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.)
Nutella Filled Donuts
TO MAKE THE DOUGH
- 1 cup / 250 ml milk
- 1 tablespoon / 15g butter or margarine melted
- 1 tablespoon / 15 ml oil ( I use either canola or sunflower oil )
- 1 large egg
- 2 ½ cups / 300g all purpose / cake flour
- ¼ cup / 55 g white sugar
- ¼ teaspoon salt
- 3 teaspoons / 10g instant yeast
TO FILL AND FRY THE DONUTS
- Canola or sunflower oil for deep frying
- Powdered sugar for dusting over donuts
- TO MAKE THE DOUGH
- In a bowl mix together the flour, sugar, salt and yeast
- In another bowl or pot , Heat the milk in the microwave for 1 minute or stovetop for until warm but not boiling. To this, add the melted butter or margarine, beaten egg and oil and whisk together to combine.
- Pour the milk mixture into the flour mixture and using a spatula or spoon combine it to form a dough.
- Empty out this dough onto a clean, lightly floured work surface, and knead the dough for between 8 to 10 minutes.
- Place the kneaded dough into a slightly greased bowl and place in the fridge for one hour.
- Using a 10cm / about 3.9 inch cookie cutter, cut out 18 disks.
- Place 9 of the cut disks on parchment paper and drop about 1 teaspoon of nutella in the center. It must be in the center. Do the same for all 9 disks SEE NOTE 1
- Cover each nutella filled disk with the remaining 9 disks and press to seal. Be gentle and avoid pressing on the nutella in the center.
- Using an 8cm / 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.
- Leave all the filled donuts on the tray for about 10 to 15 minutes more to rise.
- Heat enough oil in a pot to deep fry 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.
- 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. Transfer the cooked donuts to plate lined with paper towel. Dust with powdered sugar before serving ( optional)
- Do not spread out the nutella, if you do then it is going to ooze out of the dough when you cut or fry it. Also 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.
Kelsie | the itsy-bitsy kitchen says
Ashika, you're killing me. As in, I think I might die if I don't get to eat at least two of these in the next five minutes :). Nutella is the BEST! And I think these must be the most delicious donuts on earth!
This one is "Must do" since I do donuts from scratch and they are never that attractive as yours. Your quantities are a bit different than mine so YES I This is the solution !!!!! Thank you !
Ashika - these look amazing and your instructions + the photos make it seem so simple, I have to give them a try. I imagine they will be inhaled in 30 seconds! Thanks for the recipe.
Thao @ In Good Flavor says
Goodness! I'm drooling!! These look so perfect and fluffy, just like the ones from the donut shop! <3
Is there any substitute for egg which we can use
The Gardening Foodie says
Hi Vidhya. I have not made these without egg as yet, but you can use a ¼ cup / 60ml buttermilk or plain yoghurt as a substitute. Just make sure that it is at room temperature and not too cold. I hope that this helps 🙂
Kelly @ Kelly Lynns Sweets and Treats says
Obviously I LOVE donuts!! And who doesn’t love Nutella?!! This is the perfect donut! They definitely wouldn’t last longer than a day in our house either hehehe
Scrumptious!! Cannot WAIT to make this weekend!!!
Wow! I love these donuts Ashika. And thanks for the step by step guide showing them being made. I hope to make these one day! Thanks for sharing your recipe.
Katherine | Love In My Oven says
These look so pillowy soft, Ashika! What a dream come true indeed. Nutella is SO good! I would not be able to stop at just one!!
Emma @ Bake Then Eat says
These would not last the day in my house, I have never made donuts at home before. You make it look so simple 😀
Hey how can i make these eggless?
The Gardening Foodie says
Hi Bhakti, you can add a 1/4 cup of buttermilk to replace the egg 🙂
Is it definitely 300g flour? If I only do 300g flour the dough is always liquid (tried twice), I found adding another 200g flour makes it the right consistency. Still they come out delicious 😍 and no filling faff! I’m trying with jam now 😄