Nutella Stuffed Donuts Recipe

Introduction

These Nutella stuffed donuts are a delightful treat that combines light, fluffy dough with a rich, creamy filling. Perfect for breakfast or dessert, they’re fried to golden perfection and coated in a sweet cinnamon sugar blend. Once you try them, you’ll want to make them again and again.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk (warm, about 110°F or 43°C)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or canola)
• 1 cup Nutella
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry and stir until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, until doubled in size.
2. Step 2: Punch down the risen dough and roll it out to about 1/2 inch thickness on a floured surface. Cut donut shapes using a donut cutter or two round cutters. Place the cut donuts on a floured baking sheet, cover with a towel, and let rise for another 30 minutes.
3. Step 3: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
4. Step 4: When the donuts are cool enough to handle, fill a piping bag fitted with a round tip with Nutella. Insert the tip into the side of each donut and gently squeeze to fill with the chocolate hazelnut spread.
5. Step 5: Mix sugar and cinnamon (if using) in a shallow bowl. Roll each filled donut in the sugar mixture until coated.
6. Step 6: Serve the Nutella stuffed donuts warm and enjoy your delicious treat!

Tips & Variations

• Use a thermometer to monitor oil temperature for even frying and to avoid greasy donuts.
• Substitute Nutella with peanut butter or jam for different fillings.
• For a lighter coating, skip the cinnamon and use just granulated sugar.
• Make sure the dough isn’t too sticky before rolling to make cutting easier.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days but note they may lose some softness. Reheat gently in a microwave or oven before serving to bring back some freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

While traditional donuts are fried for that classic texture, you can bake them at 350°F (175°C) for about 15-20 minutes. They will be lighter but less crispy on the outside.

How do I prevent the donuts from absorbing too much oil?

Maintaining the oil temperature around 350°F is key. Too low and the donuts soak up oil; too high and they burn quickly. Fry in small batches to keep the oil temperature steady.

Nutella Stuffed Donuts Recipe

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★★★★★

4.8 from 105 reviews

Delight in these irresistible Nutella Stuffed Donuts made from soft, fluffy homemade dough fried to golden perfection and generously filled with creamy Nutella. Coated with a sweet cinnamon-sugar blend, these donuts offer a perfect balance of rich chocolate hazelnut and classic fried dough sweetness that’s sure to satisfy your dessert cravings.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donut Dough:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk (warm, about 110°F or 43°C)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or canola)

For the Filling:

• 1 cup Nutella

For the Coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Instructions

1. Prepare the Dough: Mix the flour, granulated sugar, yeast, and salt in a large bowl. In a separate bowl, combine warm milk, melted butter, eggs, and vanilla extract. Pour wet ingredients into dry and mix to form dough. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour until doubled in size.
2. Shape the Donuts: Punch down the risen dough and roll out on a floured surface to about 1/2 inch thickness. Use a donut cutter or two round cookie cutters (larger and smaller) to cut donut shapes. Place donuts on a floured baking sheet, cover with a towel, and let rise another 30 minutes.
3. Fry the Donuts: Heat about 2 inches of vegetable or canola oil in a deep skillet or pot to 350°F (175°C). Fry donuts carefully in batches for 1-2 minutes on each side or until golden brown. Use a slotted spoon to remove and drain on paper towels.
4. Fill with Nutella: When donuts are cool enough to handle, fit a piping bag with a round tip, fill it with Nutella, and insert the tip into the side of each donut. Gently squeeze to fill the donuts with the creamy Nutella.
5. Coat the Donuts: Mix granulated sugar and ground cinnamon (if using) in a shallow bowl. Roll each filled donut in the sugar mixture until thoroughly coated.
6. Serve: Serve the Nutella stuffed donuts warm to fully enjoy their gooey, sweet indulgence.

Notes

• Make sure the milk is warm, not hot, to properly activate the yeast.
• Kneading the dough well is key to achieving a soft and elastic texture.
• Frying temperature should be carefully monitored to avoid greasy or undercooked donuts.
• Allow donuts to cool slightly before filling to prevent Nutella from melting too much.
• For an extra decadent touch, drizzle melted chocolate on top after coating with sugar.

Keywords: Nutella stuffed donuts, homemade donuts, fried donuts, chocolate hazelnut filling, cinnamon sugar donuts, dessert recipe