NUTELLA DONUTS RECIPE
A simple recipe to make the softest, fluffiest, yummiest donuts generously filled with Nutella!
Yield:12 4" donuts
- Prep Time:
- 1 hr
- Cook Time:
- 30 mins
- Rest Time:
- 2 hrs
- Total Time:
- 3 hrs, 30 mins
Ingredients
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
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 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!
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