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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!
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Nutella Stuffed Dougnuts

These Nutella stuffed doughnuts are a Nutella lovers DREAM!
Prep Time3 hours 30 minutes
Cook Time30 minutes
Total Time4 hours
Course: Snack
Cuisine: American
Diet: Vegetarian
Keyword: butter, caster sugar, egg, fast action dried yeast, hazelnuts, milk, nutella, nutmeg, plain flour
Servings: 12 doughnuts
Calories: 364.57kcal

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 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.

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.

Nutrition

Calories: 364.57kcal | Carbohydrates: 53.69g | Protein: 5.16g | Fat: 14.15g | Saturated Fat: 11.48g | Trans Fat: 0.17g | Cholesterol: 38.66mg | Sodium: 64.45mg | Potassium: 160.91mg | Fiber: 2.26g | Sugar: 35.36g | Vitamin A: 175.63IU | Vitamin C: 0.01mg | Calcium: 47.17mg | Iron: 2.38mg