Nutella Filled Sugar Donuts

Nutella Filled Sugar Donuts recipe

Nutella Filled Sugar Donuts recipe
What would you say if I told you that I don’t really eat donuts for breakfast? Or, honestly, any sweets? I’m more of a savory kind of girl when it comes to breakfast.

All that sugar first thing in the morning? No, thank you.

Then I saw these donuts. And I died.

Then I promptly whipped up the dough (easy!), stuck it in my fridge, and set my alarm for about 3 hours earlier than I normally wake up (not so easy!) so that I could get up and cut out some donuts.

Nutella Filled Sugar Donuts recipe

It was totally worth the loss of sleep.

Totally, absolutely, completely worth it.

I may not eat donuts for breakfast, but that doesn’t mean that I don’t eat them as sweet afternoon treats and I certainly know a good donut when I taste one. These donuts? Are the best I have ever tasted.

Nutella Filled Sugar Donuts recipe

The original recipe called for filling them with pastry cream, but that sounded a little too boring for me. I chose Nutella. It just felt right.

Tasted right, too. However, I’d be hard pressed to choose a favorite between the sugary, un-filled donuts and the melty Nutella filled ones. They were both out of this world good. I should know…I ate two of each. Then I died again.

Nutella Filled Sugar Donuts recipe

Nutella Filled Sugar Donuts

Ingredients

  • 1 package (2 1/2 teaspoons) active dry yeast
  • 2/3 cups milk, at room temperature
  • 3 1/2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 2 teaspoons kosher salt
  • 3 eggs
  • 7 tablespoons butter, at room temperature, cut into 7 pieces
  • Canola oil, for frying
  • Nutella, for filling

Instructions

  1. In the stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 minute. Add the flour, 1/3 cup of the sugar, salt, and eggs and mix on low for about 4 minutes to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5 to 6 minutes.
  2. Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6 - 15 hours.
  3. Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12 inch square about a 1/2 inch thick. Using a 3 1/2 to 4 inch round biscuit cutter, cut out the donuts. (I ended up with 11 total.) Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2 - 3 hours or until doubled in height and feel poufy and pillowy.
  4. When ready to fry, heat 3 inches of oil in a heavy pot to 350 degrees. Line a try with paper towels and add the remaining 1 cup of sugar in a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 minutes per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 3o minutes.
  5. Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.
http://www.bunsinmyoven.com/2011/04/07/nutella-filled-sugar-donuts/
Nutella Filled Sugar Donuts recipe

recipe from flour

 

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63 Responses to “Nutella Filled Sugar Donuts”

  1. brandi@BranAppetit April 7, 2011 @ 9:54 am (#
    1
    )

    oh my goodness. this is just torture! :) they look incredible.

    Reply

  2. Cheri April 7, 2011 @ 10:00 am (#
    2
    )

    Eeep! I am so going to make these sometime soon. They look so fluffy and light. I looove filled doughnuts and I looove nutella. Although right now I have to steer clear of anything chocolate because it upsets baby’s tummy.. so I may have to experiment with the filling. :)

    Reply

  3. The Blue-Eyed Bakers April 7, 2011 @ 10:00 am (#
    3
    )

    Um…you are a genius. GENIUS. And now we can totally kiss our diets goodbye…these look DIVINE.

    Reply

  4. Amy @ A Little Nosh April 7, 2011 @ 10:11 am (#
    4
    )

    I’ve never made donuts before. Frying scares me. But these look unbelievable.

    Reply

  5. Zoe V. April 7, 2011 @ 10:29 am (#
    5
    )

    Oh. My. God.

    I can’t make these right now because I’m on No Sugar (weeping sound) but I have been living vicariously through food pr0n. If I ever save up for a cheat day, these’d have to be there.

    Fantastic shots! You capture the sinfulness.

    Reply

  6. Cookbook Queen April 7, 2011 @ 10:31 am (#
    6
    )

    Um…so yeah. Know how we’re friends and all that? well…it turns out that friends make friends donuts. So….looks like you better get on it.

    I’ll be waiting with plenty of napkins.

    Reply

  7. Cassandra April 7, 2011 @ 10:37 am (#
    7
    )

    OH I’m in heaven!

    Reply

  8. Joanne April 7, 2011 @ 10:52 am (#
    8
    )

    There are definitely few things in life worth getting up early for. And nutella is totally one of them. These look amazing!

