Easy Nutella Donuts – Soft, Sweet & Filled with Nutella
Irresistible Indulgence: The Ultimate Homemade Nutella Donuts Recipe
Welcome, fellow food enthusiasts, to a world where comfort meets decadence in the most delightful way imaginable. Today, we’re diving headfirst into the ethereal joy of homemade Nutella Donuts. Imagine: golden-brown spheres, pillowy soft with a tender crumb, generously filled with that beloved, creamy chocolate-hazelnut spread. Each bite is a journey to pure bliss, a symphony of textures and flavors that will transport you straight to your happiest memories. Forget store-bought imitations; these Nutella Donuts are a testament to the magic that happens when simple ingredients are transformed with a little love and a touch of culinary passion. Get ready to bake, fry, and fall head over heels for the most incredible Nutella Donuts you’ve ever tasted, right from your own kitchen at magicinkitchen.com.
Recipe Card will be inserted here.
Quick Glance Summary
⏱️ Prep Time: 45 minutes, 🍽️ Servings: 12-16 donuts, 💥 Vibe: Decadent, Irresistible, Joyful
Jump Ahead to What You Crave!
- What You’ll Need
- How to Make Nutella Donuts
- Fun Twists & Serving Ideas
- Rave Reviews
- Frequently Asked Questions
- The Sweet Finale
What You’ll Need to Create Nutella Donuts Magic
Crafting these divine Nutella Donuts requires a few essential ingredients, mostly pantry staples. The key is fresh yeast and good quality Nutella for that authentic, beloved flavor. Gather your tools and let the anticipation build!
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar, plus more for coating
- 1 large egg, at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 4-6 cups vegetable oil, for frying
- 1 cup Nutella, warmed slightly for easier filling
- Optional: Powdered sugar or cinnamon sugar for dusting
How to Make Nutella Donuts: Your Step-by-Step Guide to Perfection
Creating homemade Nutella Donuts might seem daunting, but I promise you, it’s a wonderfully rewarding process. Follow these steps meticulously, and you’ll be biting into warm, fluffy Nutella Donuts in no time.
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is alive and ready to make your Nutella Donuts light and airy.
- Mix the Dough: To the yeast mixture, add the remaining granulated sugar, egg, melted butter, and vanilla extract. Whisk until well combined. Gradually add the flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for about 5 minutes.
- First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This crucial step develops the flavor and texture of your Nutella Donuts.
- Shape the Donuts: Gently punch down the risen dough to release the air. On a lightly floured surface, roll the dough out to about ½-inch thickness. Using a 3-inch round cookie cutter or glass, cut out circles. Re-roll scraps once to cut out more Nutella Donuts.
- Second Rise: Place the cut donut circles on a lightly floured baking sheet, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
- Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven, ensuring it’s at least 3 inches deep. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining it is key for perfectly cooked Nutella Donuts.
- Fry the Donuts: Carefully lower 2-3 Nutella Donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown and cooked through. Using tongs, transfer the fried Nutella Donuts to a wire rack lined with paper towels to drain excess oil.
- Fill with Nutella: Once slightly cooled but still warm, prepare the Nutella. If it’s too thick, microwave it for 15-20 seconds to make it more pliable. Using a piping bag fitted with a long, thin nozzle (or a small round tip), gently poke a hole into the side of each donut and pipe in about 1-2 tablespoons of Nutella.
- Finish and Serve: While still warm, roll the filled Nutella Donuts in granulated sugar, powdered sugar, or cinnamon sugar if desired. Serve immediately and watch them disappear!
Fun Twists & Serving Ideas for Your Nutella Donuts
While these Nutella Donuts are perfect as is, a little creativity can elevate them even further!
- Nutella Glaze: Instead of a sugar coating, melt a few tablespoons of Nutella with a splash of milk or cream to create a drizzle-able glaze. Dip the warm donuts for an extra layer of chocolatey goodness.
- Toasted Nut Topping: After glazing, sprinkle with finely chopped toasted hazelnuts or almonds for added texture and a boost of nutty flavor that complements the Nutella beautifully.
- Spiced Sugar: Enhance your sugar coating by mixing in a pinch of cinnamon, nutmeg, or even a touch of cardamom for an aromatic twist.
- Mini Donuts: For a party, use a smaller cookie cutter to create bite-sized Nutella Donuts, perfect for sampling without overindulging (if that’s even possible!).
- Ice Cream Pairing: Serve a warm Nutella Donut alongside a scoop of vanilla bean or coffee ice cream for an utterly decadent dessert experience.
What Our Readers Are Saying About These Nutella Donuts
Here at magicinkitchen.com, we love hearing your success stories!
- ⭐⭐⭐⭐⭐ “Absolutely divine! These Nutella Donuts are a game-changer. My family devoured them in minutes. The recipe is so clear and easy to follow. A new weekend tradition!” – Sarah L.
