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Nutella Donuts Recipe

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4 from 15 reviews

Delicious homemade Nutella Donuts made from scratch with a soft, fluffy dough, fried to golden perfection and filled with a light, airy Nutella buttercream. These donuts are lightly coated in granulated sugar for extra sweetness and come with tips on making donut holes from the scraps. Ideal for breakfast or a sweet treat anytime.

Ingredients

Dough

  • 4 cups all purpose flour
  • 1/2 cup granulated sugar (plus extra for rolling)
  • 1 cup whole milk
  • 1/2 cup unsalted butter (melted)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 1/2 teaspoon kosher salt

Nutella Cream Filling

  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup Nutella
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon kosher salt
  • 1-2 tablespoons heavy cream (as needed)

For Frying and Coating

  • 2-4 cups vegetable oil (for frying, about 2 inches deep)
  • 1/2 cup granulated sugar (for coating)

Instructions

  1. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients and knead on medium low speed for about 5 minutes until the dough forms a cohesive ball that pulls away from the bowl but remains slightly sticky. Add flour tablespoon by tablespoon if dough is too wet.
  2. Chill Overnight: Place the dough into a lightly greased large bowl, cover, and refrigerate overnight for 8-12 hours to develop flavor and texture.
  3. Proof at Room Temperature: Take dough out of fridge and let it rise at room temperature for 30 minutes, allowing it to slightly warm and rise before shaping.
  4. Shape the Donuts: Lightly punch down dough and roll out on a floured surface into a ½ inch thick rectangle. Cut twelve 3½ inch rounds with a cookie cutter. Re-roll scraps to cut more circles if needed and use a smaller cutter to make donut holes from scraps.
  5. Rest Dough: Lightly cover donuts and let them rest while heating the frying oil to ensure even frying.
  6. Heat Oil: Pour 2-4 cups of vegetable oil into a heavy bottomed pot or Dutch oven, heating over medium-high until oil reaches 375°F. Prepare a cooling rack on a baking sheet nearby to drain fried donuts.
  7. Fry Donuts: Fry 3-4 donuts at a time for 1 minute per side until deep golden brown. Remove with a slotted spoon and drain excess oil on the cooling rack. Fry donut holes similarly.
  8. Coat with Sugar: Place ½ cup granulated sugar in a bowl. While donuts are still warm, toss them in sugar until coated, then return them to the rack to cool mostly to room temperature.
  9. Prepare Nutella Buttercream: In a large bowl, beat softened butter and Nutella together until smooth. Add powdered sugar and salt, mix on low until combined. Beat on high for 3-5 minutes until the buttercream is light and airy. Add heavy cream 1 tablespoon at a time if too thick.
  10. Fill Donuts: Transfer Nutella buttercream to a piping bag with a large Bismark tip. Create a hole in the side of each donut using a chopstick, then pipe the filling inside until each donut is filled with creamy Nutella buttercream.
  11. Serve Immediately: These Nutella donuts are best enjoyed fresh on the day they are made for optimal flavor and texture.

Notes

  • Make sure the oil temperature stays at 375°F for perfectly fried donuts that are golden but not greasy.
  • You can chill the dough up to 12 hours, which improves flavor and texture through slow fermentation.
  • Use room temperature ingredients for better dough consistency.
  • Donut holes can be fried along with the donuts for a fun extra treat.
  • If the frosting is too thick to pipe, add heavy cream gradually to reach desired consistency.
  • Use a chopstick to poke holes in the donuts before filling to avoid tearing and filling leakage.

Find it online: https://simpleplatter.com/nutella-donuts-recipe/