    Reply

  9. Esther @ x3baking April 7, 2011 @ 11:27 am (#
    9
    )

    Yum! They look beautiful. Frying scares me too, and I wouldn’t know what to do with the leftover oil. Also, I’m sure if I ever tried frying something, I would burn myself lol. Nutella donuts sound so delicious! I’m sure donuts with pastry cream with chocolate glaze would be amazing too. It’s been such a long time since I saw the word “equidistant”. I

    Reply

  10. Lucy @ The Sweet Touch April 7, 2011 @ 11:51 am (#
    10
    )

    Yowzas!

    These look so tasty. I’m not a huge sugary breakfast person but when you put something like this in front of me, well like you said, I die!

    Reply

  11. chris April 7, 2011 @ 12:30 pm (#
    11
    )

    i hate u. damn your flour and sugar!

    Reply

  12. Kenni April 7, 2011 @ 1:34 pm (#
    12
    )

    I will make these. I don’t have a choice.

    Reply

  13. Natalie @ Perrys' Plate April 7, 2011 @ 2:54 pm (#
    13
    )

    Please. Stop. My resolve to only buy one jar of Nutella a year (I’m in it nonstop when it’s in my pantry. Seriously, I have no self control) is slowly breaking down.

    Reply

  14. Dishes of Mrs. Fish April 7, 2011 @ 5:29 pm (#
    14
    )

    Yum is all I have to say!

    Reply

  15. Nan April 8, 2011 @ 2:14 am (#
    15
    )

    SWOON! And, you said ‘equidistant’! Wow. Nutella is a food group…

    Reply

  16. Megan April 8, 2011 @ 6:50 am (#
    16
    )

    Karly if there is a heaven I want to eat ONLY these when I go there. These are beautiful!!! I’m drooling over here :)

    Reply

  17. Julie April 8, 2011 @ 5:07 pm (#
    17
    )

    I usually don’t like filled donuts, but filled with nutella is a whole different story. *faint*

    Reply

  18. Erika April 8, 2011 @ 9:51 pm (#
    18
    )

    OMG kill my diet. Thanks uggggggggghhh

    Reply

  19. Barbara April 9, 2011 @ 4:36 am (#
    19
    )

    I don’t like sweet at breakfast much either, Karly. Perhaps a bit of jam is about as far as I would go, and even then, only when I’m traveling.
    These donuts look wonderful. I don’t have to eat them in the morning, either. How about lunch?? :)

    Reply

  20. Michelle April 9, 2011 @ 5:38 am (#
    20
    )

    I wish I had about 3 of these sitting next to me right now. : )

    Reply

    • Renee replied: — September 4th, 2012 @ 4:42 am

      @Michelle, I literally just ate three of these… WOW!! Soooo delicious!

      Reply

  21. srithasan April 9, 2011 @ 10:13 am (#
    21
    )

    Nutella Filled Sugar Dolnuts which are Lovely ,Nice to Eat.

    Reply

  22. Hannah April 9, 2011 @ 10:49 am (#
    22
    )

    I feel like a stalker already commenting on another post but you have to be reading my mind. I just cracked open a fresh jar of nutella yesterday, can you say fate?

    Reply

  23. what katie's baking April 9, 2011 @ 5:00 pm (#
    23
    )

    oh. my. gosh.
    karly… you’re killing me. in the best way to be killed, though.
    these look amazing!!!!!
    i’m glad you woke up early in the sake of this recipe.
    i’ve never had nutella… isn’t that crazy? you make it look oh-so-good, though.

    Reply

  24. grace April 10, 2011 @ 1:29 am (#
    24
    )

    savory for breakfast, sweets for dinner–you’re a crazy woman! no, you clearly have all of your mental faculties going strong because these doh!-nuts are amazing.

    Reply

  25. Maria April 10, 2011 @ 2:05 pm (#
    25
    )

    Wow, these look amazing!

    Reply

  26. Rachel April 11, 2011 @ 12:00 am (#
    26
    )

    I just saw the title of this post and died! Then, I saw the title of the next post (S’mores French Toast) and died again!
    I need to buy me some Nutella, like now!

    p.s. I love breakfast for dinner!

    Reply

  27. Jenny Ramsey April 11, 2011 @ 5:58 am (#
    27
    )

    i have decided that i really can’t read your blog anymore…well, at least until after my baby is born.
    these doughnuts look to DIE for! :) as fate would have it, i was eating an english muffin smothered in nutella as i read. but a nutella filled doughnut? pure genius!

