Nutella Filled Donuts Recipe
perfectly fluffy donuts filled with rich nutella
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Ingredients
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Dough
Frying & Finishing
Method
Dough
- 1
Bloom yeast
In a small bowl combine warm water (about 110°F / 43°C) with 1 tsp of the granulated sugar and the instant dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive — start with fresh yeast.
- 2
Warm milk and combine wet ingredients
Warm the milk slightly (should be warm but not hot, about 95–105°F / 35–40°C). In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the warm milk, remaining 3 tbsp sugar (from the 1/4 cup), eggs, vanilla extract, and the yeast mixture until combined.
- 3
Add dry ingredients and knead
Add 2 cups of the flour and the salt to the wet mixture and mix on low to combine. Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. Add the softened butter in pieces and knead on medium speed for 6–8 minutes (or knead by hand for 10–12 minutes) until the dough is smooth, elastic, and springs back when poked.
- 4
First rise
Lightly oil a large bowl and transfer the dough to it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
- 5
Shape donuts
Turn the dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch (1.25 cm) thickness. Use a 2.5–3 inch round cutter to cut rounds. Re-roll scraps once or twice and cut additional rounds. Place rounds on a parchment-lined baking sheet, leaving 1 inch between them. Cover loosely with a clean towel and let rise again until puffy, about 30–45 minutes.
Frying & Filling
- 6
Heat oil
Pour oil into a wide, heavy-bottomed pot or deep fryer to a depth of 2–3 inches (enough to float the donuts) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.
- 7
Fry donuts
Working in batches (do not overcrowd), gently slide 4–6 donuts into the hot oil. Fry for about 60–75 seconds per side, flipping once, until golden brown and cooked through. Adjust heat as needed to maintain 325–350°F. Use a slotted spoon or spider to transfer donuts to a wire rack set over a sheet pan lined with paper towels to drain briefly.
- 8
Cool slightly
Allow donuts to cool until they are still warm but not hot to the touch, about 5–10 minutes. This prevents Nutella from becoming too runny when injected, and helps it adhere better.
- 9
Prepare Nutella for piping
Spoon the Nutella into a piping bag fitted with a medium round tip (about 1/4 inch). If Nutella is too thick, warm the closed jar in a bowl of warm water for 5–10 minutes and stir to loosen until it flows for piping. Do not overheat — it should be spreadable but not hot.
- 10
Fill donuts
Insert the piping tip into the side of each donut (or from the top if you prefer a top pocket) and gently squeeze until the donut feels slightly heavy and you see filling push into the dough (about 1–2 tablespoons Nutella per donut). Repeat for all donuts.
- 11
Finish
For a classic finish, dust filled donuts with powdered sugar. Optionally, brush a light coating of melted butter over the donuts first to help the powdered sugar adhere and create a glossier finish. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days at room temperature; refrigerate up to 5 days (note Nutella will firm up when cold).
