Nutella Filled Sugar Donuts


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.

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.

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

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/

recipe from flour

 

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77 Responses to “Nutella Filled Sugar Donuts”

  1. 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

  2. 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

  3. 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

  4. bristol plasterers March 26, 2015 @ 4:23 am (#
    42
    )

    Wow these sound absolutely delicious. Thanks for sharing this recipe…

    Simon

    Reply

  5. Mairead April 2, 2015 @ 8:04 pm (#
    43
    )

    Hi there, I’ve mixed the dry and wet contents -before adding butter and it is completely liquidy.. I’ve added a few more cups flour hopefully that’s okay..

    Reply

    • Karly replied: — April 3rd, 2015 @ 8:40 am

      Are you sure you measured correctly? The dough shouldn’t be liquid at all with that ratio of milk to flour.

      Reply

    • Foshy replied: — April 23rd, 2015 @ 11:56 pm

      Flour needs to be 5 cups, less than that can’t be handled. For the rest it wroked very nicely.

      Reply

      • Karly replied: — April 26th, 2015 @ 11:07 am

        Humidity can affect the amount of flour needed. I’ve always been fine with the 3 1/2 cups, but you can certainly add more if you feel the dough needs it. :)

        Reply

  6. Jolene May 12, 2015 @ 4:36 pm (#
    44
    )

    If YOU say they’re the best doughnuts you’ve ever tasted, I MUST try them!

    Reply

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