Nutella Filled Yeast Donuts

Nutella filled donuts have quickly become one of my go-to party treats whenever I need a dessert that absolutely wows. Imagine biting into a cloud soft donut, rolled in sugar and bursting with warm Nutella. These are always gone in a flash when I set them out still slightly warm from the fryer.

I first tested out these Nutella donuts on a lazy Sunday and was amazed at how pillowy they turned out. My little ones lined up at the counter just to help fill them. Now it is our regular snow day treat.

Ingredients

• Active dry yeast: gives your donuts a perfect fluffy texture always check the expiration date for best results
• Warm water: helps activate the yeast aim for just above body temperature for best rise
• Sugar: used to proof yeast and to add sweetness in the dough choose a fine granulated type
• Salt: sharpens flavor use fine salt for easy mixing
• Baking powder: helps add just a touch more lift supports the rise from the yeast
• Bread flour: adds the right chew and structure for donuts seek out unbleached varieties if you can
• Shortening: creates a tender crumb butter flavored Crisco adds richness
• Egg yolks: add color and unbeatable richness opt for fresh eggs for the brightest dough
• Vanilla: gives warmth and depth to every bite pure vanilla extract is worth it
• Peanut oil or light olive oil: is perfect for frying because of the high smoke point be sure to use fresh oil
• Nutella: the star filling of these donuts pick a fresh new jar for the best oozy texture
• Extra sugar for rolling: makes these donuts sparkle classic white sugar is best

Step-by-Step Instructions

Proof the Yeast:

Combine yeast warm water and one tablespoon sugar in a large bowl or stand mixer bowl. Let sit 5 to 10 minutes until foamy which means your yeast is alive and ready. If it does not foam start over with fresh yeast and cooler water.

Mix Dry Ingredients:

In a medium bowl thoroughly whisk salt baking powder half cup of sugar and bread flour to aerate. This gives uniform structure in the dough.

Make the Dough:

Once yeast is bubbly mix in shortening egg yolks and vanilla using a wooden spoon. Add half of your flour mixture until partly blended. Then either attach the dough hook or keep stirring by hand as you add the remaining flour. Knead for about two minutes by machine or by hand on a floured counter until the dough is soft and smooth but not sticky. Add flour a spoon at a time if necessary.

First Rise:

Shape the dough into a ball and place in a greased bowl turning to coat the surface. Cover loosely with plastic or a tea towel and set on the oven top rack. Pour boiling water in a pan on the bottom rack to create a warm environment. Let rise undisturbed for one hour until doubled in size.

Prepare for Cutting:

Line two large baking sheets with parchment or silpats and spray with nonstick. Punch down the dough then roll it out into a circle about twelve inches across and the thickness of your pinky finger. Use a round cutter to make circles pressing straight down for even edges.

Second Rise:

Space the dough rounds generously on prepared sheets. Put the sheets in the oven no towel needed this time and refresh the pan with boiling water beneath to keep humidity high. Let rise again for forty five minutes until puffy and doubled.

Heat the Oil:

Pour one and a half to two inches of peanut oil or light olive oil into a deep skillet. Set over medium heat and bring to three sixty to three seventy degrees F using a candy thermometer. If you do not have one test with a pinch of dough it should bubble right away but not brown too fast.

Fry the Donuts:

Using a spatula gently add three to four donuts at a time to hot oil. Fry for about thirty to forty five seconds per side until golden and puffed turning with tongs. Adjust heat as needed to keep steady frying and avoid greasy donuts.

Sugar Coat:

Move hot donuts to paper towels to blot for a few seconds then roll generously in sugar while still warm so the coating sticks. Set each donut on a rack to cool slightly.

Fill with Nutella:

When cool enough to handle use toothpicks to poke a tunnel from the side into the center of each donut. Fill a pastry bag or sturdy zip bag with Nutella. Pipe Nutella into each donut until plump but not bursting.

Finish and Enjoy:

Add an extra dollop of Nutella to the top if you want. Serve warm. These are fantastic with a tall glass of milk. Any donuts left can be gently reheated for a day or two.

The first time I tasted one of these fresh with a huge swirl of Nutella piped inside I actually laughed out loud. There is nothing like tearing into a warm sugar donut and finding that chocolate hazelnut surprise.

Storage Tips

Line any airtight container with paper towels and store donuts at room temperature for up to forty eight hours. Avoid refrigerating which can dry them out and make the sugar coating sticky. If you want to enjoy a donut the next day just microwave for ten seconds to revive the softness and warmth.

Ingredient Substitutions

If you do not have bread flour use all purpose but add an extra tablespoon to help with structure. You can swap butter for the shortening but the inside will be slightly less tender. Any chocolate hazelnut spread works if Nutella is not available but adjust for sweetness as needed. For frying oil sunflower can also work if peanut or olive oil are unavailable.

Serving Suggestions

Pile these donuts high on a cake stand and dust with extra powdered sugar for celebrations. Try serving with bowls of fresh berries and whipped cream for a full brunch spread. For special occasions I like to cut the donuts in half and offer little spoons of Nutella for people to add even more filling.

Cultural Context

Filled donuts are a treat known around the world from Italian bomboloni to classic American jelly donuts. This version swaps jam for creamy Nutella which is super popular with kids and adults alike. The simple dough and sweet filling is loved in street bakeries across Europe and is always a crowd pleaser at home.

Recipe FAQs

→ Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works in a pinch, but bread flour yields a slightly chewier, lighter texture in the final donuts.

→ What's the best oil for frying donuts?

Use peanut oil or light olive oil for frying due to their high smoke points and neutral flavor.

→ How do I know when the dough is ready to fry?

The dough should double in size during rising, and a fingertip pressed into the dough should leave an indentation that slowly springs back.

→ How should I fill the donuts with Nutella?

Use a piping bag or snipped zip-top bag to inject Nutella into each donut, making sure not to overfill to prevent leaking.

→ How do I store leftover donuts?

Line an airtight container with paper towels, keep covered at room temperature, and enjoy within two days for best freshness.

→ Can I reheat these donuts?

Warm donuts for 10-15 seconds in the microwave to make the Nutella gooey and the dough tender again.