Delta Donuts Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3 cups flour, 3 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt. In a separate bowl, combine 1 cup warm whole milk (about 105–115°F), 2 tablespoons melted unsalted butter, and 1 large egg; whisk to combine. Add the wet ingredients to the dry and mix on low until the dough comes together, then increase speed and knead 4–6 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 more tablespoons flour.

Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

After the first rise, gently deflate the dough and transfer to a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick. Using a 1 1/4-inch round cutter (or a sharp knife), cut 24 rounds. Re-roll scraps as needed to reach 24 pieces. Cover cut rounds with a towel and let rest 15 minutes to puff slightly.

Prepare the French toast custard

In a medium bowl whisk together 1 cup whole milk, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until combined.

Place 1 cup of 1/2-inch bread cubes into the custard and allow to soak for 3–5 minutes until softened and saturated. If you prefer a smoother filling, lightly pulse the soaked bread in a food processor for 6–8 short pulses to break it down but keep some texture; alternatively, finely chop the softened bread and gently press out excess custard.

Optionally sauté the soaked bread in 1 teaspoon butter over medium heat for 1–2 minutes to evaporate excess moisture and concentrate flavor; cool to room temperature before using. The filling should be moist but not runny.

Fill the dough rounds

Take one dough round and flatten slightly into a 2–3 inch disc with your palm. Place about 1 teaspoon of the prepared French toast filling in the center of the disc. Fold the edges up and pinch to seal, forming a smooth ball. Repeat with remaining rounds to make 24 stuffed donut holes. Ensure seams are well sealed to prevent flooding during frying.

Heat oil and fry

In a heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough browns in about 45–60 seconds. Fry donuts in small batches (4–6 at a time) to avoid crowding. Fry, turning occasionally with a slotted spoon, until evenly golden brown, about 2–3 minutes per side (total 4–6 minutes).

Remove donuts to a wire rack set over a baking sheet lined with paper towels to drain briefly (about 1 minute) before tossing in sugar coating so they absorb less oil while still warm.

Cinnamon sugar and plating

Combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a wide shallow bowl. While the donut holes are still warm but not piping hot, toss them gently in the cinnamon-sugar until fully coated. Place 3 tablespoons of Nutella on a serving plate and spread into a 3–4 inch circle or leave as a pool. Arrange 6 donut holes per serving over the Nutella pool, then dust lightly with additional cinnamon if desired.

Serve immediately so the French toast center is warm; leftovers can be reheated 6–8 minutes at 350°F in a convection oven or 10–12 minutes in a standard oven until warmed through (do not microwave or the filling will become soggy).