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Donut cut in half revealing nutella filling inside


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


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


For the donuts:

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

For assembly:

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


  • 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 1/2 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!


  • 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

Keywords: Donuts, Nutella Donuts, Bomboloni, Nutella Bomboloni, Brioche Donuts, Nutella Brioche Donuts