Nutella Stuffed Doughnuts
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.
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. Here’s my latest (though possibly not all that original) recipe for Nutella Stuffed Doughnuts.
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 simillar and so peanut butter and Nutella just didn’t appear on our radar until much, much later in life. I still would’nt opt for peanut butter on toast but stick it in a brownie and I am there!
Nutella on the otherhand 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.
Deep fried dough
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 comapred 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.
I won’t keep you waiting any longer – I know I had you at “Nutella”.
Nutella Stuffed Dougnuts
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
- 3 litres vegetable oil
- 200 grams caster sugar
For the filling
- 1 jar Nutella
- Chopped hazelnuts optional
- Whole hazelnuts optional
Heat the milk until warm to the touch and add the quick action yeast with a tsp 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.
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.
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Make sure you’ve got the recipe to hand next time you have a Nutella craving by pinning the recipe now!
More Nutella recipes
In the meantime here are a few more Nutella recipes from Supper in the Suburbs and some of my other food blogging friends!
- The Ultimate Nutella Hot Chocolate Hack from Munchies and Munchkins
- Nutella Macarons from Emily’s Recipes and Reviews
- Banana and Nutella Cake from BakingQueen74
- Nutella Shortbread Hearts from Family Friends Food
- Strawberry and Vanilla Sponge Cake with Nutella from Coffee and Vanilla
- Nutella French Toast from Tin and Thyme
- The Ultimate Chocolate Cake from SuperGoldenBakes
- Bacon and Nutella Stuffed Waffles from Recipes from a Pantry
- Banana and Chocolate Quesadilla from Fab Food 4 All