Nutella Filled Yeast Donuts (Print Format)
Fluffy donuts with sugar coating and gooey Nutella center—crave-worthy with every bite.
# Ingredients:
→ Dough
01 -
3 tablespoons active dry yeast
02 -
1 cup warm water (105°F)
03 -
1 tablespoon sugar (for proofing yeast)
04 -
2 teaspoons salt
05 -
1/2 teaspoon baking powder
06 -
1/2 cup sugar (for dough)
07 -
4 cups bread flour
08 -
1/4 cup butter-flavored shortening
09 -
3 egg yolks
10 -
1/2 teaspoon vanilla extract
→ Frying & Coating
11 -
Peanut oil or light olive oil (for frying)
12 -
1 1/2 cups sugar (for coating)
13 -
Nutella (as needed for filling)
# Steps:
01 -
In a large bowl or stand mixer, combine yeast, warm water, and 1 tablespoon sugar. Ensure the water is warm (not hot). Let sit for 5–10 minutes until foamy.
02 -
In another bowl, mix salt, baking powder, 1/2 cup sugar, and bread flour. Set aside.
03 -
Add shortening, egg yolks, and vanilla to the foamy yeast mixture. Stir with a wooden spoon. Gradually mix in half the dry ingredients until combined.
04 -
Attach the dough hook to the mixer or knead by hand, adding the remaining dry mixture. Knead for 2 minutes until dough cleans the bowl's sides. Add more flour if necessary.
05 -
Shape dough into a ball and place in a greased bowl. Cover loosely and place in a warm oven over a dish of hot water to rise for 1 hour.
06 -
Punch down the risen dough, then roll it out to 12x12 inches and about half the thickness of your thumb. Cut into 2.5-inch circles using a biscuit cutter.
07 -
Line baking sheets with parchment and arrange the cut dough circles with space to rise. Place in a warm oven over hot water and let rise for 45 minutes until doubled in size.
08 -
In a skillet, heat 1.5–2 inches of oil to 360–370°F. Line a cooling rack next to your workspace and prepare a shallow bowl of 1.5 cups sugar for coating.
09 -
Gently lower donuts into hot oil using a spatula. Fry each side for about 30–45 seconds until golden brown. Drain on paper towels, then immediately coat in sugar.
10 -
Use a toothpick to create holes in each donut. Pipe Nutella into each hole using a pastry bag with a round tip until filling swells the donut slightly.
11 -
Serve warm. Store leftovers in covered containers lined with paper towels at room temperature for up to 2 days.
# Tips:
01 -
Make sure the water for proofing yeast is warm but not too hot to avoid killing the yeast.
02 -
Fry donuts in small batches to maintain oil temperature and avoid crowding.