- ⭐⭐⭐⭐⭐ “I’ve always wanted to make Nutella Donuts at home, and this recipe delivered. They’re so light and fluffy, and the Nutella filling is heavenly. Better than any bakery!” – Mark D.
- ⭐⭐⭐⭐⭐ “This recipe for Nutella Donuts is pure genius! I swapped out some of the white flour for whole wheat, and they were still fantastic. Highly recommend giving these a try.” – Emily R.
Frequently Asked Questions About Nutella Donuts
Q: Can I bake these donuts instead of frying?
A: While frying yields the classic fluffy texture, you can bake them. Place shaped Nutella Donuts on a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until golden. They will be denser but still delicious.
Q: How can I ensure my Nutella Donuts rise properly?
A: The key is active yeast and a warm environment for rising. Ensure your milk is the correct temperature (105-115°F) and give the dough ample time to double in size for both rises. Avoid cold drafts.
Q: What’s the best way to fill the Nutella Donuts?
A: A piping bag with a long, thin bismarck or round tip works best. If you don’t have one, you can use a small knife to create a deeper pocket, then spoon in the Nutella, but it will be less neat.
Q: Can I prepare the dough in advance?
A: Yes! After the first rise, you can punch down the dough, cover it tightly with plastic wrap, and refrigerate overnight. Let it come to room temperature for about 30-60 minutes before rolling and shaping, then proceed with the second rise and frying.
The Sweet Finale: Your Journey to Nutella Donut Bliss
There you have it – the ultimate guide to crafting the most exquisite homemade Nutella Donuts you’ll ever encounter. This isn’t just a recipe; it’s an invitation to create joy, to fill your home with the intoxicating aroma of freshly fried dough and warm Nutella. Each bite is a reminder of the simple pleasures life offers, a moment of pure, unadulterated happiness. Don’t let the idea of making Nutella Donuts from scratch intimidate you; embrace the process, savor the reward, and share these delightful treats with loved ones. We at magicinkitchen.com believe everyone deserves a little indulgence, and these Nutella Donuts are the perfect way to achieve it. Happy baking, and enjoy every sweet, hazelnut-filled moment!
Recipe Note: Storage & Freshness
Homemade Nutella Donuts are best enjoyed the day they are made. If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. Reheating briefly in the microwave for 10-15 seconds can help restore some of their warmth and softness.
Nutella Donuts
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Course: Dessert, Breakfast, Snack
Servings: 12
Calories: 400
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar, plus 1 teaspoon for yeast
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 2 ½ – 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon vanilla extract
- 4-6 cups vegetable oil, for frying
- 1 cup Nutella, for filling and/or topping
- Powdered sugar, for dusting (optional)
Instructions
1.Activate Yeast: In a large bowl, combine the warm milk, 1 teaspoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy.
2. Make Dough: Add the remaining ¼ cup granulated sugar, room temperature egg, melted butter, salt, vanilla extract, and 1 ½ cups of all-purpose flour to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until well combined. Gradually add the remaining flour, ½ cup at a time, until a soft, slightly sticky dough forms. You may not need all 3 cups.
3. Knead Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. It should spring back when lightly poked.
4. First Rise: Lightly grease a clean large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
5. Shape Donuts: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Roll the dough to about ½-inch thickness. Using a 3-inch donut cutter or round cookie cutter, cut out the donut shapes. Gather the dough scraps, gently knead them together, re-roll, and cut out any remaining donuts.
6. Second Rise: Carefully transfer the cut donuts to parchment-lined baking sheets, leaving some space between them. Cover lightly with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for another 30-45 minutes, or until visibly puffed up.
7. Heat Oil: In a large heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach about 3-4 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
8. Fry Donuts: Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon or spider to flip the donuts.
9. Drain Donuts: Once golden, remove the fried donuts from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining donuts, ensuring the oil returns to 350°F (175°C) before adding the next batch.
10. Fill/Top with Nutella: Allow the donuts to cool slightly. For filled donuts, use a piping bag fitted with a long, thin nozzle to inject Nutella into the center of each donut. For topped donuts, slightly warm the Nutella in the microwave (about 15-30 seconds) to make it more spreadable, then dip the top of each donut into the Nutella or spread it on with a knife.
11. Serve: If desired, dust the Nutella donuts with powdered sugar. Serve warm and enjoy!
Chef’s Notes: Ensure your oil temperature is consistent at 350°F (175°C) for best results. If the oil is too hot, the donuts will brown too quickly on the outside and remain raw inside. If too cool, they will absorb too much oil and become greasy. For filling, you can use a piping bag with a long, thin nozzle to inject Nutella into the center of each donut, or simply melt the Nutella slightly and dip the tops of the cooled donuts.
