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Nutella doughnuts served
Fluffy doughnuts oozing with rich Nutella filling

Nutella Doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect doughnut is the 'ribbon': that pale strip around the side of the doughnut indicating the dough is so light and airy it floated on the surface of the oil during frying instead of sinking. This recipe relies on the patient proving of yeast dough and precise frying temperature.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 12 servings
🔥 Calories 300 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep saucepan for frying
  • Kitchen thermometer (highly recommended!)
  • Piping bag for filling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)

Instructions

1 ✓

Activate the yeast in the lukewarm, sugared milk (approx. 10 minutes).

Tip: If it doesn't foam up, the yeast is old or the milk was too hot. Do not continue; start again!
2 ✓

Knead the flour, salt, egg yolks, butter, and yeasty milk together. Knead for 10 minutes until smooth and shiny.

Tip: Kneading develops the gluten network which will hold the gas bubbles.
3 ✓

Cover and prove until doubled in size (approx. 45-60 minutes).

4 ✓

Roll out to a finger's thickness, cut out circles. Cover and prove again for 30 minutes (very important!).

Tip: The second proving gives the doughnut its lightness. If you skip this, it will be dense.
5 ✓

Heat the oil to 170°C. Fry the doughnuts for 2-3 minutes per side. (Don't put too many in at once, or they will cool the oil!).

Tip: At the ideal temperature, the surface of the dough crusts immediately, sealing out the oil whilst the inside steams.
6 ✓

Drain. Once cooled, poke a hole in the side and fill with hazelnut spread using a piping bag.

Tip: Do not fill warm doughnuts with cream as it will melt and run!

Recipe FAQ

Why did the doughnuts get oily?
The oil was too cold (below 160°C). The dough soaked it up like a sponge before the crust could form.
Why is the middle raw?
The oil was too hot; the outside burned while the inside didn't cook through.

Ingredients

  • 500 g Plain flour (sifted)
  • 50 g Sugar
  • 5 g Salt
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 50 g Melted butter (lukewarm)
  • 2 pcs Egg yolks (gives better texture than whole eggs)
  • 500 ml Oil (for frying)
  • 200 g Hazelnut spread (Nutella)
  • 50 g Icing sugar