Love Nutella, then you'll love these Nutella Stuffed Doughnuts. There's nothing better than a fresh doughnut fried at home! Get the recipe below.
Deep fried dough
My deep fat fryer has seen more action over the last couple of month's than I care to admit. My favourite thing to fry? It's got to be doughnuts.
I'd go so far as to say I have absolutely nailed my recipe for doughnut dough. It is light, soft, bouncy and the hint of nutmeg makes it that little bit more interesting, yet goes with almost any flavour combination.
I surprised myself by waiting for so long to stuffed them with Nutella. Luckily they were just as epic as I imagined they would be.
One thing I would say about home-made doughnuts is that they don't appreciate being left overnight. They do go stale quite quickly compared to other baked goods and so I'd definitely aim to eat them within an hour or so of frying.
They are definitely a dish best served WARM!
Be careful though, you don't want to chow down on them when they are straight out of the fryer or you will end up with a burnt mouth. Don't say I didn't warm you.
Our favourite chocolate hazelnut spread...
As a kid I HATED nuts. So much so that I'd tell people I was mildly allergic to avoid being given them. Feast ice-creams? No thanks! Kinder Bueno chocolates? Definitely not. Anything with even the mildest of nutty flavours was not going anywhere near my mouth...
My sister was very similar and so peanut butter and Nutella just didn't appear on our radar until much, much later in life. I still wouldn't opt for peanut butter on toast but stick it in a brownie and I am there!
Nutella on the other hand has become an absolute obsession. I'll happily eat it out of the jar but my favourite way to enjoy it is when it is all warm and gooey, preferably squirting out of a freshly fried doughnut.
The recipe
I won't keep you waiting any longer - I know I had you at "Nutella".
Nutella Stuffed Dougnuts
Equipment
- Deep fat fryer
Ingredients
For the doughnut dough
- 75 millilitres milk
- 7 grams fast action dried yeast
- 250 grams plain flour
- 30 grams sugar
- 1 pinch ground 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
- 350 grams Nutella
For decoration
- Chopped hazelnuts optional
- Whole hazelnuts optional
Instructions
- Heat the milk until warm to the touch and add the quick action yeast with a teaspoon of sugar.
- Whisk well and leave for 15 minutes until the yeast has activated and a froth has formed on top of the milk.
- 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.
- Stir together until a wet sticky dough has formed.
- Let this sticky dough rest for 10 minutes.
- Lightly oil your hands and work surface.
- Tip the dough out on to the work surface and knead for 10 minutes until the dough becomes smooth and elastic.
- Transfer the dough into a new, lightly oiled bowl and let prove for 2 hours or until it has doubled in size.
- Next, cut the dough into 10-12 balls just smaller than a tennis ball.
- Knead for a further 5 to 10 minutes and shape into circular disks.
- Place these on a lightly oiled plate and let rise again for a further 45 minutes or until doubled in size again.
- Heat your oil to 160C.
- Once the temperature has been reached, fry each doughnut for 2 minutes on each side until crisp and golden.
- 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.
- Repeat until all of the doughnuts have been cooked and coated in sugar.
- Once the doughnuts are cool enough to handle, fill an icing bag with bismark nozzle with Nutella.
- Push the nozzle deep into the doughnuts and fill generously with the chocolate spread.
- Dip the Nutella entry hole in chopped hazelnuts and add a whole hazelnut for decoration.
- Serve immediately and eat within 2 - 3 days.
Notes
Nutrition
More Nutella recipes
Of course other chocolate hazelnut spreads are available!!
Helen @ Fuss Free Flavours says
Oh you temptress! this is the best January recipe so far!
Emma Walton says
I know, they are rather decadent! But I just can't be doing with salads, salads, salads. I am sabotaging my own attempts at a healthy January!
Margot says
Those look amazing!!!! I'm super tempted to make them asap! 🙂
Emma Walton says
Thanks Margot - I know everyone is on a bit of a health kick at the minute but I'm being a rebel!
Katie Bryson says
Oh my goodness, what have you DONE?!!!! These Nutella Doughnuts look like complete heaven and I really really REALLY want to make them now. I'm saving these in my file for when I'm having a treat day.... doughnuts are one of my weaknesses...
Emma Walton says
Hahaha sorry Katie - doughnuts are definitely my weakness too! These are well worth the calories, trust me!
Janice says
Oh my! I couldn't eat Nutella from a jar and have mixed feelings about peanut butter too, although it's much nicer now you can get organic stuff with bits in. However, I certainly couldn't resist a doughnut filled with hazelnut spread, they look so good!
Dannii says
Oh my! My husband would LOVE these. We discovered these Nutella croissants in Athens that he hasn't stopped going on about, so I will have to introduce him to these too.
Emma Walton says
Nutella croissants?! Now there's an idea...