Recipe for donuts with Nutella

Donuts with Nutella

This time I’m inviting you for fluffy donuts filled with Nutella chocolate cream. One could say that these donuts are luxurious, because the yeast dough from which they are made is made of as many as 8 yolks. Most of the donuts I bake and the recipes I come across are based on a dough containing much less egg yolks. I still remember the various recipes for donuts my mother has in her recipe book, and in those recipes the yeast dough usually contains a very large amount of egg yolks. Donuts made from dough that contains a lot of egg yolks are not only light and fluffy, but also delicate.

After frying, the donuts can be filled with your favourite filling, but in this recipe I chose a nut and chocolate cream. It is a good idea to sprinkle the cream-filled donuts with powdered sugar on top. I encourage you to try the recipe for donuts with Nutella. Enjoy!

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Recipe for donuts with Nutella
Donuts

Ingredients for donuts with Nutella.

Donut dough:

  • 500 all-purpose flour + extra for dusting
  • 8 medium egg yolks
  • 50 g powdered sugar
  • a pinch of salt
  • 80 g melted butter, cooled
  • 1/2 teaspoon of orange zest
  • 220 ml lukewarm milk
  • 10 ml vinegar
  • 25 g fresh yeast

Additionally:

  • 250 g Nutella
  • powdered sugar for dusting the donuts
  • quite some quantity of oil or lard for frying
Recipe for donuts with Nutella
Donuts

How to make donuts with Nutella.

Pour lukewarm milk into a larger bowl, add crushed yeast and mix. Next, add 5 tablespoons of flour taken from the whole mixture, mix and set aside for 15 minutes. Put egg yolks, grated orange peel, salt and powdered sugar into a larger bowl or the bowl of a kitchen mixer. Whisk for 5 minutes, then add the remaining flour sifted through a sieve, risen yeast and vinegar and knead for 2-3 minutes. Afterwards, pour in the melted butter and continue kneading for 12-15 minutes. Cover the bowl with the dough with a cloth and set it aside in a warm place to rise.

Lightly sprinkle the board or kitchen counter with flour, place the risen dough and knead it for a few seconds to degas it a little. Next, roll out the dough to a thickness of 1.5 – 2 centimetres and, using a glass or a metal cutter, cut out round-shaped cakes with a diameter of 7.5 centimetres. Place the donuts on a surface lightly sprinkled with flour, cover with a cloth and leave it to rise for 25 minutes.

Pour the oil into a wide and quite deep pot, heat it up, and when hot, place the risen donut dough on it. Fry the donuts in well-heated fat over a medium heat for 3-4 minutes, until golden on both sides. Place the fried donuts on a plate lined with a paper towel, and set it aside to cool completely. Place a pastry tip used for stuffing donuts in a pastry bag and fill the bag with liquid Nutella. Insert the tip of the nozzle into one side of each donut and press it towards the center, then carefully press the bag to fill the donuts with the cream. Sprinkle the cream-filled donuts with powdered sugar on top.

Recipe for donuts with Nutella
Donuts

Good to know when making donuts with Nutella.

The given amounts of ingredients will yield approximately 14 pieces of large donuts.

These donuts are filled with Nutella, but there is nothing stopping you from filling the donuts with jam or pudding instead.

All ingredients used to prepare the yeast dough should be at room temperature.

The fresh yeast can be replaced with instant yeast. In that case, use 7 g of instant yeast.

Fry the donuts in a deep pot filled with 2 litres of oil.

Do you like sweet treats made with yeast dough? If so, try our recipe for Twisted donuts.

Recipe for donuts with Nutella
Donuts
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2 Comments

  1. In English, we don’t typically say “80 g liquid butter”. It would be 80 grams butter, melted OR 80 grams butter, melted and cooled.
    With regard to flour: “500 g wheat flour + extra for dusting”. We know we are using WHEAT flour. It’s the qualifier that would be more helpful in this case. So is it “all-purpose”, “cake/pastry” or “bread” flour?
    With regard to the yolks. Is that from small, medium, large or extra-large eggs? Large are the most common…
    Finally, is the vinegar there to make “buttermilk” from the milk?
    Thanks!

    1. Hi, yes, so it would be melted butter – this I will amend. Flour is all-purpose flour – this one I will update as well. In regards to egg yolks, I came across recipe which size of eggs is not stated. I used medium-sized eggs, so yolks are medium ones – I will add this info too. Vinegar should help the dough become more airy, I do not add it to the milk but directly to the dough. Thank you for your inputs, as always 🙂

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