking flour and milk on low heat, constantly stirring, until they form a thick paste. It is added to breads as it allows adding a lot more moisture to them, and result in much softer bread which stays fresh for longer. It is used in the fluffy Japanese milk breads we love!

Why are my donuts dense?

This could be due to a few reasons:

  1. Your yeast is no longer fresh, and as a result your dough is not rising properly. Check if your yeast is still fresh by mixing a teaspoon in ¼ cup of warm milk and resting for 10 minutes. It should start to foam up. If it doesn't, buy new yeast!
  2. Your have underproofed the dough. Make sure your dough nearly doubles in volume and springs back partly when poked gently. Only start shaping the donuts after this point.
  3. Your oil is too hot. This will cause your donuts to fry very quickly without there being enough time for them to rise and fluff up. Make sure you are monitoring the oil temperature.

Why are my donuts oily?

This can happen due to 2 common reasons:

  1. You have overproofed the dough. When overproofed, the dough will start to deflate and lose volume, and can become oily when fried. Make sure you don't leave the dough for too long!
  2. Your oil temperature isn't right when frying. If not hot enough, your donuts will take longer to fry and will absorb more oil. You need the oil to be around 350F for the ideal donuts.

Looking for other flavors to try with these donuts? Try my Creme Brulee donuts!

Stacked nutella donuts with sugar coating on the top, and creme brulee donuts with caramel coating on the bottom
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Donut cut in half revealing nutella filling inside

NUTELLA DONUTS RECIPE


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Zoha
  • Total Time: 3.5 hours
  • Yield: 12-14 4" donuts
Print Recipe
Pin Recipe

Description

A simple recipe to make the softest, fluffiest, yummiest donuts generously filled with Nutella!


Ingredients

For the donuts:

  • Tangzhong: 4 tablespoon milk (50g), 1 tablespoon flour (10g)
  • ¾ cup milk (180g)
  • 1.5 tsp yeast
  • 3 cups all purpose flour (400g)
  • 2 tbsp milk powder (15g)
  • ¼ cup sugar (50g)
  • 1 large egg, room temp
  • 5 tbsp softened butter, divided into 2 parts (70g)
  • ½ tsp salt

For assembly:

  • 1 cup granulated sugar for coating (200g)
  • 250-300g Nutella mixed with 1-2 tablespoon oil

Instructions

  • Make the tangzhong by stirring the flour and milk in a nonstick pan over medium heat until they form a thick paste
  • Mix the tangzhong with cold milk and yeast in the bowl of your standing mixer and let sit for 5 min. The heat of the tangzhong will bring theoverall temperature to a luke-warm ideal for the yeast
  • Add all the other ingredients for the dough, leaving out half of the butter. Knead at medium-high speed using a dough hook for 5 min until the dough starts to come together
  • Add the remaining butter and knead again for 5-8 minutes until a smooth and stretchy dough has formed. It should pull away from the edges of the bowl
  • Cover and let the dough rise for about 1 hour until it doubles in size (or overnight in the fridge, but don't rise at room temperature and then leave the dough in the fridge)
  • Roll the dough into a ½ inch thick sheet. Cut out 4” circles. Repeat until all the dough is used up
  • Place the circles donuts onto small pieces of parchment paper, and transfer them to a tray. Rest for about 30-45 min at room temperature
  • Heat 2-3 inches of oil in a wok over medium heat. Once it has reached 350F, carefully drop in a test donut, removing the parchment paper, and fry for about 2 min per side. Test for doneness and adjust timing as needed. Fry all donuts, and keep the raw donuts in a cool place as you fry so they don’t overproof
  • While warm, dip the donuts in the sugar and coat them generously
  • Microwave the Nutella for 5-10 seconds and add the oil to make it a bit runnier. Transfer to a piping bag fit with a Bismarck tip
  • Fill your donuts with 20-25g of Nutella each 
  • Serve & enjoy!!! These are best eaten fresh but stay really good for a day!

Notes

  • Make sure you don't overproof your donuts by letting them sit for too long. This will make them develop large air bubbles which will pop and absorb oil
  • Use a timer when frying the donuts to make sure they are perfectly cooked inside
  • Make sure to use a test donut to check how long it needs to be fried for
  • Use a weighing scale to ensure all donuts have an equal amount of nutella filling inside
  • Prep Time: 2.5 hours
  • Cook Time: 4 min per donut
  • Category: Donuts

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

Note: This post contains affiliate links. By using these links, you help keep Bake With Zoha in business!

