Nutella Donut Recipe
Make Nutella Donut Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Donut Dough
Filling & Finish
Method
Donut Dough
- 1
Bloom yeast
In a small bowl combine warm water and 1 tsp of the sugar from the measured amount. Sprinkle the instant dry yeast over the water, stir briefly, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the all-purpose flour, remaining granulated sugar, and fine salt. Whisk to blend evenly.
- 3
Add wet ingredients
Add the foamed yeast mixture, warm whole milk, softened butter, and the egg to the dry ingredients. With the mixer on low, mix until the dough comes together, then raise speed to medium and knead 6–8 minutes until smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface 8–10 minutes.
- 4
- 5
Shape donuts
Turn the risen dough onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut out rounds. Re-roll scraps once and cut more rounds. You should get about 12–14 donuts depending on thickness.
- 6
Second rise
Place rounds on a baking sheet lined with parchment, spaced at least 1 inch apart. Cover loosely with lightly greased plastic wrap or a clean towel and let rise 30–45 minutes, until puffy but not overly airy — they should spring back slowly when poked.
- 7
Heat oil
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Clip a candy/frying thermometer to the side and heat the oil to 350°F (175°C). Maintain temperature between 350–360°F while frying.
- 8
Fry donuts
Carefully slide 2–3 donuts into the hot oil (do not overcrowd). Fry about 45–60 seconds per side, until golden brown, flipping once with a slotted spoon or spider. Adjust heat to keep oil at 350–360°F. Transfer fried donuts to a wire rack set over a baking sheet to drain. Repeat with remaining donuts.
Filling & Finish
- 9
Prepare brushing mix
In a small bowl combine the melted butter and vanilla extract (optional). This will be brushed on donuts to help powdered sugar adhere and add sheen.
- 10
Brush and dust
While donuts are still slightly warm (not hot), lightly brush each donut with the melted butter mixture using a pastry brush. Place powdered sugar in a shallow bowl or sieve and either dust the tops or gently roll the donut top in the powdered sugar to coat lightly. Allow to cool for 10 minutes before filling so they hold shape.
- 11
Fill with Nutella
Fit a piping bag with a long filling tip (or use a sturdy resealable plastic bag with a corner snipped). Spoon the Nutella into the bag; if too stiff, warm the jar briefly (5–10 seconds) in the microwave to loosen but do not make it runny. Insert the tip into the side of each donut and squeeze 1–2 tablespoons of Nutella into the center, watching the donut to avoid overfilling. For very thick donuts, fill both sides if desired.
- 12
Serve
Serve the Nutella-filled donuts warm or at room temperature. Store leftovers in an airtight container at room temperature for 1 day or refrigerated up to 3 days (bring to room temperature or warm slightly before serving). Reheat gently in a 300°F (150°C) oven for 5–7 minutes if desired.