    Reply

  28. I don’t think I’ve ever had a Nutella filled donut. This needs to change!

    Reply

  29. Abbie April 18, 2011 @ 1:39 pm (#
    29
    )

    Did you thin the Nutella out at all? At the risk of instigating a food fight, seems like the texture could be a little thick for delicate donut.

    Reply

  30. Karly April 18, 2011 @ 3:30 pm (#
    30
    )

    Abbie,

    I didn’t thin the Nutella. The remaining warmth in the donut seemed to melt it a bit and it was the perfect consistency. We did eat them warm though. You could certainly thin it with a bit of milk if you’re worried about it though! :)

    Karly

    Reply

  31. IBRAHIM MANSOUR April 19, 2011 @ 2:24 pm (#
    31
    )

    I am part of the sun as my eye is part of me. That I am part of the earth my feet know perfectly, and my blood is part of the sea. There is not any part of me that is alone and absolute except my mind, and we shall find that the mind has no existence by itself, it is only the glitter of the sun on the surfaces of the water.

    Reply

  32. Chung-Ah | Damn Delicious February 24, 2012 @ 12:57 am (#
    32
    )

    I told myself I would never fry donuts and always bake them but I think I’m going to have to fry these babies. They just look too good to be baked. It has all the right amount of wrong so I will go all the way and give these donuts some justice!

    Reply

  33. Emily Martinez May 28, 2012 @ 2:06 pm (#
    33
    )

    Oh my gosh, these donuts look amazing. I’m just thanking god I don’t have any Nutella in the house. It is tempting to drive to the store though. I must resist!

    Reply

  34. Ekdanta July 28, 2012 @ 4:29 pm (#
    34
    )

    OMG—-two of my most FAVORITE FOODS, combined to create a luscious, decadent, must-have NEW food!!!!!!!!!!!!!!!!

    GENIUS, BRILLIANT, THANK YOU!

    Reply

  35. Renee September 4, 2012 @ 4:45 am (#
    35
    )

    So I’m eight months pregnant and craving donuts! I’ve just made a batch of almost twenty of these, I’ve eaten three and I’m full full full………. Yet dreaming of eating the rest! Such a wonderful recipe! Thank you..

    Reply

  36. Lilly Ishak April 28, 2013 @ 8:25 am (#
    36
    )

    You’re a genius! Your recipe for doughnuts is the best of all. Finally found the light and fluffy ones. I just ate 4 of them while frying the rest. Thank you for sharing the recipe.

    Reply

  37. sara May 23, 2013 @ 6:10 pm (#
    37
    )

    Those look INSANELY good! Wow !

    Reply

  38. Jill July 18, 2013 @ 2:23 pm (#
    38
    )

    Oh my, these look insanely delicious! Have to make them asap, love donuts and nutella so these would be heaven!

    Reply

  39. sarah November 5, 2013 @ 4:41 am (#
    39
    )

    hi, can we continue to refrigerate the dough until we decide to fry them? or is it better to freeze it if we do not intend to use it after the 6-15hr refrigeration?

    thanks!

    Reply

    • Karly replied: — November 5th, 2013 @ 8:20 am

      @sarah,

      Honestly, I’m not sure. I wouldn’t keep it longer than 24 hours in the fridge. Not sure how freezing would work.

      Reply

  40. Jenae November 29, 2013 @ 7:06 am (#
    40
    )

    Hi I was just wondering what sugar you used?. Would it be caster sugar? Really wanna give this a go! Thanks

    Reply

  41. Taryn May 21, 2014 @ 4:13 pm (#
    41
    )

    My base was super wet which meant I could form a doughnut shape properly. It also didn’t rise properly. Can anyone help?

    Reply

    • Cindy replied: — May 24th, 2014 @ 10:21 am

      Super wet means you needed to add more flour than the recipe called for. May be due to your elevation or weather conditions, but recipes often have to be adjusted for those conditions. If the dough did not rise properly, it could be that the yeast had been inactivated / was no good, or that it did not have the proper conditions under which to work. Yeast needs warm, but not hot (heat will kill it), and it needs sugar. Out of all these things, what seems to be the most likely problem…..or is there more info you can share? Happy baking!

      Reply

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