More Sweet Breads

  • close up of a slice of banana bread. the bread looks soft and moist with lots of chocolate chips
    The Ultimate Chocolate Chip Banana Bread
  • slice of baklava bread pudding on a small plate with a scoop of ice cream on top
    Baklava Bread Pudding
  • overhead picture of cinnamon roll bread pudding covered in cream cheese icing with a spatula pulling out one slice
    Cinnamon Roll Bread Pudding
  • slice of chocolate bread pudding on a small plate with chocolate creme anglaise poured on top, fork resting on the side
    Easy Chocolate Bread Pudding

Comments

    Leave a rating and a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Momina says

    March 09, 2023 at 8:32 pm

    If you are fan of Nutella, you simply will love these! The donuts were so delicately soft, light and fluffy with hazelnut filling oozing out of them that I ate 3 of them at once. Writing about them is making me crave them ever more.

    Reply
  2. Momina Manzoor says

    March 09, 2023 at 8:32 pm

    If you are fan of Nutella, you simply will love these! The donuts were so delicately soft, light and fluffy with hazelnut filling oozing out of them that I ate 3 of them at once. Writing about them is making me crave them ever more.

    Reply
    • Zoha says

      March 12, 2023 at 7:49 pm

      Aww, I am so happy you liked these donuts! Completely agree with them being very soft and fluffy.

      Reply
  3. your husband says

    March 10, 2023 at 5:48 pm

    best donuts ever. the baker is a cutie too <3

    Reply
    • Zoha says

      March 12, 2023 at 7:48 pm

      Haha, thank you! <3

      Reply
  4. Saqiba says

    March 18, 2023 at 6:07 am

    Undoubtedly the best combination of two of my favourites. Nutella and doughnuts. I have nothing more to say Zoha than a Nutella filled thanks.

    Reply
    • Zoha says

      March 18, 2023 at 5:16 pm

      Yay!! Thank you for trying the recipe!

      Reply
  5. Sid says

    March 25, 2023 at 11:39 pm

    Can I make these without the egg and bake in the oven instead?

    Reply
    • Zoha says

      March 26, 2023 at 3:31 am

      You can probably skip the egg (or replace with yogurt) - I haven’t tried. But I don’t recommend baking as they will turn out like bread. Air frying will be a better option.

      Reply
  6. Zee says

    January 04, 2024 at 3:36 pm

    I absolutely love these donuts! Thanks for making the recipe so easy to follow.

    Reply
    • Zoha says

      January 05, 2024 at 2:11 pm

      Glad you like them!

      Reply
  7. Harsimaran Kaur says

    July 21, 2024 at 8:05 pm

    Hey girl! What kind of yeast in there? Instant or active dry

    Reply
    • Zoha says

      September 04, 2024 at 12:08 am

      I use active dry but instant works, too!

      Reply
  8. Zahra Qamar says

    September 20, 2024 at 2:58 pm

    Hi zoha,

    Your recipes are great!
    Just wanted to ask if is it okay to bake the donuts instead of frying?

    Reply
  9. Haleema says

    November 03, 2024 at 12:16 am

    Hello, just wanted to say, your recipe turned out amazing!! 😋But a small hitch was, even though I followed the proofing time, the donuts turned out oily the day after. Please advise me on what to do next. Thank you 😊

    Reply
    • Zoha says

      November 04, 2024 at 2:17 pm

      Hi Haleema! Donuts becoming oily usually has to do with the temperature of the oil or overproofing them.

      Reply
girl (zoha) sitting with arm propped on counter, smiling at camera, muffins and brownies in front of her

Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

More about me →

Latest

  • chocolate lava cake in a small plate with a scoop of vanilla ice cream. A bite has been removed to show the molten lava chocolate center. A spoon is resting with the cake on the side of the plate
    Perfect Chocolate Lava Cakes

  • 2 slices of pound cake being pulled out from it and pictured from the side. texture is soft and crust is golden and crispy
    Classic Pound Cake Made Better

  • salted caramel cheesecake cup with a swirl of whipped cream on top
    No Bake Salted Caramel Cheesecake Cups

  • slice of pistachio tiramisu in a small plate with layers of ladyfingers and a pistachio mascarpone cream. a fork is pulling out a slice
    Easy Pistachio Tiramisu

Popular

  • slice of cheesecake placed sideways on a small plate with a very creamy texture
    The BEST Cheesecake Recipe (New York style)

  • chicken alfredo lasagna in a dish. lasagna has a beautiful golden cheesy crust and is garnished with chopped parsley
    The Best Easy Chicken Alfredo Lasagna

  • Moist chocolate cake with a shiny chocolate ganache, spatula taking out one slice from the cake
    Easy Chocolate Cake From Scratch (Under 1 Hour!)

  • biscoff tiramisu dessert from the top in a dessert cup with pretty piping of biscoff cream, crushed biscoff cookies, and drizzled cookie butter. a spoon is taking out a bite revealing layers of cream and cookies inside
    Easy Biscoff Tiramisu

Footer

↑ back to top

Connect

About me

Subscribe to my newsletter

Contact me

Policies

Privacy policy

Terms and conditions

Copyright @ Bake With Zoha LLC. All rights reserved.