Everybody will love these Nutella Doughnuts. Stuffed which your favourite chocolate and hazelnut spread these deep fried doughnuts are a real treat! Get the recipe at Supper in the Suburbs!
Nutella Stuffed Dougnuts
Prep Time
3 hrs 30 mins
Cook Time
30 mins
Total Time
4 hrs
 
These Nutella stuffed doughnuts are a Nutella lovers DREAM!
Course: Snack
Cuisine: American
Servings: 12 doughnuts
Ingredients
For the doughnut dough
  • 75 millilitres milk
  • 7 grams quick yeast
  • 250 grams plain flour
  • 30 grams sugar
  • 1 pinch nutmeg
  • 1 pinch salt
  • 60 grams butter melted
  • 2 eggs
For frying
  • 3 litres vegetable oil
For dusting
  • 200 grams caster sugar
For the filling
  • 1 jar Nutella
For decoration
  • Chopped hazelnuts optional
  • Whole hazelnuts optional
Instructions
  1. Heat the milk until warm to the touch and add the quick action yeast with a tsp of sugar.
  2. Whisk well and leave for 15 minutes until the yeast has activated and a froth has formed on top of the milk.
  3. Mix the dry ingredients in a large bowl and make a well in the middle. pour in the melted butter and eggs (beaten) followed by the activated yeast and milk.
  4. Stir together until a wet sticky dough has formed.
  5. Let this sticky dough rest for 10 minutes.
  6. Lightly oil your hands and work surface.
  7. Tip the dough out on to the work surface and knead for 10 minutes until the dough becomes smooth and elastic.
  8. Transfer the dough into a new, lightly oiled bowl and let prove for 2 hours or until it has doubled in size.
  9. Next, cut the dough into 10-12 balls just smaller than a tennis ball.
  10. Knead for a further 5 to 10 minutes and shape into circular disks.
  11. Place these on a lightly oiled plate and let rise again for a further 45 minutes or until doubled in size again.
  12. Heat your oil to 160C.
  13. Once the temperature has been reached, fry each doughnut for 2 minutes on each side until crisp and golden.
  14. Turn the doughnuts out on to kitchen roll to remove excess oil then roll in caster sugar and place to one side to cool down.
  15. Repeat until all of the doughnuts have been cooked and coated in sugar.
  16. Once the doughnuts are cool enough to handle, fill an icing bag with bismark nozzle with Nutella.
  17. Push the nozzle deep into the doughnuts and fill generously with the chocolate spread.
  18. Dip the Nutella entry hole in chopped hazelnuts and add a whole hazelnut for decoration.
  19. Serve immediately and eat within 2 - 3 days.
Recipe Notes

1. I've said you need a jar of Nutella but that's because one or two spoons of Nutella always ends up in my mouth! You can probably get away with losing a lot less if you don't eat half of it along the way.

2. Always check your deep fat fryers instructions before starting. My deep fat fryer needs a minimum of 3 litres of oil before safe to use. Some makes and models may require more or less.

3. My fryer can cook 4 doughnuts at a time, again check your manual to make sure you don't overcrowd your fryer.