Name: Nutella Filled Donuts Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 Cup (227g) Buttermilk, warmed to 105ºF; 2 1/4 Tsp (7g) Active Dry Yeast; 1/4 Cup + 1 Tsp (50g + 4g) Granulated White Sugar, divided; 4 Tbsp (57g) Unsalted Butter, melted; 2 Large Whole Eggs + 1 Yolk, room temp; 1 Tsp Vanilla Extract; 2 Cups (240g) Bread Flour; 2 Cups (240g) All-Purpose Flour; 2 Tbsp Malted Milk Powder (optional); 1/2 Tsp Salt; 2 Quarts (1.89 liters) Frying Oil (canola, vegetable, or shortening); 1 Cup (200g) Granulated White Sugar; 1 Tbsp Cinnamon; Nutella, for filling

Ingredients

1 Cup (227g) Buttermilk, warmed to 105ºF

2 1/4 Tsp (7g) Active Dry Yeast

1/4 Cup + 1 Tsp (50g + 4g) Granulated White Sugar, divided

4 Tbsp (57g) Unsalted Butter, melted

2 Large Whole Eggs + 1 Yolk, room temperature

1 Tsp Vanilla Extract

2 Cups (240g) Bread Flour

2 Cups (240g) All-Purpose Flour

2 Tbsp Malted Milk Powder (optional)

1/2 Tsp Salt

2 Quarts (1.89 liters) Frying Oil (canola, vegetable, or shortening)

1 Cup (200g) Granulated White Sugar

1 Tbsp Cinnamon

Nutella

Instructions

Step 1: Combine active dry yeast, warm buttermilk, and 1 teaspoon of sugar in a measuring cup or bowl. Allow to bloom for 8 to 10 minutes until the mixture becomes frothy.

Step 2: In a large mixing bowl or stand mixer bowl, add all-purpose flour, bread flour, the frothy yeast mixture, remaining sugar, eggs, yolk, melted butter, vanilla extract, malted milk powder (if using), and salt.

Step 3: Attach a dough hook to your stand mixer and knead on medium/high speed for about 15 minutes, or until the dough passes the window pane test. If sticky, gradually add 1 to 2 tablespoons of bread flour.

Step 4: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 5: Gently punch down the dough and transfer to a lightly floured surface. Divide into 14 equal pieces, weighing each piece to ensure uniform size (about 65–70 grams each).

Step 6: Flatten each dough piece to release air bubbles, then gather and pinch the edges together. Place seam side down on your work surface. Cup your hand over the dough ball and gently roll in small circles until the top is smooth. Place each ball on a 4×4 inch (10×10 cm) piece of parchment paper, arranging 6 to 8 per tray with enough space to proof.

Step 7: Loosely cover with oiled plastic wrap and proof for about 45 minutes, or until the dough passes the poke test (the indentation should spring back slowly).

Step 8: While proofing finishes, heat the oil in a medium to large pot to 350ºF to 360ºF (176ºC to 182ºC). Prepare your Nutella in a piping or plastic bag, mix cinnamon and sugar in a shallow dish, and line wire racks with paper towels.

Step 9: Carefully transfer 2 to 3 donuts at a time into the hot oil using the parchment paper; remove the paper immediately with tongs. Fry each side for 1 minute, then flip and fry the other side for 45 seconds.

Step 10: Place fried donuts on paper towel-lined racks to drain. While still warm, roll them in cinnamon sugar to coat.

Step 11: Using a chopstick or small paring knife, make a small hole on the side of each donut and fill generously with Nutella. Serve immediately and enjoy!

Tips & Variations

For best results, use a kitchen scale to portion dough evenly, ensuring uniform donuts that cook evenly.

If you don’t have malted milk powder, you can omit it without affecting the overall texture too much.

Try filling donuts with other spreads like peanut butter, jam, or pastry cream for variety.

Maintain oil temperature carefully to avoid greasy or undercooked donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days, warming slightly before serving. Because they contain a fried coating and filling, reheating gently in a warm oven or toaster oven helps maintain texture better than microwaving.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, you can knead the dough by hand for about 15-20 minutes until smooth and elastic. It may require a bit more flour if sticky. The window pane test is useful to check if the dough is ready.

How do I know when the donuts are properly proofed?

They should roughly double in size and pass the “poke test,” where a gentle poke leaves an indentation that slowly springs back. Overproofed dough will not spring back and may collapse during frying.