Nutella Donuts (Print Version)

Fried yeast donuts rolled in sugar and filled with creamy Nutella, topped with an optional Nutella dollop.

# Ingredients:

→ For the Yeast Dough

01 - 3 tablespoons active dry yeast
02 - 1 cup warm water (105 degrees Fahrenheit)
03 - 1 tablespoon granulated sugar (for proofing yeast)
04 - 2 teaspoons salt
05 - 1/2 teaspoon baking powder
06 - 1/2 cup granulated sugar (to add to dough)
07 - 4 cups bread flour
08 - 1/4 cup shortening (butter-flavored Crisco or similar)
09 - 3 egg yolks
10 - 1/2 teaspoon vanilla extract

→ For Frying and Coating

11 - Peanut oil or light olive oil for frying
12 - 1 1/2 cups granulated sugar (for rolling donuts)

→ For Filling and Topping

13 - Large amount of Nutella for filling and topping

# Instructions:

01 - In a large bowl or stand mixer bowl, combine the active dry yeast, 1 cup warm water (105 degrees - not hot!), and 1 tablespoon sugar. Let the mixture sit for 5 to 10 minutes until it becomes nice and foamy. If it doesn't foam, your yeast is dead - discard it and start over with new yeast and water that's not too hot.
02 - Fill a 3-quart pot with water, cover it, and bring to a boil over high heat. This water will be used to create steam in the oven while the donuts rise.
03 - In a medium bowl, combine the salt, baking powder, 1/2 cup sugar, and bread flour. Set this mixture aside.
04 - When the yeast is nice and foamy, add the shortening, 3 egg yolks, and vanilla extract to the yeast mixture and stir well with a wooden spoon.
05 - Add about half of the flour mixture to the wet ingredients and combine well with the wooden spoon.
06 - If using a stand mixer, attach the dough hook. Add the remaining flour mixture and stir well. Once all the flour is incorporated, knead with the dough hook for 2 minutes. If mixing by hand, knead on a lightly floured surface for 2 minutes. The dough should clean the sides of the bowl and shouldn't be very sticky. Add more flour if needed.
07 - Grease a large bowl with nonstick spray or a little oil. Shape the dough into a ball and place it in the greased bowl, turning it over so the top is also greased. Cover loosely with a tea towel or plastic wrap.
08 - Place the bowl with dough on the top rack of your oven. Place a 9x13 inch pan on the bottom rack. Carefully pour the boiling water into the bottom pan. Close the oven door and don't open it for 1 hour.
09 - After 1 hour, the dough should have doubled in size. Remove it from the oven.
10 - Pour the water from the 9x13 pan back into the pot, cover it, and bring it to a boil again.
11 - Line 2 large baking sheets with parchment paper or silpats and spray them with nonstick spray.
12 - Punch down the dough and knead it a couple of times on a lightly floured surface.
13 - Use a rolling pin to roll the dough into a circle about 12 by 12 inches. The dough should be about half the thickness of your thumb.
14 - Using a 2 1/2-inch biscuit cutter, cut the dough into donut shapes. Important: push straight down, don't twist the cutter.
15 - Line up the cut donuts on the prepared baking sheets with plenty of space between them for rising. You should fit 12 to 15 donuts per sheet.
16 - Place the baking sheets in your oven. Pour the boiling water into the 9x13 inch dish and place it underneath the baking sheets (on the oven floor or lowest rack). Don't cover the donuts with a towel this time.
17 - Let the donuts rise for another 45 minutes until they've doubled in size.
18 - About 20 minutes before the donuts finish rising, start heating your oil. In a high-sided skillet, add 1 1/2 to 2 inches of oil and turn the heat to medium. If you have a candy thermometer, attach it to the side of the pan. Heat the oil to 360 to 370 degrees Fahrenheit. If you don't have a thermometer, test with a small piece of dough after about 15 minutes - it should sizzle immediately when dropped in.
19 - Line your counter with lots of paper towels or a deconstructed clean paper grocery bag. Pour 1 1/2 cups sugar into a pie plate or shallow bowl and set a cooling rack nearby.
20 - Using a large spatula, gently lift donuts one at a time into the hot oil - fry 3 to 4 at a time depending on your pan size. Let them fry on one side for 30 to 45 seconds until golden brown. Be careful as they'll continue darkening as you remove them.
21 - Using tongs, flip each donut and fry for another 20 to 30 seconds. Use your judgment to avoid doughy centers.
22 - Remove the donuts to the paper towel-lined counter. Wait just 15 seconds or so - long enough to get another batch in the oil - then roll them in the sugar generously. Don't be stingy! Transfer to the cooling rack.
23 - Repeat the frying process with the remaining donuts until they're all cooked.
24 - When the donuts are warm but cool enough to handle, use a couple of toothpicks to poke a hole in the side of each donut. Work the toothpicks around inside to create space for the Nutella filling.
25 - Fill a pastry bag with Nutella using a 1A tip, or use a ziplock bag with the corner snipped off, or even a condiment bottle.
26 - Insert the pastry bag into the hole of each donut and fill until the donut feels plump. Don't overfill or it will ooze out. Refill the pastry bag as needed.
27 - Top each donut with a small dollop of Nutella if desired. This is optional and tends to slide off the sugar coating, but it does add extra Nutella to spread around.
28 - Eat these donuts warm with a fork or with your hands! Serve with plenty of cold milk. If eating later, warm them in the microwave for 10 to 15 seconds.
29 - Line large containers with paper towels and store covered on the counter for a couple days. These are best on day 1 but are still great on day 2.
30 - Once the oil has cooled completely, pour it back into the original bottle through a mesh strainer and funnel to catch any dough bits. Label it so you know it's been used for frying.

# Notes:

01 - These Nutella Donuts are the ultimate indulgent treat - soft, fluffy yeast donuts filled with warm gooey Nutella and rolled in sugar.
02 - The steam from the boiling water in the oven is crucial for getting soft, pillowy donuts. Don't skip this step!
03 - Proofing the yeast first ensures it's alive and active before mixing into the dough.
04 - The two-rise process - one long rise and one medium rise - develops the yeast flavor and creates that perfect tender crumb.
05 - Oil temperature is critical for frying. Too hot and the outside will burn before the inside cooks. Too cool and they'll be greasy.
06 - Rolling warm donuts in sugar immediately after frying allows the sugar to stick and create that delicious coating.

Back