Super pillowy soft and just so good, these Nutella Filled Donuts is a dream of a dessert come true.
I have tried tons and tons of donut recipes, but none come close to this amazing taste and texture of these Nutella Filled Donuts.
These doughnuts are filled and sealed before frying so it needs to be well sealed. You don't want to lose a single bit of that delicious filling. Let me show you just how easy it really is to create this absolute deliciousness.
MAKING THE NUTELLA FILLED DONUTS
This is a yeast-based dough made with simple and easy to find ingredients. Using yeast in the mixture requires that the dough be kneaded really well. About 8 to 10 minutes by hand or if you have a mixer with a dough hook attachment, then go ahead and use that.
Now unlike other yeast-based dough which need to be kept in a warm place after kneading, this dough is kept in the fridge for an hour. This helps increases the delicious taste and improves the texture of the donuts and I find that it is easier to handle and cut when it is colder.
1. The dough will still rise in the fridge but will not double in size and will have a smooth satiny feel.
2. After an hour of the dough rising in the fridge, it is punched down, rolled out and cut into disks. For this, I use my 10cm / about 3.9-inch cookie cutter. It makes 18 disks.
3. Place 9 of the cut disks on parchment paper. Using your fingertips, flatten out the edges a bit. Drop about 1 teaspoon of Nutella in the centre. It must be in the centre. Do the same for all 9 disks.
Do not spread out the Nutella, if you do then it is going to ooze out of the dough during frying. Avoid overfilling the dough. I know that is tempting but if you do then this will also cause the filling to fall out during frying.
4. Cover each Nutella filled disk with each of the remaining 9 disks and press to seal. Be gentle and avoid pressing on the Nutella in the centre.
5. Now using an 8cm / about 3-inch cookie cutter, press down on the edges of the filled dough to cut off the excess dough.this will help neaten and keep the edges tight. Just make sure that there are no gaps which can cause the Nutella to leak out.
6. It should look like this after cutting
7. Leave all the filled donuts on the tray for about 10 to 15 minutes more to rise.
8. Heat enough oil in a pot for deep-frying the donuts. The oil should be heated at a medium temperature. If it is too hot, then the donuts brown too fast on the outside without cooking on the inside. Too cold and the donuts will soak up oil, making it greasy and soggy.
9. Gently lift the donuts of the parchment paper and fry for about a minute on each side. Do not fry too many donuts in the oil at one time. It is best if they move around freely in the oil, and they are less likely to break while flipping them over. The donuts should be a golden brown colour when cooked.
10. Transfer the cooked donuts to plate lined with a paper towel. Dust with powdered sugar if you like. Allow to cool ( HA ! like that is EVER going to happen... just go ahead, you know you want to faceplant into these donuts.)